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24- Chinese Terminology

Many Chinese ingredients either have no comparable English names or have several. The confusion is further compounded by the fact that their Chinese names sound quite different from one dialect to the next (although they are always the same in the written language). Some rudimentary Chinese vocabulary, however, can prove helpful in purchasing special ingredients or ordering a meal in a Chinese restaurant. For this reason a listing of Chinese food terminology is given here. (It is given in the Cantonese dialect-the one most frequently spoken in the United States.) It must be clearly understood, however, that since Chinese bears no resemblance at all to English, simple phonetic equivalents are virtually impossible. The spellings below are therefore very rough approximations.



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abalone: Bow Yee or Bau Yew
abalone, dried: Bow Yee Gawn
agar-agar: Tai Choy Go
anise, star: Bot Gok
______________________________

bacon, Chinese: Lop Yuk or Lop May
bamboo shoots: J ook Sun (or Soon)
bamboo shoots, pickled: Sun (or Soon) Yee
bean curd: Dow (or Dau) Foo
bean curd, deep-fried: Dow Foo Pok
bean curd, spiced: Dow Foo Kon
bean curd, watery: Dow Faa Fa
bean curd sticks: Faa Jook (or Joke)
bean curd sticks, sweet: Tim Jook or Tiem Joke
bean paste, red: Dow Sha (or Cha)
bean paste, yellow: Wong Dow Sa beans, black: Woo Dow
beans, black fermented: Dow See or Doe Shee
beans, sweet black: Dow Sa beans, red: Hoang Dow
bean sprouts, Mung: Gna (or Ngah) Choy
bean sprouts, soy: Dow Gna (or Ngah)
heche-de-mer: Hay Sum (or Sharm)
beef: Ngow Yuk
beef, white abdomen: Ngow Bark Nahm
bird's nest: Yin War or Yeen Woh
bird's nest, whole: Yin War Jon
bitter melon: Foo Gaw (or Quar)
broccoli, Chinese: Gai Lan or Guy Lon
brown bean sauce: Min (or Mien) See Jeung
______________________________

cabbage, Chinese: Bok Choy
cabbage, dried: Bok Choy Gawn (or Gon)
cabbage, mustard: Gai (or Guy) Choy cabbage, Pickled: Horn Choy
carp: Li Yee (or Yew)
catsup: Fan Ker Jeung
cheese, Chinese red: Nom Yee or Narm Yoo
cheese, Chinese white: Faa Yee (or Yoo)
chestnuts, dried: Loot Jee chicken: Guy or Gai
chicken giblets: Guy Faa Chee chicken wing: Guy Yick
chili sauce, Chinese: Lar Dew Din
chives, Chinese: Gow Choy
clams: Gup Guy
clams, dried: Hing Yoke
crab: Hwa or Hy
crabmeat: Hwa Yuk or Hy Yoke
curry: Gar Lay
cuttlefish, dried: Muck Yee
______________________________

dragon's eyes: Loong Nan or Loan Ngon
dragon's eyes, dried: Loong Nan Gawn duck: Opp
duck liver, cured: Opp Geoke Bow
duck, preserved: Y u Dim ( or Yo J urn ) Lop Opp
duck, roast: Shew Opp duck, salted: Lop Opp
______________________________

eel: Shan Yee
eggplant, Chinese: Bok Ker (or Quar)
eggroll skins: Chuen Guen Pay
eggs, preserved: Pay Don
eggs, salted: Horn Don
______________________________

fish, dried: Horn Yee ( or Yew)
fish's maw: Yee (or Yew) Toe
Five Spices: Ng Heung (or Heung New) Fun
flounder, salted: Yaw Dai Day
flour, glutinous Rice: Naw May Fan (or Fun)
flour, rice: Doug Mein Fan (or Fun)
flour, water-chestnut: Mar Tie Fan (or Fun)
fuzzy melon: Jeet Quar or Mo Gwa
______________________________

ginger root: Sang Geung (or Geong)
ginger, preserved: Tong Geung
ginger, red: Hoong Geung
ginger, subgum: Subgurn Geung
ginkgo nuts: Bok Gwar (or Gwa)
ginseng root: Y un Sharrn
______________________________

ham, Smithfield: Gum Wah Tuey
hoisin sauce: Hoy Sin (or Sein) Jeung
______________________________

kumquats: Kum Quat
______________________________

lamb: Yeung Y uk
lettuce, Chinese: Wong N ga (or Lung Gna) Bok
lichee nuts: Ly Chee or Lay Chee
lily buds: Gum Jurn
lily petals, dried: Bok Hop
lobster: Lung (or Loong) Har
long beans: Dow Gok
loquats: Pay Pa Gwor
lotus root: Lin Gow or Leen Ngow
lotus root, dried: Lin Gow Gawn
lotus seeds: Lin (or Leen) Gee
______________________________

