Chinese Cuisine Quiz

Shandong cuisine

Shandong cuisine, more commonly known in Chinese as Lu cuisine (Chinese: 鲁菜), is derived from the native cooking style of Shandong, a northern coastal province of China. It is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables. The masterly cooking techniques include Bao (quick frying), Liu(quick frying with corn flour), Pa(stewing), roasting, boiling, using sugar to make fruit, crystallizing with honey.

Shandong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables. The masterly cooking techniques include Bao爆 (quick frying), Liu溜 (quick frying with corn flour), Pa扒 (stewing), roasting（烤）, boiling（煮）, using sugar to make fruit, crystallizing with honey.

The style of Shandong cuisine are known for its light aroma, freshness and rich taste. It puts emphasis on its two types of broths, light and milky. Both broths are seasoned with scallions and goes well with the freshness of seafood.

Which one below is Shandong Cuisine?

Zhejiang cuisine, Jiangsu cuisine and Cantonese cuisine

Although these three cuisines from three different regions, they have similar taste.

Zhejiang cuisine (Chinese: 浙菜) derives from the traditional ways of cooking in Zhejiang province in China. In general, Zhejiang-style food is not greasy but has a fresh and soft flavour with a mellow fragrance.

Jiangsu cuisine, abbreviated to Su cuisine (Chinese: 苏菜), is derived from the native cooking styles of Jiangsu province. As Jiangsu is near the sea, fish is a very common ingredient in cooking. Other characteristics include the strict selection of ingredients according to the seasons, with emphasis on the matching color and shape of each dish and using soup to improve flavour.

Cantonese cuisine (Chinese: 粤菜) comes from Guangdong province. Its prominence outside China is due to the large number of emigrants from Guangdong. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, duck's tongue, snakes, and snails. Many cooking methods are used, with steaming and stir frying being the most favoured due to their convenience and rapidity.

Which one below is Cantonese cuisine?

Anhui cuisine and Fujian cuisine

These two cuisines have similar soft and tender taste which keeps original flavour of food.

Anhui cuisine (Chinese: 徽菜) is derived from the native cooking styles of the Huangshan Mountains region in China. Anhui cuisine is known for its use of wild herbs, from both the land and the sea, and simple methods of preparation. Braising and stewing are common cooking techniques. Frying and stir frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions.

Fujian cuisine (Chinese: 闽菜) is derived from the native cooking style of Fujian province in China. It is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, as well as retaining the original flavour of the main ingredients instead of masking them. Many diverse seafoods and woodland delicacies are used, including local fish, shellfish and turtles, or indigenous edible mushrooms and bamboo shoots. The most commonly employed cooking techniques in the region's cuisine include braising, stewing, steaming and boiling.

Which one below is Fujian cuisine?

Hunan cuisine

Hunan cuisine, also known as Xiang cuisine (Chinese: 湘菜), consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. It is well known for its hot spicy flavour,[1] fresh aroma and deep colour. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

Known for its liberal use of chili peppers, shallots and garlic, Hunan cuisine is known for being dry hot or purely hot, as opposed to Sichuan cuisine, to which it is often compared. Hunan cuisine is often spicier by pure chili content, contains a larger variety of fresh ingredients, and tends to be oilier. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently.

Which one below is Hunan cuisine?

Sichuan cuisine

Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine (Chinese: 川菜) is a style of Chinese cuisine originating from Sichuan province in southwestern China. Sichuan cuisine is known for its distinctive hot and numbing seasoning and other complex flavour combinations, frequently employs Sichuan peppercorns along with chilies which are often dried, and utilises more dried or preserved ingredients and condiments. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.

Sichuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic, and salty. Sichuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food, and food snacks. Milder versions of Sichuan dishes remain a staple of American Chinese cuisine.

Which one below is Sichuan cuisine?

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