1. Elizabeth Kissinger IF3

2.  In balancing their foods, these are the foods that are generally bland and low calorie.

3.  In balancing their foods, these are the foods that are rich and higher in fat.

4.  These are the two main agricultural products.

5.  Foods of this region are very rich, use a thick, dark soy sauce and popularized the sweet- sour sauce.

6.  Many stir-fried dishes originated in this region of China because the people didn’t like overcooked food.

7.  A Chinese noodle that looks like spaghetti.

8.  Chinese fried dumplings.

9.  A type of omelet.

10.  The meat that is used in egg drop soup

11.  China’s national drink

12.  A thick breakfast cereal made from rice or barley

13.  Steamed dumpling pastries that are filled with meat, fish and vegetables

14.  The steamer, cleaver and wok are China’s three main cooking utensils

15.  The most common cooking method in China

16.  A young shoot of this cream-colored vegetable adds a crisp, chewy texture to food.

17.  A type of cooking from a province in Western China that makes the hottest, spiciest food in China

18.  Chinese cuisine contains a high amount of this mineral due to the heavy use of soy sauce

19.  http://en.wikipedia.org/wiki/Chinese_cuisine http://en.wikipedia.org/wiki/Chinese_cuisine  http://www.cuisinenet.com/glossary/china.ht ml http://www.cuisinenet.com/glossary/china.ht ml  http://www.chinahighlights.com/travelguide/ chinese-food/ http://www.chinahighlights.com/travelguide/ chinese-food/