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Sui Yuan Shi Dan 《随园食单》 was written by Su Dongpo.

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Which of the followings are common seasonings of Chuan cuisine?

A. sugar
B. vinegar
Chinese prickly ash
D. fermented bean sauce

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

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

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