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British gourmet Fuchsia Dunlop’s posts on WeChat are fun to read. Most of the them are about her experience with food from around the world, especially in China. She says she cooks in a very relaxed way, going to the farmers’ market at the weekend to buy seasonal products for everyday cooking—a mixture of Jiangnan, Hunan, Guangdong, and Sichuan dishes.

“For me, there are so many wonderful things about Chinese food. The thing that I find is greatest about it is that you can eat food that is both really delicious and incredibly healthy,” Dunlop says. “The Chinese are experts at cooking vegetables, so it’s very easy for me to eat Chinese food almost every day.”

Growing up in Oxford, Dunlop dreamed of becoming a cook when she was little. However, herd dream did not start to materialize until she came to Chengdu as a university student in 1994.

Always keeping a notebook on hand wherever she went, ______. Based on her knowledge of Sichuan cuisine (菜肴), Dunlop published her first book, Sichuan Cookery, in 2001, which was hailed by the Observer Food Monthly as “one of the top 10 cookbooks of all time”. Since then, she has published four books about Sichuan cuisine, and one in 2016 about recipes (配方) from Jiangnan, called Land of Fish and Rice.

Now, a Chinese version (版本) of Land of Fish and Rice, translated by He Yujia, is available. In the book, Dunlop displays her profound understanding of the food culture that runs deep in the blood of Chinese people.

Having studied Chinese food culture for nearly two decades, she regards the Jiangnan area as the heartland of the nation’s gastronomy.

“Although you have really interesting and delicious food all over China, in this area, particularly, people wrote about it and discussed it. Many of the old classic food books came from this area, for example. So, if you talk about gastronomy, and not just about good food, then Jiangnan is a really important area,” she says.

Dunlop spent 10 years researching the book.

The decisive moment was in 2008 when she went to Longjing Caotang, a restaurant in Hangzhou, where the whole approach to ingredients, seasoning, cooking and tradition was so moving and impressive that, at that moment, she decided to write a book about the area, she says.

By then, she had published three books about Sichuan and Hunan cuisine, both of which are famous for being spicy. But in Hangzhou and Yangzhou, she encountered food that was calm, peaceful, soothing and delicate.

“Jiangnan food is connected with Chinese literature. Lots of dishes have quite literary names or stories behind them,” she says.

As a result, when introducing food in the book, besides tracing the history of the dishes, she also tells stories like how Su Dongpo invented Dongpo Pork in the 11th century.

After collecting all the recipes, Dunlop tested them at her home in London to make sure they worked for people in the West.

1．According to the passage, which of the following words is wrongly explained?

A．The word “gourmet” means “a person who knows a lot about good food.”

B．The word “materialize” means “come true, take place.”

C．The word “hailed” means “thought little of, laughed at.”

D．The word “gastronomy” means “the art of cooking and eating good food.”

2．What greatest thing does Fuchsia Dunlop find about Chinese food?

A．People can cook Chinese food in different ways.

B．She can eat food that is both delicious and healthy.

C．She can learn how to cook delicious food for the English.

D．In China, there are many different cuisines in different places.

3．Which of the following should go in the empty box in Paragraph 4?

A．she took notes about her travel in different places in China

B．she wrote diaries about what she ate in Chinese restaurants

C．she prepared some notes for her report about Chinese food

D．she wrote down the recipes of the dishes she tasted

4．The underlined words “the book” in Paragraph 8 refer to (指的是) ______.

A．an English version of Sichuan Cookery

B．a Chinese version of Sichuan Cookery

C．an English version of Land of Fish and Rice

D．a Chinese version of Land of Fish and Rice

5．What do you think of the things that Fuchsia Dunlop has done?

A．They are no good for spending the traditional Chinese culture.

B．They are just for people to enjoy the beauty of the Chinese food.

C．They are good for people around the world to know Chinese culture.

D．They can help Fuchsia Dunlop make money in China.