勾

(cooking, literary, or in compounds) to mix thoroughly to make something thicken


沏

Phono-semantic compound (形聲 /形声, OC *sʰiːd): semantic 氵 + phonetic 切 (OC *sn̥ʰiːds, *sn̥ʰiːd).


烹

Phono-semantic compound (形聲 /形声, OC *pqʰraːŋ): phonetic 亨 (OC *qʰaŋʔ, *pqʰraːŋ, *qʰraːŋ) + semantic 灬 (“fire”).

Han compound

(cooking) to fry quickly in hot oil and stir in sauce


焗

Phono-semantic compound (形聲 /形声): semantic 火 (“fire”) + phonetic 局 (OC *ɡoɡ).
First attested as 局 in 《廣東省土話字彙》 [1828] and as 焗 in 《粵語全書》 [1905] (Zhang and Li, 2017).
Possible origins include:
# From 酷 (MC khowk, “to be cooked”) (Chen Botao, 《東莞縣志》), based on an entry in Fangyan:
#:
# From 焅 (MC khowk, “dry, hot air”) (Chan, 1995; Chan, 1998).
# From 熇 (MC xuwk|xowk|xak, “hot; blazing”) (Zhan and Qiu, 2003).
# From English cook (Zhang and Li, 2017).

Er, ren, peng, lan, xi, qiu, ku: to be cooked.

Ér, rèn, pēng, làn, xī, qiú, kù, shú yě.

胹、飪、亨、爛、糦、酋、酷，熟也。

胹、饪、亨、烂、糦、酋、酷，熟也。

鹽焗雞／盐焗鸡 [Cantonese] ― jim⁴ guk⁶ gai¹ [Jyutping] ― chicken baked in salt

(chiefly Cantonese, cooking) to wrap food in gauze, tin foil, or paper and cook in salt or sand in a sealed pot

焗蛋糕 [Cantonese] ― guk⁶ daan⁶ gou¹ [Jyutping] ― to bake a cake


焯

焯蝦／焯虾 [Cantonese] ― coek³ haa¹ [Jyutping] ― boiled shrimps


煠

煠菜 [Cantonese] ― saap⁶ coi³ [Jyutping] ― to blanch vegetables

Be patient when having hot pot. You must keep the food in the boiling water a little longer before eating.

daa² bin¹ lou⁴ m⁴ hou² sam¹ gap¹, di¹ sung³ jiu³ saap⁶ noi⁶ di¹ sin¹ hou² sik⁶.

打邊爐唔好心急，啲餸要煠耐啲先好食。

打边炉唔好心急，啲𩠌要煠耐啲先好食。

(dialectal, including Cantonese, Hakka, Eastern Min, Southern Min, Wu, Xiang, cooking) to boil; to blanch (cook by immersing in boiling water)


熘

/li̯ɤʊ̯ɻʷ⁵⁵/

/li̯ɤʊ̯ɻʷ⁵⁵/

(cooking) to stir-fry (under high heat) with dissolved starch


燙

→ Zhuang: dangq (“to iron”)

Phono-semantic compound (形聲 /形声, OC *l̥ʰaːŋs): phonetic 湯 (OC *l̥ʰaːŋ, *l̥ʰaːŋs, *hljaŋ) + semantic 火.
From 湯 (OC *l̥ʰaːŋ, “hot water”).


爆

Phono-semantic compound (形聲 /形声, OC *proːwɢs, *poːwɢ, *proːwɢ): semantic 火 + phonetic 暴 (OC *boːwɢs, *boːɡ). However, the phonetic component originally meant "violence", hence it could add part of the meaning. A conservative variant is 𤒺; later it was stylized into 爆.
Cognate with Burmese ပေါက် (pauk, “to explode, to burst”).


絲

qualifier

see <i class="Latn mention" lang="la">sēricus</i> for descendants of this

→ Ancient Greek: Σήρ (Sḗr, “Chinese; silkworm”)
→ Latin: Sēres
English: Seres
Portuguese: Seres
Spanish: Seres
 (see sēricus for descendants of this)

→ Aramaic:

desc

Classical Syriac: ܫܺܐܪܳܐ (šērā), ܫܺܐܪܳܝܳܐ (šērāyā), ܫܻܝܪܳܝܳܐ (šērāyā, “silk; silk garment”)

Jewish Babylonian Aramaic: שִׁירָאָה (šērāʾā), שִּׁירָא (šērā, “silk; silk garment”)

Mandaic: ࡔࡉ࡚ࡓࡀࡉࡀ (/šērāyā/)

→ Arabic: سِيرَاء (sīrāʔ, “a kind of silk garment”)

ሢራይ, ሥራይ, ሤራይ

→ Ge'ez: ሢራይ, ሥራይ, ሤራይ (śiray, śəray, śeray, “silk; silk garment”)

→? Old Korean: 糸利 (*SIli, “thread”)

Middle Korean: 실〯 (sǐl, “id.”)

