| | composition; ingredient; element; component / one's social status | HSK 6 |
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| | to mix (ingredients) together / to blend / classifier for rinses of clothes / classifier for boilings of medicinal herbs | |
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| | topping (mixture of ingredients and sauce poured over noodles or rice, esp. in Shanghainese cuisine) | |
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| | part / share / ingredient / component | |
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| | to add water (or other liquid) to (another ingredient such as powdered milk or tea leaves) / to infuse (tea) | |
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| | branch / stem / stalk / CL: 根 / to block / to hinder / (neologism that evolved from 哏, initially in Taiwan, during the first decade of the 21st century) memorable creative idea (joke, catchphrase, meme, neologism, witty remark etc) / prominent feature of a creative work (punchline of a joke, trope in a drama, special ingredient in a dish, riff in a pop song etc) | |
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| | ingredients (in a cooking recipe) / to mix materials according to directions | |
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| | (food) ingredient | |
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| | main ingredients (in a cooking recipe) | |
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| | to rinse; to swish (in water) / to trick; to fool sb / to cook by dipping finely sliced ingredients briefly in boiling water or soup (generally done at the dining table) | HSK 7-9 |
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| | medicinal ingredient | HSK 7-9 |
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| | 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) | |
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| | (bound form) a compound made by mixing ingredients (esp. a medicinal or chemical product) / (bound form) small piece of dough cut from a rolled log, used for making mantou (steamed buns) or dumplings / classifier for a dose of medicine | HSK 7-9 |
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| | three fresh ingredients (in cooking) | |
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| | caterpillar fungus (Ophiocordyceps sinensis) (The fungus grows within the body of a caterpillar, culminating in the emergence of a stalked fruiting body from the caterpillar's head, and is a much-prized and expensive ingredient used as a tonic in traditional Chinese medicine.) | |
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| | vivid; lively / (of food ingredients) live or fresh | HSK 7-9 |
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| | to compound (medicines etc) / to prepare (by mixing ingredients) / to concoct | |
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| | gimbap, aka kimbap (Korean dish made by rolling up steamed rice and other ingredients in a sheet of nori) | |
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| | base ingredient / base (cooking) / primer (paint) | |
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| | composition / make-up / ingredient / element / component / one's social status / same as 成分 | |
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| | to mix ingredients in the appropriate proportions / mixing ratio; proportion of the different ingredients in a blend | |
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| | lit. Buddha jumps over the wall, name for a Chinese dish that uses many non-vegetarian ingredients | |
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| | ingredients / material | |
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| | taste / smell / (fig.) (noun suffix) feel / quality / sense / (TCM) classifier for ingredients of a medicine prescription | |
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| | holy basil (Ocimum tenuiflorum) (loanword from Thai "kaphrao") (used as an attributive in the names of Thai-style "phat kaphrao" dishes to indicate that the main ingredient is stir-fried with basil, as in 打拋豬｜打抛猪, stir-fried pork with basil) | |
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| | (Tw) heibaiqie, side dish of ingredients selected from a range on display, sliced up and served together on a plate (from Taiwanese 烏白切, Tai-lo pr. [oo-pe̍h-tshiat], where 烏白 means "as one pleases") | |
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| | dry pot, a type of dish in which ingredients are wok-fried, then served hot in a clay pot or on a metal pan | |
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| | auxiliary ingredients / supplementary materials | |
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| | to stir-fry ingredients that have been cooked or partially cooked | |
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| | second bouillon, a light broth obtained by reboiling ingredients that were previously used to make a full-strength first bouillon 頭湯｜头汤 | |
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| | hot pot containing stinky tofu and other ingredients (Taiwanese dish) | |
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| | (Tw) a traditional Taiwanese drink made from cooling medicinal herbs, typically used to relieve internal heat or sore throat, made with ingredients such as mesona 仙草, fish mint 魚腥草｜鱼腥草, mint and dandelion | |
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| | chive pocket, savory pan-fried turnover stuffed with garlic chives and other ingredients (usually contains scrambled eggs) | |
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| | aorta (ingredient of hotpot, Sichuan cuisine) | |
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| | first bouillon, a broth made with ingredients that may later be reboiled to make a second bouillon 二湯｜二汤 | |
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| | fine black hair / dried plum (sliced, as cake ingredient) | |
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| | part / component / ingredient / constituent | |
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| | to briefly boil (a vegetable etc), then dress with soy sauce, oil, vinegar etc / to briefly stir-fry (meat, chopped spring onions etc), then add to other ingredients and cook further | |
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| | to concoct by mixing ingredients; to prepare according to a recipe; to make (a salad, a cocktail, cosmetics etc) | |
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| | fruit ingredients (for cakes and desserts) | |
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| | fried tofu skin (typically used as a hot pot ingredient) | |
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