任务三 词汇运用
阅读下面的短文,根据语篇内容,在空白处填入1个适当的单词或括号内单词的正确形式。
The cultural and tourism magazine Jiangsu Glimpses has published a new one. It recommends beautiful museums, delicious food, fun routes and spring folk customs in Jiangsu.
What winter takes from here, spring will give (1) back. After a winter of rest, the flowers in Jiangsu (2) (be) budding(含苞待放) and the ducks can also feel the (3) (warm) of the spring river.
It has become a habit (4) many tourists to come to Jiangsu to see flowers in spring. The city flower of Nanjing, plum blossom, now is all around on the Meihua Mountain. "Fure Flower Sea" (伏热花海) in Zhenjiang (5) (include) many flower fields which are like a colourful blanket. Spring comes and shines on the branches of these flowers in the south of the Yangtze River.
Tea is another gift that comes with the spring of Jiangnan. Many teas with poetic and (6) (beauty) names are all from Jiangsu, such as Suzhou's Biluochun tea, Nanjing's Yuhua tea and Zhenjiang's Jinshancuiya tea. During this period, the tea field provides nice teas and pleasant places for people (7) (have) fun. The tea has special taste because different tea trees (8) (plant) in different planting sites. Nowadays, people can look for tasty tea and enjoy the best (9) (serve) in Jiangsu, including transportation, accommodation(住宿), sightseeing and food. In addition (10) the tea fields, tourists can also walk into the teahouses and museums or villages around them.

任务一 阅读理解
阅读下面的短文,从短文后各题所给的 A、B、C、D 四个选项中,选出最佳选项。
When you think of French food, images of fancy restaurants with white tablecloths, expensive wines, and delicate dishes often come to mind. However, in the heart of Paris, there exists a special dining experience that is both surprisingly affordable and rich in cultural history: the "bouillon". These traditional restaurants offer a unique glimpse into the everyday life of Parisians, past and present.
Bouillon restaurants first appeared in Paris in the mid-19th century, around the year 1850. The idea behind them was remarkably simple and socially important: to serve
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good, traditional French food to common workers and working-class families at prices they could actually afford. The word “bouillon” actually means “broth”(肉汤) in French, which was the main dish served at that time—a nourishing(营养的) meat broth that provided energy to labourers after a long day of work. These restaurants quickly became popular gathering places where people from all walks of life could enjoy a hot meal together.
Today, bouillons are experiencing a wonderful revival and are becoming popular again among both locals and tourists. The menu is printed on simple paper without any fancy design, and the prices remain surprisingly low. For just €15 to €20, you can enjoy a full three-course meal: a starter, a main course, and a dessert.
What makes bouillons truly special is not just the affordable price, but the unique atmosphere they offer. These restaurants are famously noisy, lively, and full of laughter and conversation. You will see families with children celebrating a birthday, elderly couples who have been coming for decades, and young students enjoying a meal together on a budget. It is a place where everyone is welcomed equally, regardless of background or social status(地位).
“Eating at a bouillon is like stepping back in time to the Paris of the past,” says Jean Dupont, a local chef who grew up dining in these places. “You get honest, traditional food without any fancy decorations. It’s not about showing off; it’s about good food and good company. That is the real heart of Parisian dining.”
So, next time you visit Paris, don’t just look for Michelin-starred restaurants or fashionable new cafés. Take the time to find a traditional bouillon, order a plate of escargots or steak frites, and enjoy the true taste of Parisian life—a taste that has been enjoyed by ordinary Parisians for generations.
() 1. What was the original purpose of bouillon restaurants when they first appeared in the 19th century?
A. To serve wealthy tourists with expensive dishes.
B. To provide affordable food for working-class people.
C. To teach ordinary people how to cook French dishes.
D. To compete with Michelin-starred restaurants.
() 2. What does the underlined word “revival” in paragraph 3 most likely mean?
A. A return to popularity.
B. A sudden disappearance.
C. A complete change.
D. A gradual decline(衰退).
() 3. Which of the following best describes the structure of this passage?
A. Problem→Cause→Solution
B. Comparison→Contrast(差异)→Conclusion
C. Story beginning→Conflict→Resolution
D. Introduction→Historical background→Present situation→Advice
() 4. What is the writer’s main purpose in writing this passage?
A. To encourage tourists to visit traditional bouillon restaurants in Paris.
B. To explain how to cook traditional French dishes.
C. To compare French dishes with other European dishes.
D. To describe the history of Michelin-starred restaurants.