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