CHNS 281 Quiz 2 - Chinese Cuisine and Food Culture Food Recognition

Sesame Seed Bread with Red Bean Paste

Sesame Seed Bread with Roast Beef

Oily Stick (you2 tiao2) (eaten with soy milk and sesame seed bread)

Sesame Seed Bread (shao1 bing3) (eaten with oily stick and soy milk)

Soy Milk (dou4 jiang1) (eaten with oily stick and sesame seed bread)

Mantou (steamed buns) (has nothing inside)

Bao Zi (stuffed steamed buns) (Called “bao” in some grocery stores)

Chinese Burger in Xi'an Style (rou4 jia2 muo2) (popular in northern China)

Ding (made for Duke Mao) (aka. tripod) (used in sacrificial rituals

or the upper-class banquet)

Zeng (bronzeware for upper class, earthware for lower class)

Li (Bulges there to improve heat and increase water capacity)

Yan (Two-piece steamer) (zeng on top, li on bottom) (no simplified character)

Wok (from Cantonese character)

Huo Ding (huo îs chinese word for Wok) (evolved into Wok later)

Huo (Chinese word for wok)

Traditional Stove (powered by firewood)

Communal Meal (with public food-picking tools)

Dining set made of animal bones (5,800 years ago in Neolithic Age)

Bi (name for spoon in Early China) (eventually becomes tang1 chi2)

Zhu (name for chopsticks in Early China) (eventually becomes kuai4 zi)

Individual Eating (no chairs before the end of Han Dynasty)

A banquet scene (brick painting) (discovered in an East Han tomb)

Dunhuang Grottos, cave #473 (Tang Dynasty wall painting) (Barbarian Chair mention!)

Sichuan Peppercorn (Numb-hot)

Bittermelon

Mustard Green

Leek (leaves not hollow, comes with bulb)

Chive (leaves not hollow, comes with no bulb)

Green Onions (Leaves hollow, comes with bulb)

Pork Stir Fry with Bamboo Shoots and Carrots (Cut meat the same size as vegetables)

Pork Stir Fry with Bitter Melon (Cut meat the same size as vegetables)

Boiled Pork in Hot Oil (Boiled usually means spicy for Chinese dishes) (Bottom right in Sichuan Style)

Mao Pork (Condensed sugar sauce) (made for Mao after he refused to eat soy sauce after seeing a rat in a soy sauce barrel or smtg)

Twice Cooked Pork (Pork belly and leeks)

Pork Ribs with Chinese Radish Soup (Very common dish) (Bone marrow makes it very nutritious)

Cold Tofu in Soy Sauce (Made with silken tofu) (with sesame oil, soy sauce, and green onions)

Deep-fried Tofu (Made with firm or medium tofu) (Served with chili sauce)

Tofu Simmered in Soy Sauce (Made with firm or medium tofu) (With Baby Bok Choy/Shanghai Bok Choy)

Mapu Tofu (Sichuan numb-hot style with pork)

Mapo Tofu (Original Qingzhen style with beef) (Qingzhen style = Halal)

Mapo Tofu (Classic Style with Beef) (@Chen Mapo Tofu Restaurant in Chengdu)

Scrambled Eggs with Chives

Spicy Bok Choy (Bottom Right in Beijing Style)

Baby Bok Choy Stir Fry (Ching Kang Choy Stir Fry)

Hot and Sour Shredded Potatoes (Very popular cold dish in Northern China)

Mustard Green with Shiitake Mushrooms (vegetarian dish for both home cooking meals and banquets)

Bok Choy with Dried Baby Shrimp (for both home cooking meals and banquets)

Pickled Chinese Radish

Chinese Radish Cakes (aka Turnip Cakes) (popular Cantonese dim sum)