Korean: 실 (sil, “id.”)

→ Vietnamese: tơ

Obsolete. 皮 is used for SI prefix pico-.

肉絲

肉丝

筍絲

笋丝

切絲

切丝

thread; thread/silk-like objects; string; thin strip; thin shred


蒸

Phono-semantic compound (形聲 /形声, OC *kljɯŋ): semantic 艸 (“grass”) + phonetic 烝 (OC *kljɯŋ, *kljɯŋs).

Han compound

蒸餃

蒸饺


衝

/t͡sʰɔyŋ²¹³/

/t͡sʰɔyŋ²¹³/

Phono-semantic compound (形聲 /形声, OC *tʰjoŋ): semantic 行 + phonetic 重 (OC *doŋ, *doŋʔ, *doŋs).


麵筋

/mi̯ɛn⁵¹ t͡ɕin⁵⁵/

/mi̯ɛn⁵¹ t͡ɕin⁵⁵/


大火

/tä⁵¹ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/taːi̯²² fɔː³⁵/

/tua¹¹ ⁽ʰ⁻⁾uei⁴⁵³/

/tua²¹ ⁽ʰ⁻⁾uei³³²/

/tä⁵¹ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/taːi̯²² fɔː³⁵/

/tua¹¹ ⁽ʰ⁻⁾uei⁴⁵³/

/tua²¹ ⁽ʰ⁻⁾uei³³²/

(cooking) high heat; intense fire; strong fire


小火

/ɕi̯ɑʊ̯²¹⁴⁻³⁵ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/ɕi̯ɑʊ̯²¹⁴⁻³⁵ xu̯ɔɻ²¹⁴⁻²¹⁽⁴⁾/

/ɕi̯ɑʊ̯²¹⁴⁻³⁵ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/ɕi̯ɑʊ̯²¹⁴⁻³⁵ xu̯ɔɻ²¹⁴⁻²¹⁽⁴⁾/


調味料

ㄊㄧㄠˊ ㄨㄟˋ ㄌㄧㄠˋ

ㄊㄧㄠˊ ㄨㄟˋ ㄌㄧㄠˋ

/tʰi̯ɑʊ̯³⁵ weɪ̯⁵¹⁻⁵³ li̯ɑʊ̯⁵¹/

ㄊㄧㄠˊ ㄨㄟˋ ㄌㄧㄠˋㄦ

/tʰi̯ɑʊ̯³⁵ weɪ̯⁵¹⁻⁵³ li̯aʊ̯ɻʷ⁵¹/

/tʰiːu̯²¹ mei̯²² liːu̯²²⁻³⁵/

/tiau²⁴⁻²² bi²²⁻²¹ liau²²/

/tiau²⁴⁻²² bi⁴¹⁻²² liau⁴¹/

/tiau¹³⁻²² bi²²⁻²¹ liau²²/

/tiau²⁴⁻¹¹ bi³³⁻¹¹ liau³³/

/tiau²³⁻³³ bi³³⁻²¹ liau³³/

/tʰi̯ɑʊ̯³⁵ weɪ̯⁵¹⁻⁵³ li̯ɑʊ̯⁵¹/

/tʰi̯ɑʊ̯³⁵ weɪ̯⁵¹⁻⁵³ li̯aʊ̯ɻʷ⁵¹/

/tʰiːu̯²¹ mei̯²² liːu̯²²⁻³⁵/

/tiau²⁴⁻²² bi²²⁻²¹ liau²²/

/tiau²⁴⁻²² bi⁴¹⁻²² liau⁴¹/

/tiau¹³⁻²² bi²²⁻²¹ liau²²/

/tiau²⁴⁻¹¹ bi³³⁻¹¹ liau³³/

/tiau²³⁻³³ bi³³⁻²¹ liau³³/

南瓜派調味料

南瓜派调味料

(cooking) seasoning; flavoring; relish; dressing; spice

佐料

especially those added after the dish was made


味醂

/weɪ̯⁵¹ län²¹⁴⁻²¹⁽⁴⁾/

/weɪ̯⁵¹ län²¹⁴⁻²¹⁽⁴⁾/

Orthographic borrowing from Japanese 味醂(みりん) (mirin).

