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