Statistics for Chinese Foods

Click here to take the quiz!

General Stats
Answer Stats
Score Distribution
Your Score History

General Stats

This quiz has been taken 43 times
The average score is 17 of 30

Answer Stats

Description	Answer	% Correct
Rice dish typically cooked in a wok	{Fried} rice	97%
Dark, salty liquid condiment of Chinese origin that is used in many Asian cuisines	{Soy} sauce	95%
Crispy, roasted duck commonly rolled in a thin pancake alongside cucumbers, onions and hoisin sauce; China's national dish	{Peking} duck	89%
Rolled savoury appetisers that are usually deep-fried	Spring rolls	89%
Three letter term for steamed white buns of various sweet or savoury fillings (e.g. pork, custard) that are part of the above cuisine	Bao buns (baozi)	86%
Sweet Taiwanese drink that typically contains either tapioca pearls or fruit jelly; can be served either hot or cold	{Boba} tea	86%
Fragrant tea scented with the aroma of this white flower	{Jasmine} tea	78%
Immersive way of cooking and eating Chinese ingredients in a flavourful hot broth	Hot pot	76%
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	Jiaozi or Gyoza	76%
Small, bite-sized Cantonese cuisine that is mostly steamed in bamboo baskets	Dim sum	70%
Unique part of a chicken's body used in Chinese cuisine. For example, it is often seasoned and cooked with black fermented beans	Chicken {feet}	68%
Sweet Northern Chinese snack of skewered fruit (traditionally hawthorn) coated in hardened sugar syrup	Tanghulu	68%
Crunchy fruit that is less sweet than its European counterpart. Also referred to as an Asian, Korean or apple ____	Chinese {pear}	65%
Fermented Changsha dish of this curdled soybean product	Stinky {tofu}	65%
Thin, yellow-skinned dumplings that are often served in soups	Wontons	65%
Red, spicy oil that is used to drizzle over dishes	Lao Gan Ma (chili oil)	62%
Spicy Sichuan chicken dish seasoned with chillies, peanuts and Sichuan peppercorns	{Kung} {Pao} chicken	57%
Stir-fried crispy noodle and vegetable dish. The most popular versions of the dish are chicken and beef	Chow mein	54%
Thick, dark seafood sauce used in many Asian dishes	{Oyster} sauce	54%
Speciality of Chinese cuisine evidenced by the 'red braised' or 'Dongpo pork' variants; a fatty part of the pig	Pork {belly}	54%
Type of Chinese cabbage with dark green leaves that is commonly cooked as a side dish	Bok choy	43%
Long, salty deep-fried snack that is golden-brown in colour	Fried doughstick (Youtiao)	43%
Thin, steamed rice noodle rolls typically filled with shrimp, beef, vegetables, or other ingredients; common feature of no. 5	Cheung Fun	32%
Filled, soft dessert balls served in hot broth or syrup	Tangyuan	32%
Dish with a similar name and appearance to the above but is cooked with fresher, thicker noodles	Lo mein	30%
Dish of poached, sliced chicken that is served with seasoned rice and dipping sauce	Hainanese chicken rice	27%
Deep-fried, typically white crispy snack of Indonesian origin often provided as a complementary appetiser with Chinese takeaway	Prawn crackers	24%
Sweet nut tea with healing properties (such as relieving mucus) that is made from apricot kernels	{Almond} tea	11%
Very thin, salted noodle dish native to the Fujian province	Misua	5%
Tibetan fried snack stuffed with meat and cabbage that bears resemblance to an empanada	Sha phaley	3%