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