| Simplified | Traditional | Pinyin | English |
|---|---|---|---|
| 菜 | 菜 | cài | - dish (type of food) - vegetable - cuisine - CL:盤|盘[pan2],道[dao4] - (coll.) (one's) type |
| 上菜 | 上菜 | shàngcài | - to serve, also to put on plate |
| 主菜 | 主菜 | zhǔcài | - main course |
| 干菜 | 乾菜 | gāncài | - dried vegetable |
| 什菜 | 什菜 | shícài | - mixed vegetables |
| 做菜 | 做菜 | zuòcài | - to cook - cooking |
| 冬菜 | 冬菜 | dōngcài | - preserved dried cabbage or mustard greens |
| 冷菜 | 冷菜 | lěngcài | - cold dish - cold food |
| 剩菜 | 剩菜 | shèngcài | - leftovers (food) |
| 包菜 | 包菜 | bāocài | - cabbage |
| 台菜 | 台菜 | Táicài | - Taiwanese food |
| 名菜 | 名菜 | míngcài | - famous dishes - specialty dishes |
| 国菜 | 國菜 | guócài | - national food specialty |
| 堇菜 | 堇菜 | jǐncài | - violet (botany) |
| 小菜 | 小菜 | xiǎocài | - appetizer - small side dish - easy job - piece of cake - see also 小菜一碟[xiao3 cai4 yi1 die2] |
| 川菜 | 川菜 | Chuāncài | - Sichuan or Szechuan cuisine |
| 徽菜 | 徽菜 | Huīcài | - Anhui cuisine |
| 扬菜 | 揚菜 | Yángcài | - Jiangsu cuisine |
| 择菜 | 擇菜 | zháicài | - to pick the edible part of vegetables |
| 时菜 | 時菜 | shícài | - seasonal vegetable |
| 椰菜 | 椰菜 | yēcài | - cabbage - broccoli - cauliflower |
| 榨菜 | 榨菜 | zhàcài | - hot pickled mustard tuber |
| 歇菜 | 歇菜 | xiēcài | - Stop it! (Beijing and Internet slang) - Game over! - You're dead! |
| 油菜 | 油菜 | yóucài | - oilseed rape (Brassica napus) - flowering edible rape (Brassica chinensis var. oleifera) |
| 泡菜 | 泡菜 | pàocài | - pickled cabbage |
| 洋菜 | 洋菜 | yángcài | - agar |
| 浙菜 | 浙菜 | Zhècài | - Zhejiang cuisine |
| 湘菜 | 湘菜 | Xiāngcài | - Hunan cuisine |
| 卤菜 | 滷菜 | lǔcài | - pot-stewed dish |
| 炒菜 | 炒菜 | chǎocài | - to stir-fry - to do the cooking - stir-fried dish |
| 熟菜 | 熟菜 | shúcài | - cooked food (ready to eat) |
| 瓜菜 | 瓜菜 | guācài | - fruit and vegetables |
| 瓮菜 | 甕菜 | wèngcài | - variant of 蕹菜[weng4 cai4] |
| 甜菜 | 甜菜 | tiáncài | - beet - beetroot |
| 生菜 | 生菜 | shēngcài | - lettuce - raw fresh vegetables - greens |
| 番菜 | 番菜 | fāncài | - (old) Western-style food - foreign food |
| 白菜 | 白菜 | báicài | - Chinese cabbage - pak choi - CL:棵[ke1], 個|个[ge4] |
| 秋菜 | 秋菜 | qiūcài | - autumn vegetables |
| 端菜 | 端菜 | duāncài | - to serve food |
| 粤菜 | 粵菜 | Yuècài | - Cantonese cuisine |
| 素菜 | 素菜 | sùcài | - vegetable dish |
| 紫菜 | 紫菜 | zǐcài | - flavored roasted seaweed - generic term for edible seaweed - Japanese: nori |
| 芥菜 | 芥菜 | jiècài | - leaf mustard (Brassica juncea) - also pr. [gai4 cai4] |
| 花菜 | 花菜 | huācài | - cauliflower |
| 芹菜 | 芹菜 | qíncài | - celery (Apium graveolens) |
