题干

春天对人们有利的一面是(   ),不利的一面是(  )。

A:细菌病毒滋生

B:植物生长最快

C:适合户外运动

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答案(点此获取答案解析)

B,C

同类题1

阅读下文,回答问题。

花边饺里的母爱

       ①小时候,包饺子是我家的一桩大事。那时候,家里生活拮据,吃饺子当然只能等到过年过节。平常的日子,破天荒包上一顿饺子,自然就成了全家的节日。

       ②一般,妈妈总要包两种馅的饺子,一种肉一种素。这时候,圆圆的盖帘上分两头码上不同馅的饺子,像是两军对弈,隔着楚河汉界。我和弟弟常捣乱,把饺子弄混,但妈妈不生气,用手指捅捅我和弟弟的脑瓜儿说:“来,妈教你们包花边饺!”我和弟弟好奇地看,妈妈将包了的饺子沿儿用手轻轻一捏,捏出一圈穗状的花边,煞是好看,像小姑娘头上戴了一圈花环。我们却不知道妈妈耍了一个小小的花招儿,她把肉馅的饺子都捏上花边,让我和弟弟连吃惊带玩地吞进肚时,眼睛笑得眯成了一条缝。

       ③那些艰苦的岁月,妈妈的花边饺,给了我们难忘的记忆。但是,这些记忆,都是长到自己做了父亲的时候,才开始清晰起来,仿佛一直沉睡着,必须我们用经历的代价才可以把它唤醒。

       ④自从我能写几本书之后,家里经济状况好转,饺子不再是什么圣餐。我想起码不能让妈妈在吃这方面再受委屈了。我曾拉妈妈到外面的餐馆开开洋荤,她连连摇头:“妈老了,腿脚不利索了,懒得下楼啦!”我曾在菜市场买来新鲜的鱼肉或时令蔬菜,回到家里自己做,妈妈并不那么爱吃,只是尝几口便放下筷子。我便笑妈妈:“您呀,真是享不了福!”

       ⑤后来,我明白了,尽管世上食品名目繁多,人的胃口花样翻新,妈妈雷打不动只爱吃饺子。那是她老人家几十年一贯制历久常新的最佳食谱。我知道惟一的方法是常包饺子。

       ⑥那一年大年初二,全家又包饺子。我要给妈妈一个意外的惊喜,因为这一天是她老人家的生日。我包了一个带糖馅的饺子,放进盖帘一圈圈饺子之中,然后对妈妈说:“今儿您要吃着这个带糖馅的饺子,您一准儿是大吉大利!”

       ⑦妈妈连连摇头笑着说:“这么一大堆饺子,我哪儿那么巧能有福气吃到?”说着,她亲自把饺子下进锅里。饺子如一尾尾小银鱼在翻滚的水花中上下翻腾,充满生趣。望着妈妈昏花的老眼,我看出来她是想吃到那个糖饺子呢!

       ⑧热腾腾的饺子盛上盘,端上桌,我往妈妈的碟中先拨上三个饺子。第二个饺子妈妈就咬着了糖馅,惊喜地叫了起来:“哟!我真的吃到了!”我说:“要不怎么说您有福气呢?”妈妈的眼睛笑得眯成了一条缝。

       ⑨其实,妈妈的眼睛实在是太昏花了。她不知道我耍了一个小小的花招,用糖馅包了一个有记号的花边饺,那曾是她老人家教我包过的花边饺。花边饺里浸满浓浓的母爱,如今,我谨以花边饺讨得年迈母亲的快乐和开心。

同类题4

阅读下面短文,根据短文内容选择最佳选项。

    To most people, tea is just a drink. But to Ye Qitong, a Da Hong Pao master grower and blender (配制工) in Wuyishan City, the drink is a work of art. He always wants the traditional skill to keep alive. The 75-year-old man is Wuyi Mountains' most famous tea expert and the local farmers all raise their thumbs as a sign of respect when referring to him.

    Ye says Da Hong Pao tea is a good friend and he spends a huge amount of his time dealing with it and trying to better understand it. Most of Ye's time is spent researching blending skills and passing on his knowledge to students. Ye's biggest concern is that the number of people who can master traditional Da Hong Pao tea blending skills and have truly got its essence (本质) is still too low. As the masters grow older, Ye is worried that these skills may be lost and the long-lasting aroma (芳香) of Da Hong Pao will grow weak.

    "Wuyishan has more than 1,800 tea producers. However, as machinery entered the process (流程), workers are fewer and fewer and they really just press buttons, so they never learn the traditional skills connected to picking and blending," he said.

    "The situation is very worrying, but I am relieved that the recent booming (繁荣的) market for Da Hong Pao tea has prompted (激起) a desire among many young people to learn necessary skills," he said.

    He advises the local government to build some schools to encourage the master blenders and growers to teach more students. He believes that this is the only way to solve the problem.

    "Da Hong Pao tea is a drink with a life of its own. People can almost taste the history, culture, spirits and moods that completely used up the masters who make it," he said.