There are 123 total results for your cuisine search. I have created 2 pages of results for you. Each page contains 100 results...
12>Characters | Pronunciation Romanization |
Simple Dictionary Definition |
和食 see styles |
hé shí he2 shi2 ho shih washoku わしょく |
Japanese cuisine (See 洋食・1) Japanese food; Japanese dish; Japanese cuisine; (place-name, surname) Wajiki |
料理 see styles |
liào lǐ liao4 li3 liao li ryouri / ryori りょうり |
to arrange; to handle; to cook; cuisine; art of cooking (noun, transitive verb) (1) cooking; cookery; cuisine; meal; food; dish; item on a menu; (noun, transitive verb) (2) (easily) dealing with something; handling (well) |
板 see styles |
bǎn ban3 pan ita いた |
board; plank; plate; shutter; table tennis bat; clappers (music); CL:塊|块[kuai4]; accented beat in Chinese music; hard; stiff; to stop smiling or look serious (1) board; plank; (2) sheet (of metal); plate (of glass); pane; slab; (3) (See 俎板・1) cutting board; chopping board; (4) (abbreviation) (usu. as 板さん) (See 板前・1,板場・いたば・2) chef (esp. of high-end Japanese cuisine); cook; (5) stage (i.e. at a theatre); (personal name) Ban A board; a board struck for calling e. g. to meals. |
粄 see styles |
bǎn ban3 pan |
(Hakka cuisine) snacks made from glutinous rice flour (rice cakes, noodles etc) |
絲 丝 see styles |
sī si1 ssu ito いと |
More info & calligraphy: Silk(surname, female given name) Ito |
ナン see styles |
nan ナン |
naan (hin:); nan; flatbread in Central and South Asian cuisine; (personal name) Nan; Nunn |
八寸 see styles |
hassun はっすん |
(1) distance of eight sun (approx. 24 cm); (2) dish or tray of this size (esp. used in kaiseki cuisine to serve several kinds of delicacies); food served in such a dish; (3) variety of thick, traditional Japanese paper; (place-name) Hachisu |
冷菜 see styles |
lěng cài leng3 cai4 leng ts`ai leng tsai reisai / resai れいさい |
cold dish; cold food {food} cold vegetable hors d'oeuvres in Chinese cuisine |
出汁 see styles |
chū zhī chu1 zhi1 ch`u chih chu chih dashi だし |
dashi (soup stock used in Japanese cuisine) (orthographic borrowing from Japanese) (kana only) dashi (Japanese soup stock made from fish and kelp) |
割烹 see styles |
kappou / kappo かっぽう |
cooking (esp. Japanese style); cuisine |
向付 see styles |
mukouzuke / mukozuke むこうづけ |
(1) (food term) dish placed on the far side of the serving table (kaiseki cuisine); side dishes at a banquet (e.g. sashimi, salad, vinegared dish; not rice or soup); (2) (sumo) resting one's forehead on the chest of one's opponent and grabbing his belt |
向附 see styles |
mukouzuke / mukozuke むこうづけ |
(1) (food term) dish placed on the far side of the serving table (kaiseki cuisine); side dishes at a banquet (e.g. sashimi, salad, vinegared dish; not rice or soup); (2) (sumo) resting one's forehead on the chest of one's opponent and grabbing his belt |
塔香 see styles |
tǎ xiāng ta3 xiang1 t`a hsiang ta hsiang |
(cuisine) basil flavored (abbr. for 九層塔香|九层塔香[jiu3 ceng2 ta3 xiang1]); cone-shaped incense stick |
奶湯 奶汤 see styles |
nǎi tāng nai3 tang1 nai t`ang nai tang |
white broth, or milky broth: an unctuous, milky white pork broth of Chinese cuisine |
川菜 see styles |
chuān cài chuan1 cai4 ch`uan ts`ai chuan tsai kawana かわな |
Sichuan or Szechuan cuisine (surname) Kawana |
