Chinese cooking glossary
Chinese cooking terms, without guessing at the stove.
Search 38 common Chinese recipe words in simplified or traditional characters. The notes cover the kitchen meaning, not just the dictionary entry.
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38 terms
汤匙 / 大匙
tāngchí / dàchí
tablespoon
Measurements
The wording varies by region and publisher.
茶匙 / 小匙
cháchí / xiǎochí
teaspoon
Measurements
The wording varies by region and publisher.
适量 / 適量
shìliàng
as needed; an appropriate amount
Measurements
The recipe intentionally leaves the quantity to the cook.
少许 / 少許
shǎoxǔ
a small amount
Measurements
Common for oil, salt, pepper, wine, and garnishes.
一撮
yī cuō
a pinch
Measurements
A small finger-measured amount, not a fixed spoon measure.
两 / 兩
liǎng
liang; a traditional weight unit
Measurements
The gram value depends on region and context. Do not convert it without identifying the source.
钱 / 錢
qián
qian; a smaller traditional weight unit
Measurements
Regional values differ. Keep the original unit until the source is clear.
小火
xiǎohuǒ
low heat
Heat
Use a gentle burner setting.
中火
zhōnghuǒ
medium heat
Heat
The everyday middle burner setting.
大火
dàhuǒ
high heat
Heat
Used for boiling, searing, and fast stir-frying.
旺火
wànghuǒ
very high heat
Heat
A strong flame, often used for wok cooking.
转小火 / 轉小火
zhuǎn xiǎohuǒ
reduce to low heat
Heat
Lower the burner after the preceding boil or sear.
焯水
chāoshuǐ
blanch
Techniques
Briefly boil food, often before rinsing, braising, or stir-frying.
爆香
bàoxiāng
fry aromatics until fragrant
Techniques
Usually a short step with garlic, ginger, scallion, spices, or chile.
收汁
shōuzhī
reduce the sauce
Techniques
Cook uncovered until the liquid concentrates and clings to the food.
勾芡
gōuqiàn
thicken with a starch slurry
Techniques
Stir the slurry again immediately before adding it.
煸炒
biānchǎo
stir-fry to drive off moisture and develop flavor
Techniques
Often longer and drier than a quick stir-fry.
翻炒
fānchǎo
stir-fry or toss in the pan
Techniques
Turn the ingredients repeatedly so they cook or coat evenly.
炖 / 燉
dùn
stew or braise gently
Techniques
Cook slowly in liquid until tender.
焖 / 燜
mèn
cook covered with limited liquid
Techniques
A covered simmer or steam-braise.
蒸
zhēng
steam
Techniques
Cook over steam, usually in a covered wok or steamer.
炸
zhá
deep-fry
Techniques
Cook in plenty of hot oil.
腌 / 醃
yān
marinate or preserve
Techniques
The ingredients and duration show whether this is a quick marinade or longer preservation.
汆
cuān
briefly cook in boiling liquid
Techniques
Common for thin meat, fish, dumplings, and meatballs.
过油 / 過油
guòyóu
pass briefly through hot oil
Techniques
A preliminary oil-cooking step before the final stir-fry.
淋
lín
pour or drizzle over
Techniques
Often used for hot oil, sauce, or a finishing liquid.
拌
bàn
mix or toss
Techniques
Common in cold dishes, noodles, and dressings.
生抽
shēngchōu
light soy sauce
Ingredients
Used mainly for seasoning. It is not the same as low-sodium soy sauce.
老抽
lǎochōu
dark soy sauce
Ingredients
Darker, slightly sweeter, and used mainly for color.
料酒
liàojiǔ
Chinese cooking wine
Ingredients
Shaoxing wine is common, but the label may name another cooking wine.
淀粉 / 澱粉
diànfěn
starch
Ingredients
The recipe may mean cornstarch, potato starch, or another starch. Check nearby wording.
葱花 / 蔥花
cōnghuā
sliced or chopped scallion
Ingredients
Usually added as an aromatic or garnish.
姜片
jiāngpiàn
ginger slices
Ingredients
The number of slices may be approximate.
断生 / 斷生
duànshēng
just cooked past raw
Texture and doneness
The raw taste is gone, but the ingredient still has structure.
金黄 / 金黃
jīnhuáng
golden brown
Texture and doneness
Look for an even golden surface.
入味
rùwèi
well seasoned through
Texture and doneness
The seasoning has had time to penetrate the food.
软烂 / 軟爛
ruǎnlàn
very tender
Texture and doneness
Soft enough to yield easily, often used for braised meat or vegetables.
冒泡
màopào
bubbling
Texture and doneness
The surrounding instruction tells you whether to maintain or reduce the heat.
Measurements
Some quantities need context before conversion.
Modern spoon measures are straightforward. Traditional weights such as 两 and 钱 vary by region, so a responsible translation keeps the source unit until its context is known.
- 1汤匙
- 1 tablespoon
- Also written 1大匙 in many recipes.
- 1茶匙
- 1 teaspoon
- Also written 1小匙 in many recipes.
- 适量
- as needed
- No exact amount was supplied.
- 两 / 錢
- context needed
- Do not assume one universal gram conversion.
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