(cooking) mirin (a type of Japanese sake used for cooking)


涼拌

/li̯ɑŋ³⁵ pän⁵¹/

/lœːŋ²¹ puːn²²/

/liaŋ²⁴⁻²² pua²²/

/liaŋ²⁴⁻²² pua²²/

/liã²² bø⁴⁴/

/li̯ɑŋ³⁵ pän⁵¹/

/lœːŋ²¹ puːn²²/

/liaŋ²⁴⁻²² pua²²/

/liaŋ²⁴⁻²² pua²²/

/liã²² bø⁴⁴/

涼拌海帶絲／凉拌海带丝

涼拌蓮藕／凉拌莲藕

涼拌生菜／凉拌生菜

涼拌麵／凉拌面

(cooking) to prepare a cold dish by mixing with condiments, sauce etc; to dress cold food with sauce; to toss with sauce (especially salads)


滑溜

/xu̯ä³⁵ li̯oʊ̯³/

/xu̯ä³⁵ li̯oʊ̯⁵⁵/

/waːt̚² lɐu̯²²/

/kut̚¹²¹⁻²¹ liu⁴⁴/

/xu̯ä³⁵ li̯oʊ̯³/

/xu̯ä³⁵ li̯oʊ̯⁵⁵/

/waːt̚² lɐu̯²²/

/kut̚¹²¹⁻²¹ liu⁴⁴/

(cooking) to sauté with added starch sauce


調製

/tʰi̯ɑʊ̯³⁵ ʈ͡ʂʐ̩⁵¹/

/tʰiːu̯²¹ t͡sɐi̯³³/

/tʰi̯ɑʊ̯³⁵ ʈ͡ʂʐ̩⁵¹/

/tʰiːu̯²¹ t͡sɐi̯³³/

調製雞尾酒

调制鸡尾酒

(cooking) to concoct by mixing ingredients; to prepare according to a recipe


金沙

/t͡ɕin⁵⁵ ʂä⁵⁵/

/kɐm⁵⁵ saː⁵⁵/

/t͡ɕin⁵⁵ ʂä⁵⁵/

/kɐm⁵⁵ saː⁵⁵/

金沙豆腐

金沙醬／金沙酱


半熟

/pän⁵¹ ʂu³⁵/

/pän⁵¹ ʂoʊ̯³⁵/

/pän⁵¹ ʂu³⁵/

/pän⁵¹ ʂoʊ̯³⁵/

半熟蛋

煮成半熟 ― zhǔ chéng bànshú ― to parboil

(cooking) half-cooked; parboiled (of vegetables); soft-boiled (of eggs); medium (of steak)


金蟬

/t͡ɕin⁵⁵ ʈ͡ʂʰän³⁵/

/t͡ɕin⁵⁵ ʈ͡ʂʰän³⁵/

(cooking, Shandong) pupa of Cryptotympana atrata


微波

/weɪ̯⁵⁵ pu̯ɔ⁵⁵/

/weɪ̯³⁵ pu̯ɔ⁵⁵/

/mei̯²¹ pɔː⁵⁵/

/bi²⁴⁻²² pʰo⁴⁴/

/bi²⁴⁻²² pʰo³³/

/bi¹³⁻²² pʰo⁴⁴/

/bi²⁴⁻¹¹ pʰo⁴⁴/

/bi²³⁻³³ pʰɤ⁴⁴/

/weɪ̯⁵⁵ pu̯ɔ⁵⁵/

/weɪ̯³⁵ pu̯ɔ⁵⁵/

/mei̯²¹ pɔː⁵⁵/

/bi²⁴⁻²² pʰo⁴⁴/

/bi²⁴⁻²² pʰo³³/

/bi¹³⁻²² pʰo⁴⁴/

/bi²⁴⁻¹¹ pʰo⁴⁴/

/bi²³⁻³³ pʰɤ⁴⁴/

微波食品


慢火

/män⁵¹ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/män⁵¹ xu̯ɔɻ²¹⁴⁻²¹⁽⁴⁾/

/maːn²² fɔː³⁵/

/man⁵³⁻⁵⁵ fo³¹/

/ban³³⁻¹¹ he⁵³/

/män⁵¹ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/män⁵¹ xu̯ɔɻ²¹⁴⁻²¹⁽⁴⁾/

