"Ingredients" • Chinese-English Dictionary

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用料 yòng liào ingredients / material
配料 pèi liào ingredients (in a cooking recipe) / to mix materials according to directions
调制 tiáo zhì to concoct by mixing ingredients / to prepare according to a recipe / to make (a salad, a cocktail, cosmetics etc)
辅料 fǔ liào auxiliary ingredients / supplementary materials
主料 zhǔ liào main ingredients (in a cooking recipe)
三鲜 sān xiān three fresh ingredients (in cooking)
味 wèi taste / smell / (fig.) (noun suffix) feel / quality / sense / (TCM) classifier for ingredients of a medicine prescription
涮 shuàn to rinse / to trick / to fool sb / to cook by dipping finely sliced ingredients briefly in boiling water or soup (generally done at the dining table)
炝 qiàng to briefly boil (a vegetable etc), then dress with soy sauce, oil, vinegar etc / to briefly stir-fry (meat, chopped spring onions etc), then add to other ingredients and cook further
佛跳墙 fó tiào qiáng lit. Buddha jumps over the wall, name for a Chinese dish that uses many non-vegetarian ingredients
果料儿 guǒ liào r fruit ingredients (for cakes and desserts)
紫菜包饭 zǐ cài bāo fàn gimbap, aka kimbap (Korean dish made by rolling up steamed rice and other ingredients in a sheet of nori)
熟炒 shú chǎo to stir-fry ingredients that have been cooked or partially cooked
臭臭锅 chòu chòu guō hot pot containing stinky tofu and other ingredients (Taiwanese dish)
黑白切 hēi bái qiē (Tw) heibaiqie, side dish of ingredients selected from a range on display, sliced up and served together on a plate (from Taiwanese 烏白切, Tai-lo pr. [oo-pe̍h-tshiat], where 烏白 / means "as one pleases")
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]
干锅 gān guō dry pot, a type of dish in which ingredients are wok-fried, then served hot in a clay pot or on a metal pan
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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