2024届高三年级三模适应性检测
英 语 试 卷
第二部分阅读（共两节，满分50分）
第一节（共15小题；每小题2.5分，满分37.5分）
阅读下列短文，从每题所给的A、B、C、D四个选项中选出最佳选项。
A
There are always the same number of restaurants on The Top 100, but every year offers more — more quality, more variety, more surprises. What never changes is how a restaurant gets on the list — wonderful food well served in an inviting setting, among which are some Chinese restaurants.
Long Island Pekin
Long Island Pekin reminds us of the first Chinese foods many of us fell in love with: the roast duck and pork, the lo mein and fried rice, the steamed dumplings and pot stickers. There are more, than a dozen dumplings and buns to start the meal, three types of noodles and then meats roasted in the “hung oven”， including Peking duck.
New Fu Run
New Fu Run has been serving the cuisine of Dongbei in Great Neck since 2017. Dongbei cooking tends to be earthier than Cantonese and not as spicy as Sichuan. Treat your taste buds (味蕾) to a cold starter of country-style beef with cucumber and the signature dish — Cumin Lamb Chop. Longing for something more familiar? Call three days in advance and New Fu Run will’ prepare a three-course meal based on Peking Duck.
Splendid Noodle
It’s always a splendid occasion when there’s a chef twisting, pounding and swinging ropes of wheat noodles in the air. The most sought-after Chinese noodle houses have an open kitchen where the acrobatics (杂技) are on display. The Stony Brook shop offers this wavy noodle as well as a couple cold noodle dishes in light sesame sauce.
21. What qualifies a restaurant to get on the list of The Top 100?
A. Unique dishes.
B. A splendid occasion.
C. Great food and environment.
D. More quality, variety and surprises.
22. What do Long Island Pekin and New Fu Run have in common?
A. They serve spicy food.
B. They offer Peking Duck.
C. They have a cooking display.
D. They require advance reservations.
23. Where is this text most probably taken from?
A. A cuisine book. B. A restaurant guide.
C. A restaurant marketing plan. D. An online food delivery platform.
B
The South Bronx is one of the poorest and most polluted places in America, with smog-choked freeways and smelly wastewater treatment plants.
“We’re a dumping ground,” Omar explains. “All the garbage from the rest of New York City ends up here.”
But Omar started looking at garbage in a different way. “A lot of what people throw away is perfectly good,” he says. “Just look at that stuff from construction sites — doors, sinks, toilets. People will buy those things. It’s only called garbage because somebody threw it away.” Omar was just out of college and working for an environmental group called Sustainable South Bronx when he started considering how to get this “good garbage” to people who could use it. Instead of destroying old things, why not clean them up and resell them? Why not hire people in the community to do the work? Better yet, why not make this business a “cooperative,” which means the people working in the business own it and share the profits?
Out of this, Omar started the first cooperative in the country dedicated to reusing construction waste. To start his business, Omar put up flyers along the truck-jammed, trash-filled neighborhood streets, looking for people to work with him. He soon found four other dedicated workers. They rented a warehouse and started looking for donations of used materials.