| 荇菜 | 荇菜 | xìngcài | - yellow floating heart (Nymphoides peltatum) |
| 苋菜 | 莧菜 | xiàncài | - amaranth greens (genus Amaranthus) - Chinese spinach (Amaranth mangostanus) |
| 菜刀 | 菜刀 | càidāo | - vegetable knife - kitchen knife - cleaver - CL:把[ba3] |
| 菜单 | 菜單 | càidān | - menu - CL:份[fen4],張|张[zhang1] |
| 菜圃 | 菜圃 | càipǔ | - vegetable field - vegetable bed |
| 菜园 | 菜園 | càiyuán | - vegetable garden |
| 菜地 | 菜地 | càidì | - vegetable field |
| 菜场 | 菜場 | càichǎng | - food market |
| 菜市 | 菜市 | càishì | - food market |
| 菜式 | 菜式 | càishì | - dish (food prepared according to a specific recipe) |
| 菜心 | 菜心 | càixīn | - choy sum - Chinese flowering cabbage - stem of any Chinese cabbage |
| 菜板 | 菜板 | càibǎn | - chopping board - cutting board - CL:張|张[zhang1] |
| 菜油 | 菜油 | càiyóu | - rapeseed oil - canola oil |
| 菜牛 | 菜牛 | càiniú | - beef cattle (grown for meat) |
| 菜瓜 | 菜瓜 | càiguā | - snake melon - loofah |
| 菜畦 | 菜畦 | càiqí | - vegetable field - vegetable bed |
| 菜籽 | 菜籽 | càizǐ | - vegetable seeds - rapeseed |
| 菜脯 | 菜脯 | càipú | - dried, pickled white radish |
| 菜色 | 菜色 | càisè | - dish - lean and hungry look (resulting from vegetarian diet) - emaciated look (from malnutrition) |
| 菜花 | 菜花 | càihuā | - cauliflower - gonorrhea |
| 菜茹 | 菜茹 | càirú | - greens - green vegetables |
| 菜蔬 | 菜蔬 | càishū | - greens - vegetables - vegetable side dish |
| 菜谱 | 菜譜 | càipǔ | - menu (in restaurant) - recipe - cookbook |
| 菜豆 | 菜豆 | càidòu | - kidney bean |
| 菜农 | 菜農 | càinóng | - vegetable farmer |
| 菜头 | 菜頭 | càitóu | - (Tw) turnip - radish |
| 菜肴 | 菜餚 | càiyáo | - vegetable and meat dishes - dish |
| 菜馆 | 菜館 | càiguǎn | - (dialect) restaurant |
| 菜鸟 | 菜鳥 | càiniǎo | - (coll.) sb new to a particular subject - rookie - beginner - newbie |
| 菠菜 | 菠菜 | bōcài | - spinach - CL:棵[ke1] |
| 菾菜 | 菾菜 | tiáncài | - variant of 甜菜[tian2 cai4] |
| 荤菜 | 葷菜 | hūncài | - non-vegetarian dish (including meat, fish, garlic, onion etc) |
| 莼菜 | 蒓菜 | chúncài | - Brasenia schreberi |
| 蒲菜 | 蒲菜 | púcài | - edible rhizome of cattail 香蒲[xiang1 pu2] |
| 蓊菜 | 蓊菜 | wěngcài | - see 蕹菜[weng4 cai4] |
| 盖菜 | 蓋菜 | gàicài | - leaf mustard |
| 莼菜 | 蓴菜 | chúncài | - Brasenia schreberi |
| 蔬菜 | 蔬菜 | shūcài | - vegetables - produce - CL:種|种[zhong3] |
| 蕨菜 | 蕨菜 | juécài | - fiddlehead - edible fern fronds |
| 蕹菜 | 蕹菜 | wèngcài | - water spinach - ong choy - swamp cabbage - water convolvulus - water morning-glory - Ipomoea aquatica (botany) |
| 蕺菜 | 蕺菜 | jícài | - Houttuynia cordata |
| 荠菜 | 薺菜 | jìcài | - shepherd's purse (Capsella bursa-pastoris) |
| 藤菜 | 藤菜 | téngcài | - see 蕹菜[weng4 cai4] |