徽菜 see styles |
huī cài hui1 cai4 hui ts`ai hui tsai |
Anhui cuisine |
懐石 see styles |
kaiseki かいせき |
(1) (See 懐石料理・1) kaiseki; sophisticated traditional Japanese cuisine brought in courses; (2) (See 茶懐石) simple meal eaten before tea is served |
拌飯 拌饭 see styles |
bàn fàn ban4 fan4 pan fan |
bibimbap (Korean cuisine) |
揚菜 扬菜 see styles |
yáng cài yang2 cai4 yang ts`ai yang tsai |
Jiangsu cuisine |
摒擋 摒挡 see styles |
bìng dàng bing4 dang4 ping tang |
(literary) to put in order; to arrange; cuisine |
日料 see styles |
rì liào ri4 liao4 jih liao |
Japanese cuisine (abbr. for 日本料理[Ri4 ben3 liao4 li3]) |
板前 see styles |
itamae いたまえ |
(1) (ktb:) (See 板場・いたば・2) chef (esp. of high-end Japanese cuisine); cook; (2) (orig. meaning) area of a kitchen that contains the chopping board; (surname) Itamae |
泡菜 see styles |
pào cài pao4 cai4 p`ao ts`ai pao tsai paoshai パオツァイ |
pickled cabbage pao cai (chi:); pow tsai; pickled vegetable, usu. cabbage, found in Szechuan cuisine; (female given name) Awana |
泡饃 泡馍 see styles |
pào mó pao4 mo2 p`ao mo pao mo |
meat and bread soup (a specialty of Shaanxi cuisine) |
洋食 see styles |
youshoku / yoshoku ようしょく |
(1) (See 和食) Western food; Western dish; Western cooking; (2) Japanized Western cuisine |
浙菜 see styles |
zhè cài zhe4 cai4 che ts`ai che tsai |
Zhejiang cuisine |
湘菜 see styles |
xiāng cài xiang1 cai4 hsiang ts`ai hsiang tsai |
Hunan cuisine |
潮州 see styles |
cháo zhōu chao2 zhou1 ch`ao chou chao chou tiochiu ティオチウ |
Chaozhou or Teochew prefecture-level city in Guangdong 廣東省|广东省[Guang3 dong1 Sheng3], with famous cuisine; Chaochou town in Pingtung County 屏東縣|屏东县[Ping2 dong1 Xian4], Taiwan; Chaozhou, variant of Minnan dialect 閩南語|闽南语[Min3 nan2 yu3] spoken in east Guangdong (place-name) Chaozhou (China); Teochew |
潮洲 see styles |
cháo zhōu chao2 zhou1 ch`ao chou chao chou |
Chaozhou or Teochew, a town near Guangdong, with famous cuisine; Chaozhou, variant of Minnan dialect 閩南語|闽南语[Min3 nan2 yu3] spoken in east Guangdong |
炸兩 炸两 see styles |
zhá liǎng zha2 liang3 cha liang |
(Cantonese cuisine) zhaliang, rice noodle rolls 腸粉|肠粉[chang2 fen3] stuffed with youtiao 油條|油条[you2 tiao2] |
烤麩 烤麸 see styles |
kǎo fū kao3 fu1 k`ao fu kao fu |
kao fu, a spongy wheat gluten product used in Chinese cuisine |
燒味 烧味 see styles |
shāo wèi shao1 wei4 shao wei |
siu mei; spit-roasted meat dish in Cantonese cuisine |
粵菜 粤菜 see styles |
yuè cài yue4 cai4 yüeh ts`ai yüeh tsai |
Cantonese cuisine |
素菜 see styles |
sù cài su4 cai4 su ts`ai su tsai susai すさい |
vegetable dish (See 精進料理) Chinese vegetarian cuisine; (given name) Suna |
芋泥 see styles |
yù ní yu4 ni2 yü ni |
yam paste (a snack in Chaozhou cuisine) |
花板 see styles |
hanaita はないた |
superior chef (Japanese cuisine) |
菜係 菜系 see styles |
cài xì cai4 xi4 ts`ai hsi tsai hsi |
(regional) cuisine |
菜系 see styles |
cài xì cai4 xi4 ts`ai hsi tsai hsi |
(regional) cuisine |
藥膳 药膳 see styles |
yào shàn yao4 shan4 yao shan |
medicinal cuisine |
蘇菜 苏菜 see styles |
sū cài su1 cai4 su ts`ai su tsai |
Jiangsu cuisine |
豆干 see styles |
dòu gān dou4 gan1 tou kan |
pressed tofu; dried tofu (ingredient of Chinese cuisine made by pressing, drying and flavoring tofu to produce a firm chewy block, typically cut into thin strips when preparing a dish) |
