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Chinese Foods #2 - Statistics
General Stats
- This quiz has been taken 102 times
- The average score is 16 of 30
Answer Stats
| Description | Answer | % Correct |
|---|---|---|
| Beverage first consumed in China in the 10th century BCE; second most consumed drink globally behind water | Tea | 88%
|
| Soup dumplings (meaning, there is soup inside of the dumpling) | Xiao long bao | 80%
|
| Name any of China's Eight Culinary Traditions (i.e. main regional cuisines) | Anhui (Hui) | Fujian (Min) | +6 others | 79%
|
| Savoury rice and water porridge | Congee | 79%
|
| Type of orange which shares its name with the dominant Chinese dialect | Mandarin orange | 78%
|
| Scrambled eggs and this red 'fruit' is a common stir-fried comfort dish | Tomatoes | 76%
|
| Orange-red sauce named after its two main flavours; commonly served on pork or chicken | Sweet and sour | 75%
|
| Long-preserved egg that has a creamy texture and dark brown colour | {Century} egg | 74%
|
| Naturally occurring umami flavouring often used in Chinese cooking; it has no bad health effects, despite rumours | Monosodium glutamate (MSG) | 74%
|
| Dessert pastry usually filled with lotus paste that is prepared for the Mid-Autumn Festival | Mooncake | 71%
|
| Barbecued pork with a red outer layer | Char siu | 70%
|
| Spicy tofu dish with minced beef and a glossy chilli sauce | {Mapo} tofu | 70%
|
| Broth soup that contains ribbons of beaten eggs | {Egg} {drop} soup | 63%
|
| Brown spice mix whose name refers to the number of spices it contains | Five spice | 63%
|
| Creamy milk sweets wrapped in a thin, edible rice paper layer | White Rabbit | 58%
|
| Curry-flavoured vermicelli noodle stir fry that is misleadingly named after this Southeast Asian country | {Singapore} noodles | 53%
|
| Transparent type of noodle with a chewy texture | Glass noodle | 51%
|
| Staple thick, dark soybean sauce used in Peking duck wraps | Hoisin sauce | 50%
|
| Yellow, sweet-filled dessert bun that resembles this fruit | {Pineapple} bun | 47%
|
| Popular beer named after a port city formerly under German control | {Tsingtao} beer | 42%
|
| Clumped form of sugar typically used in Chinese cooking | {Rock} sugar | 41%
|
| Stuffed sticky rice dumplings wrapped in leaves | Zongzi | 38%
|
| Known as the Chinese date | Jujube | 37%
|
| Hot pot flavoured with spicy 'mala' sauce, with skewers often immersed into the broth | Malatang | 37%
|
| Common name for ground fish/seafood patties popular across East and Southeast Asian cuisines | Fishcakes | 29%
|
| Folded egg crepes that can be topped with savoury ingredients | Jianbing | 28%
|
| Thick, wide Shaanxi 'belt' noodles. The name has the most strokes for a single character in Chinese | Biangbiang noodles | 20%
|
| Fermented tea touted for its health benefits | Kombucha | 20%
|
| Taiwanese shaved ice dessert with various sweet toppings (e.g. syrup, fruits and tapioca balls) | Baobing | 14%
|
| Hot plate dish of sliced beef and spring onions served in a brown sauce | Sizzling beef | 4%
|
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