/maːn²² fɔː³⁵/

/man⁵³⁻⁵⁵ fo³¹/

/ban³³⁻¹¹ he⁵³/

(cooking) low heat; slow fire; weak fire


猛火

/mɤŋ²¹⁴⁻³⁵ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/maːŋ¹³ fɔː³⁵/

/mẽ⁵³⁻⁴⁴ hue⁵³/

/mẽ⁵³⁻⁴⁴ he⁵³/

/mẽ⁵⁵⁴⁻²⁴ hue⁵⁵⁴/

/mẽ⁵⁵⁴⁻²⁴ he⁵⁵⁴/

/mɛ̃⁵³⁻⁴⁴ hue⁵³/

/mɛ̃⁵³⁻⁴⁴ he⁵³/

/mẽ⁵³⁻⁴⁴ hue⁵³/

/mẽ⁵³⁻⁴⁴ he⁵³/

/mẽ⁴¹⁻⁴⁴ hue⁴¹/

/mẽ⁴¹⁻⁴⁴ he⁴¹/

/me⁵²⁻³⁵ hue⁵²⁻²¹/

/mɤŋ²¹⁴⁻³⁵ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/maːŋ¹³ fɔː³⁵/

/mẽ⁵³⁻⁴⁴ hue⁵³/

/mẽ⁵³⁻⁴⁴ he⁵³/

/mẽ⁵⁵⁴⁻²⁴ hue⁵⁵⁴/

/mẽ⁵⁵⁴⁻²⁴ he⁵⁵⁴/

/mɛ̃⁵³⁻⁴⁴ hue⁵³/

/mɛ̃⁵³⁻⁴⁴ he⁵³/

/mẽ⁵³⁻⁴⁴ hue⁵³/

/mẽ⁵³⁻⁴⁴ he⁵³/

/mẽ⁴¹⁻⁴⁴ hue⁴¹/

/mẽ⁴¹⁻⁴⁴ he⁴¹/

/me⁵²⁻³⁵ hue⁵²⁻²¹/


火候

/xu̯ɔ²¹⁴⁻²¹ xoʊ̯⁵¹/

/xu̯ɔ²¹⁴ xoʊ̯⁴/

/xu̯ɔ²¹⁴⁻²¹ xɤʊ̯ɻʷ⁵¹/

/fɔː³⁵ hɐu̯²¹/

/fɔː³⁵ hɐu̯²²/

/xu̯ɔ²¹⁴⁻²¹ xoʊ̯⁵¹/

/xu̯ɔ²¹⁴ xoʊ̯⁴/

/xu̯ɔ²¹⁴⁻²¹ xɤʊ̯ɻʷ⁵¹/

/fɔː³⁵ hɐu̯²¹/

/fɔː³⁵ hɐu̯²²/

這道菜不夠火候。

这道菜不够火候。

(cooking) heat control; duration and degree of heating


鹼水

CJKV/code

Sino-Xenic (鹼水):
* → Japanese: 梘(かん)水(すい) (kansui)

/t͡ɕi̯ɛn²¹⁴⁻³⁵ ʂu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/

/kaːn³⁵ sɵy̯³⁵/

/t͡ɕi̯ɛn²¹⁴⁻³⁵ ʂu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/

/kaːn³⁵ sɵy̯³⁵/


桂皮

/ku̯eɪ̯⁵¹ pʰi³⁵/

/kʷɐi̯³³ pʰei̯²¹/

/ku̯eɪ̯⁵¹ pʰi³⁵/

/kʷɐi̯³³ pʰei̯²¹/

traditional Chinese medicine
traditional Chinese medicine

(cooking, traditional Chinese medicine) cinnamon or cassia bark as a spice and medicine


調料

/tʰi̯ɑʊ̯³⁵ li̯ɑʊ̯⁵¹/

/tʰi̯ɑʊ̯³⁵ li̯aʊ̯ɻʷ⁵¹/

/tʰiːu̯²¹ liːu̯²²⁻³⁵/

/tʰi̯ɑʊ̯³⁵ li̯ɑʊ̯⁵¹/

/tʰi̯ɑʊ̯³⁵ li̯aʊ̯ɻʷ⁵¹/

/tʰiːu̯²¹ liːu̯²²⁻³⁵/

(cooking) condiment; seasoning; flavouring


擀麵杖

ㄍㄢˇ ㄇㄧㄢˋ ㄓㄤˋ

ㄍㄢˇ ㄇㄧㄢˋ ㄓㄤˋ

ганьмяньчжан

/kän²¹⁴⁻²¹ mi̯ɛn⁵¹⁻⁵³ ʈ͡ʂɑŋ⁵¹/

ㄍㄢˇ ㄇㄧㄢˋ ㄓㄤˋㄦ

ганьмяньчжанр

/kän²¹⁴⁻²¹ mi̯ɛn⁵¹⁻⁵³ ʈ͡ʂɑ̃ɻ⁵¹/

/kɔːn³⁵ miːn²² t͡sœːŋ²²/

/kæ̃⁵³ mie⁴⁵ t͡sɒ̃⁴⁵/

/kän²¹⁴⁻²¹ mi̯ɛn⁵¹⁻⁵³ ʈ͡ʂɑŋ⁵¹/

/kän²¹⁴⁻²¹ mi̯ɛn⁵¹⁻⁵³ ʈ͡ʂɑ̃ɻ⁵¹/

/kɔːn³⁵ miːn²² t͡sœːŋ²²/

/kæ̃⁵³ mie⁴⁵ t͡sɒ̃⁴⁵/

(cooking) rolling pin (usually a rod-type one, without a roller)


