⮪ LessonsUpdated 2/19/2025 - 20 min read

Culinary Terms - 烹飪術語

Understanding culinary terms is essential for appreciating the nuances of food, whether you're reading a menu or learning about cooking techniques. Below are some key categories of culinary terms in both Traditional and Simplified Chinese.

Regional Cuisines

Chinese cuisine is incredibly diverse, with different regions contributing distinct flavors, techniques, and dishes. Below are some of the main culinary regions in China, each with its own history and style of cooking.

Cantonese - 廣東菜

Known for its delicate flavors and emphasis on freshness, Cantonese cuisine is one of the most internationally recognized styles. It is famous for its dim sum, seafood, and stir-fry dishes.

Sichuan - 四川菜

Sichuan cuisine is famous for its bold, spicy flavors, often featuring chili peppers and Sichuan peppercorns. It is known for its use of garlic, ginger, and soy sauce, creating deep, layered flavors.

Shandong - 山東菜

Shandong cuisine is known for its emphasis on fresh ingredients and rich, hearty flavors. This style is also known for its use of seafood and soups, with a focus on simple, yet deeply satisfying dishes.

Jiangsu - 江蘇菜

Jiangsu cuisine features refined techniques and a preference for slightly sweet, savory flavors. The region is known for its freshwater fish, such as carp and perch, and its emphasis on using natural flavors.

Zhejiang - 浙江菜

Zhejiang cuisine is characterized by its light, sweet, and delicate flavors. Dishes often feature fresh seafood and vegetables, and the cooking techniques emphasize stir-frying, steaming, and braising.

Hunan - 湖南菜

Hunan cuisine is famous for its bold, spicy flavors, using a wide variety of chili peppers and garlic. It shares similarities with Sichuan cuisine but tends to be even spicier and more aromatic.

Fujian - 福建菜

Fujian cuisine is known for its soups, broths, and seafood dishes. It often incorporates ingredients like mushrooms, bamboo shoots, and shellfish, with a distinct preference for savory flavors.

Xinjiang - 新疆菜

Xinjiang cuisine has a strong Central Asian influence due to its geographical location. It is known for its use of lamb, flatbreads, and a variety of spices, such as cumin and coriander.

Taiwanese - 台灣菜

Taiwanese cuisine blends elements from many regional Chinese cuisines and also incorporates influences from Japan and Southeast Asia. The food is often light, fresh, and simple but full of flavor.

Ingredients - 食材

Meats - 肉類

Common meats used in Chinese cuisine include various types of pork, beef, and poultry, each offering unique flavors and textures.

Seafood - 海鮮

Grains - 穀物

Vegetables - 蔬菜

There are several unique vegetables that the Chinese consume, which are not commonly found in many other parts of the world. One example is 苦瓜 (kǔ guā), also known as bitter melon, which has a distinct bitter taste and is often used in stir-fries or soups. Another vegetable is 空心菜 (kōng xīn cài), or water spinach, a leafy green commonly stir-fried with garlic or included in soups. 芋头 | 芋頭 (yù tóu), or taro, is widely used in both savory and sweet dishes, often made into a creamy soup or used in desserts like taro balls. 藕 (ǒu), or lotus root, is a crunchy vegetable often found in soups or stir-fried with pork. 紫苏 | 紫蘇 (zǐ sū), or perilla leaves, are often used as a garnish or in pickled dishes, adding a unique flavor to meals. These vegetables are deeply embedded in Chinese and Taiwanese cuisine, offering flavors and textures that are hard to find in Western cooking.

In Taiwan, cauliflower and broccoli are often referred to using the same term: 花椰菜 (huā yē cài), which translates to "flower cabbage" or "flower vegetable." Rarely, 西洋花椰菜 (xī yáng huā yē cài) may be used to differentiate broccolis, but these distinctions are often not emphasized in casual conversation.

