Listen to the passage again, fill in the following 10 blanks with the words you hear and complete the passage. Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the 1 ( ) of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as land of fish and rice, Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most 2 ( ) one among the three. Hangzhou cuisine is 3 ( ) by its elaborate preparation and varying techniques of cooking, such as sautéing, stewing, and stir-and-deep-frying. Hangzhou food tastes fresh and crisp, 4 ( ) with the change of season. Ningbo food is a bit 5 ( ) but delicious. Specializing in steamed, roasted and braised seafood, Ningbo cuisine is particular in 6 ( ) the original freshness, tenderness and softness. Shaoxing cuisine offers fresh aquatic food and poultry that has a special rural flavor, 7 ( ) in smell, soft and glutinous in taste, thick in gravy and strong in season. Each of the three sub-cuisine traditions is noted for its special flavor and taste, but they are all characterized by the careful selection of ingredients, 8 ( ) minute preparation, and unique, fresh and tender tastes. Zhejiang cuisine 9 ( ) in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh, crispy and tender. Thanks to exquisite preparation, the dishes are not only delicious in taste but also extremely elegant in appearance. Zhejiang cuisine is best 10 ( ) by Hangzhou dishes, including Hangzhou Roast Chicken (commonly known as Beggar’s Chicken), Dongpo Pork, West Lake Fish in Vinegar Sauce, Songsao Shredded Fishsoup, etc.