to advise, to strongly advise, to entrust (this is almost an order or a requirement -- depends on the context -- usually use zhu3fu4 Öö ¸À £¬ zhu3tuo1 Öö ÍÐ )
Öö
zhu3
high proof alcohol (usually from sorghum)
¶þ ¹ø Í·
er4guo1tou2
hors d'oeuvres (Chinese meals traditionally begin with a series of cold plates - usually four - including a cold meat and pickles - sometimes eggs)
Àä Æ´
leng3 pin1
to bake, to roast, to toast, to warm
¿¾
kao3
ball of food, ball (usually meat)
Íè ×Ó
wan2zi
winter bamboo shoots
¶¬ Ëñ
dong1sun3
as beautiful as brocade (in cooking -- made colorful with vegetables)
½õ Ðå
jin3xiu4
beverage category
Òû ÁÏ Àà
yin3liao4 lei4
to boil (see fei4teng2 for the commonly used term)
·Ð
fei4
to boil in water
Ë® Öó
shui3zhu3
braise in soy sauce
ºì ÉÕ
hong2shao1
burnt, scorched
½¹
jiao1
hearts of cabbage, hearts of lettuce
²Ë ÐÄ
cai4xin1
pickled Chinese cabbage
Ëá ²Ë
suan1cai4
can (literally - to prick, thus the can)
Ôú
zha1
carp
Àð Óã
li3yu2
breast meat of chicken or fowl (crunchy breaded chicken breast, fried)
¸¬ ×Ó
pu2zi
chicken legs
¼¦ ÍÈ
ji1tui3
chicken breast (meat)
¼¦ ÐØ ¸¬
ji1xiong1pu2
to chop, to cut
Õ¶
zhan3
chrysanthemum
¾Õ »¨
ju2hua1
served cold and dressed with a sauce
Á¹ °è
liang2ban4
to cook again
»Ø ¹ø
hui2guo1
corn
Óñ Ã×
yu4mi3
King or horseshoe crab
ö× Óã
hou4yu2
crab
з
xie4
bitter melon (a type of bitter cucumber, light green, very good, interesting taste)
¿à ¹Ï
ku3gua1
royal deep-fried dish
¹¬ Õ¨
gong1zha2
dessert
Ìð µã
tian2dian3
long strips
ÅÌ Áú
pan2long2
vegetarian dishes
ËØ ²Ë
su4cai4
beverage, drink (but if you want to know if someone wants something to drink say "Ni3 yao4 he2 ma?")
Òû ÁÏ
yin3liao4
duck meat
Ѽ Èâ
ya1rou4
eel
÷ Óã
shan4yu2
white eel (the dark skin is peeled off the eel to reveal the white meat)
°× ÷
bai2shan4
egg roll
µ° ¾í
dan4juan3
smoked fish
Ѭ Óã
xun1yu2
fresh, new, bright colored, bright, delicious, tasty; seafood, delicacy
ÏÊ
xian1
to deep fry
Õ¨
zha2
to tender fry (not overdone, just enough, light frying)
Èí Õ¨
ruan3zha2
to fry in shallow oil, to simmer in water
¼å
jian1
to stir fry, to fry, to saute
³´
chao3
to deep fry until juice is gone
¸É Õ¨
gan1zha2
to quick fry, to quick boil, to crack, to explode, to burst, to blow up, to scorch
±¬
bao4
to quick fry, to saute, to dry by heat
ÅÚ
bao1
glossy ganoderma
Áé Ö¥
ling2zhi1
ham (with guan4tou -- canned ham -- note the position of the noun used as a measure word! Same with meat...fruit, vegetables, anything... Ò» ¸ö ¡£ ¡£ ¡£ ¹Þ Í· = yi2 ge4...guan4tou)
»ð ÍÈ
huo3tui3
edible wild herbs
Ò° ²Ë
ye3cai4
cotton rose, hibiscus, lotus; to cook a dish using rose, or lotus, to cook a dish using egg-white as the second main ingredient
ܽ ÈØ
fu2rong2
cold dish category
Á¹ ²Ë Àà
liang2cai4 lei4
hot taste, pungency
À± ζ
la4wei4
hot and sour
Ëá À±
suan1la4
husband and wife
·ò ÆÞ
fu1qi1
to drive (carriage), to resist, to control; imperial
Óù
yu4
jam (as in jelly)
¹û ½´
guo3jiang4
jellyfish
º£ òØ
hai3zhe2
laver
×Ï ²Ë
zi3cai4
mellow liquor (high proof)
´¼
chun2
lung of ox (shape like leaves)
°Ù Ò¶
bai3ye4
to mix
°è
ban4
black mushrooms (tree ears -- fungus grown on logs)
Ïã ¹½
xiang1gu1
mustard (powder, the spice)
½æ Ä©
jie4mo
name of the dish
²Ë Ãû
cai4ming2
thin noodles (made from bean, rice, or sweet potato starch)
·Û
fen3
octopus (large bulbous head with legs radiating -- must be precooked to be tender, more meaty flavor than squid - apt to be chewy)
ÕÂ Óã
zhang1yu2
pot, pan, wok, boiler
¹ø
guo1
red pepper (see la4jiao1 for the common term)
ºì ½·
hong2jiao1
cayenne pepper, chili (oral - see la4jiao1)
À± ×Ó
la4zi
thick pepper sauce, Worcestershire type sauce
À± ½´ ÓÍ
la4jiang4you2
pine nut (pine cone or pinion nut kernel)
ËÉ ÈÊ
song1ren2
iron plate (heated in the kitchen, brought to your table, hot oil poured on, meat added, lid put on -- then you eat after it cooks!)