閩菜 闽菜 see styles |
mǐn cài min3 cai4 min ts`ai min tsai |
Fujian cuisine |
雞珍 鸡珍 see styles |
jī zhēn ji1 zhen1 chi chen |
chicken gizzard (cuisine) |
韓食 see styles |
kanshoku; hanshoku かんしょく; ハンしょく |
Korean cuisine; Korean food |
魚香 鱼香 see styles |
yú xiāng yu2 xiang1 yü hsiang yuushan / yushan ユーシャン |
yuxiang, a seasoning of Chinese cuisine that typically contains garlic, scallions, ginger, sugar, salt, chili peppers etc (Although "yuxiang" literally means "fish fragrance", it contains no seafood.) {food} yuxiang (Chinese seasoning mixture) (chn: yúxiāng) |
魯菜 鲁菜 see styles |
lǔ cài lu3 cai4 lu ts`ai lu tsai |
Shandong cuisine |
鳳爪 凤爪 see styles |
fèng zhǎo feng4 zhao3 feng chao |
chicken feet (cuisine) |
鶏蛋 see styles |
keitan / ketan けいたん |
hen's egg (esp. in Chinese cuisine) |
黃喉 黄喉 see styles |
huáng hóu huang2 hou2 huang hou |
aorta (ingredient of hotpot, Sichuan cuisine) |
ナーン see styles |
naan / nan ナーン |
naan (hin:); nan; flatbread in Central and South Asian cuisine; (place-name) Nan (Thailand) |
中國菜 中国菜 see styles |
zhōng guó cài zhong1 guo2 cai4 chung kuo ts`ai chung kuo tsai |
Chinese cuisine |
仏料理 see styles |
futsuryouri / futsuryori ふつりょうり |
(See フランス料理) French cuisine |
割ぽう see styles |
kappou / kappo かっぽう |
cooking (esp. Japanese style); cuisine |
司厨士 see styles |
shichuushi / shichushi しちゅうし |
(1) chef (Western cuisine); (2) (archaism) cook or waiter on a ship |
向付け see styles |
mukouzuke / mukozuke むこうづけ |
(1) (food term) dish placed on the far side of the serving table (kaiseki cuisine); side dishes at a banquet (e.g. sashimi, salad, vinegared dish; not rice or soup); (2) (sumo) resting one's forehead on the chest of one's opponent and grabbing his belt |
和洋中 see styles |
wayouchuu / wayochu わようちゅう |
Japanese, Western and Chinese (cuisine) |
家鄉菜 家乡菜 see styles |
jiā xiāng cài jia1 xiang1 cai4 chia hsiang ts`ai chia hsiang tsai |
regional dish; local cuisine |
強い肴 see styles |
shiizakana / shizakana しいざかな |
(See 懐石料理・1) side dish served in order to encourage the consumption of alcohol (kaiseki cuisine) |
汽鍋鶏 see styles |
chiikoojii; chiiguojii / chikooji; chiguoji チーコージー; チーグオジー |
{food} steam pot chicken (Yunnan cuisine) (chi: qìguōjī) |
烹飪法 烹饪法 see styles |
pēng rèn fǎ peng1 ren4 fa3 p`eng jen fa peng jen fa |
cuisine; culinary art; cookery; recipe |
調理法 see styles |
chourihou / choriho ちょうりほう |
art of cooking; cookery; cuisine |
郷土食 see styles |
kyoudoshoku / kyodoshoku きょうどしょく |
(See 郷土料理) local cuisine; regional cuisine |
金針菜 金针菜 see styles |
jīn zhēn cài jin1 zhen1 cai4 chin chen ts`ai chin chen tsai kinshinsai きんしんさい |
day lily (Hemerocallis), used in Chinese medicine and cuisine (personal name) Kinshinsai |
食文化 see styles |
shokubunka しょくぶんか |
food culture; dietary culture; cuisine |
鮪魚肚 鲔鱼肚 see styles |
wěi yú dù wei3 yu2 du4 wei yü tu |
(cuisine) tuna belly; (Tw) (fig.) (coll.) potbelly; paunch |
てっぱい see styles |
teppai てっぱい |
(from 鉄砲和え) (See 鉄砲和え) regional Sanuki cuisine, usu. of minced vegetables, seafood, and vinegared miso |
ドルチェ see styles |
doruche ドルチェ |
(1) dessert (esp. in Italian cuisine) (ita: dolce); sweets; cake; (adverb) (2) {music} dolce; (to be performed) gently and sweetly; (personal name) Dolce |
