red yeast (so called, although it's actually a mold, not a yeast), a fermentation product created by culturing rice with the mold Monascus purpureus, producing red pigments and bioactive compounds, used in food for its color, as a flavor enhancer, and for its health benefits
lit. bread previously chewed by someone has no flavor (idiom) / fig. there's no joy in discovering something if someone else got there first
橘味
jú wèi
tangerine flavor / yuri (genre of fiction featuring lesbian romantic or sexual relationships)
清甜
qīng tián
(of flavor, voice etc) clear and sweet
砂糖橘
shā táng jú
sugar mandarin (Citrus reticulata cv. "Shatangju"), a cultivar of mandarin that originated in Guangdong, known for its sweet flavor and easy-to-peel skin
镬气
huò qì
"wok hei", a distinctive smoky, charred, and slightly caramelized flavor imparted to food cooked in a wok over a high flame (orthographic borrowing from Cantonese, Jyutping: wok6 hei3)