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25 terms

global gourmet - china

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szechuan
robust, spicy, hot dishes from this western region
dimsum
'heart delights' served in tea houses in afternoon or as a snack food or appetizer
cantonese
southern regional chinese cooking using mild, natural flavors and fresh fruits and vegetables
marinade
acidic sauce used to flavor and tenderize meats
cellophane noodles
made from ming beans named because they look like entangled, transparent strands
stir fry
to cook food quickly in a small amount of oil
wok
conical cooking equipment designed for stir frying to heat food quickly, evenly, and to save fuel
julienne
cutting food into long, thin, bite-size strips
tofu
bland, smooth, custardlike mixture made from pureed soybeans; good source of protein
bokchoy
chinese chard of white mustard cabbage used in soups and stir fried dishes
peking
northern cuisine known by sweet and sour sauces, hoisin sauce, garlic and sesame oil
soy sauce
salty brown sauce made from soybeans, wheat, yeast and salt
Hong Kong
seaport trading center of china
Shanghai
Liberal use of sugar, soy and wine are trademarks of this eastern cooking style famous for "red cooking"
chopsticks
utensil used for eating, cooking, and stirring ingredients
rice
staple grain of china
wonton
small dumplings filled with meat, seafood or veggies then deep fried, boiled or steamed
lomein
chinese spaghetti
mongolian hot pot
type of fondue with slices of lamb and vegetables cooked in a rich stock at the table
pork
most widely used meat in china
egg rolls
eaten on new year's day because the shape symbolizes prosperity
beijing
governing city formerly known as peking
dice
common way of cutting meats and vegetables for stir frying
hunan
the hotter of the two western cooking styles
hoisin
thick, sweet reddish brown sauce