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語法填空——美食篇（二）
Test 1
Guilin Rice Noodles: A Flavor of Time and Memory
桂林米粉：時光與記憶的味道
Guilin is more than just a tourist city; it’s a place filled with various 1 (delicacy). Just like its cultural roots, Guilin is 2 diets from across China meet. Its local food is one-of-a-kind, and Guilin Rice Noodles are 3 must-mention dish.
These noodles are a traditional local flavor of Guilin, famous for their special taste. 4 (make) them comes from old traditions but is even better. They have the good points of classic rice noodles—fragrant, smooth noodles, rich soup, and lots of tasty seasonings. This unique taste is 5 real Guilin Rice Noodles are all about.
The exact start of Guilin Rice Noodles remains a bit of a mystery, with no clear historical record. Some say maybe they’re a mix of Central Plains and southern Chinese food cultures after Qin Shihuang 6 (conquer) the Lingnan area. Others think they are like a historical story passed down through a street food that suits people’s daily joys.
In Guilin’s streets, wherever there’s life, there’s the smell of these noodles. People in Guilin can hardly go a day without them. They eat them for breakfast, lunch, and dinner. When someone from Guilin comes home after being away, they’ll have a bowl 7 (satisfy) their cravings.
Why are these white, shiny noodles so chewy, smooth, and refreshing Because they’re kneaded 8 (repeat)when made. The noodles themselves are plain, but they soak up rich flavors and become really 9 (appeal). Their simple look holds a kind of life philosophy.
On May 24, 2021, the skills to make Guilin Rice Noodles became part of China’s Fifth Batch of National Intangible Cultural Heritage. Guilin Rice Noodles carry history and the hard work and wisdom of Guilin people. Before you even taste them, the smell is refreshing. When you eat them, they’re mellow and sticky. 10 you taste them, the flavor lingers. Through taste, they’ve become every Guilin person’s nostalgia.
Test2
Xinjiang Big Plate Chicken: A Flavorful Blend
新疆大盤雞：風味交融的佳肴
Xinjiang Big Plate Chicken gets its name from the big tea plates 1 (use) to serve it. This dish, a harmonious blend of meat and vegetables, can function as a main course or 2 (pair) with other ingredients. Its main components are chicken, potatoes, and onions. The dish is colorful and spicy. It has a taste that’s strong but nice, doesn’t cost much, and is really 3 (taste). Potatoes make the soup thick while onions cut the greasy feeling of the chicken.
In Xinjiang, there are two main kinds of chicken for this dish. Shawan Chicken 4 (feature) a rich soup, perfect for soaking up with wide noodles. Chaiwobao Chicken means frying chicken pieces in oil first, and then frying them again with chili peppers 5 (make) them chewy.
It stands 6 a great example of mixing different local and ethnic food cultures, 7 (bring) together the cooking styles and eating habits of northwest China. The chicken, usually from Three-Yellow Chickens or drumsticks, ensures the meat is tender and flavorful. It’s good for your body, warms your stomach, and is healthy. Onions, important to cut grease and bad meat smells, have something 8 can keep food fresh.
This all-inclusive dish reflects the harmony of many ethnic groups living together. When 9 (mix) with broad noodles, it turns into Big Plate Chicken Noodles, similar to Lanzhou Ramen but it has 10 unique northwest taste. It takes in the dish’s fresh and spicy flavors, making the side foods taste better. It balances vegetarian parts and rich, spicy, sweet tastes well.
Test 3
Shanghai Pan-fried Pork Buns: A Timeless Delight
上海生煎包：歷久彌新的美味
Pan-fried Pork Buns, 1 are also called pan-fried steamed buns, are a classic Han Chinese snack. Widely 2 (favor) in Jiangsu, Zhejiang, Shanghai, and Guangdong regions, they're commonly referred to 3 “pan-fried” for short. With a history 4 (span) hundreds of years, they originally started as a part- time snack in teahouses and tiger stoves (a kind of old-style food stall). Shanghai stands out as the most popular place for these pan-fried treats.
