Old HSK word(s):
Definitions from Unihan Copyright © 1991-2015 Unicode® Inc. All rights reserved.
from CC-CEDICT under a Creative Commons Attribution-Share Alike 3.0 License
Hsk Characters:
HSK -Characters and beyond:
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PAN: Cooking utensil relatively flat, having a handle, used to cook food such as meat, vegetables or eggs, usually in oil or butter. Food and drink
SOBER: Not under the influence of alcohol or other drugs. Food and drink
SIEVE: To separate solids from each other by passing through a sieve or other straining device. Food and drink
DRAW MILK: To draw milk from (a mammal, especially a cow). Food and drink
SATIATED: Having eaten enough. Food and drink
PITCHER: A container shaped like a vase with a handle and a spout used to serve liquids. Food and drink
CHOKE: To squeeze the neck in order to compress the carotide and/or trachea, possibly leading to unconsciousness or death. Food and drink
SAUCE: A liquid food accompanying a dish. Food and drink
RIPE: (Of fruits, seeds, etc.) Having reached the stage of development suitable for harvesting and eating. Food and drink
RIPEN: (For a fruit, seed, etc.) To become ripe. Food and drink
BAKE: To cook (something) in an oven, but not in fat. Food and drink
NUT: A hard-shelled seed. Food and drink
FAMINE: A severe shortage of food, as through crop failure or over population. It may be due to poor harvests following drought, floods, earthquake, war, social conflict, etc. Food and drink
MORTAR CRUSHER: A bowl used to crush and grind ingredients with a pestle. Food and drink
PESTLE: A heavy cylindrical object with a rounded end used for crushing and grinding. Food and drink
FOOD: A substance that can be ingested and utilized by the organism as a source of nutrition and energy. Food and drink
COOKED: Contrasting with 'raw'. Food and drink
JUG: A container for holding and pouring liquids with a handle and a spout. Food and drink
SAUCER: A small dish for placing a cup. Food and drink
TONGS: A tool that consists of two movable bars joined at one end, used to pick up an object. Food and drink
DOUGH: A mixture of flour and water ready to be baked into bread, pastry etc. Food and drink
KNEAD: To press a dough many times with one's hands. Food and drink
PEEL: To remove the skin from food or vegetables. Food and drink
BANISTERIUM: A psychoactive infusion prepared from the Banisteriopsis spp. Food and drink
CHEW: To crush with the teeth by repeated closing and opening of the jaws; done to food to soften it and break it down by the action of saliva before it is swallowed. Food and drink
FIG: The fruit of the fig tree, pear-shaped and containing many small seeds. Food and drink
ALCOHOL (FERMENTED DRINK): A fermented drink is a beverage containing alcohol because of a metabolic process that converts sugar to acids, gases and/or alcohol (e.g. beer or wine). Food and drink
MANIOC BREAD: Bread made of the roots of the cassava plant. Food and drink
CHICHA: Abeverage made from fermented corn in South and Central America. Food and drink
CUP: A concave vessel for holding liquid, generally adorned with either a handle or a stem Food and drink
PLATE: A flat dish on which food is served or from which food is eaten. Food and drink
DISH: Any kind of vessel for holding or serving meals. Food and drink
BAOZI: A baozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines. Food and drink
GLUTTON: Person who habitually eats and drinks excessively. Food and drink
SPICY: Of, pertaining to, or containing spice; or spicy flavour: Provoking a burning sensation due to the presence of chillies or similar hot spices. Food and drink
SPOIL (BECOME SPOILED): Of food, to become bad, sour or rancid; to decay. Food and drink
POTATO: A tuberous plant, Solanum tuberosum, often eaten as a starchy vegetable, particularly in the Americas and Europe. Food and drink
MEAT: The edible flesh of animals, especially that of mammals. Food and drink
MILK: The whitish fluid secreted by the mammary gland for the nourishment of the young; composed of carbohydrates, proteins, fats, mineral salts, vitamins, and antibodies. Food and drink
MILL: A mill is a device that breaks solid materials into smaller pieces by grinding, crushing, or cutting. Food and drink
STIR: To stir two or more substances together. Food and drink
