°Ù Ò¶
bai3ye4
lung of ox
°è
ban4
to mix
ÅÚ
bao1
to quick fry, to saute, to dry by heat
±¬
bao4
to quick fry, to quick boil, to crack, to explode, to burst, to blow up, to scorch
±¬ ³´
bao4chao3
to quick-fry, to quick-boil
±´
bei4
shellfish
±¸ ×¢
bei4zhu4
remarks, annotations
²Ë Ãû
cai4ming2
name of the dish
²Ë ÐÄ
cai4xin1
hearts of cabbage, hearts of lettuce
³´
chao3
to stir fry, to fry, to saute
³á
chi4
wing, shark's fin
´¼
chun2
mellow liquor
´× ½½
cu4jiao1
to sprinkle with vinegar
µ¥ ¼Û
dan1jia4
unit price
µ° ¾í
dan4juan3
egg roll
¶¬ Ëñ
dong1sun3
winter bamboo shoots
¶Ç
du3
tripe
¶þ ¹ø Í·
er4guo1tou2
high proof alcohol
·Ð
fei4
to boil
·Û
fen3
thin noodles
·ò ÆÞ
fu1qi1
husband and wife
ܽ ÈØ
fu2rong2
cotton rose, hibiscus, lotus; to cook a dish using rose, or lotus, to cook a dish using egg-white as the second main ingredient
¸É ÉÕ
gan1shao1
to dry stew
¸É Õ¨
gan1zha2
to deep fry until juice is gone
¸þ
geng1
chowder, thick soup
¹¬ Õ¨
gong1zha2
royal deep-fried dish
¹ó åú
gui4fei1
royal -- expensive item for the wife of a prince or a royal concubine
¹ø
guo1
pot, pan, wok, boiler
¹ø °Í
guo1ba1
rice crust
¹û ½´
guo3jiang4
jam
º£ òØ
hai3zhe2
jellyfish
ºì ½·
hong2jiao1
red pepper
ºì ÉÕ
hong2shao1
braise in soy sauce
ö× Óã
hou4yu2
King or horseshoe crab
»¬ Áï
hua2liu1
smooth, slippery
»Ø ¹ø
hui2guo1
to cook again
»ð ÍÈ
huo3tui3
ham
¼å
jian1
to fry in shallow oil, to simmer in water
½´
jiang4
sauce; to cook in soy sauce
½¹
jiao1
burnt, scorched
¼× Óã
jia3yu2
soft-shelled turtle
½æ Ä©
jie4mo
mustard
½þ
jin4
to soak, to steep, to immerse
½õ Ðå
jin3xiu4
as beautiful as brocade
¼¦ ÍÈ
ji1tui3
chicken legs
¼¦ ÐØ ¸¬
ji1xiong1pu2
chicken breast
¾Õ »¨
ju2hua1
chrysanthemum
¿¾
kao3
to bake, to roast, to toast, to warm
¿à ¹Ï
ku3gua1
bitter melon
À± ½´ ÓÍ
la4jiang4you2
thick pepper sauce, Worcestershire type sauce
À± ζ
la4wei4
hot taste, pungency
À± ×Ó
la4zi
cayenne pepper, chili
ËØ ²Ë Àà
su4cai4 lei4
vegetable items
º£ ÏÊ Óã Àà
hai3xian1yu2 lei4
seafood types
Á¹ ²Ë Àà
liang2cai4 lei4
cold dish category
Àä Æ´
leng3 pin1
hors d'oeuvres
Á¹ °è
liang2ban4
served cold and dressed with a sauce
Àï ¼¹
li3ji
tenderloin
Àï ¼¹ Ë¿
li3jisi1
sliced tenderloin
Áé Ö¥
ling2zhi1
glossy ganoderma
Áï
liu1
to slide, to glide, to sneak off; smooth
Àð Óã
li3yu2
carp
¶
lu4
to show, to reveal, to betray; dew, syrup
÷ ²Ë
mei2cai4
dried vegetables
°Ç
pa2
to stew, to braise
ÅÅ ¹Ç
pai2gu3
spareribs
ÅÌ Áú
pan2long2
long strips
ÅÝ ²Ë
pao4cai4
pickled vegetables
¸¬ ×Ó
pu2zi
breast meat of chicken or fowl
Æû
qi4
vapor, steam
Çå Õô
qing1zheng1
to steam in clear soup
ÈØ
rong2
shredded
Èí Õ¨
ruan3zha2
to tender fry
°× ÷
bai2shan4
white eel
÷ Óã
shan4yu2
eel
ËÉ ÈÊ
song1ren2
pine nut
ËÉ Êó
song1shu3
manner of cooking fish, squirrel
ËØ
su4
vegetarian, white, plain, simple, quiet; basic element; usually, habitually
Ëá ²Ë
suan1cai4
pickled Chinese cabbage
Ëá À±
suan1la4
hot and sour
ËØ ²Ë
su4cai4
vegetarian dishes
ÌÀ Àà
tang1 lei4
soup category
ÌÇ ´×
tang2cu4
sweet and sour
Ìð µã
tian2dian3
dessert
Ìì Âé
tian1ma2
tuber
Ìú °å
tie3ban3
iron plate
Íè ×Ó
wan2zi
ball of food, ball
Îå Ïã
wu3xiang1
five spices
Ϻ
xia1
shrimp
ÏÊ
xian1
fresh, new, bright colored, bright, delicious, tasty; seafood, delicacy
ÏÊ ±´
xian1bei4
fresh shellfish
Ïã ¹½
xiang1gu1
black mushrooms
з
xie4
crab
Ѭ Óã
xun1yu2
smoked fish
½· ÑÎ
jiao1yan2
spiced salt
ÑÎ ±¬
yan2bao4
to stir-fry with salt
ÑÎ Ë®
yan2shui3
brine, salt solution
Ѽ Èâ
ya1rou4
duck meat
Ò° ²Ë
ye3cai4
edible wild herbs
Òû ÁÏ
yin3liao4
beverage, drink
Òû ÁÏ Àà
yin3liao4 lei4
beverage category
ÓÍ ½þ
you2jin4
to soak in oil
Óù
yu4
to drive (carriage), to resist, to control; imperial
Ô¤ ¶¨
yu4ding4
reservation; predetermined
Óñ Ã×
yu4mi3
corn
Óã Ïã
yu2xiang1
stir-fired in garlic, onions, and spices
Ôú
zha1
can
Õ¨
zha2
to deep fry
Õ¶
zhan3
to chop, to cut
ÕÂ Óã
zhang1yu2
octopus
Õô
zheng1
to steam, to evaporate
Öö
zhu3
to advise, to strongly advise, to entrust
Ë® Öó
shui3zhu3
to boil in water
Ö÷ ʳ Àà
zhu3shi2 lei4
staple food category
Ö÷ ʳ
zhu3shi2
staple food
×Ï ²Ë
zi3cai4
laver
http://hua.umf.maine.edu/Chinese/topics/topics.html Last Update: January 2012 © Marilyn Shea 1999, 2001, 2004, 2008, 2012