Shanghai Pan - fried Pork Buns have a golden-brown bottom after frying, and the top half gets a sprinkle of sesame seeds and scallions(蔥). They smell 5 (amaze), and each bite is full of soup, making them a favorite among Shanghai locals. These buns are white and soft, with a tender meat filling and a marinade that brings a sesame and spring onion flavor. There’s a saying about them: “The skin is thin, unbroken, and not burnt; well - baked, the fresh filling is brimming with soup. If the bottom is thick and burnt, it’s 6 failure.” This not only highlights the buns’ merits but also warns diners to avoid those with a “thick and burnt bottom” — or even stop eating such bad ones.
Since the 1930s, shops that specialize in pan-fried buns 7 (appear) gradually. The fillings have expanded from fresh meat with meat jelly to chicken and shrimp, giving people more choices to satisfy their picky taste buds. Best 8 (eat) hot right from the pan, they have a juicy aroma(香味). But you need to eat carefully to avoid getting burned.
People usually have a certain number of these buns, paired with laver soup, wontons, soy milk, or a bowl of white congee — just the right way to start the day. In mid-winter, enjoying a freshly cooked pan-fried bun 9 (be) perfect for chasing away the cold. Chewing on its flavor and taking in the nutrients is a delight. The black sesame seeds on top also work wonders for appetite and the spleen(脾), soothing Qi and 10 (relieve) coughs.語法填空——美食篇（二）解析版
Test 1
Guilin Rice Noodles: A Flavor of Time and Memory
桂林米粉：時光與記憶的味道
Guilin is more than just a tourist city; it’s a place filled with various 1 (delicacy). Just like its cultural roots, Guilin is 2 diets from across China meet. Its local food is one-of-a-kind, and Guilin Rice Noodles are 3 must-mention dish.
These noodles are a traditional local flavor of Guilin, famous for their special taste. 4 (make) them comes from old traditions but is even better. They have the good points of classic rice noodles—fragrant, smooth noodles, rich soup, and lots of tasty seasonings. This unique taste is 5 real Guilin Rice Noodles are all about.
The exact start of Guilin Rice Noodles remains a bit of a mystery, with no clear historical record. Some say maybe they’re a mix of Central Plains and southern Chinese food cultures after Qin Shihuang 6 (conquer) the Lingnan area. Others think they are like a historical story passed down through a street food that suits people’s daily joys.
In Guilin’s streets, wherever there’s life, there’s the smell of these noodles. People in Guilin can hardly go a day without them. They eat them for breakfast, lunch, and dinner. When someone from Guilin comes home after being away, they’ll have a bowl 7 (satisfy) their cravings.
Why are these white, shiny noodles so chewy, smooth, and refreshing Because they’re kneaded 8 (repeat)when made. The noodles themselves are plain, but they soak up rich flavors and become really 9 (appeal). Their simple look holds a kind of life philosophy.
On May 24, 2021, the skills to make Guilin Rice Noodles became part of China’s Fifth Batch of National Intangible Cultural Heritage. Guilin Rice Noodles carry history and the hard work and wisdom of Guilin people. Before you even taste them, the smell is refreshing. When you eat them, they’re mellow and sticky. 10 you taste them, the flavor lingers. Through taste, they’ve become every Guilin person’s nostalgia.
