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