A) Mozi B) Qimin Yaoshu C) Shiming D) Shuowen Jiezi
A) 266–316 B) c. 400 BCE – c. 300 BCE C) 618–907 D) c. 100
A) Pastries made of wheat flour B) Fried rice cakes C) Boiled noodles D) Steamed buns
A) Vegetables B) Pasta C) Rice D) Meat dishes
A) Shu Xi B) The author of Qimin Yaoshu C) Confucius D) Mozi
A) Stuffed buns B) Flatbread C) Leavened bread D) Boiled noodles
A) Flatbread B) Leavened bread C) Stuffed buns D) Boiled noodles
A) Third century B) Ninth century C) Sixth century D) First century
A) Mozi B) Shuowen Jiezi C) Qimin Yaoshu D) Shiming
A) Steamed buns B) Flatbreads C) Noodles D) Pastries
A) Fried dough B) Steamed or baked flatbreads C) Stuffed pastries D) Boiled noodles
A) Western China B) Southern China C) Eastern China D) Northern China
A) Tang dynasty B) Western Jin Dynasty C) Han dynasty D) Qimin dynasty
A) Spherical B) Disk-like C) Cylindrical D) Cubical
A) Keli bing B) Pisa bing C) Mexican thin bing D) Jianbing
A) Lunch B) Late night snacks C) Only at weddings D) Breakfast
A) Chili oil B) Hoisin sauce C) Fish sauce D) Soy sauce
A) Chun bing B) Guokui C) Cong you bing D) Shaobing
A) Jin bing B) Laobing C) Jianbing D) Fa mian bing
A) Scallions and oil B) Sweet bean paste C) Shredded radish D) Stewed meat
A) Popiah B) Rou jia bing C) Chun bing D) Hé yè bǐng
A) Red bean B) Wintermelon C) Lotus seed D) Black pepper
A) Gluten B) Layer C) Fried D) Crunchy
A) Jeon B) Bibimbap C) Bulgogi D) Kimchi
A) It is a type of fried noodle B) It refers to glutinous rice cakes C) It is synonymous with pizza D) It refers to wheat bread
A) Black pepper B) Scallion C) Beef D) Radish |