Chinese Culinary Terms

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Instructions: Discover the vocabulary of Chinese cooking, from dim sum to wok techniques

1.
In Chinese cuisine, what does 'dim sum' literally translate to?
A
Touch the heart — referring to small, bite-sized dishes
B
Morning tea
C
Small meal
D
Little basket
2.
What is 'wok hei' in Chinese cooking?
A
A vegetable dish
B
The smoky, charred flavor achieved from high-heat wok cooking
C
A type of wok
D
A type of sauce
3.
What does 'chow mein' literally mean?
A
Hot soup
B
Fried rice
C
Stir-fried noodles
D
Steamed dumplings
4.
In Chinese cuisine, what is 'hoisin' sauce?
A
A soy-based dipping sauce
B
A thick, fragrant sweet and savory sauce often used with Peking duck
C
A rice vinegar dressing
D
A chili oil
5.
What are 'bao' (or 'baozi') in Chinese food?
A
Rice noodles
B
Fried rice balls
C
Steamed filled buns, often stuffed with meat or sweet paste
D
Egg rolls
6.
What does 'kung pao' refer to in the dish 'kung pao chicken'?
A
Spicy pepper
B
A cooking method
C
A title meaning 'palace guardian,' named after a Qing dynasty official
D
A type of peanut
7.
In Chinese cooking, what is 'doubanjiang'?
A
A type of soy milk
B
A sweet bean dessert
C
A type of tofu
D
A spicy, fermented broad bean and chili paste from Sichuan province
8.
What does 'char siu' mean in Chinese food terminology?
A
Steamed fish
B
Fork-roasted — Cantonese-style barbecued pork with a sweet glaze
C
Fried chicken
D
Braised beef
9.
What is 'congee' (also called 'jook') in Chinese cuisine?
A
A thick rice porridge often served for breakfast or as comfort food
B
A stir-fried dish
C
A dumpling soup
D
A type of tea
10.
In Chinese cooking, what does 'jiaozi' refer to?
A
Fried rice
B
Spring rolls
C
Noodle soup
D
Crescent-shaped dumplings typically filled with meat and vegetables
11.
What is 'five-spice powder' (wu xiang fen) in Chinese cuisine?
A
Five types of pepper
B
Any five random spices
C
A blend typically of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds
D
A very spicy chili blend
12.
What does 'lo mein' literally translate to?
A
Cold noodles
B
Tossed noodles — noodles mixed with sauce rather than stir-fried
C
Fried noodles
D
Soup noodles
13.
In Chinese cuisine, what is 'tofu' (doufu) made from?
A
Rice flour
B
Mung beans
C
Wheat gluten
D
Coagulated soy milk pressed into blocks
14.
What is 'xiao long bao' in Chinese food?
A
A cold noodle dish
B
A barbecued pork bun
C
Soup dumplings — small buns filled with meat and hot broth
D
A steamed cake
15.
What does 'ma la' describe in Sichuan cuisine?
A
Numbing and spicy — the signature flavor from Sichuan peppercorns and chili
B
Bitter and salty
C
Sweet and sour
D
Smoky and mild

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