| | vegetable; greens (CL: 棵) / dish (of food) (CL: 樣｜样, 道, 盤｜盘) / (of one's skills etc) weak; poor / (coll.) (one's) type | HSK 1 |
|
|
| | | HSK 2 |
|
|
| | Chinese cabbage, esp. napa cabbage (Brassica rapa subsp. pekinensis) / sometimes used to refer to bok choy (Brassica rapa subsp. chinensis) / CL: 棵, 個｜个 | HSK 3 |
|
|
| | | HSK 5 |
|
|
| | food market | HSK 7-9 |
|
|
| | food market | |
|
|
| | bok choy (Brassica rapa subsp. chinensis) / CL: 棵 | |
|
|
| | Ixeris denticulata | |
|
|
| | to serve food | |
|
|
| | creamed cauliflower | |
|
|
| | Taiwanese food | |
|
|
| | (fig.) (coll.) to fleece a group of people repeatedly (esp. small investors, consumers or fans), treating them as an endlessly renewable resource to harvest for profit | |
|
|
| | side dish; side order | |
|
|
| | kimchi | |
|
|
| | fruit and vegetables | |
|
|
| | wakame (Undaria pinnatifida), an edible seaweed | |
|
|
| | yellow floating heart (Nymphoides peltatum) | |
|
|
| | amaranth greens (genus Amaranthus) / Chinese spinach (Amaranth mangostanus) | |
|
|
| | beetroot | |
|
|
| | endive (Cichorium endivia) / field sowthistle (Sonchus arvensis) | |
|
|
| | food | |
|
|
| | agar-agar powder | |
|
|
| | chard (Beta vulgaris) | |
|
|
| | pickled vegetables, especially Chinese cabbage | |
|
|
| | appetizer / small side dish / easy job / piece of cake / see also 小菜一碟 | |
|
|
| | cabbage | |
|
|
| | greens / vegetables / vegetable side dish | |
|
|
| | culinary dish | |
|
|
| | lettuce / raw fresh vegetables / greens | |
|
|
| | menu (in restaurant) / recipe / cookbook | |
|
|
| | oilseed rape (Brassica napus) / rape greens; leafy greens of certain Brassica species / (dialect) bok choy | |
|
|
| | side dish | |
|
|
| | garlic chives (Allium tuberosum), aka Chinese chives / (coll.) naive or easily exploited people (esp. small investors or consumers), likened to chives that can be repeatedly harvested for profit | |
|
|
| | (sugar) beet / (US) beet; (UK) beetroot | |
|
|
| | Hunan cuisine | |
|
|
| | to cook / cooking | |
|
|
| | choy sum / Chinese flowering cabbage / stem of any Chinese cabbage | |
|
|
| | food and drink / food to accompany wine | |
|
|
| | coriander / cilantro / Coriandrum sativum | |
|
|
| | vegetable seeds / rapeseed | |
|
|
| | famous dishes / specialty dishes | |
|
|
| | to cook | |
|
|
| | non-vegetarian dish (including meat, fish, garlic, onion etc) | |
|
|
| | vegetable field | |
|
|
| | edible seaweed of genus Porphyra or genus Pyropia, esp. one used to make dried sheets of nori | |
|
|
| | shepherd's purse (Capsella bursa-pastoris) | |
|
|
| | to serve food | |
|
|
| | vegetable garden | |
|
|
| | (slang) South Korea | |
|
|
| | vegetable knife / kitchen knife / cleaver / CL: 把 | |
|
|
| | pickled cabbage | |
|
|
| | cauliflower | |
|
|
| | chopping board; cutting board / CL: 張｜张 | |
|
|
| | sauerkraut | |
|
|
| | Sichuan or Szechuan cuisine | |
|
|
| | Anhui cuisine | |
|
|
| | salted vegetables / pickles | |
|
|
| | | |
|
|
| | | |
|
|
| | celery (Apium graveolens) | |
|
|
| | dish / lean and hungry look (resulting from vegetarian diet) / emaciated look (from malnutrition) | |
|
|
| | hot pickled mustard tuber | |
|
|
| | fish brings heat, meat brings phlegm, vegetables and tofu keep you healthy | |
|
|
| | Cantonese cuisine | |
|
|
| | to order dishes (in a restaurant) | |
|
|
| | cauliflower / gonorrhea | |
|
|
| | cabbage (Brassica oleracea var. capitata) (CL: 棵) | |
|
|
| | vegetable dish | |
|
|
| | food market | |
|
|
| | edible fern fronds (fiddleheads), esp. bracken fern (Pteridium aquilinum) | |
|
|
| | snake melon / loofah | |
|
|
| | cold dish / cold food | |
|
|
| | autumn vegetables | |
|
|
| | (slang) total noob | |
|
|
| | vegetable and meat dishes; dish | |
|
|
| | kidney bean | |
|
|
| | wasabi | |
|
|
| | water shield (Brasenia schreberi), an edible water plant | |
|
|
| | to pick the edible part of vegetables | |
|
|
| | green vegetables / Chinese cabbage | |
|
|
| | Fujian cuisine | |
|
|
| | long thread moss (Nostoc flagelliforme), an edible algae / also called faat choy or hair moss | |
|
|
| | to stir-fry / to do the cooking / stir-fried dish | |
|
|
| | violet (botany) | |
|
|
| | cooked food (ready to eat) | |
|
|
| | greens / green vegetables | |
|
|
| | chard (Beta vulgaris) | |
|
|
| | watercress (Nasturtium officinale) | |
|
|
| | cabbage | |
|
|
| | lit. to eat depending on the dish (idiom) / fig. to act according to actual circumstances | |
|
|
| | (dialect) restaurant | |
|
|
| | round white cabbage (i.e. Western cabbage) | |
|
|
| | mussels (as food) | |
|
|
| | leaf mustard | |
|
|
| | vegetable field / vegetable bed | |
|
|
| | Chinese artichoke (Stachys affinis), perennial plant with an edible rhizome | |
|
|
| | pot-stewed dish | |
|
|
| | beef cattle (grown for meat) | |
|
|
| | vegetable field / vegetable bed | |
|
|
| | Shandong cuisine | |
|
icon in the rows of the search results to open the action menu, offering extra more information about the result
Show Legend link below explains the icons used in the action menu
Display Settings link below allows you to adjust the presentation of the search results
