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1、Dishing up a taste of the cultureSichuan cuisine is a melting pot of different influences J rich historical and ideological connotations, Li Yingxue reports.When Lan Guijun was born in Chengdu, Sichuan province, in 1965, the steamed Chinese cabbage in supreme soup, one of the 2 (renowned) local dish
2、es, had already made 3 name fbr itself at a state banquet in China. Now, with over four decades experience of cooking Sichuan cuisine, Lan still 4(make) the soup in the 5 (tradition) way and uses it in his 6 (character) dish, golden thread noodles.The dough 7(use) to make ihe noodles is mixed with e
3、gg yolks to give them a golden color. Lan sits on top of a long piece of bamboo, under 8 sits the dough. He adds his weight to the bamboo _9_ (ensure)the dough is flattened paper-thin. He then 1() (use) a 1.5-kilogram knife to cut it into fine threads.1. withmost renowned2. amakes3. traditionalcharacteristic4. usedwhich5. to ensureuses