甜酸

/tʰi̯ɛn³⁵ su̯än⁵⁵/

/tʰi̯ɛn³⁵ su̯än⁵⁵/


糖醋

/tʰɑŋ³⁵ t͡sʰu⁵¹/

/tʰɔːŋ²¹ t͡sʰou̯³³/

/tʰŋ̍²⁴⁻²² t͡sʰɔ²¹/

/tʰŋ̍²⁴⁻²² t͡sʰɔ⁴¹/

/tʰŋ̍¹³⁻²² t͡sʰɔ²¹/

/tʰŋ̍²⁴⁻¹¹ t͡sʰɔ¹¹/

/tʰŋ̍²³⁻³³ t͡sʰɔ²¹/

/tʰɑŋ³⁵ t͡sʰu⁵¹/

/tʰɔːŋ²¹ t͡sʰou̯³³/

/tʰŋ̍²⁴⁻²² t͡sʰɔ²¹/

/tʰŋ̍²⁴⁻²² t͡sʰɔ⁴¹/

/tʰŋ̍¹³⁻²² t͡sʰɔ²¹/

/tʰŋ̍²⁴⁻¹¹ t͡sʰɔ¹¹/

/tʰŋ̍²³⁻³³ t͡sʰɔ²¹/

糖醋排骨


黃燜

/xu̯ɑŋ³⁵ mən⁵¹/

/wɔːŋ²¹ mɐn⁵⁵/

/xu̯ɑŋ³⁵ mən⁵¹/

/wɔːŋ²¹ mɐn⁵⁵/

braised chicken in melted sugar and soy sauce

黃燜雞

黄焖鸡

(cooking, attributive) braised in sugar and soy sauce (and appearing golden-brown)


佐料

/t͡su̯ɔ²¹⁴⁻²¹ li̯ɑʊ̯⁵¹/

/t͡su̯ɔ²¹⁴⁻²¹ li̯aʊ̯ɻʷ⁵¹/

/t͡sɤ²³⁻³³ liau³³/

/t͡su̯ɔ²¹⁴⁻²¹ li̯ɑʊ̯⁵¹/

/t͡su̯ɔ²¹⁴⁻²¹ li̯aʊ̯ɻʷ⁵¹/

/t͡sɤ²³⁻³³ liau³³/

(cooking) seasoning; condiments (especially those added after the dish was made)