答案詳解
1. delicacies various后接可數名詞復數形式，“delicacy”的復數是“delicacies”，表示“各種美食”。
2. where 考查表語從句，從句“diets from across China meet”中缺少地點狀語，“where”在從句中作地點狀語，意為“……的地方”，符合句意“桂林是中國各地飲食匯聚之處”。
3. a “must-mention”是形容詞，修飾可數名詞單數“dish”，表示“一道必提的菜肴”，“a”用于輔音音素開頭的單詞前，故填“a”。
4. Making 考查動名詞作主語，“make them”的動名詞形式是“Making them”，表示“制作桂林米粉這件事”。
5. what 表語從句中缺少賓語，“what”在從句中作“about”的賓語，指代“真正桂林米粉的精髓所在”，故填“what”。
6. conquered “after”引導的時間狀語從句中，主語是“Qin Shihuang”，動作發(fā)生在過去，應用一般過去時，“conquer”的過去式是“conquered”。
7. to satisfy 考查不定式作目的狀語，“have a bowl to satisfy their cravings”表示“吃一碗來滿足他們的渴望”，故填“to satisfy”。
8. repeatedly 修飾動詞“kneaded”（揉）需用副詞，“repeat”的副詞形式是“repeatedly”，表示“反復地揉”。
9. appealing “become”是系動詞，后接形容詞作表語，“appeal”的形容詞形式是“appealing”，意為“吸引人的”。
10. After 根據前文“Before you even taste them... When you eat them...”，此處表示“嘗過之后”，應用“After”引導時間狀語從句，使上下文邏輯連貫。
Test 2
Xinjiang Big Plate Chicken: A Flavorful Blend
新疆大盤雞：風味交融的佳肴
Xinjiang Big Plate Chicken gets its name from the big tea plates 1 (use) to serve it. This dish, a harmonious blend of meat and vegetables, can function as a main course or 2 (pair) with other ingredients. Its main components are chicken, potatoes, and onions. The dish is colorful and spicy. It has a taste that’s strong but nice, doesn’t cost much, and is really 3 (taste). Potatoes make the soup thick while onions cut the greasy feeling of the chicken.
In Xinjiang, there are two main kinds of chicken for this dish. Shawan Chicken 4 (feature) a rich soup, perfect for soaking up with wide noodles. Chaiwobao Chicken means frying chicken pieces in oil first, and then frying them again with chili peppers 5 (make) them chewy.
It stands 6 a great example of mixing different local and ethnic food cultures, 7 (bring) together the cooking styles and eating habits of northwest China. The chicken, usually from Three-Yellow Chickens or drumsticks, ensures the meat is tender and flavorful. It’s good for your body, warms your stomach, and is healthy. Onions, important to cut grease and bad meat smells, have something 8 can keep food fresh.
This all-inclusive dish reflects the harmony of many ethnic groups living together. When 9 (mix) with broad noodles, it turns into Big Plate Chicken Noodles, similar to Lanzhou Ramen but it has 10 unique northwest taste. It takes in the dish’s fresh and spicy flavors, making the side foods taste better. It balances vegetarian parts and rich, spicy, sweet tastes well.
答案詳解
1. used 此處需要定語修飾“big tea plates”，“盤子”和“使用”之間是被動關系（盤子被用來盛放食物），故用過去分詞“used”作后置定語，表被動。
2. be paired 前文“can function as...”中“can”后接動詞原形，且“this dish”與“pair（搭配）”是被動關系（菜肴被和其他食材搭配），故用“be paired”，與“function”并列。
3. tasty 此處需要形容詞作表語，描述菜肴的特點。“taste”是動詞，其形容詞形式為“tasty（美味的）”。
4. features 句子主語是“Shawan Chicken（沙灣大盤雞）”，為第三人稱單數，且全文時態(tài)為一般現在時，故謂語動詞“feature（具有……特點）”用第三人稱單數形式“features”。
5. to make 此處表示“用辣椒再次翻炒”的目的是“讓雞肉有嚼勁”，不定式“to make”可表目的，符合語境邏輯。
6. as 固定搭配“stand as”意為“作為……而存在”，此處表示“它作為融合地方和民族飲食文化的范例”，故填“as”。（復習鞏固2024新高考I 卷考點）
7. bringing 逗號前為主句，逗號后無連詞，故此處需用非謂語動詞。“it（指代大盤雞）”與“bring together（匯集）”是主動關系，用現在分詞“bringing”作伴隨狀語，說明“作為范例”的同時伴隨的動作。
8. that 考查定語從句，先行詞是“something（不定代詞）”，定語從句中缺少主語，根據語法規(guī)則，先行詞為不定代詞時，關系代詞只用“that”，不用“which”。
9. mixed 考查狀語從句的省略形式，完整表達為“when it（指代大盤雞）is mixed with broad noodles”。因“it”與“mix（混合）”是被動關系，省略主語和be動詞后，用過去分詞“mixed”。
10. a “taste（風味）”是可數名詞單數，此處表示“一種獨特的西北風味”，unique的發(fā)音以輔音音素開頭，需用不定冠詞“a”。
Test 3
Shanghai Pan-fried Pork Buns: A Timeless Delight
上海生煎包：歷久彌新的美味
Pan-fried Pork Buns, 1 are also called pan-fried steamed buns, are a classic Han Chinese snack. Widely 2 (favor) in Jiangsu, Zhejiang, Shanghai, and Guangdong regions, they're commonly referred to 3 “pan-fried” for short. With a history 4 (span) hundreds of years, they originally started as a part- time snack in teahouses and tiger stoves (a kind of old-style food stall). Shanghai stands out as the most popular place for these pan-fried treats.
