Chinese cooking glossary

62 terms every Chinese home cook needs — bilingual, quantified, with substitutions. Hover any term in a recipe for the same info.

Sauces & seasonings

中文	English	What it is	Swap
生抽shēng chōu	Light soy sauce	The everyday salty soy sauce used for seasoning. Thin, salty, and lighter in color than dark soy. 1 tbsp ≈ 15 ml	Any standard soy sauce (Kikkoman etc.) works 1:1 for cooking; taste before adding extra salt.
老抽lǎo chōu	Dark soy sauce	Thicker, darker, slightly sweet soy sauce used mainly for color (braises, fried rice). Less salty than light soy. 1 tbsp ≈ 15 ml	No dark soy? Mix 1 tbsp light soy + a pinch of sugar + few drops of molasses for color.
料酒 / 绍兴酒shào xīng jiǔ	Shaoxing cooking wine	Fermented rice wine from Shaoxing; adds depth and removes gamey notes from meat. 1 tbsp ≈ 15 ml	Dry sherry is the closest 1:1 swap (fidelity ~80%).
蚝油háo yóu	Oyster sauce	Thick, savory-sweet sauce made from oyster extracts. Signature of Cantonese stir-fries. 1 tbsp ≈ 15 ml	Vegetarian: mushroom stir-fry sauce or hoisin + soy mix. Note: most contain gluten & shellfish.
郫县豆瓣酱pí xiàn dòu bàn jiàng	Doubanjiang (fermented chili bean paste)	Fermented broad-bean & chili paste, the soul of Sichuan cooking (mapo tofu, twice-cooked pork). 1 tbsp ≈ 15 g	Gochujang + extra chili flakes is a decent stand-in (fidelity ~70%); flavor is sweeter.
海鲜酱hǎi xiān jiàng	Hoisin sauce	Sweet, thick barbecue-style sauce (soy, garlic, five-spice). Used in glazes and stir-fries. 1 tbsp ≈ 15 ml	—
镇江香醋zhèn jiāng xiāng cù	Chinkiang (black) vinegar	Dark, malty, slightly sweet rice vinegar. Essential for dumpling dips and sweet-sour dishes. 1 tbsp ≈ 15 ml	Balsamic vinegar, thinned with a splash of water (fidelity ~75%).
米醋 / 白醋mǐ cù	Rice vinegar	Mild, gently sweet vinegar used in dressings and quick pickles. 1 tbsp ≈ 15 ml	Apple cider vinegar works 1:1 in most dressings.
香油 / 芝麻油xiāng yóu	Toasted sesame oil	Dark, nutty oil from toasted sesame. Used as a finishing flavor, not for frying. 1 tsp ≈ 5 ml	No substitute matches the aroma; skip rather than replace with neutral oil.
辣椒油 / 红油là jiāo yóu	Chili oil (red oil)	Chili-infused oil with crispy bits; heat + aroma in Sichuan dishes. 1 tbsp ≈ 15 ml	DIY: warm oil poured over chili flakes + pinch of five-spice.
鱼露yú lù	Fish sauce	Fermented anchovy liquid, the umami backbone of Southeast Asian and Southern Chinese cooking. Salty, savory, funky. 1 tbsp ≈ 15 ml	Vegetarian: 1 tbsp soy + 1/2 tsp miso or 1/4 tsp mushroom powder. GF: tamari + pinch sugar.
豆豉dòu chǐ	Fermented black beans (douchi)	Black soybeans fermented with salt and aromatics. Salty, earthy, and intensely savory — the umami backbone of mapo tofu and Hunan dishes. Rinse briefly to remove excess salt. 1 tsp ≈ 5 g	Miso paste thinned with soy (fidelity ~60%) or a splash of fish sauce.
甜面酱tián miàn jiàng	Sweet bean sauce (tianmianjiang)	Fermented wheat paste, sweet and savory with a deep malty note. The signature sauce of Beijing dishes like jing jiang rou si (京酱肉丝) and Peking duck wraps. 1 tbsp ≈ 15 g	Hoisin sauce is the closest western swap — sweeter, use slightly less.