Spices / Seasoning / Condiments - 調味料

There are several unique spices that play an essential role in Chinese cuisine, many of which are uncommon in other parts of the world. One example is 花椒 (huā jiāo), or Sichuan pepper, which creates a unique numbing sensation on the tongue and is a defining ingredient in Sichuan dishes. Another is 八角 (bā jiǎo), or star anise, a spice with a sweet and licorice-like flavor that is commonly used in braised dishes and soups. 桂皮 (guì pí), or Chinese cinnamon, adds a warm, aromatic flavor and is often included in spice blends like five-spice powder (五香粉 wǔ xiāng fěn), a mixture of star anise, cloves, Chinese cinnamon, fennel seeds, and Sichuan pepper. 豆蔻 (dòu kòu), or cardamom, is another fragrant spice frequently used in savory stews and herbal soups. 姜 (jiāng), or ginger, while known globally, is a staple in Chinese cooking, often sliced or crushed to enhance the depth of flavors in stir-fries, soups, and marinades. These spices are central to the bold, complex flavors of Chinese dishes, making them truly unique in the culinary world.

Fruits - 果類

Herbs - 香菜

Chinese cuisine incorporates a variety of unique herbs that contribute to its distinctive flavors. One commonly used herb is 香菜 (xiāng cài), or cilantro, which is often sprinkled fresh over soups, stir-fries, and cold dishes for its bright and citrusy aroma. Another is 紫苏 | 紫蘇 (zǐ sū), or perilla leaves, which add a subtly minty and earthy flavor, commonly used in pickling and as a garnish. 韭菜 (jiǔ cài), or Chinese chives, have a garlicky taste and are frequently stir-fried or used as a filling for dumplings. 茴香 (huí xiāng), or fennel, has a sweet, licorice-like flavor and is often used in marinades and meat dishes. 香椿 (xiāng chūn), or toon sprouts, are a highly fragrant herb that adds a unique umami flavor to egg dishes and stir-fries. These herbs are integral to Chinese cooking, enhancing the complexity and depth of its diverse dishes.

Medicinal Herbs - 養生香菜

Chinese cuisine also incorporates a variety of herbs traditionally associated with health benefits, many of which are infused into soups and teas. 黃芪 (huáng qí), or astragalus root, is often simmered in broths for its mild sweetness and earthy flavor. 枸杞 (gǒu qǐ), or goji berries, are commonly added to soups, teas, and congee, offering a hint of sweetness. 當歸 (dāng guī), or Chinese angelica root, is a popular herb with a rich, slightly bitter taste, often used to flavor stews and herbal broths. 川芎 (chuān xiōng), or Sichuan lovage, has an aromatic and earthy profile, frequently added to soups or herbal drinks. These herbs not only enhance the depth of dishes but are also deeply rooted in the culinary traditions that intersect with Chinese medicine.

Oils and Fats - 油脂

Chinese cuisine also makes extensive use of various oils and fats, which play an essential role in adding flavor and texture to dishes. These oils are not only used for cooking but are also thought to have health benefits in traditional Chinese medicine. For instance, 橄榄油 (gǎn lǎn yóu), or olive oil, is often considered a healthy alternative for stir-frying, while 花生油 (huā shēng yóu), or peanut oil, is frequently used for deep-frying due to its high smoking point. 芝麻油 (zhī má yóu), or sesame oil, is an iconic ingredient in Chinese cuisine, used as a finishing touch to dishes or in dressings for its nutty, aromatic flavor. 椰子油 (yē zi yóu), or coconut oil, is another popular fat used in some regional Chinese dishes, especially those influenced by Southeast Asian flavors.

Culinary Arts - 烹飪藝術

Cooking Methods - 煮法

Cutting Methods - 切法

Mixing Methods - 混合方法

Cooking Utensils - 厨具

Cooking Wares

Knives

Knives

Other

Dining

Flavor Descriptions

Dining Utensils - 餐具

Spoons

Cups

Other