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"cuisine" Chinese-English Dictionary

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Chinese Pinyin Translation
料理 liào lǐ to arrange / to handle / to cook / cuisine / art of cooking syn
菜系 菜係 cài xì (regional) cuisine syn
烹饪法 烹飪法 pēng rèn fǎ cuisine / culinary art / cookery / recipe
摒挡 摒擋 bìng dàng (literary) to put in order / to arrange / cuisine syn
Chinese Pinyin Translation
川菜 chuān cài Sichuan or Szechuan cuisine
药膳 藥膳 yào shàn medicinal cuisine
粤菜 粵菜 yuè cài Cantonese cuisine
陈皮 陳皮 chén pí dried tangerine peel (used in cuisine and traditional Chinese medicine)
湘菜 xiāng cài Hunan cuisine
中国菜 中國菜 zhōng guó cài Chinese cuisine
鲁菜 魯菜 lǔ cài Shandong cuisine
潮洲 cháo zhōu Chaozhou or Teochew, a town near Guangdong, with famous cuisine / Chaozhou, variant of Minnan dialect 閩南語|闽南语[Min3 nan2 yu3] spoken in east Guangdong
徽菜 huī cài Anhui cuisine
闽菜 閩菜 mǐn cài Fujian cuisine
金针菜 金針菜 jīn zhēn cài day lily (Hemerocallis), used in Chinese medicine and cuisine syn
浙菜 zhè cài Zhejiang cuisine
丝 絲 sī silk / thread-like thing / (cuisine) shreds or julienne strips / classifier: a trace (of smoke etc), a tiny bit etc syn
凤爪 鳳爪 fèng zhǎo chicken feet (cuisine) syn
拌饭 拌飯 bàn fàn bibimbap (Korean cuisine)
扬菜 揚菜 yáng cài Jiangsu cuisine
烧味 燒味 shāo wèi siu mei / spit-roasted meat dish in Cantonese cuisine
芋泥 yù ní yam paste (a snack in Chaozhou cuisine)
苏菜 蘇菜 sū cài Jiangsu cuisine
鱼香 魚香 yú xiāng yuxiang, a seasoning of Chinese cuisine that typically contains garlic, scallions, ginger, sugar, salt, chili peppers etc (Although "yuxiang" literally means "fish fragrance", it contains no seafood.)
羊肉泡馍 羊肉泡饃 yáng ròu pào mó mutton and bread soup (a specialty of Shaanxi cuisine)
鸡珍 雞珍 jī zhēn chicken gizzard (cuisine)
奶汤 奶湯 nǎi tāng white broth, or milky broth: an unctuous, milky white pork broth of Chinese cuisine
和食 hé shí Japanese cuisine
家乡菜 家鄉菜 jiā xiāng cài regional dish / local cuisine
泡馍 泡饃 pào mó meat and bread soup (a specialty of Shaanxi cuisine)
炸两 炸兩 zhá liǎng (Cantonese cuisine) zhaliang, rice noodle rolls 腸粉|肠粉[chang2 fen3] stuffed with youtiao 油條|油条[you2 tiao2]
黄喉 黃喉 huáng hóu aorta (ingredient of hotpot, Sichuan cuisine)
粄 bǎn (Hakka cuisine) snacks made from glutinous rice flour (rice cakes, noodles etc)
无国界料理 無國界料理 wú guó jiè liào lǐ fusion cuisine (Tw)
鲔鱼肚 鮪魚肚 wěi yú dù (cuisine) tuna belly / (Tw) (fig.) (coll.) potbelly / paunch
出汁 chū zhī dashi (soup stock used in Japanese cuisine) (orthographic borrowing from Japanese)
日料 rì liào Japanese cuisine (abbr. for 日本料理[Ri4 ben3 liao4 li3])
烤麸 烤麩 kǎo fū kao fu, a spongy wheat gluten product used in Chinese cuisine
塔香 tǎ xiāng (cuisine) basil-flavored (abbr. for 九層塔香|九层塔香[jiu3ceng2ta3xiang1]) / cone-shaped incense stick
混酱 混醬 hùn jiàng mixed sauce / (Mexican cuisine) mole
豆干 豆乾 dòu gān pressed tofu / dried tofu (ingredient of Chinese cuisine made by pressing, drying and flavoring tofu to produce a firm chewy block, typically cut into thin strips when preparing a dish)
The four tones The four tones of Mandarin Pitch over time: tone 1 high and level (red), tone 2 rising (orange), tone 3 falling then rising (green), tone 4 falling (blue). tone 1 tone 2 tone 3 tone 4 Time Pitch

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