Chinese Foods #5

Description

Answer

Wuhan alkaline noodle dish usually seasoned with sesame paste, soy sauce and chili oil

Beaten eggs that are combined with water before cooking; sometimes referred to as 'egg custard'

Alternative to cow's milk made from this staple bean in Chinese cuisine

'Baijimo' flatbread stuffed with meat (typically pulled pork) that is comparable to a Western-style burger

Hand-pulled wheat noodles

Sichuan dish of chicken in seasoned chilli oil; its name is an unappealing translation referring to its tastiness

Translucent shrimp dim sum dumpling

Sugar string confectionery that is similar to candy floss

The Chinese version of this cured pork product is seasoned with soy sauce, brown sugar and spices

Soup containing this mild melon fruit that is common across Asia; the Chinese version often adds shiitake mushrooms

Deep-fried mantou are enjoyed with this sweetened dairy product in a popular dessert

Thin white mushroom that is commonly used in Chinese and other Asian cuisines

Pork-filled dumplings with a thick ____ outer shell that bears a spiky appearance

Flower used to flavour several dishes, often in the form of jam or jelly

Shaanxi specialty of steamed bread submerged in a lamb broth

Description

Answer

Method of preparation for an ice cream dessert which results in it being warm; this is uncommon outside of Asian countries and Mexico

Colourless liquor usually drunk in tiny spirit shots due to its strength (typically falls between 35-60% ABV)

'Hong dou tang' is a common ___ bean dessert soup that tends to include ingredients such as glutinous rice balls and sago pearls

Steamed savoury dumplings of Tibetan/Nepali origin

The pickled shoots of this tall grass are sometimes added to noodle soup dishes

Glutinous rice flour cake traditionally eaten during the Chinese New Year

Macanese national dish of stir-fried minced meat, typically served with rice and a fried egg

Freshly formed, tender tofu curds that can have several flavours, depending on the sauce used

Medicinal herbal tea whose name refers to the many ingredients used

Leafy green that is sweeter and more tender than bok choy

Shanghainese filled pastry which is named such due to the appearance of the sesame-coated exterior

Savoury, umami sauce sold as 'Chinese barbecue sauce'

Northern layered flatbread that is typically stuffed with sweet or savoury ingredients

Cantonese steamed and fried crispy chicken

Uniquely coloured apple variant grown exclusively in the Tibetan plateau