Spices

中文	English	What it is	Swap
花椒huā jiāo	Sichuan peppercorn	Citrusy, numbing spice (má) unique to Sichuan cooking. Not a 'peppercorn' in heat terms. 1 tsp ≈ 2 g	No true substitute for the numbing effect; add a little black pepper for warmth only.
八角bā jiǎo	Star anise	Licorice-scented spice used in braises and five-spice. 1 star ≈ 1 g	A pinch of five-spice powder can stand in for one star.
五香粉wǔ xiāng fěn	Five-spice powder	Blend of star anise, cloves, cinnamon, Sichuan pepper, fennel. 1 tsp ≈ 2 g	DIY: equal parts cinnamon, cloves, star anise, fennel, Sichuan pepper.
白胡椒粉bái hú jiāo fěn	White pepper	Earthy, sharp pepper used in soups and stir-fries for depth without black flecks. 1 tsp ≈ 2 g	Black pepper 1:1 (slightly stronger, more floral).
干辣椒段gān là jiāo duàn	Dried chili / chili flakes	Dried red chilies, whole or crushed; more aroma than fresh heat. 1 dried chili ≈ 0.5 tsp flakes	—
咖喱粉gā lí fěn	Curry powder (yellow)	Ground blend of turmeric, coriander, cumin, fenugreek. Gives golden color and warm spice. Different from Thai curry paste.	No curry powder? Use 1/2 tsp turmeric + pinch each cumin + coriander. Color only, less complexity.

Techniques

中文	English	What it is	Swap
镬气wok hēi	Wok hei (breath of the wok)	The smoky, charred aroma from high-heat wok cooking. Hard to replicate on home stoves — don't stress it.	—
上浆 / 滑油shàng jiāng	Velveting (marinating in cornstarch)	Coating meat in cornstarch (often with egg white) before cooking so it stays silky and tender. ~1 tbsp cornstarch + 1 tbsp water per 250 g meat	—
焯水 / 汆烫chāo shuǐ	Blanching	Briefly boiling vegetables or meat in water to set color, remove scum, or parcook. 30-90 seconds, then shock in cold water	—
过冷水guò lěng shuǐ	Shocking / quenching	Dunking blanched food in cold water to stop cooking and keep color bright.	—

