電大土木工程cad上機(jī)考試步驟-資料下載頁(yè)
2025-10-10 17:26本頁(yè)面
【導(dǎo)讀】“@140,0后按回車鍵，然后再繪圖區(qū)內(nèi)任一點(diǎn)按鼠標(biāo)右鍵，單擊確定。B.畫其它線：?jiǎn)螕衾L制直線圖標(biāo)，找到140長(zhǎng)直線的左端點(diǎn)，鼠標(biāo)出現(xiàn)方框是單擊鼠標(biāo)左鍵，確定直線的第一?！靶陆ā泵畎粹o，增加“圖層1”，單擊圖層1的顏色白色，改為藍(lán)色，然后單擊“確定”按鈕。標(biāo)注后數(shù)字太小，通過(guò)“格式”。菜單項(xiàng)下的“標(biāo)注樣式”進(jìn)行修改相應(yīng)項(xiàng)確定。圖標(biāo)，鼠標(biāo)指向大圓的圓心，出現(xiàn)圓框時(shí)單擊鼠標(biāo)左鍵，向左移動(dòng)鼠標(biāo)，過(guò)大圓左側(cè)邊界后，單擊鼠標(biāo)左鍵，擊鼠標(biāo)左鍵，回到陣列對(duì)話框狀態(tài)，然后把改為8，現(xiàn)輸入圓角半徑250后按回車。步驟同上，第一個(gè)角點(diǎn)坐標(biāo)為200,200。單擊標(biāo)注，選“對(duì)齊”標(biāo)注水平尺寸1600。單擊標(biāo)注，選“線性”標(biāo)注垂直尺寸1400，再重復(fù)操作標(biāo)注100。在“行偏移”和“列偏移”后分別輸入400。單擊選擇對(duì)象按鈕，返回繪圖界面，單擊所。按鈕，進(jìn)入“修改標(biāo)注樣式”對(duì)話框，把“文字”標(biāo)簽下的“文字高度”修改為25；單擊“主單位”標(biāo)簽，不同的是四個(gè)圓的位置。
【正文】 don’t actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break inbetween intensive bouts of holiday season shopping. And for those who prefer savory to s weet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an inbetween indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea s pecial at ShangXi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol auvent, but classier. Even classier is the dim s um staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at ShangXi, has scored a winner again. S weet prawns and aromatic truffles — what’s not to love? His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat you’ll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and bird’s nest – 17 made with ingredients that resonate with every female soul. It does taste like ambrosia, with the s weet sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast. The bird’s nest — it’s the ingredient that gilds the lily, since it is supposed to nourish and nurture a perfect plexion. For those unfamiliar with this exotic ingredient, the bird’s nest is not a bundle of twigs, but is, instead, the dried secretion that cave s wifts use to build their nest. Technically, it’s bird saliva, but the Chinese believe that it has collagenboosting properties essential to beauty. To me, it just tastes good, adding a slight gelatinous crunch to the back of the teeth. There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom. You also get a choice of teas, but I strongly remend the aged Pu’er from Yunnan province. It is a mellow tea that will go perfectly with the rich little nuggets, and will warm you up on a cold afternoon. Incidentally, the general guide is green tea such as Longjing or Dragonwell for the hot season, semifermented teas like Wulong or Iron Buddha for autumn, and more warming teas like Pu’er for winter. The ShangXi afternoon tea costs 228 yuan ($37) per person, and 388 yuan for the more opule
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