A) Sweet and sour B) Mild and savory C) Bitter and salty D) Spicy and numbing
A) Cumin and coriander B) Soy sauce and vinegar C) Ginger and garlic D) Chili and Sichuan pepper
A) Chili oil B) Soy sauce C) Sesame oil D) Peanut butter
A) It is served cold B) It is stir-fried instead of cooked in broth C) It is fermented D) It uses no meat
A) Root vegetables B) Wild or farmed mushrooms C) Beef slices D) Seafood
A) It is the cheapest option B) Abundant forest resources C) It is deep-fried D) It requires no cooking
A) Spicy hot pot uses only vegetables B) Mushroom hot pot is always more expensive C) Mushroom hot pot is served in a clay pot only D) Mushroom hot pot lacks strong spice and chili
A) To add a sweet flavor B) To reduce the amount of 'heat' absorbed C) To thicken the broth D) To increase the shelf life
A) Approximately fifteen minutes B) Thirty minutes C) Five minutes D) One hour
A) Beef stock B) Coconut water and juice C) Rice wine D) Black tea
A) Rose petals B) Chrysanthemum flowers C) Lavender D) Jasmine tea
A) Clear broth B) Creamy coconut broth C) Spicy mala broth D) Thick mushroom broth
A) Pork fat B) Fish sauce C) Beef bones D) Lamb bones
A) Roughly 20 B) Roughly 15 C) Roughly 2 D) Roughly 7
A) Shacha sauce B) Curry sauce C) Mustard sauce D) Sweet chili sauce
A) Soup stove B) Fire bowl C) Steamboat D) Boiling plate
A) Under the floor B) Inside the kitchen C) Behind the diner D) On the table
A) Mutton B) Pork belly C) Duck D) Venison
A) Han dynasty B) Ming dynasty C) Tang dynasty D) Zhou dynasty
A) Suan cai B) Shuan yangrou C) Ran lu D) Huo guo
A) Jiaqing Emperor B) Yongzheng Emperor C) Qianlong Emperor D) Kangxi Emperor
A) Focuses on meat B) Heavier on seafood C) Complex dipping sauces D) Focuses on spicy broth
A) Lemon juice B) Pickled plums C) Vinegar D) Suan cai
A) 26 B) 82 C) 67 D) 50
A) 1950s B) 1970s C) 2000s D) 1990s
A) Smoking B) Simmering C) Steaming D) Braising
A) Tofu B) Egg dumplings C) Rice D) Vermicelli
A) Hwogwo B) Hinabe C) Jeongol D) Nabemono
A) Chankonabe B) Sukiyaki C) Budae-jjigae D) Shabu-shabu
A) Hinabe B) Hwogwo C) Nabemono D) Jeongol
A) Hinabe B) Nabemono C) Hwogwo D) Jeongol
A) A Japanese immigrant B) Musheng Chen C) A Szechuan native D) A local chef
A) Soy sauce B) Chili oil C) Raw egg yolk D) Sesame oil
A) Mid-Autumn Festival B) Winter Solstice C) Lunar New Year's Eve D) Dragon Boat Festival
A) Green B) Yellow C) White D) Red
A) Yellow B) Black C) Red D) Green
A) chhnang pleurng B) sin jum C) yao hon D) mu kratha
A) beef fat B) vegetable oil C) butter D) coconut milk
A) stainless steel pots B) cast iron skillets C) flat metal grills D) brown clay pots
A) coconut milk B) soy sauce C) galangal D) peanut butter
A) mu kratha B) sin jum C) chhnang pleurng D) shabu-shabu
A) shabu-shabu B) mu kratha C) chim chum D) yao hon
A) beef rib broth B) tom yum C) butter D) coconut milk
A) Jeongol B) Nabemono C) Lẩu D) Fondue
A) Oden B) Fondue bourguignonne C) Lancashire hotpot D) Lẩu hải sản
A) Chankonabe B) Yong tau foo C) Fondue chinoise D) Mu kratha
A) Christmas B) Easter C) Thanksgiving D) New Year's Eve
A) Bread B) Potatoes C) Thin noodles D) Rice
A) Wood stove B) Induction cooker C) Butane gas stove D) Open-flame charcoal stove
A) Nabemono B) Mu kratha C) Jeongol D) Lẩu
A) Shabu-shabu B) Sinseollo C) Thai suki D) Lancashire hotpot
A) Open flame B) Induction hob C) Butane gas stove D) Clay pot |