Alternative form of bao: Any of various types of steamed bread used in Chinese cuisine [Any of various types of steamed bread or bun used in Chinese cuisine]
A dish in Chinese and Buddhist cuisine, consisting of vegetables and other vegetarian ingredients (sometimes with seafood or eggs) cooked with soy sauce.
Vietnamese fried pancake made of rice flour, water, and turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts.
(Australia, New Zealand) Any of various kinds of Chinese-style meat and cabbage dumplings, similar to shumai and other dim sum and usually steamed or deep fried. Commonly offered by Chinese restaurants and fish-and-chip shops.
In some Chinese communities, a decorated paper envelope, traditionally red, containing a gift of money (lucky money) presented during special occasions such as birthdays, weddings, and the Chinese New Year; also, the gift of money presented in such an envelope.
A Teochew dish of flat rice sheets in a soy sauce broth and an array of braised meats (offal, tongue, rinds, pork belly, etc.) and preserved vegetables
A Chinese dish from Sichuan province consisting of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef.
Alternative form of moo shu [A dish of northern Chinese origin and staple of American Chinese cuisine, consisting mainly of egg, vegetables, and a meat such as pork.]
Alternative spelling of rice ball [A Japanese and Korean snack food made from white rice formed into a triangular or oval shape, usually with a filling; onigiri.]
Alternative form of rumaki [A mock-Polynesian hors d'oeuvre, usually made from water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.]
A popular Japanese dish consisting of a breaded, deep-fried pork cutlet served in bite-sized pieces and often accompanied by shredded cabbage and miso soup.
A traditional Chinese dumpling of glutinous rice stuffed with a savoury or sweet filling, wrapped in large flat leaves, and cooked by steaming or boiling.
Alternative form of zucchetta (kind of squash) [A tromboncini, a kind of squash.]
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