作料

/t͡su̯ɔ⁵¹⁻⁵³ li̯ɑʊ̯⁵¹/

/t͡su̯ɔ⁵¹⁻⁵³ li̯aʊ̯ɻʷ⁵¹/

/t͡su̯ɔ⁵¹ li̯aʊ̯ɻʷ¹/

/t͡su̯ɔ³⁵ li̯ɑʊ̯⁵¹/

/t͡su̯ɔ³⁵ li̯aʊ̯ɻʷ⁵¹/

/t͡su̯ɔ³⁵ li̯aʊ̯ɻʷ³/

/t͡sɔːk̚³ liːu̯²²⁻³⁵/

/t͡soʔ³³ liɔ⁴⁴/

/t͡su̯ɔ⁵¹⁻⁵³ li̯ɑʊ̯⁵¹/

/t͡su̯ɔ⁵¹⁻⁵³ li̯aʊ̯ɻʷ⁵¹/

/t͡su̯ɔ⁵¹ li̯aʊ̯ɻʷ¹/

/t͡su̯ɔ³⁵ li̯ɑʊ̯⁵¹/

/t͡su̯ɔ³⁵ li̯aʊ̯ɻʷ⁵¹/

/t͡su̯ɔ³⁵ li̯aʊ̯ɻʷ³/

/t͡sɔːk̚³ liːu̯²²⁻³⁵/

/t͡soʔ³³ liɔ⁴⁴/


配料

/pʰeɪ̯⁵¹⁻⁵³ li̯ɑʊ̯⁵¹/

/pʰeɪ̯⁵¹⁻⁵³ li̯aʊ̯ɻʷ⁵¹/

/pʰuːi̯³³ liːu̯²²⁻³⁵/

/pʰi⁵³⁻⁵⁵ liau⁵³/

/pʰue⁴¹⁻⁵⁵⁴ liau⁴¹/

/pʰe¹¹⁻⁵³ liau³³/

/pʰue²¹³⁻⁵⁵ liau¹¹/

/pʰeɪ̯⁵¹⁻⁵³ li̯ɑʊ̯⁵¹/

/pʰeɪ̯⁵¹⁻⁵³ li̯aʊ̯ɻʷ⁵¹/

/pʰuːi̯³³ liːu̯²²⁻³⁵/

/pʰi⁵³⁻⁵⁵ liau⁵³/

/pʰue⁴¹⁻⁵⁵⁴ liau⁴¹/

/pʰe¹¹⁻⁵³ liau³³/

/pʰue²¹³⁻⁵⁵ liau¹¹/

(Cantonese, Hakka, Southern Min, cooking) condiment; seasoning; flavouring


關火

/ku̯än⁵⁵ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/kʷaːn⁵⁵ fɔː³⁵/

/ku̯än⁵⁵ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/kʷaːn⁵⁵ fɔː³⁵/

(cooking) to take off the heat; to turn down the heat; to turn off the burner


避風塘

/pi⁵¹ fɤŋ⁵⁵ tʰɑŋ³⁵/

/pei̯²² fʊŋ⁵⁵ tʰɔːŋ²¹/

/pi⁵¹ fɤŋ⁵⁵ tʰɑŋ³⁵/

/pei̯²² fʊŋ⁵⁵ tʰɔːŋ²¹/

(cooking) “fisherman's style” of frying (crab, meat) with garlic and chilli


麵杖

/mi̯ɛn⁵¹⁻⁵³ ʈ͡ʂɑŋ⁵¹/

/mi̯ɛn⁵¹⁻⁵³ ʈ͡ʂɑŋ⁵¹/

GT - General Taiwanese (no specific region identified)


剁椒

/tu̯ɔ⁵¹ t͡ɕi̯ɑʊ̯⁵⁵/

/tu̯ɔ⁵¹ t͡ɕi̯ɑʊ̯⁵⁵/

(cooking) Chopped chili. In Hunanese cuisine, these are fermented with salt. They may be bought in grocers as a prepared condiment or made from fresh chilis in the home kitchen. Typically, not as spicy as some other Chinese condiments featuring chilis. Well-known as the main ingredient in a Hunanese steamed fish head dish.


氽燙

/tʰu̯ən²¹⁴⁻²¹ tʰɑŋ⁵¹/

/tʰɐn³⁵ tʰɔːŋ³³/

/tʰu̯ən²¹⁴⁻²¹ tʰɑŋ⁵¹/

/tʰɐn³⁵ tʰɔːŋ³³/


過冷河

/kʷɔː³³ laːŋ¹³ hɔː²¹/

/kʷɔː³³ laːŋ¹³ hɔː²¹/

If you don't like Western cuisine, then rinse them [the okras] in cold water and mix in some Japanese soy sauce, shredded chilli pepper and shredded ginger, and you'll get an appetizing cold dish.

2013 October, 素苗餐廳廚師陽仔, 秋葵, in 八鄉錦田地區報

joek⁶ bat¹ hei² fun¹ sai¹ caan¹, gwo³ gwo³ laang⁵ ho⁴, bun⁶ jap⁶ jat⁶ sik¹ zoeng³ jau⁴, laat⁶ ziu¹ si¹ jyu⁵ goeng¹ si¹, zau⁶ si⁶ hoi¹ wai⁶ dik¹ loeng⁴ bun⁶ coi³.

若不喜歡西餐，過過冷河，拌入日式醬油、辣椒絲與薑絲，就是開胃的涼拌菜。

2013 October, 素苗餐廳廚師陽仔, 秋葵, in 八鄉錦田地區報

若不喜欢西餐，过过冷河，拌入日式酱油、辣椒丝与姜丝，就是开胃的凉拌菜。

(cooking) to rinse in cold water after boiling


擀麵棍

ㄍㄢˇ ㄇㄧㄢˋ ㄍㄨㄣˋ

ㄍㄢˇ ㄇㄧㄢˋ ㄍㄨㄣˋ

ганьмяньгунь

/kän²¹⁴⁻²¹ mi̯ɛn⁵¹⁻⁵³ ku̯ən⁵¹/

ㄍㄢˇ ㄇㄧㄢˋ ㄍㄨㄣˋㄦ

ганьмяньгуньр

/kän²¹⁴⁻²¹ mi̯ɛn⁵¹⁻⁵³ ku̯əɻ⁵¹/

/kän²¹⁴⁻²¹ mi̯ɛn⁵¹⁻⁵³ ku̯ən⁵¹/

/kän²¹⁴⁻²¹ mi̯ɛn⁵¹⁻⁵³ ku̯əɻ⁵¹/


腦花

/nɑʊ̯²¹⁴⁻²¹ xu̯ä⁵⁵/

/nɑʊ̯²¹⁴⁻²¹ xu̯ä⁵⁵/


寬油

/kʰu̯än⁵⁵ joʊ̯³⁵/

/kʰu̯än⁵⁵ joʊ̯³⁵/


冒煙點

/mɑʊ̯⁵¹ jɛn⁵⁵ ti̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/mɑʊ̯⁵¹ jɛn⁵⁵ ti̯ɛn²¹⁴⁻²¹⁽⁴⁾/


煙點

/jɛn⁵⁵ ti̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/jɛn⁵⁵ ti̯ɛn²¹⁴⁻²¹⁽⁴⁾/


