Chinese Food (Lower School)

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Across
  1. 3. A hard-boiled egg marinated in soy sauce and spices, giving it a dark color and rich umami flavor.
  2. 5. A stir-fried dish made with cooked rice, eggs, vegetables, and sometimes meat or seafood, seasoned with soy sauce.
  3. 10. A round, dense pastry with various sweet or savory fillings, traditionally eaten during the Mid-Autumn Festival.
  4. 11. A soft, sweet nut often roasted or added to dishes.
  5. 14. A whole fish cooked by steaming.
  6. 15. A small dough wrapper filled with meat, vegetables, or both.
  7. 16. A chewy dessert made from glutinous rice flour.
  8. 17. A small, chewy dried fruit used in soups and desserts.
  9. 18. A plant-based milk made from ground soybeans, commonly enjoyed as a breakfast drink in China.
Down
  1. 1. Round dumplings made from glutinous rice and filled with sweet paste.
  2. 2. A small pink seafood often served in Chinese dishes.
  3. 4. A pungent, layered vegetable that enhances the flavor of savory dishes and can be eaten raw or cooked.
  4. 6. A simmering pot of broth used for cooking meat and vegetables.
  5. 7. A whole duck roasted until crispy.
  6. 8. Edible marine algae used in soups, salads, and snacks, known for its salty, umami taste.
  7. 9. A small nut often eaten as a snack or used in cooking.
  8. 12. A crispy roll filled with vegetables or meat.
  9. 13. A soft or firm protein-rich food made from coagulated soy milk, often used in soups, stir-fries, and braised dishes.