考点19 优秀传统文化之中国美食文化（核心考点综合精练）-备战2024年高考英语一轮复习考点帮（新高考专用）（学生版）

这是一份考点19 优秀传统文化之中国美食文化（核心考点综合精练）-备战2024年高考英语一轮复习考点帮（新高考专用）（学生版），共4页。试卷主要包含了抓基础，抓课堂，抓自习，抓阅读等内容，欢迎下载使用。

2、抓课堂、重效率、要求学生紧跟老师的节奏。一轮复习是将重点知识提炼，容量大，速度快。所以，学生的思路必须时时刻刻跟随着老师的思路，要快速地用脑思，用心听、用嘴说，用手写，才能达到高效。
3、抓自习、重过程、增强得分的意识。学案都是在规定的时间内完成，重视规范的做题步骤，重视思考过程。更重要的是，做完题后要对做过的题目进行反思、整理。
4、抓阅读、重反思、全面提高成绩。得阅读者得天下。阅读是强化英语思维的最佳途径之一。一轮复习，重视基础知识的同时，要坚持阅读训练，促进英语成绩的整体提高。
5、抓时间，重效果，扎实做好每个复习环节。一轮复习时间紧，任务重，需要同学们充分抢抓时间，利用时间，紧跟复习进度。英语的进步并非一蹴而就，需要每天坚持把每件事情做扎实。做到这一点，成功只是早晚的事！
考点19 优秀传统文化之中国美食文化
真题感知
（2023·新高考I卷）阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。
词数：205 话题：享受小笼包
Xia lng ba (sup dumplings), thse amazing cnstructins f delicate dumpling wrappers, encasing ht, ____36____ (taste) sup and sweet, fresh meat, are far and away my favrite Chinese street fd. The dumplings arrive steaming and dangerusly ht. T eat ne, yu have t decide whether ____37____ (bite) a small hle in it first, releasing the stream and risking a spill (溢出), ____38____ t put the whle dumpling in yur muth, letting the ht sup explde n yur tngue. Shanghai may be the ____39____ (recgnize) hme f the sup dumplings but fd histrians will actually pint yu t the neighbring canal twn f Nanxiang as Xia lng ha’s birthplace. There yu will find them prepared differently- mre dumpling and less sup, and the wrappers are pressed ____40____ hand rather than rlled. Nanxiang aside, the best Xia lng ba have a fine skin, allwing them ____41____ (lift) ut f the steamer basket withut allwing them tearing r spilling any f ____42____ (they) cntents. The meat shuld be fresh with ____43____ tuch f sweetness and the sup ht, clear and delicius.
N matter where I buy them, ne steamer is ____44____ (rare) enugh, yet tw seems greedy, s I am always left _____45_____ (want) mre next time.
（最新模拟试题演练）
1.【2023届广西桂林、河池、防城港三市高三下学期第二次联合调研考试】阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。
The “sur and spicy shredded ptat” (酸辣土豆丝) is a typical hme cking dish in China, 56 is seen frequently at hme and in restaurants because f the simple cking methd. Althugh it belngs t Sichuan cuisine, the dish nw is 57 favrite chice fr many diners all ver China. Its flavr can be flexibly adjusted by adding different 58 (amunt) f peppers and vinegar. The nly main ingredient (原料), ptat, is 59 (reasnable) priced in all seasns. When 60 (ck) well, it lks bright and the ptat shreds are clear and crisp with sur and spicy taste. It 61 (win) the fnd f the majrity f peple in China and been evaluated 62 ne f the best matches fr rice. Here is the way f 63 (it) cking.
Wash the ptates and remve the skin. Cut them int thin and similar shreds. Put in salt water fr a few minutes 64 (remve) the starch (淀粉) and clean them well. Heat the il in a pan. Add and fry green nin and dried peppers befre adding the ptat. Then add all the ther ingredients 65 (include) white vinegar, peppers and salt. Fry until the ptat is well cked. Yu shuld be careful that yu d nt verck the ptates.
2.阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。【2023届广东省韶关市高三下学期4月综合测试（二）】
Dragn Well Tea Shrimp, Lngjing xiaren in Chinese, is ne f the mst well-knwn dishes in Hangzhu. ____56____(traditinal), peple use Lngjing(Dragn Well) tea t accmpany the fried river shrimp.
Like mst ____57____(stry) assciated with Dragn Well tea, the rigin f the Dragn Well Tea Shrimp relates t the Qianlng Emperr f the Qing Dynasty. Legend has it that the dish ____58____ (create) accidentally when he was turing Jiangnan.
One day, the emperr tk shelter ____59____ the rain in a girl’s hme and was entertained with a drink cntaining freshly ____60____(pick) tea leaves. Deeply impressed by the taste, he ____61____(pcket) sme leaves and cntinued with his trip.