開鍋

/kʰaɪ̯⁵⁵ ku̯ɔ⁵⁵/

/hɔːi̯⁵⁵ wɔː⁵⁵/

/kʰaɪ̯⁵⁵ ku̯ɔ⁵⁵/

/hɔːi̯⁵⁵ wɔː⁵⁵/


去腥

/t͡ɕʰy⁵¹ ɕiŋ⁵⁵/

/t͡ɕʰy⁵¹ ɕiŋ⁵⁵/

(cooking) to remove rankness (腥味) from meat


麩質

/fu⁵⁵ ʈ͡ʂʐ̩⁵¹/

/fu⁵⁵ ʈ͡ʂʐ̩³⁵/

/fuː⁵⁵ t͡sɐt̚⁵/

/fu⁵⁵ ʈ͡ʂʐ̩⁵¹/

/fu⁵⁵ ʈ͡ʂʐ̩³⁵/

/fuː⁵⁵ t͡sɐt̚⁵/

麩質不耐受

麸质不耐受


開背

/kʰaɪ̯⁵⁵ peɪ̯⁵¹/

/kʰaɪ̯⁵⁵ peɪ̯⁵¹/

(cooking) to slice open the back of shrimp


麩質蛋白

ㄈㄨ ㄓˋ ㄉㄢˋ ㄅㄞˊ

ㄈㄨ ㄓˊ ㄉㄢˋ ㄅㄞˊ

фучжи даньбай

/fu⁵⁵ ʈ͡ʂʐ̩⁵¹⁻⁵³ tän⁵¹ paɪ̯³⁵/

/fu⁵⁵ ʈ͡ʂʐ̩³⁵ tän⁵¹ paɪ̯³⁵/

/fu⁵⁵ ʈ͡ʂʐ̩⁵¹⁻⁵³ tän⁵¹ paɪ̯³⁵/

/fu⁵⁵ ʈ͡ʂʐ̩³⁵ tän⁵¹ paɪ̯³⁵/


麥膠

/maɪ̯⁵¹ t͡ɕi̯ɑʊ̯⁵⁵/

/maɪ̯⁵¹ t͡ɕi̯ɑʊ̯⁵⁵/


穀膠蛋白

ㄍㄨˇ ㄐㄧㄠ ㄉㄢˋ ㄅㄞˊ

ㄍㄨˇ ㄐㄧㄠ ㄉㄢˋ ㄅㄞˊ

гуцзяо даньбай

/ku²¹⁴⁻²¹ t͡ɕi̯ɑʊ̯⁵⁵ tän⁵¹ paɪ̯³⁵/

/ku²¹⁴⁻²¹ t͡ɕi̯ɑʊ̯⁵⁵ tän⁵¹ paɪ̯³⁵/


麵筋蛋白

ㄇㄧㄢˋ ㄐㄧㄣ ㄉㄢˋ ㄅㄞˊ

ㄇㄧㄢˋ ㄐㄧㄣ ㄉㄢˋ ㄅㄞˊ

мяньцзинь даньбай

/mi̯ɛn⁵¹ t͡ɕin⁵⁵ tän⁵¹ paɪ̯³⁵/

/mi̯ɛn⁵¹ t͡ɕin⁵⁵ tän⁵¹ paɪ̯³⁵/


中火

/ʈ͡ʂʊŋ⁵⁵ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʊŋ⁵⁵ fɔː³⁵/

/ʈ͡ʂʊŋ⁵⁵ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʊŋ⁵⁵ fɔː³⁵/


汆燙

/t͡sʰu̯än⁵⁵ tʰɑŋ⁵¹/

/t͡sʰu̯än⁵⁵ tʰɑŋ⁵¹/


川燙

/ʈ͡ʂʰu̯än⁵⁵ tʰɑŋ⁵¹/

/ʈ͡ʂʰu̯än⁵⁵ tʰɑŋ⁵¹/


飛水

/fei̯⁵⁵ sɵy̯³⁵/

/fei̯⁵⁵ sɵy̯³⁵/


雞殼

/kɐi̯⁵⁵ hɔːk̚³/

/kɐi̯⁵⁵ hɔːk̚³/

(Cantonese, cooking) chicken torso with the majority of the flesh removed


內餡

/neɪ̯⁵¹⁻⁵³ ɕi̯ɛn⁵¹/

/neɪ̯⁵¹⁻⁵³ ɕi̯ɛn⁵¹/

湯圓的內餡

汤圆的内馅


湯種

→ English: tangzhong

/tʰɑŋ⁵⁵ ʈ͡ʂʊŋ²¹⁴⁻²¹⁽⁴⁾/

/tʰɑŋ⁵⁵ ʈ͡ʂʊŋ²¹⁴⁻²¹⁽⁴⁾/

Orthographic borrowing from Japanese 湯種 (yudane).


