Chinese dishes, ingredients, and culinary traditions. Focuses on regional food traditions; general fermentation methods and pastry forms retain their existing sections.
Test your knowledge with these top questions!
Which crisp cookie often arrives with the check at American Chinese restaurants?
Fortune cookies were popularized in California in the early 1900s and remain rare in China.
Which classic American Chinese dish serves chopped meat and bean sprouts in a thick sauce?
The name comes from Cantonese words meaning mixed pieces, and the dish grew up in American restaurants.
Which sweet, crispy American Chinese chicken dish is named for a 19th-century Chinese general?
Rival chefs claim its 1970s New York invention, and American tastes made the dish sweeter and crispier.
Which folded paper carton with a wire handle carries many American Chinese takeout orders?
The carton first held shucked oysters, then Chinese restaurants reused it because the folded top resists leaks.
Which Sichuan dish combines tofu with spicy chili-bean sauce and minced meat?
Mapo tofu comes from Sichuan province and is made with tofu, fermented chili-bean paste, Sichuan pepper, and minced meat for mala heat.