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Shandong
It is all about local, fresh ingredients and the stars are the seafood, including scallops, prawns, clams, sea cucumbers, and squid. Other commonly used ingredients include maize, peanuts, millet, wheat, oat, and a distinct type of vinegar. Quick-fried, stir-fried, stewed and braised items are among the more than thirty cooking techniques of Shandong cuisine.
Guangdong
Authentic Cantonese cuisine is among the most adventurous in China in terms of variety of ingredients as the Cantonese are famous, even among the Chinese, for their extremely wide definition of what is considered edible(可食用的). Sauces, like hoisin, oyster sauce, sweet and sour sauce are predominant in Cantonese cuisine which produces light, sweet, tender and crisp dishes.
Sichuan
Saying Sichuan cuisine is hot and spicy is an understatement. Mouth-numbing(麻嘴的)and sweat-inducing, one can easily become addicted to the Sichuan peppercorns and dry peppers. Also sweat-inducing but in a different way is the Sichuan (as well as Chongqing) hotpot—perfect for the winter yet beloved by locals in the summer. The uniqueness of its cuisine also resides in its two cooking methods, the dry-braising(焖)and the dry-stewing.
Huaiyang
Considered a sub-regional style of the Jiangsu region, which also claims Shanghai and Hangzhou cuisine as descendants, Huaiyang cuisine is renowned for the delicateness of the dishes as well as the liberal use of sugar. Chefs of Huaiyang cuisine are more concerned with the presentation of the dishes as opposed to the “large plate contains everything” mentality typical of northern Chinese cuisine. Representative dishes include tofu noodles, Beggar’s Chicken, congee, Yangzhou fried rice and braised meatballs. Another standout is the crab soup dumplings.
1.Which is the characteristic of Sichuan cuisine?
A.The most adventurous.
B.Quick-fried fresh seafood.
C.Sweet, using much sugar.
D.Spicy and mouth-numbing.
2.What’s typical of northern Chinese cuisine?
A.Delicate and slightly sweet.
B.The“large pan stir-fries everything”.
C.Using a distinct type of vinegar.
D.Sweat-inducing for resisting cold.
3.Which of the following is typical of one of the four traditional cuisines?
A.Dry peppers; Beggar’s Chicken.
B.Seafood; crisp; sweet and sour.
C.Sea cucumbers; peanuts; wheat.
D.Dry-braising; braised meatballs.
All the following helped the explosion of Chinese restaurants in the U. S. EXCEPT ______.
A．President Richard M. Nixon's trip to China
B．Hunan and Sichuan dishes
C．General Tso's chicken and crispy orange beef
D．Today's batter-fried, syrup-laden version of Chinese food
Part A
Directions: Read the following four texts. Answer the questions below each text by choosing A, B, C or D. (40 points)
When a Shanghai ad consultant was recently asked to recommend young local designers to an international agency, he sent three candidates with years of work experience. But the company decided they weren't good enough and had to import designers from the West. It's a common problem that Chinese vocational grads simply haven't had good enough teaching. Most of the lecturers don't have any real work experience, so they can't teach useful things. When graduates do get hired, they basically have to be re-educated.
China's rapid economic expansion has exposed many frailties in its education system, especially on the vocational side. The country can't produce enough skilled workers. In part that's because it invests far more in academic than vocational programs. Funding has fallen significantly since the 1990s. Partly as a result, today only 38 percent or so of China's high-school-age students attend vocational schools, well below the official target of 50 percent. To address this deficit, last year Beijing pledged to spend almost $2 billion on 100 new vocational colleges and 1,000 high schools. And this year it started offering annual subsidies to vocational students.
But China's training is too abstract, what's urgently required are technicians who can come up with a good idea and turn it into a marketable product. Parts of the country are already adapting; in Shenzhen, local institutes offer "made to order" training for particular businesses. And some vocational colleges have introduced practical research projects.
But vocational education faces a deeper problem: its image. China's middle class is eager to forget its experience with physical labor, and few allow their children to become technical workers. Everyone thinks these are things that low-class people do. Thus China now produces record numbers of college grads—who struggle to find work because they lack the skills for manufacturing, where demand is greatest. One fix would be to re-brand vocational subjects as "professional", not "manual" skills.
At the other end of the spectrum are China's 100 million-plus rural migrant workers, many of whom have little schooling. They have never learned how to work with others, to live in the city, save money or choose the right job. Thus they find it hard to learn from their jobs or plan their careers. This results in extremely high labor turnover. Teaching and training" life skills" to complement vocational programs would help.
Yet the urgency of China's skilled-labor shortfall will force a rethink. For now, China is relying on cheap, low-skilled, labor-intensive production, but it's not sustainable in the long term, We must raise our skills level, and it's impossible for state-run colleges to do all the training. Indeed, with the demand for skilled workers growing all the time, China will need all the help it can get.
Why are Chinese vocational grads inferior to their Western counterparts？
A．Because China spends less on vocational education training.
B．Because they simply don't have enough work experience.