| 苏菜 | 蘇菜 | Sūcài | - Jiangsu cuisine |
| 蚕菜 | 蠶菜 | cáncài | - Malabar spinach - Basella alba |
| 通菜 | 通菜 | tōngcài | - see 蕹菜[weng4 cai4] |
| 酒菜 | 酒菜 | jiǔcài | - food and drink - food to accompany wine |
| 酸菜 | 酸菜 | suāncài | - pickled vegetables, especially Chinese cabbage |
| 野菜 | 野菜 | yěcài | - wild herb - potherb |
| 闽菜 | 閩菜 | Mǐncài | - Fujian cuisine |
| 青菜 | 青菜 | qīngcài | - green vegetables - Chinese cabbage |
| 韭菜 | 韭菜 | jiǔcài | - garlic chives - Chinese chives - Chinese leek |
| 饭菜 | 飯菜 | fàncài | - food |
| 香菜 | 香菜 | xiāngcài | - coriander - cilantro - Coriandrum sativum |
| 发菜 | 髮菜 | fàcài | - long thread moss (Nostoc flagelliforme), an edible algae - also called faat choy or hair moss |
| 鲁菜 | 魯菜 | Lǔcài | - Shandong cuisine |
| 鲜菜 | 鮮菜 | xiāncài | - fresh vegetable |
| 咸菜 | 鹹菜 | xiáncài | - salted vegetables - pickles |
| 点菜 | 點菜 | diǎncài | - to order dishes (in a restaurant) |
| 下酒菜 | 下酒菜 | xiàjiǔcài | - a dish that goes well with alcoholic drinks |
| 中国菜 | 中國菜 | Zhōngguócài | - Chinese cuisine |
| 凝花菜 | 凝花菜 | nínghuācài | - gelidiella, tropical and sub-tropical red algae |
| 包心菜 | 包心菜 | bāoxīncài | - cabbage |
| 卷心菜 | 卷心菜 | juǎnxīncài | - cabbage - CL:棵[ke1] |
| 圆白菜 | 圓白菜 | yuánbáicài | - round white cabbage (i.e. Western cabbage) |
| 塌棵菜 | 塌棵菜 | tākēcài | - Brassica narinosa (broadbeaked mustard) - Chinese flat cabbage |
| 大白菜 | 大白菜 | dàbáicài | - bok choy - Chinese cabbage - Brassica pekinensis - CL:棵[ke1] |
| 娃娃菜 | 娃娃菜 | wáwacài | - baby Chinese cabbage (mini-sized variety) |
| 家常菜 | 家常菜 | jiāchángcài | - home cooking |
| 家乡菜 | 家鄉菜 | jiāxiāngcài | - regional dish - local cuisine |
| 宝塔菜 | 寶塔菜 | bǎotǎcài | - Chinese artichoke - Stachys sieboldii |
| 小白菜 | 小白菜 | xiǎobáicài | - bok choy - Chinese cabbage - Brassica chinensis - CL:棵[ke1] |
| 小菜儿 | 小菜兒 | xiǎocàir | - erhua variant of 小菜[xiao3 cai4] |
| 山嵛菜 | 山嵛菜 | shānyúcài | - variant of 山萮菜[shan1 yu2 cai4] |
| 山萮菜 | 山萮菜 | shānyúcài | - wasabi (Eutrema wasabi Maxim), a kind of fern used in Japanese cooking |
| 招牌菜 | 招牌菜 | zhāopáicài | - signature dish - a restaurant’s most famous dish |
| 拿手菜 | 拿手菜 | náshǒucài | - specialty (dish) |
| 卷心菜 | 捲心菜 | juǎnxīncài | - variant of 卷心菜[juan3 xin1 cai4] |
| 摊黄菜 | 攤黃菜 | tānhuángcài | - (dialect) scrambled eggs |
| 本帮菜 | 本幫菜 | běnbāngcài | - Shanghainese food |
| 格兰菜 | 格蘭菜 | géláncài | - see 芥藍|芥蓝[gai4 lan2] |
| 椰菜花 | 椰菜花 | yēcàihuā | - cauliflower (Brassica oleracea var. botrytis) |
| 水蕹菜 | 水蕹菜 | shuǐwèngcài | - water spinach or ong choy (Ipomoea aquatica), used as a vegetable in south China and southeast Asia |
