My interest in Chinese food started many years ago, when I had my first job. I was a young reporter for the Daily Journal in San Francisco. Our office wasn’t far from Chinatown. I usually managed to arrange my time so that I could go there at least two or three times a week for a good meal.
The first time I ever ate Chinese food I loved it. And since then, it just tastes better and better to me. The first thing I noticed was the fresh tastes of the meat and vegetable. When I learned more about the food, I began to understand why it has this special feature.
About 5000 years ago, China lost much of its wood because of over population and poor management of its forest. This loss was very bad for the country, of course, but it turned out to be very good for the food. Wood became very expensive and hard to get, so the Chinese had to learn how to use it better.
In order to use less wood in cooking, they started to cut their meat and vegetables into small pieces before they put them in the hot oil. That way, the food cooked faster and they saved their fuel. The food prepared in this manner kept its fresh flavor(风味)—and it’s this flavor that attracts people to the art of Chinese cooking.
I often wonder if the Chinese appreciated their solution to that ancient energy problem as much as I do now –whenever I eat Chinese food

1. 1.

   This passage is mainly about _________

   1. A.
      why Chinese food tastes fresh
   2. B.
      what Chinese food tastes like
   3. C.
      how Chinese food is cooked
   4. D.
      what makes Chinese food special
2. 2.

   The author got to know Chinese food __________

   1. A.
      when he worked as a reporter in China
   2. B.
      from a news story in the Daily Journal
   3. C.
      after he got a taste of it in the Chinatown
   4. D.
      before he got his first job in San Francisco
3. 3.

   The author thought the Chinese chop their meat and vegetable into small pieces in order to ________

   1. A.
      keeping its fresh flavor
   2. B.
      saving their hard-to-get wood
   3. C.
      producing a different kind of food
   4. D.
      attracting westerners to their food
4. 4.

   The word “fuel” in the 4th paragraph most probably means ______

   1. A.
      fresh flavor
   2. B.
      meat and vegetable
   3. C.
      hot oil
   4. D.
      firewood
5. 5.

   According to the passage, the special freshness of Chinese food is the result of _______

   1. A.
      the wood used to make the cooking fire
   2. B.
      the fast speed (速度) at the cooking
   3. C.
      the high quality of Chinese meat and vegetable
   4. D.
      the well-developed art of Chinese cooking

My interest in Chinese food started many years ago, when I had my first job. I was a young reporter for the Daily Journal in San Francisco. Our office wasn’t far from Chinatown. I usually managed to arrange my time so that I could go there at least two or three times a week for a good meal.

The first time I ever ate Chinese food I loved it. And since then, it just tastes better and better to me. The first thing I noticed was the fresh tastes of the meat and vegetable. When I learned more about the food, I began to understand why it has this special feature.

 About 5000 years ago, China lost much of its wood because of over population and poor management of its forest. This loss was very bad for the country, of course, but it turned out to be very good for the food. Wood became very expensive and hard to get, so the Chinese had to learn how to use it better.

 In order to use less wood in cooking, they started to cut their meat and vegetable into small pieces before they put them in the hot oil. That way, the food cooked faster and they saved their fuel. The food prepared in the manner kept its fresh flavor(风味)--- and its this flavor that attracts people to the art of Chinese cooking.

 I often wonder if the Chinese appreciated their solution to that ancient energy problem as much as I do now --- whenever I eat Chinese food.

1.This passage is mainly about ___________.

A. why Chinese food tastes fresh

B. what Chinese food tastes like

C. how Chinese food is cooked

D. what makes Chinese food special

2.The author got to know Chinese food _______________.

A. when he worked as a reporter in China

B. from a news story in the Daily Journal

C. after he got a taste of it in the Chinatown

D. before he got his first job in San Francisco

3.The author thought the Chinese cut meat and vegetable into small pieces in order to _____________.

A. keeping its fresh flavor

B. saving their hard –to-get wood

C. producing a different kind of food

D. attracting westerners to their food

4.The word “ fuel” in the 4th paragraph most probably means ____________.

A. fresh flavor              B. meat and vegetable

C. hot oil                  D. firewood

5.According to the passage, the special freshness of Chinese food is the result of _______________.

A. the wood used to make the cooking fire

B. the fast speed at which it is cooked

C. the high quality of Chinese meat and vegetable

D. the well –developed art of Chinese cooking

My interest in Chinese food started many years ago, when I had my first job. I was a young reporter for the Daily Journal in San Francisco. Our office wasn’t far from Chinatown. I usually managed to arrange my time so that I could go there at least two or three times a week for a good meal.
The first time I ever ate Chinese food I loved it. And since then, it just tastes better and better to me. The first thing I noticed was the fresh tastes of the meat and vegetable. When I learned more about the food, I began to understand why it has this special feature.
About 5000 years ago, China lost much of its wood because of over population and poor management of its forest. This loss was very bad for the country, of course, but it turned out to be very good for the food. Wood became very expensive and hard to get, so the Chinese had to learn how to use it better.
In order to use less wood in cooking, they started to cut their meat and vegetables into small pieces before they put them in the hot oil. That way, the food cooked faster and they saved their fuel. The food prepared in this manner kept its fresh flavor(风味)—and it’s this flavor that attracts people to the art of Chinese cooking.
I often wonder if the Chinese appreciated their solution to that ancient energy problem as much as I do now –whenever I eat Chinese food.
【小题1】This passage is mainly about _________.

My interest in Chinese food started many years ago, when I had my first job. I was a young reporter for the Daily Journal in San Francisco. Our office wasn’t far from Chinatown. I usually managed to arrange my time so that I could go there at least two or three times a week for a good meal.
The first time I ever ate Chinese food I loved it. And since then, it just tastes better and better to me. The first thing I noticed was the fresh tastes of the meat and vegetable. When I learned more about the food, I began to understand why it has this special feature.
About 5000 years ago, China lost much of its wood because of over population and poor management of its forest. This loss was very bad for the country, of course, but it turned out to be very good for the food. Wood became very expensive and hard to get, so the Chinese had to learn how to use it better.
In order to use less wood in cooking, they started to cut their meat and vegetable into small pieces before they put them in the hot oil. That way, the food cooked faster and they saved their fuel. The food prepared in the manner kept its fresh flavor(风味)--- and its this flavor that attracts people to the art of Chinese cooking.
I often wonder if the Chinese appreciated their solution to that ancient energy problem as much as I do now --- whenever I eat Chinese food.
【小题1】This passage is mainly about ___________.