| | 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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| | broccoli | |
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| | leafy green vegetable; leafy greens | |
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| | cabbage (Brassica oleracea var. capitata) (CL: 棵) | |
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| | dish that goes well with alcoholic drinks; snack eaten with drinks | |
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| | water spinach or ong choy (Ipomoea aquatica), used as a vegetable in south China and southeast Asia | |
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| | appetizer; starter; hors d'oeuvre | |
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| | (dialect) to stop functioning | |
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| | (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 | |
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| | water shield (Brasenia schreberi), an edible water plant | |
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| | to serve food | |
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| | signature dish / a restaurant’s most famous dish | |
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| | cabbage | |
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| | (dialect) meaty dish | |
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| | specialty (dish) | |
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| | Sichuan or Szechuan cuisine | |
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| | cabbage; broccoli; cauliflower | |
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| | Chinese cabbage; napa cabbage (Brassica rapa subsp. pekinensis) / CL: 棵 | |
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| | Chinese cuisine | |
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| | leftovers (food) | |
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| | national food specialty | |
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| | baby Chinese cabbage (mini-sized variety) | |
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| | ice plant (Mesembryanthemum crystallinum) | |
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| | salt-pickled sun-dried cabbage (or potherb mustard etc) | |
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| | appetizer / small side dish / easy job / piece of cake / see also 小菜一碟 | |
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| | (at a restaurant) to bring a dish to a customer / to serve food | |
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| | pickled vegetables, especially Chinese cabbage | |
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| | main course | |
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| | to cook / cooking | |
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| | leaf mustard (Brassica juncea) / also pr. [gai4cai4] | |
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| | green vegetables / Chinese cabbage | |
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| | (dialect) to get confused; to be dumbfounded; to get dizzy | |
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| | spinach (CL: 棵) / (slang) gambling; gambler (alternative term for 博彩) | |
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| | edible fern fronds (fiddleheads), esp. bracken fern (Pteridium aquilinum) | |
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| | kimchi | |
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| | food | |
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| | Jiangsu cuisine | |
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| | vegetable dish | |
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| | broccoli | |
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| | baby bok choy / Shanghai bok choy | |
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| | cold dish / cold food | |
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| | Hunan cuisine | |
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| | non-vegetarian dish (including meat, fish, garlic, onion etc) | |
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| | seasonal vegetable | |
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| | a type of rapeseed plant (Brassica rapa) that yields a leafy green vegetable similar to baby bok choy | |
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| | all is grist that comes to the mill (idiom) | |
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| | bean sprouts | |
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| | cabbage | |
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| | tiger salad, a northeast China dish usually consisting of hot pepper, cucumber, cilantro and leek | |
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| | leaf vegetable; leafy greens | |
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| | salted vegetables / pickles | |
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| | Indian lettuce | |
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| | cauliflower | |
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| | Fujian cuisine | |
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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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| | cabbage (round cabbage most commonly found in Western countries) | |
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| | to stir-fry / to do the cooking / stir-fried dish | |
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| | chard (Beta vulgaris) | |
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| | food and drink / food to accompany wine | |
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| | Taiwanese food | |
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| | milk cabbage (aka "white bok choy" and various other names), a variety of bok choy | |
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| | bok choy (Brassica rapa subsp. chinensis) / CL: 棵 | |
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| | greater celandine | |
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| | side dish | |
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| | home cooking | |
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| | (sugar) beet / (US) beet; (UK) beetroot | |
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| | day lily (Hemerocallis), used in Chinese medicine and cuisine | |
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| | pickled cabbage | |
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| | pot-stewed dish | |
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| | cooked food (ready to eat) | |
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| | to cook | |
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| | celery (Apium graveolens) | |
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| | leaf mustard | |
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| | oilseed rape (Brassica napus) / rape greens; leafy greens of certain Brassica species / (dialect) bok choy | |
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| | coriander / cilantro / Coriandrum sativum | |
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| | preserved dried cabbage or mustard greens | |
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| | Chinese artichoke (Stachys affinis), perennial plant with an edible rhizome | |
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| | Jiangsu cuisine | |
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| | parsley | |
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| | (old) Western-style food / foreign food | |
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| | to grow vegetables | |
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| | beetroot | |
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| | wild herb / potherb | |
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| | kimchi | |
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| | to pick the edible part of vegetables | |
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| | hot pickled mustard tuber | |
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| | fresh vegetable | |
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| | violet (botany) | |
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| | round white cabbage (i.e. Western cabbage) | |
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| | Zhejiang cuisine | |
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| | rosette bok choy (Brassica rapa var. rosularis) | |
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| | cauliflower | |
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| | citron daylily (Hemerocallis citrina Baroni); golden needles (its edible flower) | |
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| | fruit and vegetables | |
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| | bok choy / Shanghai pak choy / Chinese mustard (Brassica rapa Chinensis) | |
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