"Broth" • Chinese-English Dictionary

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清汤 qīng tāng broth / clear soup / consommé
肉汤 ròu tāng meat soup / broth
醍醐 tí hú refined cream cheese / fig. crème de la crème / nirvana / Buddha nature / Buddhist truth / broth / flawless personal character
汤汁 tāng zhī soup / broth
清蒸 qīng zhēng steamed in broth
光面 guāng miàn plain noodles in broth
换汤不换药 huàn tāng bù huàn yào different broth but the same old medicine (idiom) / a change in name only / a change in form but not in substance
面汤 miàn tāng noodle soup / noodles in soup / noodle broth
关东煮 Guān dōng zhǔ oden, Japanese dish made with boiled eggs, processed fish cakes, daikon radish, tofu etc in a kelp-based broth
人浮于事 rén fú yú shì more hands than needed (idiom) / too many cooks spoil the broth
臛 huò (literary) meat broth
阳春面 yáng chūn miàn plain noodles in broth
一品锅 yī pǐn guō dish containing a variety of meats and vegetables arranged in a broth in a clay pot / chafing dish
涮锅子 shuàn guō zi hot pot / a dish where thinly sliced meat and vegetables are boiled briefly in a broth and then served with dipping sauces
白汤 bái tāng clear soup / white broth, also called 奶湯|奶汤[nai3 tang1] / decoction of chrysanthemum, liquorice and certain other herbs
锅底 guō dǐ the bottom of a pot or pan / hotpot broth
奶汤 nǎi tāng white broth, or milky broth: an unctuous, milky white pork broth of Chinese cuisine
黑轮 hēi lún oden, Japanese dish made with boiled eggs, processed fish cakes, daikon radish, tofu etc in a kelp-based broth
二汤 èr tāng second bouillon, a light broth obtained by reboiling ingredients that were previously used to make a full-strength first bouillon 頭湯|头汤[tou2tang1]
头汤 tóu táng first bouillon, a broth made with ingredients that may later be reboiled to make a second bouillon 二湯|二汤[er4 tang1]
傻瓜干面 shǎ guā gān miàn boiled noodles served without broth, topped with just a sprinkle of oil and some chopped spring onions, to which customers add vinegar, soy sauce or chili oil according to their taste
螺蛳粉 luó sī fěn luosifen (rice noodles served in a broth made from river snails and pork bones, often seasoned with stinky fermented bamboo shoots)
头汤 tóu tāng first bouillon, a broth made with ingredients that may later be reboiled to make a second bouillon 二湯|二汤[er4 tang1]
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