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