vegetables; edible plants; greens

list of available dishes and prices in a restaurant; bill of fare

(botany) oilseed rape; a plant cultivated for its seeds to make oil; also refers to the leafy greens of this and related species

The common white cabbage or pak choi Brassica rapa subsp. chinensis, characterized by small size and deep or light green leaves; also called [[青菜|青菜|qing1 cai4]]

meal; food; rice and accompanying dishes

spinach; an edible green leafy plant with red roots

knife used for food preparation, such as cutting vegetables and meat; cleaver

vegetables such as cabbage, radish, or beans preserved in brine with salt, liquor, Sichuan pepper, and ginger; often associated with Sichuan cuisine or Korean kimchi

leafy green vegetables in general; greens

celery; annual or biennial plant with a distinctive aroma and edible stalks

cooked food consisting of meat and vegetables; a prepared dish ready to be served

general term for simple, everyday dishes such as meat, fish, or vegetable served with a meal

garlic chives; Chinese chives; fragrant-flowered garlic

pickled vegetables, especially Chinese cabbage, that have been fermented until they become sour

to order dishes from a menu in a restaurant

A place where fresh vegetables, meat, fruit, and other groceries are sold; vegetable market; food market

Chinese cabbage; specifically the napa cabbage with its large, light-colored leaves and tight heart

coriander; cilantro; Chinese parsley; a fragrant herb used as a seasoning or garnish

edible red algae of genus Porphyra or Pyropia (laver), often used to make dried sheets like nori

Sichuan-style cooking or dishes; one of the major Chinese cuisines known for its spicy and numbing flavors

To fry vegetables or meat in a pan with oil and seasonings; more generally, to do the cooking.

to cook dishes or prepare a meal

cabbage; any of several varieties of headed cabbage including [[甘蓝|甘藍|gan1 lan2]] and [[高丽菜|高麗菜|gao1 li4 cai4]]

A place where fresh vegetables, fruits, meat, fish, and other groceries are sold, typically consisting of various stalls; often used interchangeably with [[菜市场|菜市場|cai4 shi4 chang3]] or [[菜市|菜市|cai4 shi4]].

lettuce, especially romaine lettuce; also called [[莴苣|萵苣|wo1 ju4]]

A book, collection, or set of instructions explaining how to prepare various dishes

to plant or grow vegetables

edible wild herbs or potherbs gathered for food

A plot of land where vegetables are grown; vegetable field

a farmer who specializes in growing vegetables for a living

cauliflower; edible flower head of several types of [[甘蓝|甘藍|gan1 lan2]]

vegetables or fruits preserved in salt or soy sauce; pickles

a basket used for shopping or carrying vegetables

the most important dish of a meal; principal dish; entrée

leftover food; uneaten portions of a meal

to bring prepared dishes to the table in a restaurant or at a banquet

food and wine together; a meal including alcoholic drinks

beet; beetroot; sugar beet; also called [[糖萝卜|糖蘿蔔|tang2 luo2 bo5]] or [[红菜头|紅菜頭|hong2 cai4 tou2]]

dishes served cold, including both cooked items served chilled and raw dishes such as salad

cauliflower; also includes other varieties such as broccoli

A type of spicy pickled vegetable made from the knobby, enlarged stem of a variety of mustard plant; typically prepared with chili and spices.

vegetable or vegetarian dish that does not contain meat or animal fats

A place where meals are served to customers; used in certain regions to mean a restaurant or eatery.

A market specializing in the sale of fresh vegetables, meat, and other groceries. Also called [[菜市场|菜市場|cai4 shi4 chang3]] or [[菜场|菜場|cai4 chang3]].

famous dishes; specialty dishes; well-known local specialties

home cooking; home-cooked food

a variety of Chinese cabbage with green leaves and white or green stalks that do not form a tight head; pak choi

vegetable oil made from the seeds of the rape plant; canola oil

Guangdong-style food and cooking; one of the major culinary traditions of China