Chinese Foods

Rolled savoury appetisers that are usually deep-fried

Rice dish typically cooked in a wok

Dark, salty liquid condiment of Chinese origin used in many Asian cuisines

Crispy, roasted duck commonly rolled in a thin pancake alongside cucumbers, onions and hoisin sauce; China's national dish

Small, bite-sized Cantonese cuisine that is mostly steamed in bamboo baskets

Three letter term for steamed white buns of various sweet or savoury fillings (e.g. pork, custard) that are part of the above cuisine

Fragrant tea scented with the aroma of this white flower

Spicy Sichuan chicken dish seasoned with chilis, peanuts and Sichuan peppercorns

Immersive way of cooking and eating Chinese ingredients in a flavourful hot broth

Thick, dark seafood sauce used in many Asian dishes

Stir-fried crispy noodle and vegetable dish. The most popular versions of the dish are chicken and beef

Dish with a similar name and appearance to the above but is cooked with fresher, thicker noodles

Deep-fried, typically white crispy snack of Indonesian origin often provided as a complementary appetiser with Chinese takeaway

Fermented Changsha dish of this curdled soybean product

Sweet Northern Chinese snack of skewered fruit (traditionally hawthorn) coated in hardened sugar syrup

Chinese meat and/or vegetable dumpling whose Japanese version has become a staple of its cuisine. State either the Chinese or Japanese name for this dumpling

Thin, steamed rice noodle rolls filled with shrimp, beef, vegetables, or other ingredients. A common feature of no. 5

Unique part of a chicken's body used in Chinese cuisine. For example, it is often seasoned and cooked with black fermented beans

Thin, yellow-skinned dumplings that are often served in soups

Long, salty deep-fried snack that is golden-brown in colour

Sweet Taiwanese drink that typically contains either tapioca pearls or fruit jelly; can be served either hot or cold

Speciality of Chinese cuisine evidenced by the 'red braised' or 'Dongpo pork' variants; a fatty part of the pig

Type of Chinese cabbage with dark green leaves that is commonly cooked as a side dish

Sweet nut tea with healing properties (such as relieving mucus) that is served as a dessert

Red, spicy oil that is used to drizzle over dishes

Filled, soft dessert balls served in hot broth or syrup

Crunchy fruit that is less sweet than its European counterpart. Also referred to as an Asian, Korean or apple ____

Very thin, salted noodle dish native to the Fujian province

Dish of poached, sliced chicken that is served with seasoned rice and a dipping sauce

Tibetan fried snack stuffed with meat and cabbage that bears resemblance to an empanada