Keeping traditions alive is never an easy thing. Chen Zunkai, the owner of Baoyuan Dumpling House, has        the past 16 years improving one of the most traditional Chinese foods: jiaozi.
Her       are not the white crescent-shaped (月牙形状的) ones simply filled       pork or lamb, but colorful ones using more than 150 kinds of fillings.
“       I try to do is to make dumplings have a taste of home,” Chen says. “I hope every customer, Northerners or Southerners, vegetarians (素食者) or non-vegetarians, Chinese people or foreigners can       something familiar.”
Chinese dumplings are believed        more than 2,000 years old.       , they are made and eaten by people in North China at some festivals such as the winter solstice (冬至). To        the year-end cold, people usually fill dumplings with strongly flavored (有强烈味道的) meat such as pork or lamb.
For Chen, her        came after she noticed that there were not many choices for those          prefer lighter fillings. Most vegetarian dumplings have a filling of only two kinds of ingredients, and not one restaurant in Beijing has more than 10 kinds of vegetarian fillings.
“I think I can make it,” Chen says.

A．wasted B．paid C．spent D．cost

A．dumplings B．noodles C．cakes D．cookies

A．by B．from C．of D．with

A．Which B．Where C．What D．When

A．smell B．taste C．feel D．touch

A．to be B．being C．to have D．be

A．Suddenly B．Luckily C．Traditionally D．Finally

A．get B．refuse C．enjoy D．fight

A．plan B．idea C．information D．advice

A．which B．whom C．who D．/