Chinese Food (Upper school)

5. A soft, fluffy bun made from yeast-leavened dough, filled with sweet or savory ingredients.
7. A staple grain used to make noodles, dumpling wrappers, and steamed buns in Chinese cuisine.
8. A fried pastry coated in sesame seeds with a sweet filling.
10. A fragrant and spicy root used in Chinese cuisine for flavoring dishes and traditional medicine.
11. A creamy rice porridge often eaten for breakfast, sometimes topped with pickles, meat, or century egg.
13. A sweet drink made from plums.
15. Extra-long noodles served during celebrations.
16. Stir-fried noodles mixed with vegetables, meat, or seafood, often flavored with soy sauce.
18. A small, orange citrus fruit with a sweet taste.
20. A soft tofu dessert served sweet or savory.
21. A sour, fermented liquid made from rice or grains, commonly used in dipping sauces and braised dishes.

1. A small red fruit used in candies and snacks.
2. A dark, salty liquid made from fermented soybeans, widely used as a seasoning in Chinese cooking.
3. A savory cake made with shredded radish and rice flour.
4. Preserved meats like sausages or bacon.
6. Pork cooked slowly in a rich, flavorful sauce.
8. A type of green onion with a mild, slightly sweet flavor, often used as a garnish or seasoning.
9. A crunchy snack made from rice.
12. A strong-flavored bulb used to enhance savory dishes, often stir-fried, minced, or roasted.
14. A preserved duck egg with a dark, jelly-like texture and a strong, savory taste.
17. A delicate dumpling filled with minced meat or shrimp, usually served in broth or deep-fried.
19. A variety of small, bite-sized dishes typically served with tea, including dumplings, buns, and pastries.