BEVERAGE: Any one of various liquids for drinking. Food and drink
FEED: To give food. Food and drink
EGG: Egg (either fertilized or not) from domesticated birds, most commonly hens, seen as food. Food and drink
LUNCH: Meal usually eaten at midday. Food and drink
CABBAGE: An edible plant, Brassica oleracea, with many varieties. Food and drink
BOIL (OF LIQUID): To be at a temperature (as a liquid) where it moves into the gaseous phase. Food and drink
BEAN: Any of various leguminous plants grown for their edible seeds and pods. Food and drink
LIQUOR: Alcoholic beverage containing more than 20 percent alcohol. Food and drink
THIRSTY: Feeling the need to drink. Food and drink
THIRST: A physiological need to drink. Food and drink
KETTLE: A metal container used to boil any kind of liquid. Food and drink
SUGAR: A sweet crystalline or powdered substance, white when pure, consisting of sucrose obtained mainly from sugar cane and sugar beets and used in many foods, drinks, and medicines to improve their taste. Food and drink
SWALLOW: The reflex in the human body that makes something pass from the mouth to the pharynx and into the esophagus, with the shutting of the epiglottis. Food and drink
BERRY: A soft fruit which develops from a superior ovary and contains seeds not encased in pits. Food and drink
CHILI PEPPER: Any fruit of a plant of the botanical genus Capsicum, noted for their spicy and burning flavour due to presence of capsaicin. Food and drink
GRAPE: A small, round, smooth-skinned edible fruit, usually purple, red, or green, that grows in bunches on certain vines. Food and drink
VEGETABLES: Any of various herbaceous plants having parts that are used as food. Food and drink
STRAIN: To separate or isolate components from a liquid with the help of a filter. Food and drink
MEAD: Wine made of honey. Food and drink
HONEY: A viscous, sweet substance produced from nectar or honeydew by bees. Food and drink
GREASY: Smeared or soiled with grease or oil. Food and drink
YEAST: Many species of unicellular fungi, most of which belong to the Ascomycetes and reproduce by budding. The genus Saccharomyces is used in brewing and winemaking because in low oxygen concentration it produces zymase, an enzyme system that breaks down sugars to alcohol and carbon dioxide. Saccharomyces is also used in bread-making. Some yeasts are used as a source of protein and of vitamins of the B group. (Source: ALL) Food and drink
NOODLE: A string or strip of pasta, especially as used in Chinese and Italian cookery. Food and drink
SPINACH: An important leaf vegetable, grown throughout the temperate regions of the world. Food and drink
VINEGAR: A sour liquid formed by the fermentation of alcohol with acetic acid bacteria used as a condiment or preservative. Food and drink
TOMATO: The savoury fruit of the Solanum lycopersicum, red when ripe. Food and drink
FRY: To cook in hot fat. Food and drink
GRIND: To break something into small pieces by pressing it flat, or grinding it to powder. Food and drink
COOK (SOMETHING): To prepare a meal or a single dish. Food and drink
OVEN: An enclosed heated compartment usually lined with a refractory material used for baking or drying substances, firing ceramics, heat-treating, etc. Food and drink
AUBERGINE: An Asian plant, Solanum melongena, cultivated for its edible purple, green, or white ovoid fruit. Food and drink
OLIVE: The small oval fruit of the olive tree, Olea europaea. Food and drink
GRUEL: A hot breakfast cereal dish made from oatmeal, milk and, or water heated and stirred until thick. Food and drink
COOKED RICE: Boiled rice. Food and drink
BUTTER: A soft, fatty foodstuff that is made by churning the cream of milk (most often cows milk). Food and drink
SALT: A condiment (NaCl - Sodium Chloride) used to add to or enhance the flavour of food (commonly with pepper). Food and drink
FAT (FROM ANIMALS): The semisolid substance from animals which is used for cooking and as food. Food and drink
FORK: A utensil with spikes used to put solid food into the mouth. Food and drink
BREAKFAST: The first meal of the day, usually eaten in the morning. Food and drink
EAT: To consume something solid or semi-solid (usually food) by putting it into the mouth and eventually swallowing it. Food and drink
