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1英语(百B)答案)
methodinvolvespouringboilingwateroverleftoverrice,creatingaquickandcustomizable（可定制的）meal.Toppingslikemushrooms,spring onions,or spicy condiments such as chilli oil enhance its flavorAsianculturespresent diverseversions ofcongee.In Japan,it's okayu,usually thin,whileCantonese jooktendsto be thicker and creamier.Eachvariation reflects regional tastesand cookingtechniques.Congee isvalued for its digestibility and is often recommended during illness.It provides hydration, energy,andcanbe enrichedwithproteins andvegetables for nutritional balance.porridgesinAsia.Chefs and home cookspersonalize congeewithuniquetwists such as using specialbroths or incorporatinglocalflavors.Its simplicity and adaptabilitymakeita beloved dish acrosscultures, offeringboth a comfortingmealand agentleremedy in essence,congee’s appeal lies in its ability to sootheand satisfy,whether enjoyed as a warmbreakfast, a hearty lunch,or a comfortingremedyduringtimes of need.8.What is a characteristic feature ofCantonesejookcompared to Japanese okayu?A.Creamier texture.B.Lighter flavor.C.Thinner consistency.D.Minimal toppings.9.Whatdoestheunderlinedword"digestibility”inParagraph2mostprobablymean?A.Thedegree ofbeingnutritious.B.The degree of being tastyC.The degree of beingconsumable.D.The degree of beinghealthy.10.Wheredidthe term“congee”originatefromlinguistically?A.Chinese.B.Tamil.C.Japanese.D.French.11.How do chefs and home cooks often personalize congee?A.Usingspecial broths.B.Addingfresh fruits.C.Boilingfor longerperiods.D.Baking in the oven.【答案】8.A9.C10.B11.A【解析】【导语】本文是一篇说明文。本文主要介绍了亚洲流行的粥食一一粥（congee）的不同种类、烹饪方法、营养价值及其在亚洲各国文化中的地位。【8题详解】细节理解题。根据第二段中“Asianculturespresentdiverseversionsofcongee.InJapan,it's okayu，usuallythin，whileCantonese jook tends to be thicker andcreamier.Each variation reflects regional tastes and cooking第7页/共22页
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