| 料理 | liào lǐ | to arrange / to handle / to cook / cuisine / art of cooking |   |
| 菜系 | cài xì | (regional) cuisine | |
| 烹饪法 | pēng rèn fǎ | cuisine / culinary art / cookery / recipe | |
| 摒挡 | bìng dàng | (literary) to put in order / to arrange / cuisine | |
| 川菜 | Chuān cài | Sichuan or Szechuan cuisine | |
| 药膳 | yào shàn | medicinal cuisine | |
| 粤菜 | Yuè cài | Cantonese cuisine | |
| 陈皮 | chén pí | dried tangerine peel (used in cuisine and traditional Chinese medicine) | |
| 湘菜 | Xiāng cài | Hunan cuisine | |
| 中国菜 | Zhōng guó cài | Chinese cuisine | |
| 鲁菜 | Lǔ cài | Shandong cuisine | |
| 潮洲 | Cháo zhōu | Chaozhou or Teochew, a town near Guangdong, with famous cuisine / Chaozhou, variant of Minnan dialect 閩南語|闽南语[Min3 nan2 yu3] spoken in east Guangdong | |
| 徽菜 | Huī cài | Anhui cuisine | |
| 闽菜 | Mǐn cài | Fujian cuisine | |
| 金针菜 | jīn zhēn cài | day lily (Hemerocallis), used in Chinese medicine and cuisine | |
| 浙菜 | Zhè cài | Zhejiang cuisine | |
| 扬菜 | Yáng cài | Jiangsu cuisine | |
| 烧味 | shāo wèi | siu mei / spit-roasted meat dish in Cantonese cuisine | |
| 苏菜 | Sū cài | Jiangsu cuisine | |
| 鱼香 | yú xiāng | yuxiang, a seasoning of Chinese cuisine that typically contains garlic, scallions, ginger, sugar, salt, chili peppers etc (Although "yuxiang" literally means "fish fragrance", it contains no seafood.) | |
| 奶汤 | nǎi tāng | white broth, or milky broth: an unctuous, milky white pork broth of Chinese cuisine | |
| 和食 | hé shí | Japanese cuisine | |
| 家乡菜 | jiā xiāng cài | regional dish / local cuisine | |
| 无国界料理 | wú guó jiè liào lǐ | fusion cuisine (Tw) | |
| 烤麸 | kǎo fū | kao fu, a spongy wheat gluten product used in Chinese cuisine | |
| 日料 | Rì liào | Japanese cuisine (abbr. for 日本料理[Ri4 ben3 liao4 li3]) | |
| 豆干 | dòu gān | pressed tofu / dried tofu (ingredient of Chinese cuisine made by pressing, drying and flavoring tofu to produce a firm chewy block, typically cut into thin strips when preparing a dish) | |
