The plant or the bean itself; a versatile legume used for food, oil, and fodder. Common varieties include the [[黄豆|黃豆|huang2 dou4]], [[黑豆|黑豆|hei1 dou4]], and [[青豆|青豆|qing1 dou4]].

bean curd; tofu

potato; the underground tuber of the potato plant, often used for food

a seed of a pod-bearing plant, such as a bean or pea

soy milk; soybean milk; a common Chinese beverage made by soaking, grinding, and boiling soybeans

One of the two halves of a bean or pea; cotyledon.

The azuki bean; an annual herb with yellow flowers and small dark-red seeds used in cooking and traditional medicine.

mung bean; a green legume used in cooking, flour production, or alcohol fermentation

Oil extracted from soybeans, used for cooking and in industrial products like soap or paint

the seed of the soybean plant, often with a yellow husk; used as the primary ingredient for making tofu and soy milk

pea; garden pea

the family of plants including beans, peas, and lentils; legumes

food products made from soybeans, including tofu, dried tofu, and bean curd skin

the sprout of a bean, such as a mung bean or soybean, used as a vegetable

mashed potato; a dish made of potatoes that have been boiled or steamed, peeled, and mashed

strong-smelling preserved bean curd made by fermenting tofu; also used metaphorically for a person with a rough exterior but a lovable character

sweetened paste made from mashed red or mung beans, commonly used as a filling for pastries and desserts

string bean; snap bean; green bean

A type of soybean with a black skin; often used for animal feed, making soy sauce, or in traditional medicine.

A drink made from soybeans and water; also refers to a mixture of soymilk and dairy milk.

broad bean; fava bean; horsebean

jellied or soft tofu, often served as a snack or dessert

green immature soybeans, either served in the pod or removed; young soybean pods with fine hairs

a climbing plant with white or purple flowers and flat, curved pods; the pods and seeds are used for food or medicine; lentil; string bean

soybean cake made from the compressed residue left after pressing soybeans for oil; primarily used as animal feed or fertilizer

the azuki bean; small red beans used in Asian cooking

The small green seeds of the pea plant, often cooked as a vegetable; also known as [[豌豆|豌豆|wan1 dou4]] or [[荷兰豆|荷蘭豆|he2 lan2 dou4]]

fermented and seasoned soybeans, typically black beans, used in cooking as a seasoning; available in salted and unsalted varieties, with the unsalted version also used in traditional medicine

To consume bean curd.

A steamed bun stuffed with sweetened bean paste

the film formed on the surface of soy milk (yuba), or the outer skin of pressed beancurd

dried or pressed tofu; a firm, chewy food product made by flavoring and steaming tofu to remove most of its moisture; also written as [[豆干|豆乾|dou4 gan1]]

thick, sticky sauce made from fermented broad beans or soybeans, often including chili peppers

green bean; kidney bean; French bean; runner bean

Soft, semi-solid tofu made by adding coagulants to soy milk, often served with savory or sweet toppings; also called [[豆花|豆花|dou4 hua1]] or [[豆腐花|豆腐花|dou4 fu5 hua1]].

evergreen tree (Myristica fragrans) native to the Spice Islands, or its aromatic seed used as a spice or medicine

Oil extracted from soybeans, used for cooking or as fuel

the pod of a legume such as a bean or pea

cowpea; black-eyed bean; any of several varieties of the genus Vigna, including long beans, grown for their edible seeds and seed pods

fermented paste made from soybeans

a fermented, sour-tasting drink made from ground mung beans, popular as a snack in Beijing

Sichuan dish consisting of tofu and minced meat in a spicy chili-and-bean-based sauce

tofu that has been frozen, resulting in a porous texture that absorbs liquids

Thin sheets formed by drying the skin that appears on the surface of boiled soybean milk; also called [[腐皮|腐皮|fu3 pi2]] or [[豆腐衣|豆腐衣|dou4 fu5 yi1]].

Any of several plants in the ginger family such as round cardamom or nutmeg, whose seeds are used in traditional medicine or as a spice.

azuki bean; red bean; refers to the plant and its edible dark red seed, used in cooking and traditional medicine

the seedling of any bean or legume plant

bean sprouts as a dish, usually grown from mung beans or soybeans