Chinese cuisine

2. - Hint: Season of the year that names a fresh or fried roll wrapped in thin pastry (with "ROLL").
4. - Hint: Tiny, oil-rich seeds used to flavor stir-fries or coat crispy chicken dishes.
6. - Hint: Part one of a classic dumpling soup; often paired with mein in Cantonese cuisine .
7. MEIN - Hint: A popular takeout dish featuring tossed, stir-fried wheat noodles
8. - Hint: Though perfected in Japan, these popular wheat noodles originated from Chinese lamian(hand-pulled noodles).
10. MEIN - Hint: A popular noodle dish whose name literally translates to "fried noodles" (includes a space).
11. DAN - Hint: Sichuan noodles served in a spicy, nutty sauce made with chili oil and sesame paste.
12. - Hint: A versatile soybean curd that easily absorbs the flavors of the sauces it is cooked in.
13. Hint: A communal dining experience where ingredients are cooked in a simmering broth at the center of the table.
14. - Hint: Part one of a traditional Cantonese brunch; literally translates to "touch the heart"
15. ROLL - Hint: A crispy, deep-fried appetizer filled with shredded cabbage and pork

1. - Hint: A flaky, layered flatbread often served with curry dips in Malaysian-Chinese cuisine.
2. - Hint: Skewered and grilled seasoned meat, frequently served with a rich peanut dipping sauce.
3. - Hint: A pillowy, steamed bun stuffed with savory or sweet fillings.
4. FRY - Hint: The quintessential Chinese cooking technique using a wok over very high heat (includes a space).
5. TART - Hint: A popular dim sum pastry featuring a flaky crust filled with a sweet, yellow custard (includes a space).
6. - Hint: A classic type of Chinese dumpling, frequently served swimming in a clear, savory broth.
9. - Hint: Sichuan's fiery "pockmarked grandmother" tofu dish
11. - Hint: A universal favorite; minced meat or veggies wrapped in dough, then boiled, steamed, or pan-fried.