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