C．Because their lecturers are less qualified than the foreign ones.
D．Because their teachers don't want to teach any useful things.
When families gather for Christmas dinner, some will stick to formal traditions dating back to Grandma's generation. Their tables will be set with the good dishes and silver, and the dress code will be Sunday-best.
But in many other homes, this china-and-silver elegance has given way to a stoneware-and-stainless in formality, with dresses assumig an equally casual-Friday look. For hosts and guests, the change means greater simplicity and comfort. For makers of fine china in Britain, it spells economic hard times.
Last week Royal Doulton, the largest employer in Stoke-on-Trent, announced that it is 'eliminating 1,000 jobs--one-fifth of its total workforce. That brings to more than 4,000 the number of positions lost in 18 months in the pottery region. Wedgwood and other pottery factories made cuts earlier.
Although a strong pound and weak markets in Asia play a role in the downsizing, the layoffs in Stoke have their roots in earthshaking social shifts. A spokesman for Royal Doulton admitted that the company "has been somewhat slow in catching up with the trend" toward casual dining. Families eat together less often, he explained, and more people eat alone, either because they are single or they eat in front of television.
Even dinner parties, if they happen at all, have gone casual. In a time of long work hours and demanding family schedules, busy hosts insist, rightly, that it' s better to share a takeout pizza on paper plates in the family room than to wait for the perfect moment or a "real" dinner party. Too often, the perfect moment new ex comes. Iron a fine-patterned tablecloth？ Forget it. Polish the silver？ Who has time？
Yet the loss of formality has its down side. The fine points of etiquette that children might once have learned at the table by observation or instruction from parents and grandparents (" Chew with your mouth dosed." "Keep your elbows off the table.") must be picked up elsewhere. Some companies now offer etiquette seminars for employees who may be competent professionally but clueless socially.
The trend toward casual dining has resulted in （）．
A.bankruptcy of fine china manufacturers
B.shrinking of the pottery industry
C.restructuring of large enterprises
D.economic recession in Great Britain
One major difference is the attitude towards the individual, and his or her【B7】to others. The Western-【B8】tend to believe that success is【B9】to individuals, whether they work together or【B10】. The Western idea of teamwork is about directing and individual's【B11】to wards a goal. Going on from this, Western style. workplaces are often "achievement oriented"【B12】than "relationship oriented". They may also value innovation over traditional methods. They【B13】change as more important than stability【B14】even prefer conflict to compromise.
If these philosophical differences are badly managed, they can lead to conflict【B15】an organization. Human resources professionals in China are【B16】familiar with the situation【B17】the Western manager cannot open his or her mouth at offending someone and【B18】constantly com plains that nothing【B19】done. Cultural differences can go deeper than relations in the workplace. They may even【B20】a company's long-term strategy.
【B1】
A．adjust
B．accord
C．adopt
D．avoid
Suspect sent back to Taiwan
XIAMEN (Xinhua)-The Chinese maninland Red Cross organization handed over a suspect in a financial crime to its counterpart in Taiwan here last Thursday.
The repatriated man, Cai Zhiwei. a 27-year-old Taiwan hank clerk, fled to hlong Kong on 30 April, this year with part of the 31. 44 million laiwan yuan C $ 1. 12 million) he had stolen from customer accounts at the bank where he worked.
Cai entered Shenzhen on 1 May, carrying a total of $685,000, including HK $ lmillion ($ l35,l35)in cash, and the rest in traveller's checks.
He was held for questioning when be cashed the traveller's checks at the Bank of China Shenzhen Branch on 5 May. The funds he deposited in a local bank were also frozen.
The Taiwan red Cross expressed thanks for the co-operation of its mainland counterpart and hoped that such co-operation would continue.
The two sides worked out a repatriation agreement in September 1990 and since then have completed a total of 14 repatriations of illegal immigrants and suspected criminals.
