原文出處：?https://www.chinlingo.com/articles/801629/?15 tasty foods you should try in China (1) 其中截取了小籠包的介紹。

第二節(jié)（共10小題；每小題1.5分，滿分15分)

閱讀下面短文，在空白處填入1個適當?shù)膯卧~或括號內單詞的正確形式。

Xiao long bao(soup dumplings), those amazing constructions of delicate dumpling wrappers, encasing hot,_ 56._(taste) soup and sweet, fresh meat, are far and away my favorite Chinese street food. The dumplings arrive steaming and dangerously hot. To eat one, you have to decide whether 57._(bite) a small hole in it first, releasing the stream and risking a spill(溢出)，_ 58. to put the whole dumpling in your mouth, letting the hot soup explode on your tongue.

Shanghai may be the 59._(recognize)home of the soup dumplings but food historians will actually point you to the neighboring canal town of Nanxiang as Xiao long bao's birthplace. There you will find them prepared differently-more dumpling and less soup, and the wrappers are pressed 60. hand rather than rolled.

Nanxiang aside, the best Xiao long bao have a fine skin, allowing them _61.(lift) out of the steamer basket without tearing or spilling any of _ 62._(they)contents. The meat should be fresh with_ 63. touch of sweetness and the soup hot,clear and delicious.

No matter where I buy them, one steamer is _ 64._(rare)enough, yet two

seems greedy, so I am always left 65.(want) more next time.

參考答案：

56. tasty?

57. to bite

58. or?

59. recognized

60. by

61. to be lifted

62.? their

63. a?

64. rarely

65. wanting

原文：

Xiao long bao, those miraculous constructions of delicate dumpling wrappers encasing a big slurp of hot, savory soup and sweet, fragrant ground pork, are far and away my favorite Chinese street food. The pocket of soupy stock is the dumpling's essential element: a flavored pork aspic, typically made with pork skin, chicken bones, ginger, scallions, and Shaoxing wine, simmered for hours until the collagen-heavy ingredients have turned to gelatin, and then cooled until it sets. The dumplings arrive steaming and dangerously hot – to eat one, you have to decide whether to nibble a hole in it first, releasing the steam and risking a spill, or throw caution to the wind and pop the whole dumpling in your mouth, a burst of near-scalding broth exploding on your tongue.

Shanghai may be the recognized home of the soup dumpling, but food historians will actually point you to the neighboring ancient canal town of Nanxiang as xiao long bao's birthplace. There, you'll find them rustically prepared – more dumpling and less soup – and the wrappers are pressed by hand rather than rolled, for a thicker and heartier dough.

Nanxiang aside, the best xiao long bao have a fine, almost translucent skin, allowing them to be lifted out of the steamer basket without tearing or spilling any of their contents. The meat should be savory with a touch of sweetness, and the surrounding broth hot, clear, and aromatic with pork, ginger, and Shaoxing wine. Most vendors serve them with tangy, dark Zhenjiang vinegar and slivers of fresh ginger to complement the sticky-rich soup, though you'll also find them served alongside a bowl of clear soup. If you're lucky enough to be in China during hairy crab season, you can also find the pork mixed with the meat and roe of the crab, for an even sweeter, richer filling.?