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话题向传统致敬Passage
11.found by38-year-old HanYuting,who hasover adecade in the restaurant
2.industry,include runninga Japanese-style bistro,the ideafor San Bai Bei
3.emerge inresponse to the risingGuochao fashiontrend in2019that mixedthetraditional withthe modern.I wasinspired bythe growinginterest inChinese traditions,especially inZhejiang,
4.making rice wine andyellow wineis partof everydaylife/Han said.It wasthe perfectmomentto opena Chinese-style bistro.San Bai Bei isa reservation-only venue.Initially,customers
5.have tomakereservations byphone,but amini-program
6.introduce later,allowing gueststobook aweek inadvance.・
7.totherestaurants overwhelmingpopularity,a depositsystem8implementto preventscalpers fromreselling reservations.We even
9.introduce aqueue-jumping feature-
10.theres agap betweentwo reservations,guests canbook thatslot,Han explained.Passage2To keepcustomers informed,Han createdseveral WeChatgroups
1.he postsupdateson dailyspecials andingredients.We getour seafoodfresh fromNingboevery morning,and after
2.transport itto Shanghai,were readyto serveit thatevening/Han shared.SanBai Beis menuis dynamic,
3.change dailybased on the freshestavailableingredients.Theres noset menu;instead,dishes
4.list ona blackboard,and guestswritetheir ordersdown onsmall notebooksat eachtable.A bistroshould feelpersonal,not justabout orderingfrom ascreen/Han said.Sometimes wehave dishesthat arentontheboard but
5.be availableinthekitchen.
6.a guestsees aparticular fish,they canjust askthe chefhow itscooked-steamed orbraised.The restaurantswine listis
7.predominant focusedon traditionalricewineandyellow wine,
8.guests arewelcome tobring theirown bottles.There isno corkagefee.Passage3The seatingarrangement isintentionally intimate,with onlya10-centimeter gapbetweentables.You canthelp butoverhear whatothers areeating anddrinking/Han said.But thatsthe charmof it—guests oftenend upjoining together,and atable for1three canturn intoa livelygroup often,all
1.share drinks.Its aplace forjoy,Han said.People arestill seekingsocial connections,and weprovidea spacefor thatto happennaturally.Hans efforts
2.pay offas SanBaiBeihas becomea populardestination.Theunique combinationof traditionalelements andmodern diningexperience
3.attract awiderange ofcustomers.
4.it successlies inits abilityto createa warmand invitingatmosphere.
5.moreand morepeople arelooking forsuch diningexperiences,Han plansto expandthebusiness inthe future.He believesthat
6.future ofChinese-style bistrosis bright.
7.the rightapproach,these bistroscan notonly promotetraditional Chinesefood andculture butalso offeraunique socialspace.
8.makes SanBaiBeispecial isits personalizedservice andfocuson traditionalingredients.
9.continue toinnovate,it willsurely maintainits popularity.
10.it isalso agood examplefor otherrestaurateurs tofollow.答案Passage
11.Founded
2.including
3.emerged
4.where
5.had
6.was introduced
7.Due
8.was implemented
9.Introduced
10.ifPassage
21.where
2.transporting
3.changing
4.are listed
5.are
6.If
7.Predominantly
8.butPassage
31.sharing
2.have paid
3.has attracted
4.Its
5.As
6.the
7.With
8.What
9.Continuing
10.It。
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