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44 results on this page.

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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
charactercopystroke orderAIpronouncebaikeskritterexampleCorrect
  *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
topping (mixture of ingredients and sauce poured over noodles or rice, esp. in Shanghainese cuisine)
(loanword) (cuisine) mousse
Chinese cuisine
Japanese cuisine (abbr. for 日本料理)
enoki mushroom (Flammulina velutipes), used in cuisines of Japan, Korea and China, cultivated to be long, thin and white
Sichuan or Szechuan cuisine
(regional) cuisine
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)
(cuisine) chicken foot
Hunan cuisine
regional dish / local cuisine
bibimbap (Korean cuisine)
cuisine / culinary art / cookery / recipe
Cantonese cuisine
dried tangerine peel (used in cuisine and traditional Chinese medicine)
Japanese cuisine
Jiangsu cuisine
(cuisine) basil-flavored (abbr. for 九層塔香|九层塔香) / cone-shaped incense stick
the eight major cuisines of China, namely 川魯粵蘇浙閩湘徽|川鲁粤苏浙闽湘徽
medicinal cuisine
dashi (soup stock used in Japanese cuisine) (orthographic borrowing from Japanese)
fusion cuisine (Tw)
meat and bread soup (a specialty of Shaanxi cuisine)
Zhejiang cuisine
(cuisine) tuna belly / (Tw) (fig.) (coll.) potbelly / paunch
yam paste (a snack in Chaozhou cuisine)
the cuisines of Sichuan, Shandong, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Anhui (the eight major cuisines of China 八大菜系)
Anhui cuisine
Jiangsu cuisine
charactercopystroke orderAIpronouncebaikeskritterexampleCorrect
  *粄* | 粄* | *粄
(Hakka cuisine) snacks made from glutinous rice flour (rice cakes, noodles etc)
Fujian cuisine
kao fu, a spongy wheat gluten product used in Chinese 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.)
(Cantonese cuisine) zhaliang, rice noodle rolls 腸粉|肠粉 stuffed with youtiao 油條|油条
day lily (Hemerocallis), used in Chinese medicine and cuisine
white broth, or milky broth: an unctuous, milky white pork broth of Chinese cuisine
mixed sauce / (Mexican cuisine) mole
aorta (ingredient of hotpot, Sichuan cuisine)
Shandong cuisine
(literary) to put in order; to arrange / cuisine
chicken gizzard (cuisine)


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