Classic Chinese regional dishes, cooking techniques, and key ingredients, one dish or technique per card.
40 cards · basic cards · AI-written, checked twice. Edit anything.
- What is Mapo tofu?
- A Sichuan dish of silken tofu in a spicy, numbing sauce with ground pork and fermented beans.
- What is Kung Pao chicken?
- Diced chicken stir-fried with roasted peanuts and dried chilies in a sweet and spicy sauce.
- What is hot and sour soup?
- A soup combining broth, mushrooms, bamboo shoots, and tofu with vinegar, chili, and black pepper.
- What is Peking duck?
- Roasted duck with crispy skin served with thin crepes, hoisin sauce, and julienned vegetables.
- What is dim sum?
- Small portions of food in a Cantonese tradition, often served in bamboo baskets with tea.
- What is lo mein?
- Soft wheat noodles stir-fried with vegetables, meat, and sauce.
- What is chow mein?
- Crispy or soft noodles stir-fried with protein and vegetables in a light sauce.
- What is a spring roll?
- Thinly wrapped pastry filled with vegetables or meat, typically fried until crispy.
- What is wonton soup?
- Small pockets of dough filled with ground pork served in clear broth.
- What is chow fun?
- Wide, flat rice noodles stir-fried with vegetables, bean sprouts, and protein.
- What is General Tso's chicken?
- Crispy fried chicken tossed in a sweet, spicy, and slightly tangy sauce with dried chilies.
- What is Szechuan peppercorn?
- A spice from the Sichuan region that produces a tingling, numbing sensation on the mouth.
- What is oyster sauce?
- A thick, savory sauce made from oyster extract and cornstarch used widely in stir-fries.
- What is sesame oil in Chinese cooking?
- A fragrant, dark oil made from toasted sesame seeds, used sparingly as a finishing flavor.
- What is soy sauce used for in Chinese cooking?
- A fermented liquid made from soybeans that adds savory depth and saltiness to dishes.