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Chinese Foods #1 - Statistics
General Stats
- This quiz has been taken 407 times
- The average score is 16 of 30
Answer Stats
| Description | Answer | % Correct |
|---|---|---|
| Rice dish typically cooked in a wok | {Fried} rice | 97%
|
| Dark, salty liquid condiment used in many Asian dishes | {Soy} sauce | 94%
|
| Crispy, roasted duck commonly enjoyed in thin pancakes; China's national dish | {Peking} duck | 89%
|
| Rolled savoury appetisers that are usually deep-fried | Spring rolls | 85%
|
| Three letter term for steamed white buns of various fillings (e.g. pork, custard) that are part of the above cuisine | Bao buns (baozi) | 80%
|
| Sweet Taiwanese drink that typically contains either tapioca balls or fruit jelly; can be served either hot or cold | {Boba} tea | 80%
|
| Unique part of a chicken's body used in Chinese cuisine. It is often cooked with fermented black beans | Chicken {feet} | 69%
|
| Small, bite-sized Cantonese cuisine that is mostly steamed in bamboo baskets | Dim sum | 68%
|
| Fragrant tea scented with the aroma of this white flower | {Jasmine} tea | 68%
|
| Meat and/or vegetable dumpling whose Japanese adaptation has become a staple of its cuisine | Jiaozi or Gyoza | 67%
|
| Thin-skinned dumplings that are often served in soups | Wontons | 67%
|
| Thick, dark seafood sauce used in many Asian dishes | {Oyster} sauce | 66%
|
| Fermented Changsha dish of this curdled soybean product | Stinky {tofu} | 66%
|
| Red, spicy oil made from ______ flakes | Lao Gan Ma (chilli oil) | 64%
|
| Popular noodle and vegetable stir fry most commonly enjoyed with chicken or beef | Chow mein | 62%
|
| Immersive way of cooking and eating Chinese ingredients in a flavourful boiling broth | Hot pot | 60%
|
| Fatty cut of the pig that is a speciality of Chinese cuisine, evidenced by the 'red braised' or 'Dongpo pork' variants | Pork {belly} | 55%
|
| Sichuan stir-fried chicken cubes seasoned with chillies, peanuts and Sichuan peppercorns | {Kung} {Pao} chicken | 53%
|
| Crunchy fruit that is less sweet than its European counterpart. Also referred to as an Asian, Korean or apple ____ | Chinese {pear} | 52%
|
| Type of Chinese cabbage with dark green leaves and a bulbous white bottom that is cooked as a side dish | Bok choy | 49%
|
| Northern Chinese snack of skewered fruit (traditionally hawthorn) coated in hardened sugar syrup | Tanghulu | 49%
|
| Dish that is similar to the above, but is cooked with fresher, thicker noodles | Lo mein | 44%
|
| Crispy crackers of Indonesian origin which are often provided with Chinese takeaway | Prawn crackers | 34%
|
| Long, salty deep-fried snack that is golden-brown in colour | Fried doughstick (Youtiao) | 29%
|
| Filled, glutinous rice dessert balls served in hot broth or syrup | Tangyuan | 27%
|
| Poached chicken and seasoned rice dish that is typically served with dipping sauce(s) and cucumber slices | Hainanese chicken rice | 25%
|
| Thin, steamed rice noodle rolls typically filled with ingredients such as shrimp and beef; common feature of no. 5 | Cheung fun | 24%
|
| Sweet nut tea with several health benefits that is made from apricot kernels | {Almond} tea | 8%
|
| Very thin, salted wheat vermicelli dish native to Fujian province | Misua | 3%
|
| Tibetan fried snack stuffed with meat and cabbage that bears resemblance to an empanada | Sha phaley | 2%
|
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