What are the essential standards of Chinese cooking?
colour
aroma
taste
shape
Match the cooking methods.
boiling
stir-frying
deep-frying
roasting/barbecuing
smoking
Match the cooking methods.
frying
scalding
frying and simmering
stewing
Locality and climate affect people’s choice of cooking materials and preference of cooking process.
Match the tastes and the ingredients.
sour
vinegar
tangy
MSG
bitter
bitter gourd
spicy
chilli
fragant
coriander
Match the cooking methods and the charateristics of food.
yin food
boiling
yang food
frying
Chinese people think that all main food colours should be included in a meal to ensure a range of nutrients.
Chinese people contend that medicine is much better than food in fortifying one’s health.
Match the places and regional tastes.
east
spicy
south
sweet
west
sour
north
salty
Match the cuisine and the dishes.
Dezhou stewed chicken
Shandong Cuisine/Lucai
twice-cooked pork
Sichuan Cuisine/Chuancai
roast piglet
Guangdong Cuisine/Yuecai
Jinling salted dried duck
Jiangsu Cuisine/Sucai
Match the cuisines and the dishes.
crisp pomfret with litchi
Fujian Cuisine/Mincai
Dongpo pork
Zhejiang Cuisine/Zhecai
Huangshan braised pigeon
Anhui Cuisine/Huicai
peppery and hot chicken
Hunan Cuisine/Xiangcai
Where do the elderly or people of high status are usually seated at a formal banquet?
When serving courses, hot entrees should be served starting from the main guests.
Soup is often served before the local staples such as rice, noodles and dumplings.
The correct way of holding chopsticks is to hold them at one end.
China is the first country to grow, produce and drink tea.
Match the types of tea.
green tea
longjin
black tea
qihong
oolong tea
tieguanyin
scented tea
jasmine tea
white tea
baihao yinzhen
There is a rule of half cup for wine and full cup for tea.