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