A) Sweet steamed cakes B) Crispy fried spring rolls C) Large boiled dumplings D) Small, pan-fried baozi
A) Suzhou and Shanghai B) Chengdu and Chongqing C) Guangzhou and Shenzhen D) Beijing and Tianjin
A) Chicken and mushrooms B) Shrimp and tofu C) Beef and cabbage D) Pork and gelatin
A) It melts into liquid or soup B) It evaporates completely C) It turns into cheese D) It hardens into candy
A) They contain no meat fillings B) They have thin, crisp skins C) They are baked instead of fried D) They are much larger in size
A) Hangzhou at the end of the 20th century B) Suzhou at the beginning of the 20th century C) Shanghai in the late 19th century D) Beijing in the mid-19th century
A) The early 1880s B) The late 1950s C) The late 1980s D) The early 1920s
A) Baozi B) Mantou C) Jiaozi D) Wonton
A) Only sweet dessert buns B) Only unfilled plain buns C) Only noodles in broth D) Both filled and unfilled buns
A) Baozi B) Shumai C) Jiaozi D) Xiaolongbao
A) Fully fermented bread dough B) Rice flour dough C) Semi-leavened dough D) Unleavened puff pastry
A) Chili flakes and garlic B) Soy sauce and sugar C) Chopped green onions and sesame D) Cilantro and crushed peanuts
A) A steaming bamboo basket B) A deep metal wok C) A cast iron Dutch oven D) An oiled, shallow, flat pan
A) Less than twenty centimetres wide B) More than a metre in diameter C) About thirty centimetres in diameter D) Exactly two metres deep
A) The smooth top surface B) The knot where the dough is folded together C) The bottom edge without folds D) The side filled with sesame
A) Vinegar B) Water C) Oil D) Broth
A) Flat triangles B) Long cylinders C) Perfect spheres D) Somewhat cube-shaped
A) To melt the filling further B) To cool them down faster C) To add more sesame seeds D) To prevent the crispy bottom from getting soggy
A) Mushrooms, cabbage, and carrots B) Red bean paste and lotus seed C) Chicken, pork mixed with prawns, and pork mixed with crab meat D) Beef, lamb, and vegetarian tofu
A) In pairs of two B) In lots of four C) In lots of ten D) Individually by weight
A) Six B) Eight C) Four D) Two
A) During afternoon tea B) At formal dinners C) At midnight supper D) At breakfast
A) A glass of cold beer B) A small bowl of clear soup C) A plate of french fries D) A cup of sweet milk tea
A) Chinkiang vinegar B) White wine vinegar C) Apple cider vinegar D) Balsamic vinegar
A) Because of the method of cooking, especially the relatively hard bottom B) Because they are wrapped in plastic wrap C) Because they contain no liquid soup inside D) Because they are frozen before selling
A) In plastic containers B) In wooden boxes C) In paper bags D) In ceramic bowls
A) A dianxin or snack B) A preserved emergency ration C) A main course banquet dish D) A holiday celebration cake
A) No, they are rarely found as a dish in a main meal B) Yes, accompanying every lunch menu C) Yes, they are the primary main course D) Yes, served exclusively at dinner banquets |