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Chinese Foods #1

Based on the descriptions, can you name these Chinese foods and drinks?
Due to extensive and rich history of Chinese cuisine, this quiz series is not a fully representative list
These are predominantly dishes developed on the mainland, as opposed to those developed by diasporan Chinese in foreign countries
If you enjoyed this quiz, you can try Chinese Foods #2, Chinese Foods #3, Chinese Foods #4 and Chinese Foods #5
Quiz by
karajee
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Last updated: March 15, 2026
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First submittedMarch 7, 2024
Times taken388
Average score53.3%
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Description
Answer
Rice dish typically cooked in a wok
Fried rice
Rolled savoury appetisers that are usually deep-fried
Spring rolls
Dark, salty liquid condiment used in many Asian dishes
Soy sauce
Crispy, roasted duck commonly enjoyed in thin pancakes; China's national dish
Peking duck
Small, bite-sized Cantonese cuisine that is mostly steamed in bamboo baskets
Dim sum
Three letter term for steamed white buns of various fillings (e.g. pork, custard) that are part of the above cuisine
Bao buns (baozi)
Fragrant tea scented with the aroma of this white flower
Jasmine tea
Sichuan stir-fried chicken cubes seasoned with chillies, peanuts and Sichuan peppercorns
Kung Pao chicken
Immersive way of cooking and eating Chinese ingredients in a flavourful boiling broth
Hot pot
Thick, dark seafood sauce used in many Asian dishes
Oyster sauce
Popular noodle and vegetable stir fry most commonly enjoyed with chicken or beef
Chow mein
Dish that is similar to the above, but is cooked with fresher, thicker noodles
Lo mein
Crispy crackers of Indonesian origin which are often provided with Chinese takeaway
Prawn crackers
Fermented Changsha dish of this curdled soybean product
Stinky tofu
Northern Chinese snack of skewered fruit (traditionally hawthorn) coated in hardened sugar syrup
Tanghulu
Thin, steamed rice noodle rolls typically filled with ingredients such as shrimp and beef; common feature of no. 5
Cheung fun
Description
Answer
Meat and/or vegetable dumpling whose Japanese adaptation has become a staple of its cuisine
Jiaozi or Gyoza
Unique part of a chicken's body used in Chinese cuisine. It is often cooked with fermented black beans
Chicken feet
Thin-skinned dumplings that are often served in soups
Wontons
Sweet Taiwanese drink that typically contains either tapioca balls or fruit jelly; can be served either hot or cold
Boba tea
Long, salty deep-fried snack that is golden-brown in colour
Fried doughstick (Youtiao)
Fatty cut of the pig that is a speciality of Chinese cuisine, evidenced by the 'red braised' or 'Dongpo pork' variants
Pork belly
Type of Chinese cabbage with dark green leaves and a bulbous white bottom that is cooked as a side dish
Bok choy
Sweet nut tea with several health benefits that is made from apricot kernels
Almond tea
Red, spicy oil made from ______ flakes
Lao Gan Ma (chilli oil)
Filled, glutinous rice dessert balls served in hot broth or syrup
Tangyuan
Crunchy fruit that is less sweet than its European counterpart. Also referred to as an Asian, Korean or apple ____
Chinese pear
Very thin, salted wheat vermicelli dish native to Fujian province
Misua
Poached chicken and seasoned rice dish that is typically served with dipping sauce(s) and cucumber slices
Hainanese chicken rice
Tibetan fried snack stuffed with meat and cabbage that bears resemblance to an empanada
Sha phaley
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