第 21 至 30 題為題組
Hundreds of years ago, a savory idea—called the century egg—was hatched in rural China. As the
story goes, a farmer found naturally preserved duck eggs in a muddy pool of water and slaked lime. After
surviving a tasting, he set out to replicate them manually, resulting in a 21 that would endure for
centuries as a comfort food in Hong Kong, China and parts of Southeast Asia.
Though details of the century egg’s discovery are undocumented, scientists estimate that it
22 more than 500 years to the Ming Dynasty. And aside from some techniques used for large-scale
production today, the egg preservation process has remained relatively 23 .To make the eggs, a vat is typically filled with a combination of strong black tea, lime, salt and freshly
burned wood ashes, and left to cool overnight. The next day, duck, quail, or chicken eggs are added to the
24 . Then they soak anywhere from seven weeks to five months—not for a century as the name 25 .
The century egg also 26 many other names, such as hundred-year egg, thousand-year egg, or
millennium egg. But no matter what it’s called, this common snack has a rather uncommon taste and is
often grouped by travelers with other 27 Asian foods such as chicken feet or snake soup. Getting
beyond the egg’s appearance is the first 28 . Instead of being white with a bright orange yolk, the jellylike
egg takes on a less 29 dark brown and swampy green hue. There’s also a pungent ammonia-like
odor to contend with, which has earned the snack yet another nickname: the “horse urine egg.”
While the century egg draws a following from older generations and curious travelers, it is falling out
of 30 with the younger set, who are weary of China’s preserved and fermented foods. The future of
the humble snack is uncertain, but chefs in Chinese restaurants are still trying to preserve this nostalgic bite
of culinary heritage.
(AB) provokes (AC) exotic (AD) delicacy (AE) dates back (BC) refreshed (BD) implies
(BE) appetizing (CD) mixture (CE) goes by (DE) unchanged (ABC) challenge (ABD) favor 【題組】29
第 21 至 30 題為題組
Hundreds of years ago, a savory idea—called the century egg—was hatched in rural China. As the
story goes, a farmer found naturally preserved duck eggs in a muddy pool of water and slaked lime. After
surviving a tasting, he set out to replicate them manually, resulting in a 21 that would endure for
centuries as a comfort food in Hong Kong, China and parts of Southeast Asia.
Though details of the century egg’s discovery are undocumented, scientists estimate that it
22 more than 500 years to the Ming Dynasty. And aside from some techniques used for large-scale
p...
第 21 至 30 題為題組
Hundreds of years ago, a savory idea—called the century egg—was hatched in rural China. As the
story goes, a farmer found naturally preserved duck eggs in a muddy pool of water and slaked lime. After
surviving a tasting, he set out to replicate them manually, resulting in a 21 that would endure for
centuries as a comfort food in Hong Kong, China and parts of Southeast Asia.
Though details of the century egg’s discovery are undocumented, scientists estimate that it
22 more than 500 years to the Ming Dynasty. And aside from some techniques used for large-scale
production today, the egg preservation process has remained relatively 23 .To make the eggs, a vat is typically filled with a combination of strong black tea, lime, salt and freshly
burned wood ashes, and left to cool overnight. The next day, duck, quail, or chicken eggs are added to the
24 . Then they soak anywhere from seven weeks to five months—not for a century as the name 25 .
The century egg also 26 many other names, such as hundred-year egg, thousand-year egg, or
millennium egg. But no matter what it’s called, this common snack has a rather uncommon taste and is
often grouped by travelers with other 27 Asian foods such as chicken feet or snake soup. Getting
beyond the egg’s appearance is the first 28 . Instead of being white with a bright orange yolk, the jellylike
egg takes on a less 29 dark brown and swampy green hue. There’s also a pungent ammonia-like
odor to contend with, which has earned the snack yet another nickname: the “horse urine egg.”
While the century egg draws a following from older generations and curious travelers, it is falling out
of 30 with the younger set, who are weary of China’s preserved and fermented foods. The future of
the humble snack is uncertain, but chefs in Chinese restaurants are still trying to preserve this nostalgic bite
of culinary heritage.
(A) provokes (B) exotic (C) delicacy (D) dates back (E) refreshed (BD) implies
(BE) appetizing (CD) mixture (CE) goes by (DE) unchanged (ABC) challenge (ABD) favor 【題組】29
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