KNIFE: A utensil consisting of a sharpened piece of hard material such as steel or other metal, ceramic, glass or stone, usually attached to a handle, that is formed in a manner that allows for cutting softer materials, especially meat or other food. Food and drink
BREAD: A common food made mainly from flour, water and yeast and produced by kneading and baking a dough. Food and drink
SPOON: An implement for eating or serving, a small bowl with a long straight handle. Food and drink
PEPPER: A spice prepared from the fermented, dried, unripe red berries of the pepper plant. Food and drink
DRINK: To consume a liquid through the mouth. Food and drink
SUCK: To draw in a substance by creating a practical vacuum in the mouth, and as a result a difference in pressure. Food and drink
POT: A generic kitchen utensil used for cooking food by boiling, frying or other methods. Food and drink
OIL (ORGANIC SUBSTANCE): Fat from animals or plants in a liquid form. Food and drink
JUICE: The liquid that is produced by squeezing or crushing fruits or vegetables. Food and drink
FRUIT: A botanical fruit that can be eaten raw used as food Food and drink
CRUSH: To tighten (something) so strongly that it loses the form and the original consistency Food and drink
WINE: An alcoholic beverage made by fermenting juice of grapes. Food and drink
MEAL: The act of eating food, usually at a specific time. Food and drink
BOWL: A roughly hemispherical container used to hold, mix or present food, such as salad, fruit or soup, or other items. Food and drink
BE HUNGRY: A need of food. Food and drink
SOUP: A cooked, liquid dish (made from meat or vegetables that are mixed with broth in a pot) that is often sold in tins. Food and drink
YOLK: The yellow, spherical part of an egg that is surrounded by the white albumen, and serves as nutriment for the growing young. Food and drink
CHEESE: A curdled or cultured milk product. Food and drink
FLOUR: Ground or milled grain or cereal. Food and drink
BEER: An alcoholic beverage commonly fermented from barley malt, with hops or some other substance to impart a bitter flavor. Food and drink
ROTTEN: Having changed its colour, smell or composition (partially or completely), due to being attacked and decomposed by microorganisms (relating to organic matter). Food and drink
STONE (OF FRUIT): The wooden shell found inside some fruits, particularly drupes, that surrounds the seed. Food and drink
SCRAPE: To move an object against another object such that abrasion or minor cutting occurs. Food and drink
TASTELESS: Having no flavour. Food and drink
TASTY: Pleasing to the sense of taste. Food and drink
DINNER (SUPPER): A meal that is eaten in the late afternoon or evening daily. Food and drink
HUNGER: A need of food. Food and drink
SAUSAGE: A length of intestine, stuffed with ground (organ) meat, and other ingredients. Instead of intestines, a different kind of wrapper can be used. Food and drink
UNRIPE: That is not yet ripe (edible fruit), usually hard and sour. Food and drink
RAW: That has not been cooked (food). Food and drink
ROAST (SOMETHING): To expose to heat without adding fat or water until it is cooked, has a brown crust and becomes crispy. Food and drink
BUNCH: A group of things fastened or growing together. Food and drink
SOYA SAUCE: Sauce made from soybeans (soya beans), roasted grain, water and salt and is used as flavoring mainly in Asian cuisine. Food and drink
MANTOU: Steamed bun made of flour, water and yeast originating from Chinese cuisine. Food and drink
WANTON: Stuffed dough wrap found in Chinese cuisine. Food and drink
CHOPSTICKS: A pair of small equal-length tapered sticks, which are generally believed to have originated in ancient China, and are the traditional eating utensils of China, Japan, Korea, Taiwan, and Vietnam. Food and drink
MIX: To mix together different elements. Food and drink
PEA: An annual plant originally from the Mediterranean basin and the Near East. Food and drink
SOYA BEAN: The edible seed of the soybean plant which contains a lot of protein. Food and drink
CONGEE: A type of rice porridge or gruel popular in many Asian countries Food and drink
ALCOHOL (DRINK): A drink (a liquor or brew) containing ethanol, commonly known as alcohol. Food and drink
SMALL BOWL: A small utensil for eating fluid food. Food and drink
CHOPSTICK: A utensil in the form of a narrow stick used in pairs in China, Japan, Korea, and Vietnam to eat food. Food and drink
