Module 6 - Chinese Food Flashcards
In China, 【 A】 is the staple food for people from the southern region, while 【 B】 is the major food for people of the north.
【A】 rice
【 B】 noodle
Noodles are the symbol of 【 A】 in Chinese culture.
【A】 long life
In many parts of China, parents serve relatives and friends with red 【 A】 to announce the birth after a baby is born.
【A】 eggs
A ‘Jiaozi’ or Chinese 【 A】 typically consists of ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough.
【A】 dumpling
The festive food for the Chinese Dragon Boat Festival (the 5th Day of the 5th Lunar month) is 【 A】 dumpling.
【A】 sticky rice
Traditionally, 【 A】 dumplings will be served on the Chinese Lantern Festival, which falls on the 15th day of the first lunar month.
【A】 sweet rice
Fo Tiao Qiang (literally means “Buddha Jumps Over the Wall”) is a famous 【 A】 dish often served at lavish banquets. Since its creation during the 【 B】 Dynasty, it has been regarded as a Chinese delicacy known for its rich taste, use of over 10 high-quality ingredients, and special cooking methods.
【A】 Fujian
【 B】 Qing
The four main regional Chinese cuisines include Lu or Shangdong cuisine, 【 A】 cuisine, 【 B】 and 【 C】 cuisine.
【A】 Szechuan
【B】 Cantonese
【C】 Jiangsu
(In any order)
The cuisine of the 【 A】 family, characterized by its elaborate work, softness, freshness, and pleasing flavour, is one of the famous Chinese official cuisine. It is a mixture of 【 B】
cuisine and 【 C】 cuisine.
【A】 Tan
【B】 Cantonese
【C】 Beijing
(B and C are interchangeable)
The Manchu Han Imperial Feast was among the grandest meals ever documented in Chinese cuisine. It consisted of at least 【A】 unique dishes from the Manchu and Han Chinese culture during the 【 B】 Dynasty. The meal was only reserved and intended for the emperors and was held for 【 C】 whole days.
【A】 108
【 B】 Qing
【 C】 3
Shanghai cuisine reflects the cooking styles of Jiangsu, Anhui, Zhejiang, Fujian, and Jiangxi provinces. It is characterized by a greater use of 【A】sauce, 【B】, rice【C】and rice 【D】 than other regional cuisines
【A】 soy
【 B】 sugar
【C】 wine
【 D】 vinegar
(C and D are interchangeable)
Sichuan dishes are characterized by sizzling, spicy and pungent flavour with an unusual piquant and brackish taste. They are usually seasoned with fresh ginger and 3 types of peppers, namely 【A】, 【 B】 and 【 C】.
【A】 chili pepper
【B】 Sichuan pepper
【C】 peppercorn
(In any order)
Popular foods in Zhejiang include Xihu (West Lake) 【 A】
tea and Jinhua 【 B】 which was named after the city of Jinhua.
【A】 longjing
【 B】 ham
Popular dishes in Jiangsu include Wuxi 【 A】 , Nanjing 【 B】
and Yang Cheng Lake 【 C】 .
【A】 spare ribs
【 B】 salted duck
【C】 hairy crabs
Most of the dim sum we eat today evolved from 【 A】 of the past.
【A】 snacks
