Typical Formulas for Names of Dishes
|
Nouns |
Nouns |
|
菠 菜 bōcài spinach |
豆 腐 dòufu toufu |
|
Verbs |
Nouns |
|
炸zhá deep-fry |
雞jī chicken |
|
蒸zhēng steam |
魚yú fish |
|
拌 bàn mix/toss |
麵 miàn noodle |
|
炒 chǎo stir-fry |
飯fàn rice |
|
烤 kǎo bake/roast |
鴨 yā duck |
|
煎 jiān sautee |
雞 蛋jīdàn egg |
|
燒shāo braise |
牛 肉niúròu beef |
|
Nouns |
Verbs |
Nouns |
|
土 豆 tǔdòu potato |
燒 shāo braise |
牛 肉 niúròu beef |
|
鹹 魚 xiányú salt-fish |
炒 chǎo stir-fry |
茄 子 qiézi egg plant |
|
Place |
Verbs |
Nouns |
|
北京 |
烤kǎo roast |
鴨yā duck |
|
肯德基 kěndéjī Kentucky |
炸zhá deep fry |
雞jī chicken |
|
Dominant taste/ Seasoning |
Dominant taste/ Seasoning |
Main ingredient |
|
酸 suān sour |
辣 là hot |
湯 tāng soup |
|
糖 táng sugar |
醋 cù vinegar |
魚 yú fish |
|
Manners of
cooking |
Verbs of
cooking |
Main
ingredient |
|
清 qīng clear |
蒸 zhēng steam |
魚yú fish |
|
紅 hóng red |
燒 shāo braise |
肉ròu meat |
|
涼 liáng cold |
拌bàn mix/toss |
黃瓜 huángguā cucumber |
|
Main ingred. |
Shapes |
Verbs |
Main ingred. |
Shapes |
|
白
菜 báicài bok choy |
片 piàn slice |
炒 chǎo stir-fry |
肉 ròu meat |
末 mò minced stuff |
|
青 椒 qīngjiāo green pepper |
絲 sī shredded |
炒 chǎo stir-fry |
肉 ròu meat |
丁 dīng cube |