Glossary - Chinese Ingredients - I

Name English  Romanization Chinese characters
agar agar daaih-choi 大菜
apricot kernels - (sweet & bitter) nàahm-bâk hahng 南北杏
bean curd - pressed - dried dauh-fuh gôn / dauh-gôn 豆腐乾 / 豆乾
bean curd (hard) ngaahng dauh-fuh 硬豆腐
bean curd (soft/water) yúhn dauh-fuh 軟豆腐
bean curd puff (deep fried) dauh-bôk 豆卜
black eyes beans mèih-dáu 眉豆
black fungus –cloud ear wàhn-yíh 雲耳
Chinese ham gâm-wàh fó-téui 金華火腿
Chinese yam wàaih-sâan 淮山
date (brown / honey) maht-jóu 蜜棗
fermented bean paste dauh báan jeung 豆板醬
fermented black beans dauh-sih 豆豉
fermented  red bean curd nàahm-yúh 南乳
fish - stripey (dried) chàaih-yùh 柴魚
fish maw fâ-gâau 花膠
gingko nuts baahk-gwó 白果
green beans luhk-dáu 綠豆
kelp (dried seaweed) hói-daai 海帶
Adzuki (Azuki beans) chek-síu-dauh 赤小豆