题目内容

Traditional Chinese medicinal theories believe that bitterness__________.

A. may help digest food
B. may reduce the heat in the body
C. may make one lose one’s appetite
D. may make one fat

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更多问题

Color, _______ and taste are the joint standards that the Chinese useto evaluate the quality of foods.

A. shape
B. pattern
C. smell
D. aroma

The most commonly used cooking method in China is __________.

A. steaming
B. braising
C. stir-frying
D. boiling

Fo Tiao Qiang (佛跳墙）is the typical dish of _________.

A. Hunan Cuisine
B. Shandong Cuisine
C. Zhejiang Cuisine
D. Fujian Cuisine

The taste of sourness has following functions except_____________.

A. to help digest food
B. to make one fat
C. to neutralize fishy odor
D. to arouse one’s apetite