| | 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 |
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| | 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 |
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| | | HSK 5 |
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| | bok choy (Brassica rapa subsp. chinensis) / CL: 棵 | |
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| | to serve food | |
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| | green vegetables / Chinese cabbage | |
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| | to stir-fry / to do the cooking / stir-fried dish | |
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| | food | |
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| | spinach (CL: 棵) / (slang) gambling; gambler (alternative term for 博彩) | |
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| | fruit and vegetables | |
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| | pickled vegetables, especially Chinese cabbage | |
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| | appetizer / small side dish / easy job / piece of cake / see also 小菜一碟 | |
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| | cabbage | |
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| | Fujian cuisine | |
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| | pot-stewed dish | |
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| | lettuce / raw fresh vegetables / greens | |
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| | oilseed rape (Brassica napus) / rape greens; leafy greens of certain Brassica species / (dialect) bok choy | |
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| | amaranth greens (genus Amaranthus) / Chinese spinach (Amaranth mangostanus) | |
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| | side dish | |
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| | garlic chives (Allium tuberosum), aka Chinese chives / (fig.) retail investors who lose their money to more experienced operators (i.e. they are "harvested" like garlic chives) | |
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| | (sugar) beet / (US) beet; (UK) beetroot | |
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| | Hunan cuisine | |
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| | to cook / cooking | |
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| | food and drink / food to accompany wine | |
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| | coriander / cilantro / Coriandrum sativum | |
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| | cold dish / cold food | |
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| | famous dishes / specialty dishes | |
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| | to cook | |
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| | non-vegetarian dish (including meat, fish, garlic, onion etc) | |
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| | edible seaweed of genus Porphyra or genus Pyropia, esp. one used to make dried sheets of nori | |
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| | shepherd's purse (Capsella bursa-pastoris) | |
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| | to serve food | |
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| | pickled cabbage | |
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| | cauliflower | |
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| | Sichuan or Szechuan cuisine | |
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| | Anhui cuisine | |
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| | salted vegetables / pickles | |
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| | wakame (Undaria pinnatifida), an edible seaweed | |
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| | celery (Apium graveolens) | |
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| | hot pickled mustard tuber | |
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| | Cantonese cuisine | |
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| | to order dishes (in a restaurant) | |
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| | cabbage (Brassica oleracea var. capitata) (CL: 棵) | |
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| | vegetable dish | |
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| | fiddlehead / edible fern fronds | |
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| | water shield (Brasenia schreberi), an edible water plant | |
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| | to pick the edible part of vegetables | |
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| | long thread moss (Nostoc flagelliforme), an edible algae / also called faat choy or hair moss | |
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| | violet (botany) | |
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| | cooked food (ready to eat) | |
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| | chard (Beta vulgaris) | |
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| | watercress (Nasturtium officinale) | |
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| | cabbage | |
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| | endive (Cichorium endivia) / field sowthistle (Sonchus arvensis) | |
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| | round white cabbage (i.e. Western cabbage) | |
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| | mussels (as food) | |
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| | leaf mustard | |
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| | autumn vegetables | |
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| | Chinese artichoke (Stachys affinis), perennial plant with an edible rhizome | |
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| | Gelidium amansii, species of red algae from which agar is extracted | |
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| | Shandong cuisine | |
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| | cabbage; broccoli; cauliflower | |
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| | preserved dried cabbage or mustard greens | |
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| | Brassica narinosa (broadbeaked mustard) / Chinese flat cabbage | |
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| | wild herb / potherb | |
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| | (old) Western-style food / foreign food | |
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| | beetroot | |
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| | main course | |
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| | yellow floating heart (Nymphoides peltatum) | |
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| | to buy groceries | |
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| | (botany) arugula; rocket; roquette (subspecies Eruca vesicaria sativa) | |
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| | fresh vegetable | |
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| | citron daylily (Hemerocallis citrina Baroni); golden needles (its edible flower) | |
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| | appetizer; starter; hors d'oeuvre | |
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| | (Tw) A-choy, or Taiwanese lettuce (Lactuca sativa var. sativa) (from Taiwanese 萵仔菜, Tai-lo pr. [ue-á-tshài] or [e-á-tshài]) | |
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| | Chinese cabbage; napa cabbage (Brassica rapa subsp. pekinensis) / CL: 棵 | |
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| | leftovers (food) | |
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| | seasonal vegetable | |
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| | water spinach / ong choy / swamp cabbage / water convolvulus / water morning-glory / Ipomoea aquatica (botany) | |
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| | side dish; side order | |
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| | (dialect) to get confused; to be dumbfounded; to get dizzy | |
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| | ice plant (Mesembryanthemum crystallinum) | |
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| | agar | |
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| | dish that goes well with alcoholic drinks; snack eaten with drinks | |
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| | Jiangsu cuisine | |
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| | ready-made meal | |
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| | oilseed rape (Brassica napus) | |
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| | starter / appetizer | |
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| | (dialect) to stop functioning | |
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| | mixed vegetables | |
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| | specialty (dish) | |
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| | signature dish / a restaurant’s most famous dish | |
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| | Chinese cuisine | |
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| | Jiangsu cuisine | |
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| | baby Chinese cabbage (mini-sized variety) | |
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| | kimchi | |
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| | cabbage (Brassica oleracea var. capitata) (CL: 顆｜颗, 個｜个) / Taiwan pr. [gao1li4cai4] | |
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