阅读理解Inthepastfewdecades,Japanesec

阅读理解In the past few decades, Japanese cuisine(烹饪) has acquired global appeal. Japanese restaurants have sprung up almost all over the world. In Kyoto, the Heihachi Tea House boasts a 430-year-old tradition that the owners have kept all in the family. The tea house has been operated by twenty generations of the Sonobe family.The Heihachi Tea House, in the northern part of Kyoto, is one of the city’s oldest business establishments. It is said to have opened in 1576. The present owner, Sonobe Heihachi, who is also the chef, represents the 20th generation of the Sonobe family to oversee the tea house.Sonobe Heihachi, restaurant owner, said, “During the middle of the Edo era, from 1603 to 1868, it became customary for moners to dine in mat rooms. The Heihachi Tea House specialized in a dish prised of rice with barley(大麦). It then became an inn and a little later, a restaurant.”Like every other chef, Sonobe Heihachi’s day often begins at the market where he personally selects ingredients that will be served to his customers. The restaurant specializes in a style of cuisine known as Kaiseki Ryori—possibly the ultimate in Japanese cooking. It offers both fresh and ocean fishes on its menu, including bream and eels. The owner’s son Sonobe Shingo is also an acplished chef. His skills include the elaborate cutting of a “daikon” radish (萝卜) into strips. Later they will be shredded into thin strands to form part of the garnish（装饰菜） for sashimi.Sonobe Shingo admits that when it es to the small details of running the business, father and son have different ways of thinking. Sometimes they clash.But they share a passion for what they do and continue to preserve an innovative and deeply rooted culinary（烹饪的） tradition.1. The main idea of this passage is about _______.A.Japanese tea house keeps a 430-year-old traditionB.Sonobe Heihachi and his son Sonobe ShingoC.Japanese restaurants springing up almost all over the worldD.Sonobe Shingo’s skills in cutting of a radish into strips2. The 21st generation owner of the Heihachi Tea House may be _______.A.Sonobe HeihachiB.the first owner of the Heihachi Tea HouseC.Sonobe ShingoD.Sonobe Heihachi’s grandson3. During the middle of the Edo era, from 1603 to 1868, Japanese moners were used to having all of the following EXCEPT _______.A.Chinese teaB.a dish prised of rice with barleyC.both fresh and ocean fishesD.a style of cuisine known as Kaiseki Ryori4. We can infer from this passage that Shingo differs with his father _______.A.on the small details of running the Heihachi Tea HouseB.on the main menu of the Heihachi Tea HouseC.on the ingredients served to the customersD.on the passion of running the business