Chinese Food Quiz

Translucent steamed dumplings wrapped around whole shrimp.

The thin, pleated wrapper is considered one of the harder dim sum skills to master.

Open-topped steamed dumplings of pork and shrimp, often capped with crab roe.

Siu mai are deliberately left open at the top, unlike most other dumplings.

A delicate soup dumpling that bursts with hot broth on the first bite.

The broth is set as a gelatin inside the dumpling, then melts when steamed.

Thin noodles tossed in a numbing chili oil and minced pork sauce.

The dish is named after the shoulder-pole vendors who once sold it on the street.

Diced chicken stir-fried with peanuts, dried chilies, and a tangy sauce.

It's named after a Qing dynasty official whose title translates to 'palace guardian'.

Silken tofu in a fiery, numbing sauce of chili and fermented bean paste.

The dish's name references the pockmarked grandmother said to have invented it.

Duck roasted until the skin turns lacquered and crackling, sliced tableside.

Air is traditionally pumped under the skin to help it separate from the fat and crisp evenly.

Delicate pork-and-shrimp dumplings served in a light, clear broth.

'Wonton' is a Cantonese term that roughly translates to 'swallowing clouds'.

A tangy, peppery soup thickened with egg ribbons and strips of tofu.

Black vinegar and white pepper, rather than chili alone, give the soup its sourness.

Pork roasted with a sticky, reddish honey-and-spice glaze.

The red color traditionally came from red fermented bean curd or red yeast rice.

A flaky pastry shell cradling a smooth, lightly sweet egg custard.

Hong Kong-style egg tarts were influenced by British custard tarts during colonial rule.

Poached chicken served over rice cooked in the chicken's own flavorful broth.

The dish traveled widely with Hainanese emigrants and became a staple across Southeast Asia.

A silky, slow-simmered rice porridge, often topped with savory ingredients.

Congee is commonly eaten for breakfast or given to those who are unwell.

Pork belly boiled, sliced thin, then stir-fried with chilies and leeks.

Boiling the pork first, then stir-frying, is the technique that gives the dish its name.

Wheat noodles topped with a savory fermented soybean and minced pork sauce.

Diners typically toss the thick sauce through the noodles themselves at the table.

Wide, flat rice noodles wok-tossed with beef and bean sprouts.

A properly smoky char on the noodles, called 'wok hei', is considered a sign of skill.

Battered, deep-fried pork tossed in a tangy sweet-and-sour glaze.

Pineapple is a relatively modern, Western-influenced addition to many versions.

A classic fried rice loaded with egg, shrimp, and diced barbecued pork.

Using day-old, drier rice helps the grains fry separately instead of clumping.

A flaky, layered flatbread laced with scallions and pan-fried until crisp.

The dough is rolled and coiled multiple times to create its distinctive layers.

A simmering communal pot where diners cook their own meat and vegetables.

Sichuan-style hot pot broth is typically built on chili oil and numbing Sichuan peppercorns.