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Part of the problem was that I only knew how to cook by following recipes.And up until maybe 5 or 10 years ago,the number of English-language recipes forChinese dishes you could find in a cookbook or on the Internet still felt extremelylimited-at least when it came to homey(家乡菜)，everyday recipes writtenwith a younger Chinese American audience in mind.That was the experience,too,for sisters Sarah and Kaitlin Leung.Like somany other ABCs (American-born Chinese)and younger first-and second-generation Chinese immigrants(),the Leung sisters reached a point in theiradult lives when they started to love to eat the food they'd grown up on,but foundit really difficult to learn how to prepare it.As it turns out,though,the Leung sisters were uniquely positioned to dosomething about it:Their father had spent years cooking at his family's ChineseAmerican takeout restaurant.Their mom had deep knowledge about traditionalShanghainese cooking.Meanwhile,the two sisters had grown up in New York,eating their parents'food,but also immersed()in America's own foodcultureSo,in 2013,the Leungs started a food blog "The Woks of Life".Whatmade their blog different from other blogs was that the intergenerational transfer ofknowledge that the Leungs were so eager for was baked right into the concept:The four family members took turns posting recipes,each sharing their ownfavorites.In that way,Sarah says,the blog reflected-and continues to reflect-the diversity of the Chinese diaspora(华侨).24.What partly stopped the author learning to cook Chinese dishes?A.He was too busy to cook at home.B.He had no access to such recipes.C.He didn't like Chinese dishes at all.D.His mother left him no chance to cook.25.Who might be the targeted readers of the Leungs'blog?A.Young American housewives.B.Chinese adults living abroad.英语试题第6页（共14页）