题目

语法填空 When Lan Guijun was born in Chengdu, Sichuan province, in 1965，the steamed Chinese cabbage in supreme soup, one of most famous local dishes, had already made a name in China. Now, with over four decades' experience of cooking Sichuan cuisine, Lan still makes the soup the traditional way and uses it in his signature dish, golden thread noodles. The dough(面团) used to make the noodles is mixed with egg yolks (give) them a golden color. Lan sits on top of a long piece of bamboo, under which sits the dough. He adds his (weigh) to the bamboo to ensure the dough is flattened paper-thin. "This noodle dish has around 200 years of history. Gold thread noodles (originate) in Henan province and then was spread to Jiangsu and Zhejiang provinces, before reaching Sichuan, " Lan says, (add) that the noodle dish changed a little bit as it moved, adapting to local habits. In Sichuan, local chefs add the best soup to the noodle, in chicken is boiled for eight hours before being filtered to make it nearly as clear as water. " In Sichuan cuisine, we can (easy) find the traces of many other cuisines, those from Shandong, Shanxi provinces and Zhejiang (include)，because Sichuan is an inclusive place with many migrants from other (part) of the country, " he says. 答案：【1】the【2】in【3】to give【4】weight【5】originated【6】adding【7】which【8】easily【9】included【10】parts

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