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43 results on this page.

Usage Tips
Simplified
Pīnyīn
English Definition Add a new word to the dictionary Traditional
HSK
box; case / hezi – a savory turnover-like pie in northern Chinese and Mongolian cuisines
HSK 5
charactercopyAIpronouncebaikeskritterexampleCorrect
  *丝* | 丝* | *丝
silk / thread-like thing; (cuisine) shreds or julienne strips / classifier: a trace (of smoke etc), a tiny bit etc
HSK 7-9
to arrange / to handle / to cook / cuisine / art of cooking
HSK 7-9
(regional) cuisine
Shandong cuisine
medicinal cuisine
charactercopyAIpronouncebaikeskritterexampleCorrect
  *粄* | 粄* | *粄
(Hakka cuisine) snacks made from glutinous rice flour (rice cakes, noodles etc)
Fujian cuisine
Hunan cuisine
dried tangerine peel (used in cuisine and traditional Chinese medicine)
Sichuan or Szechuan cuisine
kao fu, a spongy wheat gluten product used in Chinese cuisine
Anhui cuisine
Cantonese cuisine
(literary) to put in order; to arrange / cuisine
Japanese cuisine
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.)
chicken feet (cuisine)
dashi (soup stock used in Japanese cuisine) (orthographic borrowing from Japanese)
siu mei / spit-roasted meat dish in Cantonese cuisine
yam paste (a snack in Chaozhou cuisine)
Jiangsu cuisine
chicken gizzard (cuisine)
Chinese cuisine
Japanese cuisine (abbr. for 日本料理)
Jiangsu cuisine
bibimbap (Korean cuisine)
regional dish / local cuisine
the eight major cuisines of China, namely 川魯粵蘇浙閩湘徽|川鲁粤苏浙闽湘徽
day lily (Hemerocallis), used in Chinese medicine and cuisine
(cuisine) basil-flavored (abbr. for 九層塔香|九层塔香) / cone-shaped incense stick
enoki mushroom (Flammulina velutipes), used in cuisines of Japan, Korea and China, cultivated to be long, thin and white / abbr. to 金菇
fusion cuisine (Tw)
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)
aorta (ingredient of hotpot, Sichuan cuisine)
white broth, or milky broth: an unctuous, milky white pork broth of Chinese cuisine
the cuisines of Sichuan, Shandong, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Anhui (the eight major cuisines of China 八大菜系)
meat and bread soup (a specialty of Shaanxi cuisine)
Zhejiang cuisine
mixed sauce / (Mexican cuisine) mole
(Cantonese cuisine) zhaliang, rice noodle rolls 腸粉|肠粉 stuffed with youtiao 油條|油条
cuisine / culinary art / cookery / recipe
(cuisine) tuna belly / (Tw) (fig.) (coll.) potbelly / paunch


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