Shanghai Pan - fried Pork Buns have a golden-brown bottom after frying, and the top half gets a sprinkle of sesame seeds and scallions(蔥). They smell 5 (amaze), and each bite is full of soup, making them a favorite among Shanghai locals. These buns are white and soft, with a tender meat filling and a marinade that brings a sesame and spring onion flavor. There’s a saying about them: “The skin is thin, unbroken, and not burnt; well - baked, the fresh filling is brimming with soup. If the bottom is thick and burnt, it’s 6 failure.” This not only highlights the buns’ merits but also warns diners to avoid those with a “thick and burnt bottom” — or even stop eating such bad ones.
Since the 1930s, shops that specialize in pan-fried buns 7 (appear) gradually. The fillings have expanded from fresh meat with meat jelly to chicken and shrimp, giving people more choices to satisfy their picky taste buds. Best 8 (eat) hot right from the pan, they have a juicy aroma(香味). But you need to eat carefully to avoid getting burned.
People usually have a certain number of these buns, paired with laver soup, wontons, soy milk, or a bowl of white congee — just the right way to start the day. In mid-winter, enjoying a freshly cooked pan-fried bun 9 (be) perfect for chasing away the cold. Chewing on its flavor and taking in the nutrients is a delight. The black sesame seeds on top also work wonders for appetite and the spleen(脾), soothing Qi and 10 (relieve) coughs.
答案詳解
1. which 考查非限制性定語從句，修飾先行詞“Pan-fried Pork Buns”，且從句中缺少主語，故用關系代詞“which”引導（非限制性定語從句不能用that）。
2. favored 句子主語“they”（指代生煎包）與“favor”（喜愛）之間是被動關系，需用過去分詞形式作狀語，構成“be widely favored”的省略結構，表“被廣泛喜愛”。
3. as 固定搭配“be referred to as”意為“被稱為……”，此處指生煎包被簡稱為“pan-fried”，故填“as”。
4. spanning “with a history spanning hundreds of years”為with復合結構，“history”與“span”（跨越）之間是主動關系，用現在分詞作定語，表“有著數百年的歷史”。
5. amazing “smell”為系動詞，后接形容詞作表語，“amazing”（令人驚嘆的）用于描述事物的特征，此處指生煎包氣味誘人，故填“amazing”（amazed用于描述人的感受，不符合語境）。
6. a “failure”在此處為可數名詞，意為“不合格的東西”，表泛指，且發(fā)音以輔音音素開頭，故用不定冠詞“a”，“it’s a failure”意為“這是次品”。
7. have appeared 時間狀語“since the 1930s”（自20世紀30年代以來）常與現在完成時連用，主語“shops”為復數，故填“have appeared”。
8. eaten “best eaten hot”為過去分詞短語作狀語，邏輯主語“they”（生煎包）與“eat”之間是被動關系，表“最好趁熱吃”，相當于“(they are) best eaten hot”。
9. is 考查主謂一致。句子主語為動名詞短語“enjoying a freshly cooked pan-fried bun”，動名詞作主語時，謂語動詞用單數形式，且描述客觀事實，用一般現在時，故填“is”。
10. relieving “soothing Qi and relieving coughs”為并列結構，“and”連接兩個并列的現在分詞（與前文“work wonders... soothing...”保持一致），作伴隨狀語，故填“relieving”。

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