Ìú °å
tie3ban3
spareribs (usually pork)
ÅÅ ¹Ç
pai2gu3
reservation; predetermined (on a menu - this would mean that the type or sort is set by the cook and cannot be specified)
Ô¤ ¶¨
yu4ding4
unit price
µ¥ ¼Û
dan1jia4
remarks, annotations (heading at the top of the menu -- also general use)
±¸ ×¢
bei4zhu4
rice crust (in pot)
¹ø °Í
guo1ba1
royal -- expensive item for the wife of a prince or a royal concubine
¹ó åú
gui4fei1
spiced salt
½· ÑÎ
jiao1yan2
brine, salt solution
ÑÎ Ë®
yan2shui3
sauce; to cook in soy sauce (like catsup -- also used as nickname for soy sauce)
½´
jiang4
seafood types (appears at the top of the section for seafood)
º£ ÏÊ Óã Àà
hai3xian1yu2 lei4
wing, shark's fin
³á
chi4
fresh shellfish
ÏÊ ±´
xian1bei4
shellfish
±´
bei4
to show, to reveal, to betray; dew, syrup
¶
lu4
shredded (refers to shredding food and then cooking it)
ÈØ
rong2
shrimp
Ϻ
xia1
smooth, slippery (oral)
»¬ Áï
hua2liu1
to slide, to glide, to sneak off; smooth (in cooking, means to stir-fry after deep-frying to make it tender and smooth)
Áï
liu1
to soak, to steep, to immerse
½þ
jin4
to soak in oil
ÓÍ ½þ
you2jin4
soup category
ÌÀ Àà
tang1 lei4
chowder, thick soup
¸þ
geng1
five spices (prickly ash, star aniseed, cinnamon, clove, fennel)
Îå Ïã
wu3xiang1
to sprinkle with vinegar
´× ½½
cu4jiao1
manner of cooking fish, squirrel (cut the fish into small squares (this is the difficult part) and put it into oil to cook, looks like squirrel at the end, so that's why it's called this)
ËÉ Êó
song1shu3
staple food category
Ö÷ ʳ Àà
zhu3shi2 lei4
staple food (main or principal food)
Ö÷ ʳ
zhu3shi2
to steam, to evaporate
Õô
zheng1
to steam in clear soup
Çå Õô
qing1zheng1
to stew, to braise (same character for pa2 and ba1 -- used interchangeably in spoken Chinese)
°Ç
pa2
to dry stew (put oil, onions, and spices into a pan and stir-fry, add fish and water to just cover the fish, cook until the water is gone -- that is why it is called gan1=dry)
¸É ÉÕ
gan1shao1
to quick-fry, to quick-boil
±¬ ³´
bao4chao3
stir-fired in garlic, onions, and spices
Óã Ïã
yu2xiang1
to stir-fry with salt
ÑÎ ±¬
yan2bao4
sweet and sour
ÌÇ ´×
tang2cu4
sliced tenderloin (unless specified, assume that it is pork)
Àï ¼¹ Ë¿
li3jisi1
tenderloin (Àï ¼¡ = Àï ¼¸ = Àï ¼¹ - li3ji - find different characters on menus for tenderloin -- simpler character ji1=several, or muscle, often substituted on menus - unless specified, assume that it is pork)
Àï ¼¹
li3ji
tripe (pork intestines - high in cholesterol, but then so is everything else)
¶Ç
du3
tuber
Ìì Âé
tian1ma2
soft-shelled turtle
¼× Óã
jia3yu2
vapor, steam
Æû
qi4
vegetable items
ËØ ²Ë Àà
su4cai4 lei4
pickled vegetables
ÅÝ ²Ë
pao4cai4
dried vegetables (special mixture of dried vegetables used for flavoring)
÷ ²Ë
mei2cai4
vegetarian, white, plain, simple, quiet; basic element; usually, habitually
ËØ
su4
http://hua.umf.maine.edu/Chinese/topics/topics.html Last Update: January 2012 © Marilyn Shea 1999, 2001, 2004, 2008, 2012
