soft food item made by baking fermented wheat flour dough

A minivan taxi; a small passenger van used for hire, particularly common in mainland China in the 1980s and 90s. Short for [[面包车的士|麵包車的士|mian4 bao1 che1 di1 shi4]].

thin strips of dough made from flour and water, usually boiled or fried

flour made from ground wheat; used as a basic ingredient in baking and cooking

[Mainland China] minibus; van for carrying people; shuttle bus

Noodles that have been precooked and dried, often sold with a seasoning packet and prepared by adding boiling water; specifically used in Mainland China.

a convenience food consisting of processed noodles that are cooked or soaked in hot water; also referred to as [[方便面|方便麵|fang1 bian4 mian4]] or [[速食面|速食麵|su4 shi2 mian4]]

pulled noodles; noodles made by hand or machine by stretching and folding dough

bakery; shop that sells bread and pastries

A restaurant that primarily sells noodles and other flour-based foods

beef noodles; beef noodle soup

breadcrumbs; crumbs of bread

wheat flour; white flour

food made from wheat flour, including noodles, dumplings, buns, and bread

a ball of flour and water mixed for baking or cooking

dough wrapping or skin used for dumplings, wontons, or piecrusts

figurine made of dough, often shaped as a traditional or mythical character

(dialect) dry flour or powder

stir-fried noodles; chow mein

slice of bread; pieces of bread

flour paste or batter made by mixing flour with water, used for cooking or as an adhesive

pastry or snack made from flour or rice flour, often including ingredients like eggs and nuts

cornmeal; maize flour made from grinding corn kernels, used for food or animal feed

wheat gluten; a food made by washing wheat flour dough with water until the starch is removed, leaving a sticky mass of protein

uncooked noodles; noodles that are not thoroughly cooked

A shop or restaurant that sells noodles and noodle dishes

Rice and wheat flour (or noodles) collectively

fine dried noodles or vermicelli that have been hung up to dry during production

toasted bread; toast

noodles served in soup with broth and various toppings

thick wheat noodles served with a fried bean sauce usually made of ground pork and fermented soybean paste

coarse wheat flour; dark flour that contains more bran due to less sifting

instant noodles sold in a paper or plastic cup that can be prepared by simply adding hot water

plain noodles served in broth without any meat or vegetable toppings; also called [[阳春面|陽春麵|yang2 chun1 mian4]]

the water in which noodles have been boiled; noodle broth

A Shanxi specialty of noodles prepared by shaving thin strips from a firm block of dough directly into boiling water

A shop where bread and Western-style pastries are sold, often including an on-site baking workshop

a very thin variety of wheat noodles; especially common in Fujian and Taiwan

to roll out dough with a rolling pin to make it thin and flat, as when making noodles

noodles that are served cold after being boiled, rinsed, and tossed with sauce or seasonings

To cause dough to ferment and rise for making bread or steamed buns

Noodles eaten on a person's birthday to symbolize a long life.

A dark brown, thick sauce made from fermented flour; it has a salty-sweet flavor and is commonly used in Northern Chinese cuisine.

rolling pin; a smooth cylinder used to roll out dough

Sichuan noodles served in a spicy and numbing sauce containing chili oil, Sichuan pepper, and preserved vegetables; historically sold by street vendors using a carrying pole.

to mix water into flour and knead it until it becomes dough

The traditional folk art of kneading and shaping colored dough into figurines; also refers to the dough figurines themselves.

vegetables and other garnishes added to a bowl of noodles

flour or noodles made from a mixture of various grains and beans, such as mung beans or adzuki beans

plain noodles served in a simple broth without added meat or vegetables; also called [[光面|光麵|guang1 mian4]]