[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fdVd4gCO2zRADRZbtftESTEIcMB6v0CCEGP7vVrTz02Y":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":31,"type":32},[],"2024-12-07 14:48:48",169498438,[8,9,10,11],"Shandong Cuisine","Anhui Cuisine","Sichuan Cuisine","Jiangsu Cuisine",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},30,"24769e410f03d824fb0190cb9163518e","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F88f0e8479cd20120b6c281f15fa43134.png","中国文化概况","work_39307852","第五次作业(culinary culture)","What Cuisine is Hunan Cuisine akin to?( )",[21,33,39,49,58,63,66,75,84,93],{"answer":22,"createTime":23,"id":24,"options":25,"question":30,"source":31,"type":32},[],"2024-12-07 14:48:40",169498426,[26,27,28,29],"Sichuan Cuisine is famous for being spicy and flavorful with a myriad of tastes","The dish beggar's chicken belongs to Sichuan Cuisine","Sichuan Cuisine emphasizes the use of sauce paste, onion and garlic","Sichuan dishes are lightly seasoned","Which of the following description is true to Sichuan Cuisine?( )","v1",0,{"answer":34,"createTime":35,"id":36,"options":37,"question":38,"source":31,"type":32},[],"2024-12-07 14:48:43",169498428,[10,8,9,11],"The dish the Yellow River carp in sweet and sour sauce belongs to ___(",{"answer":40,"createTime":41,"id":42,"options":43,"question":48,"source":31,"type":32},[],"2024-12-07 14:48:45",169498431,[44,45,46,47],"spicy","bitter","sour","sweet","The first cup of the three cups of tea of the Bai ethnic group tastes____.(",{"answer":50,"createTime":5,"id":51,"options":52,"question":57,"source":31,"type":32},[],169498434,[53,54,55,56],"fish-flavoured pork shreds","twice-cooked pork","peppery and hot chicken","mar-boh tofu","Which dish does not belong to Sichuan Cuisine?( )",{"answer":59,"createTime":5,"id":60,"options":61,"question":62,"source":31,"type":32},[],169498436,[45,46,44,47],"The dried tangerine tastes _____",{"answer":64,"createTime":5,"id":6,"options":65,"question":19,"source":31,"type":32},[],[8,9,10,11],{"answer":67,"createTime":5,"id":68,"options":69,"question":74,"source":31,"type":32},[],169498439,[70,71,72,73],"steaming","baking","deep-frying","roasting","___ and stir-frying are most commonly used to preserve the ingredients' natural flavours in Guangdong Cuisine.(",{"answer":76,"createTime":5,"id":77,"options":78,"question":83,"source":31,"type":32},[],169498440,[79,80,81,82],"Guangdong Cuisine is characterized by a dense pungent flovour","Guangdong dishes are lightly seasoned","Guangdong Cuisine emphasizes the use of sauce paste, onion and garlic","The dish Li Hongzhang hotchpotch belongs to Guangdong Cuisine","Which of the following description is true to Guangdong Cuisine?( )",{"answer":85,"createTime":5,"id":86,"options":87,"question":92,"source":31,"type":32},[],169498441,[88,89,90,91],"Potato","chicken","lettuce","ginger","Which food belongs to Yin foods?( )",{"answer":94,"createTime":5,"id":95,"options":96,"question":101,"source":31,"type":32},[],169498442,[97,98,99,100],"rose wine","osmanthus wine","changpu wine","chrysanthemum wine","On the Dragon Boat Festival, people have _____ to ward off evil spirits.("]