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