chili

en-noun

chili (countable and uncountable, plural chilis or chilies)

→ Welsh: tsili

Borrowed from Spanish chile, from Classical Nahuatl chīlli.

(Indian Chinese cuisine) A spicy stew of chicken or paneer, capsicum and onion, eaten as an appetizer.


白蘿蔔

ㄅㄞˊ ㄌㄨㄛˊ ˙ㄅㄛ

/paɪ̯³⁵ lu̯ɔ³⁵ b̥u̯ɔ³/

/paːk̚² lɔː²¹ paːk̚²/

/baʔ¹¹ lɔ²² boʔ²³/

/bɑʔ²² læ⁵² boʔ³³/

/bɐʔ²² ləu³⁴ boʔ⁵¹/

/paɪ̯³⁵ lu̯ɔ³⁵ b̥u̯ɔ³/

/paːk̚² lɔː²¹ paːk̚²/

/baʔ¹¹ lɔ²² boʔ²³/

/bɑʔ²² læ⁵² boʔ³³/

/bɐʔ²² ləu³⁴ boʔ⁵¹/

(Chinese cuisine, botany) daikon; Chinese radish


香菜

Orthographic borrowing from Chinese 香菜 (xiāngcài)


xiaolongbao

/ˈʃaʊlɒŋbaʊ/

/ˈʃaʊlɔŋbaʊ/

/ʃaʊlɔŋˈbaʊ/

From the Hanyu Pinyin romanization of Mandarin 小籠包／小笼包 (xiǎolóngbāo, literally “little-basket dumpling”).

uder

(Chinese cuisine) A type of dumpling or steamed bun (baozi) associated with eastern China, particularly Nanxiang near Shanghai.


小籠包

CJKV/code

Sino-Xenic (小籠包):
* → Vietnamese: tiểu long bao (小籠包)

→ English: xiaolongbao

→ Japanese: 小(しょう)籠(ろん)包(ぽう) (shōronpō)

→ Korean: 샤오룽바오 (syaorungbao)

ㄒㄧㄠˇ ㄌㄨㄥˊ ㄅㄠ

/ɕi̯ɑʊ̯²¹⁴⁻²¹ lʊŋ³⁵ pɑʊ̯⁵⁵/

/siːu̯³⁵ lʊŋ²¹ paːu̯⁵⁵/

/ɕiɔ³³ loŋ⁵⁵ pɔ²¹/

/ɕi̯ɑʊ̯²¹⁴⁻²¹ lʊŋ³⁵ pɑʊ̯⁵⁵/

/siːu̯³⁵ lʊŋ²¹ paːu̯⁵⁵/

/ɕiɔ³³ loŋ⁵⁵ pɔ²¹/

(Chinese cuisine) xiaolongbao (a kind of soup dumpling popular in the Shanghai area)


八宝菜

(Chinese cuisine) babaocai, a dish of stir-fried vegetables, seafood, or meat


湯包

/tʰɑŋ⁵⁵ pɑʊ̯⁵⁵/

/tʰɔːŋ⁵⁵ paːu̯⁵⁵/

/tʰɑ̃⁵⁵ pɔ²¹/

/tʰɑŋ⁵⁵ pɑʊ̯⁵⁵/

/tʰɔːŋ⁵⁵ paːu̯⁵⁵/

/tʰɑ̃⁵⁵ pɔ²¹/

(Chinese cuisine) Tangbao or soup dumplings, any of a variety of Chinese dumplings filled with soup.


tangbao

LL-Q1860 (eng)-Flame, not lame-tangbao.wav

From the pinyin romanization of Mandarin 湯包 (tāngbāo, "soup dumpling").

(Chinese cuisine) Soup dumplings, any of a variety of Chinese dumplings filled with soup.


soup dumpling

Calque of Mandarin 湯包／汤包 (tāngbāo, “soup dumpling”).

calque

(Chinese cuisine) Tangbao, any of a variety of Chinese dumplings filled with soup.

(Chinese cuisine, sometimes explicitly) Xiaolongbao, a small variety of tangbao popular around Shanghai.


Chinese radish

en-noun

Chinese radish (plural Chinese radishes)

(Chinese cuisine) Synonym of daikon, particularly its Chinese varieties.


watermelon radish

watermelon radish (plural watermelon radishes)

From a supposed resemblance to the watermelon.

(Chinese cuisine) A round heirloom variety of the daikon (long white radish) having a bright pink or fuchsia center.


shinrimei

From Mandarin 心裡美蘿蔔／心里美萝卜 (xīnlǐměi luóbo, literally “beautiful-at-heart radish”).

zh-m

(Chinese cuisine) The watermelon radish.


roseheart radish

en-noun

roseheart radish (plural roseheart radishes)

Partial calque of Mandarin 心裡美蘿蔔／心里美萝卜 (xīnlǐměi luóbo, “beautiful-at-heart radish”).

partial calque

watermelon radish
watermelon radish#English

(Chinese cuisine) Synonym of watermelon radish


shinrimei radish

en-noun

shinrimei radish (plural shinrimei radishes)


心裡美蘿蔔

ㄒㄧㄣ ㄌㄧˇ ㄇㄟˇ ㄌㄨㄛˊ ˙ㄅㄛ

синьлимэй лобо

/ɕin⁵⁵ li²¹⁴⁻³⁵ meɪ̯²¹⁴⁻²¹ lu̯ɔ³⁵ b̥u̯ɔ³/

/sɐm⁵⁵ lɵy̯¹³ mei̯¹³ lɔː²¹ paːk̚²/

/sɐm⁵⁵ lɵy̯¹³ mei̯¹³ lɔː²¹ paːk̚²/

(Chinese cuisine, botany) watermelon radish (heirloom variety of daikon with a dull gray exterior and bright rose or fuchsia heart)


tail-pod radish

tail-pod radish (plural tail-pod radishes)

(Chinese cuisine) Synonym of rat-tail radish


魚香

ja-pos

魚香(ユーシャン) • (yūshan)

From Mandarin 魚香／鱼香 (yúxiāng, literally “fish fragrance”).


水蘿蔔

/ɕy̯e̞i̯⁴¹ lo¹³ pu³/

/ɕy̯e̞i̯⁴¹ lo¹³ pu³/

(Xiang, Chinese cuisine, botany) daikon; Chinese radish


피단

Sino-Korean word from 皮蛋 (“century egg”). See also Japanese 皮蛋(ピータン) (pītan).


송화단

Sino-Korean word from 松花蛋, from 松 (“pine”) + 花 (“flower”) + 蛋 (“egg”).

(Chinese cuisine) Synonym of 피단(皮蛋) (pidan, “century egg, thousand-year egg”).