Sichuan
What flavor is Sichuan cuisine known for?
What is spicy (Ma La)
What flavor is Shandong cuisine known for?
What is umami
What flavor is Huaiyang cuisine known for?
What is delicate/fresh
What flavor is Cantonese cuisine known for?
What is fresh/naturally sweet
What flavor is Northeastern cuisine known for?
What is savory
What is the name of the famous Sichuan dish known for its spicy, numbing flavor, made with chicken, peanuts, and chili peppers?
What is Kung Pao Chicken
What is the famous Shandong snack made with thin pancakes wrapped around shredded vegetables and meat, often served with hoisin sauce?
What are Shandong spring rolls (Juan Bing)
What is the famous Huaiyang dish made with braised pork belly, simmered in a fragrant sauce made with soy sauce, sugar, and spices?
What is Hong Shao Rou
What is the name of the classic Cantonese dessert made with sweetened glutinous rice flour dough filled with lotus seed paste and sometimes salted egg yolk?
What are mooncakes
What is the traditional dessert from Northeastern China made with glutinous rice flour and sweet red bean paste, often shaped into balls or cakes?
What is Tang Yuan
Sichuan cuisine is known for its use of this aromatic herb, often added to dishes for a fresh and fragrant flavor.
What is cilantro
Sichuan cuisine is known for its use of this type of meat, due to the wide variety and easy accessibility.
What is seafood
Huaiyang cuisine often incorporates this type of freshwater fish, which is abundant in the region's rivers and lakes.
What is carp
Cantonese cuisine often features this type of meat, which is commonly roasted and served with a crispy skin.
What is duck/pork
Northeastern Chinese cuisine is known for its use of this root vegetable, which is often used in soups, stews, and stir-fries.
What is radish
Which ingredient is commonly used in Sichuan cuisine to achieve a spicy flavor, besides chili peppers and Sichuan peppercorns?
What is dried red chili powder (Hong La Jiao Fen)
Which vegetable is commonly used in Shandong cuisine to add a savory and slightly sweet flavor and is often combined with other umami rich ingredients?
What is garlic
Which vegetable is commonly used in Huaiyang cuisine to add a crunchy texture to dishes, often stir-fried or served raw in salads?
What are water chestnuts (Bi Qi)
What is the key ingredient used in many Cantonese dishes to add a rich, savory flavor, and a velvety smooth, thick texture?
What is oyster sauce.
What is the key ingredient used in many Northeastern Chinese dishes to add a savory and umami flavor, often used in marinades and sauces?
What is fermented soybean paste (Dou Ban Jiang)
What is one cooking technique that is used in Sichuan cuisine?
Possible Answers:
What is dry stir-frying (Gan Chao)
What is water boiling (Shui Zhu)
What is double cooking (Hui Guo)
What is red oil cooking (Hong You Chao)
What is dry pot (Gan Guo)
What is quick-frying (Chao)
What is one cooking technique that is used in Shandong cuisine?
Possible Answers:
What is clear steaming (Qing Zheng)
What is fragrant frying (Xiang Chao)
What is boiling (Lu)
What is braising (Hong Shao)
What is salt baking (Yan Kao)
What is double cooking (Hui Guo)
What is one cooking technique that is used in Huaiyang cuisine?
What is double boiling (Shuang Zeng)
What is salt-skin (Yan Pi)
What is slow stewing (Man Shao)
What are cold dishes (Liang Cai)
What is flower carving (Hua Sheng)
What is double cooking (Hui Guo)
What is one cooking technique that is used in Huaiyang cuisine?
What is double steaming (Bao Zeng)
What is velveting (Bao Li)
What is wok hay (Wok Hei)
What is poaching (Zhu Shui)
What is steaming (Zheng)
What is tea smoking (Zhu Xun)
What is one cooking technique that is used in Northeastern cuisine?
Possible Answers:
What is red-braising (Hong Shao)
What is sugar frying (Bao Tang)
What is smoking (Xun)
What is quick stir-frying (Bao Chao)
What is simmering (Dun)
What is boiling (Lu)