A) Anhui cuisine, Jiangsu cuisine, or Fujian cuisine B) Beijing cuisine, Shanghai cuisine, or Zhejiang cuisine C) Sichuan cuisine, Hunan cuisine, or Shandong cuisine D) Chiuchow cuisine, Chaozhou cuisine, or Teo-swa cuisine
A) The Sichuan Basin in Southwest China B) The Yangtze River Delta region in Eastern China C) The Pearl River Delta region in Southern China D) The Chaoshan region in the eastern part of Guangdong Province
A) Shandong cuisine and Anhui cuisine B) Jiangsu cuisine and Zhejiang cuisine C) Sichuan cuisine and Hunan cuisine D) Fujian (Southern Min) cuisine and Cantonese cuisine
A) Braising and stir-frying B) Smoking and grilling C) Poaching, steaming, and braising D) Deep-frying and roasting
A) Teochew congee is very watery with rice sitting loosely at the bottom of the bowl B) Teochew congee includes more vegetables C) Teochew congee uses less water than Cantonese congee D) Teochew congee is thicker and more like a porridge
A) Pu-erh tea B) Tieguanyin oolong tea C) Black tea D) Green tea
A) Honey and ginger powder B) Brown sugar and galangal powder C) Soy sauce and chili paste D) Rice vinegar and star anise
A) To add a spicy flavor to crab dishes B) To preserve crab meat C) To enhance the sweetness of crab D) To neutralize the 'cold' nature of crab
A) Tomato paste, basil, oregano, and olive oil B) Miso, sake, mirin, and soy sauce C) Hummus, tahini, lemon juice, and garlic D) Soybean oil, garlic, shallots, chilies, brill fish, and dried shrimp
A) A type of noodle soup B) A special stock that remains on the stove and is continuously replenished C) A sweet dessert sauce D) A fermented tofu dish
A) Dim sum B) Yum cha C) Jiat dot (食桌; shízhuō) D) Hot pot
A) Peking duck, sweet and sour pork, chow mein, and egg tarts B) Shark fin soup, bird's nest soup, lobster, steamed fish, roasted suckling pig, and braised goose C) Sichuan hotpot, kung pao chicken, mapo tofu, and dan dan noodles D) Fried rice, spring rolls, dumplings, and wonton soup
A) Meh siao (夜宵; yèxiāo) or daa laang (打冷; dǎléng) B) Yum cha C) Dim sum D) Congee
A) Australia, New Zealand, South Africa, and Brazil B) Hong Kong, Southeast Asia (Malaysia, Singapore, Cambodia, Thailand), Taiwan, Vietnam, Cambodia, France, and the United States C) Italy, Spain, Germany, and Canada D) Japan, Korea, India, and Russia
A) Hu tieu B) Rice noodles with peanut sauce C) Pho D) Bun cha
A) They primarily feature meat-based dishes B) They often have a dessert section C) They emphasize vegetarian options D) They focus mainly on spicy dishes
A) Only one type of sauce is used for all dishes B) Sauces play a vital role, with almost every dish having its own unique sauce C) Sauces are only used for desserts D) Sauces are rarely used in Teochew dishes
A) Only the host needs to follow strict etiquette B) It shows respect and humility, with emphasis on neat attire and good table manners C) There are no specific etiquette rules for a jiat dot feast D) Guests can dress casually and eat without restrictions
A) The focus on Italian pasta B) The introduction of Teochew dishes and cooking techniques C) The incorporation of Indian spices D) The use of Japanese sushi ingredients
A) To accompany spicy dishes only B) To cleanse the palate before and after meals C) As a dessert beverage D) To be served with breakfast items
A) It heavily relies on artificial flavors B) It primarily uses sweeteners C) It uses large quantities of oil for flavor D) It is less heavy-handed, relying on the freshness and quality of ingredients
A) Fish sauce B) Soy sauce C) Oyster sauce D) Shacha sauce
A) Western suits and ties B) Casual clothing with no specific requirements C) Long gowns and felt hats D) Traditional Japanese kimonos
A) Vegetable carving is rarely practiced in Teochew cuisine B) Teochew chefs take pride in their skills, using carved vegetables as garnishes on cold dishes and banquet tables C) Carved vegetables are served as main courses D) It is only used for decorative purposes with no culinary significance |