During the Ming Dynasty, which ruled China from 1368 to 1644, food production depended mainly on agriculture. Rice was the most important crop in southern China, where the warm and wet climate allowed farmers to grow it efficiently. In northern China, where the climate was drier and colder, people relied more on wheat, millet, and sorghum. These grains were used to make noodles, steamed buns, porridge/congee, and other daily foods. The Ming period also saw changes in food sources because of trade. New crops from the Americas, such as sweet potatoes, corn, and peanuts, gradually entered China through maritime/marine trade. These crops were valuable because they could grow in poorer soils or mountainous areas where rice and wheat were difficult to cultivate. As a result, they helped support population growth and reduced the risk of famine in some regions. Besides grains and new crops, vegetables, soybeans, fish, poultry, and pork were common food sources. In river and coastal areas, fish and seafood provided important protein. Wealthier families could enjoy a wider variety of foods, including refined dishes, tea, wine, and seasonal fruits. For most ordinary people, however, food remained closely tied to local farming conditions, climate, and social class.
Questions
1.What is the passage mainly about?
(A) The military power of the Ming Dynasty/not given
(B) The main food sources in Ming China/domestic/other
(C) The decline of maritime trade in China/right+ wrong
(D) The religious meaning of food in the Ming Dynasty/not given
2.The word “cultivate” in paragraph 2 is closest in meaning to
(A) grow
(B) sell
(C) cook
(D) store