穀蛋白

/ku²¹⁴⁻²¹ tän⁵¹ paɪ̯³⁵/

/ku²¹⁴⁻²¹ tän⁵¹ paɪ̯³⁵/


養鍋

/jɑŋ²¹⁴⁻²¹ ku̯ɔ⁵⁵/

/jɑŋ²¹⁴⁻²¹ ku̯ɔ⁵⁵/


炒燶

炒⫽燶 (canonical)
verb-complement (romanization)
炒㶶

/t͡sʰaːu̯³⁵ nʊŋ⁵⁵/

/t͡sʰaːu̯³⁵ nʊŋ⁵⁵/

炒燶飯／炒㶶饭 [Cantonese] ― caau² nung¹ faan⁶ [Jyutping] ― to make rice burnt by stir-frying

(Cantonese, cooking) to burn as a result of stir-frying


白煠

→ Bikol Central: pisa

→ Hiligaynon: pi-sa

→ Kapampangan: pesa

→ Tagalog: pesa

→ Waray-Waray: pesa

/pa¹³⁻¹¹ ɬɒ¹³/

/pa²⁴⁻²¹ ɬɒ²⁴/

/pe(ʔ)²⁴⁻² saʔ²⁴/

/pɛ(ʔ)¹²¹⁻²¹ saʔ¹²¹/

/baʔ¹¹ zaʔ²³/

/pa¹³⁻¹¹ ɬɒ¹³/

/pa²⁴⁻²¹ ɬɒ²⁴/

/pe(ʔ)²⁴⁻² saʔ²⁴/

/pɛ(ʔ)¹²¹⁻²¹ saʔ¹²¹/

/baʔ¹¹ zaʔ²³/

白煠雞

白煠鸡

白煠肉

白煠蝦

白煠虾

白煠魚

白煠鱼

白煠蛋

(Hokkien, Puxian Min, Shanghainese, cooking) to boil; to blanch (to cook by immersing in boiling water)


打拋

/tä²¹⁴⁻²¹ pʰɑʊ̯⁵⁵/

/tä²¹⁴⁻²¹ pʰɑʊ̯⁵⁵/

打拋豬

打抛猪

(cooking) stir-fried holy basil; phat kaphrao


膫粕

/la⁵⁵⁻¹¹ pʰoʔ²/

/la⁵⁵⁻¹¹ pʰoʔ²/


手撕

/ʂoʊ̯²¹⁴⁻²¹ sz̩⁵⁵/

/ʂoʊ̯²¹⁴⁻²¹ sz̩⁵⁵/


青醬

/t͡ɕʰiŋ⁵⁵ t͡ɕi̯ɑŋ⁵¹/

/t͡ɕʰiŋ⁵⁵ t͡ɕi̯ɑŋ⁵¹/


聖羅勒

ㄕㄥˋ ㄌㄨㄛˊ ㄌㄜˋ

ㄕㄥˋ ㄌㄨㄛˊ ㄌㄜˋ

/ʂɤŋ⁵¹ lu̯ɔ³⁵ lɤ⁵¹/

/sɪŋ³³ lɔː²¹ laːk̚²/

/ʂɤŋ⁵¹ lu̯ɔ³⁵ lɤ⁵¹/

/sɪŋ³³ lɔː²¹ laːk̚²/

Ocimum tenuiflorum
Ocimum tenuiflorum#Translingual

(botany, cooking) holy basil, tulsi (Ocimum tenuiflorum)


神羅勒

ㄕㄣˊ ㄌㄨㄛˊ ㄌㄜˋ

ㄕㄣˊ ㄌㄨㄛˊ ㄌㄜˋ

/ʂən³⁵ lu̯ɔ³⁵ lɤ⁵¹/

/sɐn²¹ lɔː²¹ laːk̚²/

/ʂən³⁵ lu̯ɔ³⁵ lɤ⁵¹/

/sɐn²¹ lɔː²¹ laːk̚²/


花刀

/xu̯ä⁵⁵ tɑʊ̯⁵⁵/

/xu̯ä⁵⁵ tɑʊ̯⁵⁵/


雜菌

/t͡sä³⁵ t͡ɕyn⁵⁵/

/t͡saːp̚² kʷʰɐn³⁵/

/t͡sä³⁵ t͡ɕyn⁵⁵/

/t͡saːp̚² kʷʰɐn³⁵/

/t͡sä³⁵ t͡ɕyn⁵¹/

/t͡sä³⁵ t͡ɕyn⁵¹/

/t͡saːp̚² kʷʰɐn³⁵/


鹼仔水

/kĩ⁴⁴⁻²² a⁵³⁻⁴⁴ t͡sui⁵³/

/kĩ⁴⁴⁻²² a⁵³⁻⁴⁴ t͡sui⁵³/

(Xiamen and Zhangzhou Hokkien, cooking) lye water; alkaline water