C
For Huang Yu, spring still tastes the way it did in his childhood home in Zhejiang Province. Every year around Qingming Festival, he buys qingtuan. It is less a snack than a seasonal tradition—a way, as he put it, to “take a bite of spring”.
Huang said his family has made qingtuan for as long as he can remember. He still remembers the moment the rice balls steamed(蒸) fresh out of the pot—tasty, nice-smelling and soft.
When he was a child, the adults would take him out on weekends to collect mugwort(艾蒿). After washing the leaves at home, his parents would mix them with rice flour(面粉) to make qingtuan.
“Looking back, making qingtuan with my family is still such a happy memory,” he said. Now that he lives in Beijing, he usually just buys a few freshly steamed ones from supermarkets.
In recent years, the market has gone beyond the traditional ways. “There are different kinds of qingtuan every year,” he said. “Out of curiosity, I bought some to share with my family. After all, life is about trying new things.”
Huang’s experience shows qingtuan plays two roles today. It remains rooted in Qingming tradition, yet continues to develop as a seasonal product shaped by changing tastes and modern needs.
Qingtuan used to be eaten only by families living in Jiangnan, but it has found a much wider market nationwide. On social media in China, videos and pictures about qingtuan have drawn hundreds of millions of views. Some related videos have even reached several billion. New tastes, even qingtuan-inspired(受启发的) drinks, have helped turn this seasonal treat into one of spring’s most talked-about foods.
()23. How did Huang Yu get qingtuan in his childhood?
A. His parents made it for him.
B. He made qingtuan by himself.
C. His friends gave it to him as gifts.
D. His family bought it from the market.
()24. What roles does qingtuan play in modern life?
A. A popular snack and a special drink.
B. A spring food and a Chinese medicine.
C. A happy memory and a breakfast food.
D. A Qingming tradition and a modern seasonal snack.
()25. Why does the writer mention the social media in China in the last paragraph?
A. To prove that people in Jiangnan don’t eat qingtuan anymore.
B. To compare how popular qingtuan is with other spring foods.
C. To show that qingtuan is now popular among people all over China.
D. To suggest that people have created qingtuan with different flavours.
()26. What is the best title for the passage?
A. A sweet memory of Qingming
B. A boy’s love for mugwort
C. A memory with new tastes
D. A new snack in China
D

23.A 24.D 25.C 26.C

【分析】
解答本题需先通读全文理解主旨，再针对每个题目定位原文对应信息，逐一匹配选项。23题需定位童年时Huang Yu获取青团的方式；24题需定位现代青团的角色；25题需定位最后一段社交媒体相关内容的作用；26题需总结全文核心内容，选择最贴合的标题。
【解析】
23题：根据原文第三段“When he was a child... his parents would mix them with rice flour to make qingtuan.”可知，Huang Yu童年时父母为他制作青团，对应选项A，故选A。
24题：根据原文第六段“Qingtuan plays two roles today. It remains rooted in Qingming tradition, yet continues to develop as a seasonal product shaped by changing tastes and modern needs.”可知，现代青团兼具清明传统和现代季节性小吃的角色，对应选项D，故选D。
25题：最后一段提到社交媒体上关于青团的视频有数十亿浏览量，说明青团已从江南地区扩展到全国，在全国范围内流行，对应选项C，故选C。
26题：文章围绕Huang Yu对青团的童年记忆展开，同时介绍了现代青团的新口味、新发展，核心是“记忆与新口味”，对应选项C，故选C。
【答案】
23.A 24.D 25.C 26.C
【知识点】
英语阅读理解（细节理解）、英语阅读理解（主旨大意）、英语阅读理解（推理判断）
【点评】
本文以Huang Yu的经历为线索，介绍了中国传统食物青团的传统意义与现代发展，贴近生活，考查学生快速定位原文信息、理解主旨的能力，题型常规，难度适中。
【难度系数】
0.6