| 油菜籽 | 油菜籽 | yóucàizǐ | - oilseed rape (Brassica campestris) - rapeseed - coleseed |
| 油麦菜 | 油麥菜 | yóumàicài | - Indian lettuce |
| 洋白菜 | 洋白菜 | yángbáicài | - cabbage (round cabbage most commonly found in Western countries) |
| 洋香菜 | 洋香菜 | yángxiāngcài | - parsley |
| 炒菠菜 | 炒菠菜 | chǎobōcài | - stir-fried spinach |
| 乌塌菜 | 烏塌菜 | wūtācài | - rosette bok choy (Brassica rapa var. rosularis) |
| 牛皮菜 | 牛皮菜 | niúpícài | - chard (Beta vulgaris), a foliage beet |
| 特价菜 | 特價菜 | tèjiàcài | - restaurant special - daily special |
| 甘蓝菜 | 甘藍菜 | gānláncài | - cabbage |
| 白屈菜 | 白屈菜 | báiqūcài | - greater celandine |
| 白菜价 | 白菜價 | báicàijià | - lit. cabbage price - low price |
| 白菜豆 | 白菜豆 | báicàidòu | - white kidney beans |
| 皇帝菜 | 皇帝菜 | huángdìcài | - see 茼蒿[tong2 hao1] |
| 石花菜 | 石花菜 | shíhuācài | - seaweed (Gelidium amansii) - Japanese Isinglass |
| 空心菜 | 空心菜 | kōngxīncài | - see 蕹菜[weng4 cai4] |
| 红头菜 | 紅頭菜 | hóngtóucài | - beetroot |
| 紫菜属 | 紫菜屬 | zǐcàishǔ | - Porphyra (genus of edible seaweed) |
| 紫菜苔 | 紫菜苔 | zǐcàitái | - purple cabbage - Brassica campestris var. purpurea |
| 绿菜花 | 綠菜花 | lǜcàihuā | - broccoli |
| 老虎菜 | 老虎菜 | lǎohǔcài | - "Tiger Vegetable Salad," Northeast China dish usually consisting of hot pepper, cucumber, cilantro and leek |
| 芥菜籽 | 芥菜籽 | jiècàizǐ | - mustard seed |
| 花椰菜 | 花椰菜 | huāyēcài | - cauliflower |
| 苣荬菜 | 苣蕒菜 | jùmǎicài | - endive - field sow-thistle - Sonchus brachyotus |
| 苦菜花 | 苦菜花 | KǔCàihuā | - Bitter Cauliflower, 1954 socialist realist novel by Feng Deying 馮德英|冯德英[Feng2 De2 ying1] loosely based on Maxim Gorky's Mother, made into a 1967 film by Li Ang |
| 苦荬菜 | 苦蕒菜 | kǔmǎicài | - Ixeris denticulata |
| 莜麦菜 | 莜麥菜 | yóumàicài | - variant of 油麥菜|油麦菜[you2 mai4 cai4] |
| 菜包子 | 菜包子 | càibāozi | - steamed bun stuffed with vegetables - (fig.) useless person - a good-for-nothing |
| 菜单条 | 菜單條 | càidāntiáo | - menu bar (of a computer application) |
| 菜单栏 | 菜單欄 | càidānlán | - menu bar (computing) |
| 菜墩子 | 菜墩子 | càidūnzi | - chopping board |
| 菜市场 | 菜市場 | càishìchǎng | - food market |
| 菜篮子 | 菜籃子 | càilánzi | - vegetable or food basket - (fig.) food supply |
| 西洋菜 | 西洋菜 | xīyángcài | - watercress (Nasturtium officinale) |
| 豆瓣菜 | 豆瓣菜 | dòubàncài | - watercress (Nasturtium officinale) |
| 豆芽菜 | 豆芽菜 | dòuyácài | - bean sprouts |
| 通心菜 | 通心菜 | tōngxīncài | - see 蕹菜[weng4 cai4] |
| 金针菜 | 金針菜 | jīnzhēncài | - day lily (Hemerocallis), used in Chinese medicine and cuisine |
| 开胃菜 | 開胃菜 | kāiwèicài | - starter - appetizer |
| 青江菜 | 青江菜 | qīngjiāngcài | - bok choy - Shanghai pak choy - Chinese mustard (Brassica rapa Chinensis) |
