China+Daily+語(yǔ)法填空+12.24+北京小酒館-2025屆高三英語(yǔ)一輪復(fù)習(xí)

時(shí)事新聞CHINADAILY語(yǔ)法填空每日一練學(xué)段：高中話題：北京特色小酒館：以地方美食吸引食客

Passage1InBeijing,bistros

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(spotlight)regionalChinesecuisineshavebecomeincreasinglypopular

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diners.DifferentfoodsfromYunnanandFujianprovinces,

3.____country'snorthwest,andmorerecentlythenortheast,areredefininglocaldining

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thoughtfulwinepairingsandcleverfoodpresentations.AttheforefrontisWhiteTigerVillage,aYunnan-inspiredbistroinChaoyangdistrict.

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(open)in2021byNathanZhang,arestaurateurwithoveradecadeofexperienceintheindustry,thebistro

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(marry)theboldflavorsofYunnancuisinewithnaturalwines.Theconceptquickly

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(strike)achord,andtheintimatevenuehasbecomeoneofthecity's

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(much)sought-afterdiningspots."I'mnotameticulousplanner,"Zhang,52,admitted."Whenwe

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(start)WhiteTigerVillage,itjustfeltright—ourfood,ourtasteindrinks,ourattentiontoambience.Itallcametogethernaturally."Zhang,whohasapassionforfoodculture,

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(bring)auniquevisiontohisbistro.Passage2Zhang,

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livedinCanadaforover10years,broughtaninternationalsensibilitytohisbistro,

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(support)byateamoflike-mindedstaff.Manyof

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studiedabroadandhavecontributedtothefusiontakeonYunnancuisine

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hascaptivateddiners.Thebistro,knownfor

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(be)pet-friendly,recentlyexpandeditsofferingsbeyondnaturalwinetoincludecraftbeers,aimingtoattractaneven

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(broad)clientele.Regularsvisitmultipletimesamonth,whileout-of-townguests—businesstravelersfromcitieslikeShanghaiandGuangzhou,Guangdong—oftenmakespecialtripstoexperiencetherestaurant.ZhangalsoseesWhiteTigerVillageasmorethanjustadiningdestination.Heenvisionsitasaplatformforcreativeexploration.Thebistrohashostedfilmandarttalksandeven

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(hand)overitsspacetomusiciansfortheday.Recently,Michelin-starredchefTalibHudda

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(take)overthekitchenforafour-weekendpop-upbrunchseries.ThesuccessofWhiteTigerVillageliesin

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abilitytocombinetraditionalYunnanflavorswithmoderndiningconcepts.Itshows

10.____innovationcanleadtonewdiningexperiences.Passage3"InChina,we'vealwayshadourownversionofbistros—thinkstreet-sidebarbecuespots

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youcanlingeroverskewers,edamame,andabottleofbeer,"Zhangsaid."Whatwe'vecreatedissimplyamorerefinedspace,withthoughtfuldishesandapolishedatmosphere.It'sonemoreoption,dependingon

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experiencepeoplearelookingfor."ItalianchefFabioFalangafromNaplesisalsoaimingforarelaxedatmosphereathisbistros.

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(arrive)onBeijing'sWesterndiningscenein2009,the39-year-oldnowoverseesthreevenuesinthecity:Fresco,024SeaStrings,andSedimentWineBistro.SedimentWineBistroopenedtwoyears

4.____thecuspofBeijing'sburgeoningbistrotrend."IwantedtocreateaplacewhereI'denjoymyself,aspotthatisn'tfinediningbutstilloffersqualityfoodandarelaxedatmosphere,"Falangasaid.Hisgoalwastocreateabistrothatsitsbetweentheextremesofhigh-endWesterncuisineandeverydaydining—awelcomingspacewhereguestscanvisitoftenwithout

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(feel)pressured.ThemenuatSedimentreflectsFalanga'srootsinNaples,

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(blend)traditionaldisheswithinnovativetwists.Tokeepthingsfresh,herevampsthemenueverytwotothreemonths.

7.____changesinthemenuensurethatcustomersalwayshavesomethingnewtotry.Moreover,Falangabelievesinusing

8.____freshestingredientstomakehisdishes.Hethinksthat

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(good)theingredients,

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(good)thetasteofthefoodwillbe