CLAY POT: A container for food and other things made from clay. Food and drink
WOK: A versatile round-bottomed cooking vessel, originated from China. Food and drink
STEAM (VERB): A method of cooking using steam. Food and drink
BRAISE (VERB): A method of cooking using steam that avoids overcooking or burning food. Food and drink
SOAK (VERB): To put into water in order to soften something, e.g. seeds. Food and drink
FAT (FOR NOURISHMENT): Soft liquid retrieved from animals or plant and used for cooking. Food and drink
ANIMAL OR MEAT: Any living organism that is characterized by voluntary movement, be it alive or ready prepared to be eaten. Food and drink
ROAST (DEVICE): A device that is used to roast meat or vegetables. Food and drink
ROAST OR FRY: Preparing food by exposing it to open fire or to hot fat. Food and drink
STIR FRY: Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. Food and drink
LIGHT (IN TASTE): Light or watery in taste. Food and drink
TASTE: The sensory impression of food or other substances on the tongue. Food and drink
FRESH (OF WATER): Of water which was recently filled up or gathered from a source. Food and drink
LIGHT (SMELL OR TASTE): Being not strong in smell or taste. Food and drink
BECOME PREPARED (OF FOOD): (Of food) being prepared and then ready to be eaten. Food and drink
BECOME SOUR: To obtain an acid taste and become no longer edible. Food and drink
POTION: Either the liquid that is produced by squeezing or crushing fruits or vegetables, or a substance which specifically promotes healing. Food and drink
SAGO: Starch extracted from the spongy centre, or pith, of various tropical palm stems, especially Metroxylon sagu. Food and drink
COOK (PERSON): The person who prepares food. Food and drink
CHESTNUT: Fruit of the chestnut tree. Food and drink
BETEL NUT: The seed of the areca palm (Mama'an in Meranau common version). Food and drink
CUT NUT: A fruit from an evergreen fruit-bearing tropical tree. [L: http://fruitandnuttrees.com/] Food and drink
BREADFRUIT: A species of flowering tree in the mulberry family, Moraceae originating in the South Pacific and that was eventually spread to the rest of Oceania. Food and drink
SAGO PALM: Common name for several plants which are used to produce a starchy food known as sago. Food and drink
SKIN (OF FRUIT): The outer layer of fruits. Food and drink
PAPAYA: The fruit of the plant Carica papaya, and is one of the 22 accepted species in the genus Carica of the plant family Caricaceae. Food and drink
FAT (OF MEAT AND FOOD): The property of food, especially meat, to contain a large proportion of fat. Food and drink
POULTRY MEAT: The meat of birds, usually domesticated ones. Food and drink
BOIL (SOMETHING): To bring some liquid into a state of boiling. Food and drink
BOIL: To boil some liquid or to be boiling (of some liquid). Food and drink
BAMBOO SHOOT: The edible shoots (new bamboo culms that come out of the ground) of many bamboo species. Food and drink
OPIUM: The dried latex obtained from the opium poppy. Food and drink
VIANDS (PROVISIONS): Provisions of food. Food and drink
ORGANIC FAT OR OIL: Animal or plant fat in a soft or liquid state. Food and drink
OIL (FROM PLANTS): Liquid hydrophobic substance from plants which is used for cooking. Food and drink
PIG FAT: The fat from a pig, used for cooking. Food and drink
BEEF: The meat of cows. Food and drink
BEAN OR PEA: Pointing to food like peas or beans in a general sense. Food and drink
PRETZEL: A type of baked bread product made from dough most commonly shaped n a twisted knot. Food and drink
COCONUT SHELL LADLE: A large spoon made from coconut shell. Food and drink
LADLE: A large spoon used to distribute soup and other kinds of food. Food and drink
MACHETE: A machete is a broad blade used either as an implement like an axe, or in combat like a short sword. Food and drink
STRONG (OF DRINK): To have a very intense taste. Food and drink
FAT (OILY): To contain a lot of fat or oil. Food and drink
CHERRY: Fruit of the Cherry tree. Food and drink
WATERMELON: A large, sprawling annual plant with coarse, hairy pinnately-lobed leaves and white to yellow flowers Food and drink
MEAT DISHES: Dishes containing meat (as opposed to vegetables). Food and drink
LITCHI: The sole member of the genus Litchi in the soapberry family, Sapindaceae. Food and drink
