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Hot dry noodles - Quiz
Contributed by: Blake
  • 1. What are hot dry noodles considered to be a symbol of?
A) Ancient farming techniques
B) Wuhan's culture
C) Chinese tea ceremonies
D) Henan's history
  • 2. What type of climate does Wuhan have in its central part?
A) Arid desert climate
B) Tropical rainforest climate
C) Subtropical monsoon climate
D) Polar tundra climate
  • 3. Which two rivers divide the city of Wuhan?
A) Pearl River and Han River
B) Yangtze River and Han River
C) Yellow River and Yangtze River
D) Mekong River and Yangtze River
  • 4. What is added to the water to process the noodles for hot dry noodles?
A) Alkaline water
B) Vegetable oil
C) Sea salt
D) Vinegar
  • 5. Why are hot dry noodles more durable than ordinary noodles?
A) They are frozen
B) They are deep-fried
C) They are vacuum-sealed
D) They have low water content
  • 6. What is the term for eating breakfast in Wuhan?
A) Chifan
B) Dim sum
C) Guòzǎo
D) Zaocha
  • 7. Who were some of the groups that created a demand for fast food in Wuhan during the 20th century?
A) University students
B) Boatmen and dock workers
C) Royal officials
D) Tourists and pilgrims
  • 8. Which city in Henan Province developed a variant of hot dry noodles?
A) Luoyang
B) Zhengzhou
C) Kaifeng
D) Xinyang
  • 9. What distinguishes the bowl size of Xinyang's hot dry noodles?
A) They use a larger bowl
B) They use a wooden plate
C) They use a bamboo basket
D) They use a smaller bowl
  • 10. What specific meat component is used in Xinyang's hot dry noodles?
A) Duck and duck liver
B) Chicken and shredded chicken
C) Pork and pork belly
D) Beef and minced beef
  • 11. What is a major difference in the seasoning of Wuhan's hot dry noodles compared to Xinyang's?
A) Wuhan uses more chili oil
B) Wuhan uses more garlic
C) Wuhan uses more peanuts
D) Wuhan uses more sugar
  • 12. What property of alkaline water helps the noodles in winter?
A) It adds a spicy flavor
B) It changes the color to gold
C) It prevents freezing
D) It absorbs ambient moisture
  • 13. How is the climate described in Wuhan during the summer?
A) Hot and humid
B) Cold and rainy
C) Cool and breezy
D) Dry and dusty
  • 14. What is added later to Xinyang-style hot dry noodles?
A) Soy sauce
B) Sesame oil
C) Egg yolk
D) Meat soup
  • 15. What characterizes the flavor of Xinyang-style hot dry noodles?
A) More mellow flavor
B) Citrusy flavor
C) Very salty flavor
D) Extra spicy flavor
  • 16. In what decade did Bao Li start his food stand?
A) 1930s
B) 1920s
C) 1940s
D) 1950s
  • 17. Where was Bao Li's food stand located?
A) Changdi Street
B) Manchun Road
C) Caijiazha Street
D) Zhongshan Avenue
  • 18. What product did Bao Li pour onto his noodles accidentally?
A) Balsamic vinegar
B) Sesame oil
C) Soy sauce
D) Vegetable oil
  • 19. When was Cai Mingwei born?
A) 1930
B) 1945
C) 1900
D) 1912
  • 20. How many years did Cai Mingwei work in a pharmacy?
A) 6 years
B) 5 years
C) 2 years
D) 10 years
  • 21. Which district was Cai Mingwei from?
A) Hankou District
B) Huangpi District
C) Changdi District
D) Wuhan District
  • 22. What vegetable did Cai Mingwei marinate for his noodles?
A) Carrots
B) Radish
C) Onion
D) Cabbage
  • 23. In what year were hot dry noodles officially named?
A) 1950
B) 1945
C) 1960
D) 1930
  • 24. What is the name of the restaurant opened by Cai Mingwei?
A) Wuhan Hot Dry
B) Cai Lin Ji
C) Bao Li Noodles
D) Huangpi Kitchen
  • 25. What kind of trees stood in front of Cai Lin Ji?
A) Chinaberry trees
B) Banyan trees
C) Pine trees
D) Willow trees
  • 26. Where did Cai Mingwei choose to sell his noodles?
A) At the city market
B) In front of the pharmacy
C) Near the Guandi temple
D) At the school gate
  • 27. Which of the following was added by Cai Mingwei to his final recipe?
A) Chili oil
B) Granulated sugar
C) Garlic
D) Shallots
  • 28. In which Chinese province are hot dry noodles a traditional dish?
A) Shanxi
B) Beijing
C) Sichuan
D) Hubei
  • 29. What is the typical price range for a serving of hot dry noodles?
A) 4-6 yuan
B) 1-3 yuan
C) 8-10 yuan
D) 12-15 yuan
  • 30. What time of day does the consumption of hot dry noodles typically begin in Wuhan?
A) 11 am
B) 5 am
C) 7 am
D) 9 am
  • 31. Which publication described hot dry noodles as one of the top five noodle dishes of China?
A) China Network Television
B) Business Insider
C) Wuhan Daily
D) People's Daily
  • 32. Which ingredient is mixed with water to create the alkali water used in the noodles?
A) Baking soda
B) Vinegar
C) Baking powder
D) Sesame oil
  • 33. What is the ratio of alkali water to salt to flour for the dough?
A) 1:2:250
B) 1:1:100
C) 2:1:250
D) 2:2:500
  • 34. What is the diameter of the hot dry noodles when rolled?
A) 1.0-1.2mm
B) 1.5-1.6mm
C) 3.0-3.5mm
D) 2.0-2.5mm
  • 35. Which author discusses the preparation of hot dry noodles in their novel?
A) Chi Li
B) Mo Yan
C) Business Insider
D) Lao She
  • 36. What type of vegetable is commonly used in the sauce or as a topping?
A) Fresh spinach
B) Broccoli
C) Pickled vegetables
D) Bok choy
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