| 青花菜 | 青花菜 | qīnghuācài | - broccoli |
| 韭菜花 | 韭菜花 | jiǔcàihuā | - chives (Allium tuberosum) |
| 香菜叶 | 香菜葉 | xiāngcàiyè | - coriander leaf |
| 高丽菜 | 高麗菜 | gāolícài | - cabbage - CL:顆|颗[ke1],個|个[ge4] - Taiwan pr. [gao1 li4 cai4] |
| 麒麟菜 | 麒麟菜 | qílíncài | - eucheuma, a type of red algae (used in TCM) |
| 龙须菜 | 龍鬚菜 | lóngxūcài | - asparagus - (Taiwan) young shoots of the chayote vine 佛手瓜[fo2 shou3 gua1] |
| 上海白菜 | 上海白菜 | Shànghǎibáicài | - baby bok choy - Shanghai bok choy |
| 奶油菜花 | 奶油菜花 | nǎiyóucàihuā | - creamed cauliflower |
| 小菜一碟 | 小菜一碟 | xiǎocàiyīdié | - a small appetizer - a piece of cake; very easy (idiom) |
| 小菜碟儿 | 小菜碟兒 | xiǎocàidiér | - erhua variant of 小菜一碟[xiao3 cai4 yi1 die2] |
| 德国酸菜 | 德國酸菜 | Déguósuāncài | - sauerkraut |
| 看菜吃饭 | 看菜吃飯 | kāncàichīfàn | - to eat depending on the dish (idiom); fig. to act according to actual circumstances - to live within one's means |
| 红牛皮菜 | 紅牛皮菜 | hóngniúpícài | - chard (Beta vulgaris), a foliage beet |
| 紫菜包饭 | 紫菜包飯 | zǐcàibāofàn | - gimbap (Korean rice roll similar in appearance to sushi) - kimbap |
| 绿花椰菜 | 綠花椰菜 | lǜhuāyēcài | - broccoli |
| 青花椰菜 | 青花椰菜 | qīnghuāyēcài | - broccoli |
| 面有菜色 | 面有菜色 | miànyǒucàisè | - to look famished |
| 韩国泡菜 | 韓國泡菜 | Hánguópàocài | - kimchi - Korean pickled cabbage |
| 上下文菜单 | 上下文菜單 | shàngxiàwéncàidān | - context menu (computing) |
| 看人下菜碟儿 | 看人下菜碟兒 | kànrénxiàcàidiér | - (dialect) to treat sb according to their social status, relationship with them etc (idiom) - not to treat everyone equally favorably |
| 看菜吃饭，量体裁衣 | 看菜吃飯，量體裁衣 | kāncàichīfàn,liángtǐcáiyī | - eat depending on the dish, cut cloth according to the body (idiom); to fit the appetite to the dishes and the dress to the figure - to act according to actual circumstances - to live within one's means |
| 萝卜白菜，各有所爱 | 蘿蔔白菜，各有所愛 | luóbobáicài,gèyǒusuǒài | - one man's meat is another man's poison (idiom) - to each his own |
| 萝卜青菜，各有所爱 | 蘿蔔青菜，各有所愛 | luóboqīngcài,gèyǒusuǒài | - see 蘿蔔白菜，各有所愛|萝卜白菜，各有所爱[luo2 bo5 bai2 cai4 , ge4 you3 suo3 ai4] |
| 鱼生火，肉生痰，青菜豆腐保平安 | 魚生火，肉生痰，青菜豆腐保平安 | yúshēnghuǒ,ròushēngtán,qīngcàidòufubǎopíngān | - fish brings heat, meat brings phlegm, vegetables and tofu keep you healthy |
This website combine data from several databases (notably: Unihan, CC-CEDICT). Please be aware that some information presented may be incorrect, especially for very rare Chinese characters. We take no responsibility for incorrect data, though we constantly try to make the website as accurate as possible.
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