フレンチ see styles |
furenchi フレンチ |
(can act as adjective) (1) French; (2) {food} (See フランス料理) French food; French cuisine; (personal name) French |
ポアソン see styles |
poason ポアソン |
(food term) fish (in French cuisine) (fre: poisson); (surname) Poisson |
ポワソン see styles |
powason ポワソン |
(food term) fish (in French cuisine) (fre: poisson) |
三厭五葷 see styles |
sanengokun さんえんごくん |
{Buddh} (See 五葷,三厭) meat and the five pungent roots (avoided in Buddhist cuisine) |
上海料理 see styles |
shanhairyouri / shanhairyori シャンハイりょうり |
Shanghai cuisine |
九州料理 see styles |
kyuushuuryouri / kyushuryori きゅうしゅうりょうり |
Kyūshū cuisine |
伝統料理 see styles |
dentouryouri / dentoryori でんとうりょうり |
traditional cuisine |
割烹旅館 see styles |
kappouryokan / kapporyokan かっぽうりょかん |
traditional inn priding itself on its cuisine; Japanese-style restaurant with an attached inn |
創作料理 see styles |
sousakuryouri / sosakuryori そうさくりょうり |
creative cookery; creative cuisine |
北京料理 see styles |
pekinryouri / pekinryori ペキンりょうり |
Beijing cuisine |
卓袱料理 see styles |
shippokuryouri / shippokuryori しっぽくりょうり |
Japanese-Chinese cuisine, served family-style (large dishes, diners help themselves), specialty of Nagasaki; Chinese table cuisine |
台湾素食 see styles |
taiwansoshoku たいわんそしょく |
{food} Taiwanese vegetarian cuisine |
四川料理 see styles |
shisenryouri / shisenryori しせんりょうり |
Szechuan cuisine; Sichuan cuisine |
川魚料理 see styles |
kawauoryouri / kawauoryori かわうおりょうり |
freshwater fish cuisine |
志っぽく see styles |
shippoku しっぽく |
(irregular kanji usage) (1) Chinese-style low dining table; (2) (abbreviation) Japanese-Chinese cuisine, served family-style (large dishes, diners help themselves), specialty of Nagasaki Chinese style low dining table; (3) (ksb:) soba in soup with slices of boiled fish paste, shiitake mushrooms, greens, seaweed, etc. |
料理旅館 see styles |
ryouriryokan / ryoriryokan りょうりりょかん |
traditional inn priding itself on its cuisine; Japanese-style restaurant with an attached inn |
料理温泉 see styles |
ryourionsen / ryorionsen りょうりおんせん |
(See 温泉旅館) hot spring inn (onsen ryokan) priding itself on its cuisine |
普茶料理 see styles |
fucharyouri; fusaryouri / fucharyori; fusaryori ふちゃりょうり; ふさりょうり |
Chinese-style vegetarian cuisine (popular in the Edo period) |
有職料理 see styles |
yuusokuryouri / yusokuryori ゆうそくりょうり |
{food} (See 本膳料理) yūsoku cuisine; banquet cuisine based on that of Heian-period nobility |
沖縄料理 see styles |
okinawaryouri / okinawaryori おきなわりょうり |
Okinawan food; Okinawan cuisine |
海鮮料理 see styles |
kaisenryouri / kaisenryori かいせんりょうり |
cuisine with fresh seafoods |
琉球料理 see styles |
ryuukyuuryouri / ryukyuryori りゅうきゅうりょうり |
Ryukyuan food; Ryukyuan cuisine |
男の料理 see styles |
otokonoryouri / otokonoryori おとこのりょうり |
(exp,n) stereotypically masculine cuisine; food enjoyed by men |
精進料理 see styles |
shoujinryouri / shojinryori しょうじんりょうり |
(noun - becomes adjective with の) vegetarian cuisine originally derived from the dietary restrictions of Buddhist monks |
西洋料理 see styles |
seiyouryouri / seyoryori せいようりょうり |
Western food; Western cooking; Western cuisine |
過橋米線 过桥米线 see styles |
guò qiáo mǐ xiàn guo4 qiao2 mi3 xian4 kuo ch`iao mi hsien kuo chiao mi hsien kakyoubeisen / kakyobesen かきょうべいせん |
