Name
English/Romanization
Chinese characters
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agar agar
daaih-choi
大菜
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adzuki beans
chek-síu-dauh
赤小豆
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apricot kernels - (sweet & bitter)
nàahm-bâk hahng
南北杏
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bean curd - pressed - dried
dauh-fuh gôn / dauh-gôn
豆腐乾/豆乾
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bean curd (hard)
ngaahng dauh-fuh
硬豆腐
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bean curd (soft/water)
yúhn dauh-fuh
軟豆腐
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bean curd puff (deep fried)
dauh-bôk
豆卜
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black eyes beans
mèih-dáu
眉豆
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black fungus –cloud ear
wàhn-yíh
雲耳
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Chinese ham
gâm-wàh fó-téui
金華火腿
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Chinese star anise
Baat-gok
八角
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Chinese yam
wàaih-sâan
淮山
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date (brown / honey)
maht-jóu
蜜棗
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deep-fried gluten balls
Sáang-gán
生根
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dried Chinese white cabbage
choi-gôn
菜亁
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dauh báan jeung
豆板醬
yellow bean paste mihn-sih麺豉yellow bean paste mihn-sih (with broad bean segments) 麺豉 | |
fermented black beans
dauh-sih
豆豉
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fermented (red) bean curd
nàahm-yúh
南乳
fermented bean curd (white cubes)
fuh-yúh
腐乳
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fish - stripey (dried)
chàaih-yùh
柴魚
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fish maw
yùh-tóuh 魚肚 | |
gingko nuts
baahk-gwó
白果
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green beans
luhk-dáu
綠豆
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jujube
hùhng-jóu
红枣
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kelp (chinese)
hói-daai
海帶
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daylily stems
gâm-jâm
金針
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longan pulp
yùhn-yuhk / lùhng-ngáahn-yuhk
圓肉/龍眼肉
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lotus root (dried)
lìhn-ngáuh gôn
蓮耦乾
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lotus seeds
lìhn-jí
蓮子
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mushroom – dried winter mushroom
dûng-gû
冬菇
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mussel (dried)
daahm-choi
淡菜
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olive vegetable
láam-choi
榄菜
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octopus (dried)
jêung-yùh
章魚
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oyster (dried)
hòuh-sí
蠔豉
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peanuts
fâ-sâng
花生
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preserved Chinese sausage
laahp-chéung
腊肠
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preserved gizzard
ngáap-jêun
鸭肫
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preserved mustard greens/leaves
múi-choi
梅菜
preserved mustard cabbage syut-choi/ syut-lèih-hùhng/syut-léuih-hùhng
雪菜、雪黎红,雪里红
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pickled mustard root
ja-choi
榨菜
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preserved olives
láam-gok
榄角
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scallops (dried)
gôn yìuh-chyúh
乾榣柱
seaweed (roasted lava)
jí-choi
紫菜 | |
sesame seeds (white)
(baahk) jî-màh
(白)芝麻
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shrimps (dried shrimps)
hâ-máih
蝦米
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shrimp paste
hâ-jeung
蝦醬
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silver fish
ngàhn-yùh / baahk-faahn-yùh
銀魚、白飯魚
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soybean milk sheets
fuh-jûk
腐竹
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soybean sticks
jí-juk
支竹
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tangerine peel (dried)
chàhn-pèih
陳皮
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dûng-choi
冬菜
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vegetarian chicken
jâai-gâi
齋雞
素雞 |
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wheat gluten (gluten meat)
mihn-gân
麵根
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wolfberries (dried)
géi-jí
杞子
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thanks for this exhaustive list of ingredients! it's helped jogged my memory of ingredients i saw living in hk, and also refreshed my cantonese. your romanized cantonese is spot on. thank you so much for this wonderful blog. the oatmeal almost boiled over because i was so engrossed in it!.
ReplyDeleteThanks Jasmin!! I'm glad you Luke this page.
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