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