rice noodle soup from Yunnan province {food} rice noodle soup (Yunnan cuisine); crossing-the-bridge noodles |
郷土料理 see styles |
kyoudoryouri / kyodoryori きょうどりょうり |
regional cuisine; local cuisine |
イタリアン see styles |
itarian イタリアン |
(can act as adjective) (1) Italian; (2) {food} (See イタリア料理) Italian food; Italian cuisine |
インド料理 see styles |
indoryouri / indoryori インドりょうり |
Indian cuisine; Indian cooking; Indian food |
ペキン料理 see styles |
pekinryouri / pekinryori ペキンりょうり |
Beijing cuisine |
無国籍料理 see styles |
mukokusekiryouri / mukokusekiryori むこくせきりょうり |
international cooking; international cuisine; fusion food |
無國界料理 无国界料理 see styles |
wú guó jiè liào lǐ wu2 guo2 jie4 liao4 li3 wu kuo chieh liao li |
fusion cuisine (Tw) |
キュイジーヌ see styles |
kyuijiinu / kyuijinu キュイジーヌ |
cuisine (fre:) |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "cuisine" in Chinese and/or Japanese.Information about this dictionary:
Apparently, we were the first ones who were crazy enough to think that western people might want a combined Chinese, Japanese, and Buddhist dictionary.
A lot of westerners can't tell the difference between Chinese and Japanese - and there is a reason for that. Chinese characters and even whole words were borrowed by Japan from the Chinese language in the 5th century. Much of the time, if a word or character is used in both languages, it will have the same or a similar meaning. However, this is not always true. Language evolves, and meanings independently change in each language.
Example: The Chinese character 湯 for soup (hot water) has come to mean bath (hot water) in Japanese. They have the same root meaning of "hot water", but a 湯屋 sign on a bathhouse in Japan would lead a Chinese person to think it was a "soup house" or a place to get a bowl of soup. See this: Japanese Bath House
This dictionary uses the EDICT and CC-CEDICT dictionary files.
EDICT data is the property of the Electronic Dictionary Research and Development Group, and is used in conformance with the Group's
license.
Chinese Buddhist terms come from Dictionary of Chinese Buddhist Terms by William Edward Soothill and Lewis Hodous. This is commonly referred to as "Soothill's'". It was first published in 1937 (and is now off copyright so we can use it here). Some of these definitions may be misleading, incomplete, or dated, but 95% of it is good information. Every professor who teaches Buddhism or Eastern Religion has a copy of this on their bookshelf. We incorporated these 16,850 entries into our dictionary database ourselves (it was lot of work).
Combined, these cover 1,007,753 Japanese, Chinese, and Buddhist characters, words, idioms, names, placenames, and short phrases.
Just because a word appears here does not mean it is appropriate for a tattoo, your business name, etc. Please consult a professional before doing anything stupid with this data.
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No warranty as to the correctness, potential vulgarity, or clarity is expressed or implied. We did not write any of these definitions (though we occasionally act as a contributor/editor to the CC-CEDICT project). You are using this dictionary for free, and you get what you pay for.
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