Ingredients

中文	English	What it is	Swap
玉米淀粉yù mǐ diàn fěn	Cornstarch (cornflour UK)	Fine starch used to thicken sauces and velvet meat. Creates glossy finish. 1 tbsp ≈ 8 g	—
豆腐dòu fu	Tofu	Soybean curd; firm/silken varieties behave differently — use what the recipe says.	—
小葱 / 青葱xiǎo cōng	Scallions / green onions	The all-purpose garnish and aromatic base of countless dishes. 1 stalk ≈ 15 g	—
姜jiāng	Fresh ginger	Aromatic root that cuts richness and removes meat 'gamey' notes.	—
大蒜dà suàn	Garlic	Universal aromatic base; sliced, minced, or smashed for different intensity.	—
干香菇gān xiāng gū	Dried shiitake mushrooms	Rehydrated for deep umami; the soaking liquid is liquid gold for sauces. soak 20-30 min in warm water	—
小白菜 / 青菜xiǎo bái cài	Baby bok choy	A quick-cooking leafy green, the default vegetable of Chinese home cooking.	Substitute: Swiss chard, spinach, or broccoli florets.
大白菜dà bái cài	Napa cabbage	Sweet, juicy cabbage used in stir-fries, dumplings, and hot pot.	—
虾仁xiā rén	Shrimp	Peeled, deveined prawns. Sweet and quick-cooking; add at the last moment to avoid toughness.	—
叉烧chā shāo	Char siu (Chinese BBQ pork)	Sweet-savory roasted pork, cubed for fried rice. Found in the meat section of Asian supermarkets.	Substitute: diced ham, cooked pork shoulder, or chicken thigh.
木耳mù ěr	Wood ear mushroom (cloud ear fungus)	A crispy, jelly-like edible fungus dried in sheets. Rehydrates in warm water in 10 minutes. Nearly neutral in flavor — prized for its extraordinary crunch in cold dishes. 15 g dry ≈ 150 g rehydrated	No wood ear? Shredded daikon radish or jicama provide similar crunch (fidelity ~60%).
五花肉wǔ huā ròu	Pork belly	Layered cut from the belly of the pig — fat and lean alternating. Ideal for braising and twice-cooked dishes. In Asian supermarkets you'll find it pre-boiled (卤五花肉) which saves hours.	Pork shoulder (picnic) is a good substitute — also has fat marbling.
猪里脊zhū lǐ jiǔ	Pork loin / tenderloin	Lean, tender cut from the back of the pig. The most tender pork cut — perfect for stir-fry strips (肉丝) and velveting.	Pork shoulder works too but is less tender — slice against the grain.
青椒 / 甜椒qīng jiāo	Green bell pepper	Mild, crisp, slightly sweet pepper. The default vegetable partner for shredded pork stir-fries. Not to be confused with hot green chilies.	Red bell pepper for color contrast; poblano for mild heat.
笋丝 / 竹笋sǔn sī	Bamboo shoots (julienned)	Tender young shoots of the bamboo plant. Canned julienned bamboo shoots are a pantry staple for yu xiang dishes — rinse well to remove the canned metallic taste. 80 g canned ≈ 1/2 cup	Water chestnuts (sliced) for crunch; jicama strips for mild sweetness.
胡萝卜hú luó bo	Carrot	Sweet root vegetable, julienned for color and crunch in stir-fries. Adds beta-carotene and a touch of sweetness that balances salty sauces.	Blanched daikon strips or bell pepper strips.
蒜苗 / 青蒜suàn miáo	Garlic sprouts (suan miao / Chinese scallion)	The young green stalks of the garlic plant. More pungent than scallions with a distinct garlic flavor. Essential for twice-cooked pork (回锅肉). Different from scallions — thicker white stem, flat leaves. 1 stalk ≈ 15 g	Thick-stemmed scallions (日本长葱) or leeks (white part only).
干辣椒gān là jiāo	Dried red chilies	Whole or snipped dried chili peppers. Used for heat and toasted aroma in Sichuan and Hunan stir-fries. Toasting in oil releases the fragrance without full capsaicin burn. 1 small chili ≈ 0.3 g	Chili flakes (红辣椒面) work for heat; add at the end to avoid burning.
白芝麻bái zhī ma	White sesame seeds	Pale, nutty seeds used as a finishing garnish. Toast in a dry pan until golden to wake up the aroma before sprinkling. 1 tbsp ≈ 9 g	Black sesame seeds or toasted sesame salt (furikake).
生菜shēng cài	Lettuce (romaine / crisphead)	Crisp leafy vegetable. In Cantonese cooking, romaine hearts are blanched whole and dressed with oyster sauce — the standard way to get a restaurant green on the table fast.	Bok choy or choy sum blanch the same way.
茄子qié zi	Eggplant	Spongy vegetable that soaks up sauce and oil. In Chinese cooking it's often pre-fried or steamed to soften before stir-frying with garlic sauce.	Zucchini works for texture but soaks less flavor.