PORK: The edible flesh of pigs. Food and drink
KITCHEN KNIFE: A knife for cutting vegetables etc. in order to prepare food. Food and drink
CHICKEN EGG: The egg of a chicken. Food and drink
CONSUME (DRINK OR EAT): To consume food or drink. Food and drink
LADLE (WATER): To use some device or one's hands to fill fluid from one container to another. Food and drink
RUM: Distilled alcohol beverage made from sugarcane. Food and drink
CAULIFLOWER: One of several vegetables in the species Brassica oleracea in the genus Brassica. Food and drink
COOKED CORN: Boiled corn. Food and drink
FODDER: Feed for livestock, especially chopped hay or straw. Food and drink
CLEAVER: A knife with a large and square blade used for cutting and mincing meat, especially by butchers. Food and drink
CHEW BETEL: To consume a mixture of areca nut and betel leaf. Food and drink
MUSTARD: It can be a yellow sauce with a strong taste or a plant which is used to make mustard sauce. Food and drink
KNIFE (FOR EATING): A knife used while eating food. Food and drink
SMALL KNIFE: A knife for cutting vegetables and other things in the kitchen. Food and drink
FRUIT (CLASSIFIER): The measure word used for typical fruits. Food and drink
TRIVET: A stand, usually metallic, used to support cooking vessels on top of fire. Food and drink
LARGE BOWL: A large utensil for eating fluid food. Food and drink
UNCOOKED RICE: Rice that has not been boiled or otherwise prepared for eating. Food and drink
BOILED WATER: Water that was boiled and is still hot. Food and drink
LEAN MEAT: Any animal meat with a lower fat content. Food and drink
SHEEP MEAT: The meat of domestic sheep, such as lamb and mutton. Food and drink
SICHUAN PEPPER: A spice from Sichuan Province that is famous for causing tingling sensation and its unique citrus flavour. Food and drink
EARTHEN JUG: A liquid container made of baked clay. Food and drink
RICE STEAMER: A device to steam rice. Food and drink
FAT MEAT: Any animal meat with a higher fat content. Food and drink
WHITE (OF EGGS): The clear, semifluid part of a bird's egg that serves as protection for the yolk. Food and drink
BROWN SUGAR: Unrefined natural sugar that owes its brown colour and softer consistency to the preservation of molasses. Food and drink
WHITE SUGAR: Purified sugar that is separated from molasses in the process of refining. Food and drink
TOFU: Coagulated soy milk that is bland in taste and formed into solid blocks; a popular ingredient in Asian and vegetarian cuisine. Food and drink
SIEVE OR STRAIN: To separate solids from each other by passing through a sieve or other straining device or to separate or isolate components from a liquid with the help of a filter. Food and drink
BE THIRSTY: To suffer from thirst; to have a craving to drink, which is often accompanied by the feeling of dryness in the mouth and throat. Food and drink
PREPARED FOOD: Food prepared to be eaten during a meal or as a snack. Food and drink
WATERY: (Of a liquid or meal) to be thin and watery. Food and drink
MUSH (FOOD): A kind of porridge, usually made of corn, that is prepared by boiling it with water or milk until thick. Food and drink
COOKING POT: A vessel, usually with a rounded body, used to cook food. Food and drink
SHELL (SOMETHING): To remove the hard outer covering from nuts, peas, eggs, etc. Food and drink
AVOCADO: A fruit with a soft, greenish peel and a brown round seed in the middle of a tree from the family Persea americana. Food and drink
BROCCOLI: A plant of the cabbage family, Brassicaceae, which is shaped like a tree. Food and drink
CELERY: A vegetable with a long greenish stalk of the carrot family. Food and drink
COURGETTE: A long green marrow of Cucurbita pepo. Food and drink
LETTUCE: A often green plant, Lactuca sativa, which is mainly used in salads. Food and drink
APRICOT: A fruit of orange color with a fuzzy peel and a black seed inside, similar to a peach or plum of a tree from the family Prunus armeniaca. Food and drink
LYCHEE: A tropical fruit with a hard brownish peel with a black seed in the inside and with flesh of a tree from the soapberry family. Food and drink
POMEGRANATE: A fruit with a thick reddish peel and many small red little seeds of a tree from the family Punica granatum. Food and drink
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