matrimony vine: Gow Gay
melon seeds: Quar (or Gwa) Gee
mung peas: Look Dow
mushrooms, black dried: Dong Koo or Doong Goo or Tung Kuo
mushrooms, button: Moo Goo
mushrooms, cloud ear: Wun (or Won) Yee
mushrooms, cloud ear, tough: Mook (or Mok) Yee
mushrooms, grass: Cho Cook (or Koo)
mushrooms, snow fungus: Sewt Yee
______________________________

noodles: Mein
noodles, dried egg: Gawn Don Mein
noodles, fresh egg: Don Mein ( or Meen)
noodles, peastarch: Fun See (or Shee)
noodles, rice-flour: May (or Mai) Fun
noodles, rice (sticks) : Sha Ho Fun
noodles, seaweed: Yang Fun
noodles, wheat-flour: Mein Fun
______________________________

oil, peanut: Far Sung Yow
oil, sesame: J ee Ma Yo (or Yow )
okra, Chinese: Sing Quar (or Gwa)
olives, dried: Lorn (or Larm) Gok
onion sprouts, dried: Chung Choy
oyster sauce: Ho Yo (or Yau) Jeung
oysters, dried: Ho See (or She) Cawn
______________________________

parsley, Chinese: Een Sigh
peanuts: Far Sang (or Sung)
pepper, anise: Far J ui (or J eel)
pepper, black: Woo J 00 Fun
pepper, Chinese red: Far Joo
pepper, Szechwan: Hwa Jo
pickles, Chinese: Char Quar Kan
pig, roast: Siew Cee Y uk
plum sauce: So Moy (or Shuen Mooey) Jeung
pomelo: Porn Elow
pork, roast: Char Shew or Ta Siew
______________________________

red bean sauce: Saang See (or Sharng She) Jeung
red berries: Gay (or Go) Jee
red dates: Hoong Jo
rice, cooked: Fan
rice, glutinous: Naw May
______________________________

sausage, Chinese: Lop Chong
sausage, liver: Gum Gnun Yuen
scallions, pickled: Kew Tow
scallops, dried: Gong Yu Chee
seaweed, dried: Gee Choy
seaweed, hair: Faht Choy
sesame paste: Jee Ma Jeung
sesame seeds: J ee Ma
shark's fins: Yu Chee
shrimp: Har
shrimp chiPs: Har Peen
shrimp, dried large: Har Gawn
shrimp, dried small: Har Mi (or May)
shrimp sauce: Horn Har Jeung
snow peas: Ho Lon Dow
soy fam: Yewn She Jeung
soy sauce: See Yu or Shee Yau or Sho Yu
soy sauce, light: Sang Chau
soy sauce, dark: Chow Yau or Cho Yo
soy sauce, heavy: See (or Jeow) Yau
squab: Bok Opp
squash, bottle: Foo Lao Quar (or Gwa)
squash, Chinese: Fon Quar (or Gwa)
squid, dried: Dew Peen
squid, fresh: Yo Yee ( or Yew)
sugar, rock: Bing (or Bung) Tong
sweet root: Why Shon
______________________________

tangerine peel, dried: Gor (or Gwaw) Pay
taro: Woo Tow tea: Cha
tea (black): Hung Cha
tea (green): Ching Cha
tea melon: Cha Quar (or Gwa)
ten-flavored sauce: Subgum J eung
turnips, Chinese: Lo (or Lor) Bok
turnips, dried: Choy Pin
______________________________

vinegar, rice (black) : Hak Mi Cho
vinegar, rice (red): Jit Cho
vinegar, rice (white): Bok Cho
______________________________

water chestnuts: Mar (or Mah) Tie
water cress: Gwa Jee Choy


winter melon: Doong Quar (or Gwa)
wanton skins: Won Ton Pay
______________________________


CHINESE COOKING TERMS
boil: Po or Bo
braise: Min or Mun
deep-fry: Jow
roast: Shu or Siew
sauté: Lok
slow-cook (red): Hoong Shu (or Shew)
steam (wet) : Jing
steam (dry) : Dunn
stir-fry: Chow or Chau
______________________________

CUTTING TERMS
dice (chunks) : Kar
dice (cubes): Ding
mince: Soong
mince (to a pulp) : Y oong
shred: See
slice: Pan or Peen
______________________________

KITCHEN EQUIPMENT
chopsticks (bamboo) : Fi Gee
cleaver-knife (big): Die Doh
cleaver-knife (small) : Choy Doh
cutting board: Jurn (or Jahrn) Bahn
ladle: Siou Hok (or H uak)
skillet: Wok
spatula: Wok Chan or \Vok Lay
steamer, bamboo: Jing Loong
______________________________

MISCELLANEOUS
assorted vegetables: Quar Choy
boneless: Wor
buns, steamed: Bau
congee: J oak
custard (steamed eggs): Jing Don
dried: Lop
many precious mixture: Subgum*
morsels: Kew
pastry savories (tea lunch) : Deem Sum
patties, pork: Shu My or Shew My
soup: Tang or Tong
spareribs: Pai Goat (or Guk)
spareribs, barbecued: Su Pai Goat
stuffed: Young
sweet-and-pungent: Tiem Shuen

* Means "miscellaneous ornament," and is usually applied to dishes which include many vegetables in small amounts.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.





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