冬瓜dōng guā	Winter melon	Large pale-green gourd with mild, watery flesh. Used in soups where it soaks up broth flavor and turns translucent. Peel before use; seeds in the cavity are discarded.	Zucchini (firmer) or Chinese loofah (softer) for soups.
紫菜zǐ cài	Dried seaweed (nori / laver)	Thin dried sheets of edible algae. In Chinese soups (egg drop), torn laver is added at the end and rehydrates instantly, adding a briny umami note.	Nori sheets torn small, or wakame (soaked).
整鱼zhěng yú	Whole fish (gutted)	A whole, gutted fish cooked intact — the classic way for sweet-sour fish. Ask the fishmonger to scale and gut it; score both sides so the sauce penetrates and the fish cooks evenly.	Fillets work but change the presentation; reduce cooking time by half.
排骨pái gǔ	Pork ribs	Cut of pork from the ribcage. Spare ribs are meatier; baby back ribs are leaner. Ideal for braising, sweet-sour, and soups.	Pork neck or shoulder can be used in braises but with less bone flavor.
排骨pái gǔ	Pork ribs (spare / baby back)	The rib cut of pork. Spare ribs are larger and fattier; baby back ribs are smaller and leaner. Both work for sweet-sour ribs and braises.	Pork shoulder chunks for braises — less bone, similar flavor.
猪里脊 / 小里脊zhū lǐ ji	Pork tenderloin	The leanest, most tender cut of pork, running along the backbone. Perfect for velveting and quick stir-fries like sweet-sour pork.	Pork loin, sliced thin and velveted, is a fine substitute.
冰糖bīng táng	Rock sugar	Large translucent chunks of crystallized sugar. Used in braises (hongshao) for a cleaner, more refined sweetness and better glaze than white sugar. 1 tbsp crushed ≈ 15 g	White sugar works 1:1 by weight in a pinch.
洋葱yáng cōng	Onion (yellow / sweet)	A pungent allium that caramelizes beautifully when cooked slowly. Yellow or sweet onions are ideal for Chinese home cooking — they turn naturally sweet without added sugar. 1 medium ≈ 150 g	White or red onion works but is sharper. Use less and rinse if too pungent.
秋葵qiū kuí	Okra (lady's finger)	A tropical vegetable with a distinctive mucilaginous texture and nutty flavor. In Chinese cooking, it is quickly stir-fried to retain crunch while the natural slime adds body to sauces. 200 g ≈ 12-15 pods	Green beans or asparagus tips provide similar crunch (fidelity ~70%).
西葫芦xī hú lu	Chinese zucchini (summer squash)	A mild, juicy summer squash with thin green skin and soft seeds. Unlike Western courgette, Chinese zucchini is milder and releases more water during cooking — remove seeds for best texture. 1 large ≈ 300 g	Western courgette works but is firmer and less watery. Reduce cooking time slightly.
皮蛋 / 松花蛋pí dàn / sōng huā dàn	Preserved egg (century egg / thousand-year egg)	Duck or quail eggs preserved in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to months. The white becomes amber jelly-like with a strong ammonia scent; the yolk turns dark green-gray and creamy. A staple in cold dishes and congee. 1 large ≈ 60 g	No true substitute — the flavor is unique. For approximation: soft-boiled egg with a pinch of baking soda (fidelity ~40%).
咸蛋黄xián dàn huáng	Salted duck egg yolk	Preserved duck egg yolk, salt-cured and fermented. Rich, sandy texture with intense umami. 1 yolk ≈ 15 g	No salted egg yolk? Use 1 tbsp miso + 1 tbsp butter melted together.
紫菜zǐ cài	Dried seaweed (laver/nori)	Thin sheets of dried edible seaweed. Adds oceanic minerality and umami to soups and salads. 10g dried ≈ 100g rehydrated	Nori sheets can work in a pinch, but texture will differ.
粉丝fěn sī	Glass noodles (mung bean starch)	Translucent noodles made from mung bean starch. Absorbs flavors beautifully. 50g dry ≈ 200g cooked	Rice noodles or cellophane noodles work as substitutes.
番茄fān qié	Tomato	Juicy, acidic fruit used as a vegetable. When cooked down, provides sweetness and umami depth. 1 medium ≈ 150g	Canned tomatoes work in a pinch; add a pinch of sugar to balance acidity.

Measurements

中文	English	What it is	Swap
汤匙tāng chí	Tablespoon	US tablespoon = 15 ml. In Chinese recipes 1 汤匙 usually means 1 tablespoon. 1 tbsp = 15 ml = 3 tsp	—
茶匙chá chí	Teaspoon	US teaspoon = 5 ml. 1 tsp = 5 ml = 1/3 tbsp	—
适量 / 少许shì liàng	To taste / a pinch	The infamous vague measure. In HǎoWèi we always replace it with a concrete amount.	—