QuestIons 11-15 are based on Passage
1. This passage is mostly taken from________.
A. A textbook B. a newspaper
C. a novel
2. The suspect was handed over to____________.
A. a police station in Taiwan B. the immigration office in Taiwan
C. The Taiwan Red Cross
3. Which of the following statements is true about Cai Zhiwei？
A. He is 26 years old
B. He is a salesman
C. He may be involved in a financial crime
4. Which of the following words can be used to replace the word'deposited" in the
sentence"the funds he deposited in a local bank were also frozen"？
A. Placed BStole
C. Stored
5. The suspect was caught_
A. on 30 April B. on 5 May
C. on 1 May
Xinhua)-The Chinese maninland Red Cross organization handed over a suspect in a financial crime to its counterpart in Taiwan here last Thursday
The repatriated man, Cai Zhiwei. a 27-year-old Taiwan hank clerk, fled to hlong Kong on 30 April, this year with part of the 31. 44 million laiwan yuan C $ 1. 12 million) he had stolen from customer accounts at the bank where he worked
Cai entered Shenzhen on 1 May, carrying a total of $685,000, including HK $ lmillion ($ l35,l35)in cash, and the rest in traveller's checks
He was held for questioning when be cashed the traveller's checks at the Bank of China Shenzhen Branch on 5 May. The funds he deposited in a local bank were also frozen
The Taiwan red Cross expressed thanks for the co-operation of its mainland counterpart and hoped that such co-operation would continue
The two sides worked out a repatriation agreement in September 1990 and since then have completed a total of 14 repatriations of illegal immigrants and suspected criminals
QuestIons 11-15 are based on Passage
1. This passage is mostly taken from_ _____
A. A textbook B. a newspaper
C. a novel
2. The suspect was handed over to_
A. a police station in Taiwan B. the immigration office in Taiwan
C. The Taiwan Red Cross
3. Which of the following statements is true about Cai Zhiwei？
A. He is 26 years old
B. He is a salesman
C. He may be involved in a financial crime
4. Which of the following words can be used to replace the word'deposited" in the
sentence"the funds he deposited in a local bank were also frozen"？
A. Placed BStole
C. Stored
5. The suspect was caught____________
A. on 30 April B. on 5 May
C. on 1 May
Until 1965 Cantonese-speaking immigrants, mainly from the county of Toisan. dominated the industry and menus reflected a standard repertory of tasty but bland Americanizations of Cantonese dishes. But loosening immigration restrictions that year brought a flood of people from many different regions of China, starting "authenticity revolution," said Ed Schoenfeld, a restaurateur and Chinese food consultant.
Top chefs who were trained in spicy and more unusual regional specialties, like Hunan and Sichuan cooking, came to New York then, Mr. Schoenfeld said.
President Richard M. Nixon's trip to China in 1972 awakened interest in the country and accounts of his meals helped whet diners' appetites for new dishes. An illustration of a scowling Nixon with a pair of chopsticks glares down from the wall at the exhibition.
Hunan and Sichuan restaurants in New York influenced the taste of the whole country, Mr. Schoenfeld said. Dishes like General Tso's chicken and crispy orange beef caught on everywhere.
But as with the Cantonese food before it, Mr. Schoenfeld said, the cooking degraded over time, as it became mass produced. Today's batter-fried, syrup-laden version of Chinese food, he said, bears little resemblance to authentic cuisine.
The real explosion of Chinese restaurants that made them ubiquitous came in the 1980's, said Betty Xie, editor of Chinese Restaurant News. "Now you see there are almost one or two Chinese restaurants in every town in the United States. " she said.
There are signs that some have tired of Chinese food. A 2004 Zagat survey showed that its popularity has ebbed somewhat in New York City. But the journey of the Chinese restaurant remains the story of the American dream, as experienced by a constant but evolving stream of Chinese immigrants who realized the potential of 12-hour days, borrowed capital and a willingness to cook whatever Americans wanted. Sales margins are tight, and wages are low.
Restaurants are passed from one family member to the next, or sold by one Chinese family to another. Often a contingency written into sales contracts is that the previous owners train the new owners.
Nowadays it is overwhelmingly Fujianese immigrants, many of them smuggled into this country illegally, who are flocking to the restaurant business because they have few other options.
"The competition in Chinese communities is cutthroat," Mr. Chen, the co-curator, said. "What people realize is you can make much, much better profit in places like Montana. "
From the first paragraph we know that by the 1950's and 60's Chinese food was a favorite of ______.
A．the suburban dwellers
B．New Yorkers
C．ethnic immigrants
D．Jewish immigrants
She hates ____ dishes, but that’s her daily job.
A: washing
B: wash
C: to wash
D: to washing
Passage Two
The other day I heard an American say to a Chinese student of English "You speak very good English." But the student answered, "No, no. My English is very poor." The foreigner was quite surprised at the answer. Thinking he had not made himself understood or the student had not heard him clearly, he said, "Yes indeed, you speak English very well." But the Chinese student still kept saying "No". In the end the foreigner gave up and was at a loss what to say. What's wrong with the student's answer？ It is because he did not accept a compliment(赞美的话)as the English people do. He should have said "Thank you" instead of "No". He actually understood what the American had said. But he thought he should be modest. If he said "Thank you", that would mean he was too proud. According to the western culture, if someone says the dishes you have cooked are very delicious, you should say "Thank you". If someone says to a Woman "You look so beautiful with the new clothes on", she should be very happy and answer "Thank you". In our country we think being modest is a virtue and showing off a bad thing. But in the west, if you are modest and say "No, I'm afraid I can't do it well", then the others will take it for granted that you really cannot do it. If you often say "No", you will certainly be looked down upon by others. When asking for a job, if one says something like "Let me have a try on the job" instead of "Yes, I can certainly do it," he or she will never expect to get it. So in the west one should always be confident. Without self-confidence, he cannot go anywhere. Confidence is of great importance to one in a country where competition is quite keen.
40. Why was the American surprised at the Chinese student's answer？
A. Because he wondered whether the student could really speak good English.
B. Because he could hardly hear what the student had said.
C. Because he wouldn't like others to say "No".
D. Because the way to accept a compliment in China is not the same as that in the western countries.
