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
喧宾夺主
xuān bīn duó zhǔ
lit. the voice of the guest overwhelms that of the host (idiom) / fig. a minor player upstages the main attraction / minor details obscure the main point / the sauce is better than the fish
油盐酱醋
yóu yán jiàng cù
(lit.) oil, salt, soy sauce and vinegar / (fig.) the trivia of everyday life
ba-wan, dumpling made of glutinous dough, typically stuffed with minced pork, bamboo shoots etc, and served with a savory sauce (Taiwanese snack) (from Taiwanese 肉圓, Tai-lo pr. [bah-uân])
龟甲万
Guī jiǎ wàn
Kikkoman, Japanese brand of soy sauce, food seasonings etc
XO sauce, a spicy seafood sauce invented in Hong Kong in the 1980s
筒子米糕
tǒng zǐ mǐ gāo
rice tube pudding, a single-serve column of glutinous rice topped with a sauce and garnished (Taiwanese dish, originally prepared by stuffing rice into bamboo tubes and steaming them)
卤蛋
lǔ dàn
peeled boiled egg, stewed in soy sauce and other flavorings
铁蛋
tiě dàn
iron egg, a Taiwanese snack made by stewing eggs in soy sauce and air-drying them each day for a week
干煸豆角
gān biān dòu jiǎo
green beans in sauce, popular Beijing dish
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
pēng