Then he tk a break in an inn and rdered several dishes, amng ____62____ there was fried shrimp. While waiting fr ____63____ (he) meal, the emperr passed the leaves t the waiter t make sme tea. But the waiter caught a glimpse f the imperial gwn (黄袍) underneath and rushed ____64____ (tell) the chef with shck.
Feeling nervus, the chef added the leaves int the dish f fried shrimp, because he mistk the tea leaves fr green nins. But ____65____ was pleasantly surprising was that the lingering fragrance f the tea and the crunchy texture f the shrimp wn the emperr ver. Thus, the classic dish was brn.
3.【2023·浙江省诸暨市高三5月诊断性考试】阅读下面材料，在空白处填入适当的内容(1个单词)或括号内单词的正确形式。
When in China I had the pprtunity t eat in lads f different restaurants, ____56____(range) frm the large and fancy t the small and pedestrian (为行人的). ____57____ I really miss, hwever, and cannt get here in Canada, is the Chinese street fd.
Here is ne f my favrite street dishes whse name has slipped my mind. ____58____ is made n a rund griddle (平底锅), nt which is pured a very liquid batter (面糊) which is ____59____(thin) spread by a tl that lks like a wden squeegee (刷) but withut the rubber edge. The batter cks almst immediately frming ____60____ circle abut 20 centimeters acrss and is quickly flipped ver (翻转). An egg, smetimes tw, will be spread ver this tgether with chpped nins and sme srt f spices and then what appears ____61____(be) a waffle is placed n tp. The cked batter ‘skin’ is flder ver the waffle, the whle thing is flded in half and it ____62____(serve) in a paper wrapper. It taste abslutely ____63____(wnder).
We have street fd here and it is usually very tasty but n ne is making the things I ____64____(get) in China and nne f the restaurants here serve it either. Unfrtunately. I dn’t think I will ever again have the privilege f travelling t China s the street fd ____65____(treat) are t live n nly in my memry.
4. 【安徽省部分学校2022-2023学年高三1月联考】阅读下面材料，在空白处填人适当的内容(1个单词)或括号内单词的正确形式。
词数：194 话题：北京烤鸭
Beijing Rast Duck, als knwn___36___Peking Duck, is ne f the Chinese dishes that have gained___37___ (ppular)acrss the glbe. The duck meat is served wrapped in Mandarin pancakes. It’s___38___(true)delicius fr the taste buds(味蕾).
Originating in China’s ryal palace mre than 7 centuries ag, Beijing Rast Duck___39___ (appint) as ne f the natinal dishes fr the receptin f freign___40___(guest)by Premier Zhu Enlai in the 1970s. Nw it is highly praised by heads f gvernment fficials, and dmestic and freign turists.
An authentic Beijing duck can take up t three days___41___(prepare). It is ___42___intensely cmplex prcess with many requirements. The duck must be f the white Beijing variety and f superir quality, a “frce-fed duck” that___43___(weigh) abut three kilgrams.
The manner f serving and eating Beijing duck is unique. The chef presents yu the whle duck befre taking it away fr slicing, ___44___slicing it in frnt f y4urable. Each slice is very thin,____45____ (cntain)bth meat and skin. When eating the duck, yu shuld first take a pancake in ne hand. Then with yur chpsticks pick up a slice f duck and cat tn sauce(酱). Add sme cucumber and green nin. Finally, rll up the pancake.
5. 【2023`江苏省徐州市第七中学学情调研】阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。
词数：220 话题：传统民间美食——火锅
Ht pt, as a traditinal Chinese flk dish, ____36____ (becme) a favrite dish thrughut China since at least the Han Dynasty, ____37____ is particularly true during winter mnths. There are different ____38____ (style) f ht pt with differently flavred thick sup in China, frm spicy ht pt in Sichuan, seafd-based ht pt in Guangdng t muttn ht pt in Hng Kng. N matter what yur ____39____ (prefer) is, Chinese ht pt has smething t interest yu.
The spicy ht pt featured in Sichuan is prbably the mst famus amng the native Chinese. When ____40____ (visit) Chngqing, yu will have ____41____ pprtunity t taste authentic (真正的) Chinese ht pt. Chngqing ht pt is knwn as má là (“numb and spicy”) due ____42____ the inclusin f Sichuan peppers and is unique in the types f meat and the types f sauce ____43____ (use) fr its base.
Thugh the flavr f Chinese ht pt varies frm regin t regin, the dining custms are similar. Ht pt is ____44____ (typical) served in a metal bwl at the center f the dining table. As the sup in the pt is cked at almst biling pint, the ingredients (原料) ____45____ (add) int the biling thick sup. The ingredients can vary frm thinly-sliced meat, vegetables, mushrms, ptates, and cabbage, t seafd, fish balls and tfu.