HSK东西 Scripts Dictionary Radicals

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        cài, dish (type of food)/vegetable/cuisine/CL:盤|盘[pán],道[dào]/(coll.) (one's) type/(o...
        shūcài, vegetables/CL:種|种[zhǒng]
        càidān, [菜單], menu/CL:份[fèn],張|张[zhāng]
        pàocài, pickled cabbage
        xiǎocài, appetizer/small side dish/easy job/piece of cake/see also 小菜一碟[xiǎo cài yī dié]
        fàncài, [飯菜], food
        diǎncài, [點菜], to order dishes (in a restaurant)
        juǎnxīncài, [捲心菜], cabbage/CL:棵[kē], variant of 卷心菜[juǎn xīn cài]
        bōcài, spinach/CL:棵[kē]
        càipǔ, [菜譜], menu (in restaurant)/recipe/cookbook
        shēngcài, lettuce/raw fresh vegetables/greens
        zhǔcài, main course
        zuòcài, to cook/cooking
        shèngcài, leftovers (food)
        tiáncài, beet/beetroot
        huāyēcài, cauliflower
        qíncài, celery (Apium graveolens)
        báicài, Chinese cabbage/pak choi/CL:棵[kē], 個|个[gè]
        jiāchángcài, home cooking
        qīngcài, green vegetables/Chinese cabbage
        càidāo, vegetable knife/kitchen knife/cleaver/CL:把[bǎ]
        càiyáo, [菜餚], vegetable and meat dishes/dish
        càiyuán, [菜園], vegetable garden
        xiáncài, [鹹菜], salted vegetables/pickles
        càishìchǎng, [菜市場], food market
        xiāngcài, coriander/cilantro/Coriandrum sativum
        jiǔcài, food and drink/food to accompany wine
        càidòu, kidney bean
        càihuā, cauliflower/gonorrhea
        càisè, dish/lean and hungry look (resulting from vegetarian diet)/emaciated look (from ...
        càiguǎn, [菜館], (dialect) restaurant
        sùcài, vegetable dish
        jiècài, leaf mustard (Brassica juncea)/also pr. [gài cài]
        suāncài, pickled vegetables, especially Chinese cabbage
        chǎocài, to stir-fry/to do the cooking/stir-fried dish
        míngcài, famous dishes/specialty dishes
        huācài, cauliflower
        zǐcài, flavored roasted seaweed/generic term for edible seaweed/Japanese: nori
        càidì, vegetable field
        yěcài, wild herb/potherb
        Chuāncài, Sichuan or Szechuan cuisine
        lěngcài, cold dish/cold food
        jìcài, [薺菜], shepherd's purse (Capsella bursa-pastoris)
        jiǔcài, garlic chives (Allium tuberosum), aka Chinese chives/(fig.) retail investors who...
        càishì, food market
        càibǎn, chopping board/cutting board/CL:張|张[zhāng]
        yuánbáicài, [圓白菜], round white cabbage (i.e. Western cabbage)
        yóucài, oilseed rape (Brassica napus)/flowering edible rape (Brassica chinensis var. ole...
        hūncài, [葷菜], non-vegetarian dish (including meat, fish, garlic, onion etc)
        càichǎng, [菜場], food market
        huánghuācài, [黃花菜], citron daylily (Hemerocallis citrina Baroni)/golden needles (edible flower)
        càiyóu, rapeseed oil/canola oil
        bāoxīncài, cabbage
        niúpícài, chard (Beta vulgaris), a foliage beet
        dàbáicài, bok choy/Chinese cabbage/Brassica pekinensis/CL:棵[kē]
        xiǎobáicài, bok choy/Chinese cabbage/Brassica chinensis/CL:棵[kē]
        Yuècài, [粵菜], Cantonese cuisine
        dòuyácài, bean sprouts
        yángbáicài, cabbage (round cabbage most commonly found in Western countries)
        lóngxūcài, [龍鬚菜], asparagus/(Tw) young shoots of the chayote vine 佛手瓜[fó shǒu guā]
A         Àcai, (Tw) lettuce (from Taiwanese 萵仔菜, Tai-lo pr. [ue-á-tshài] or [e-á-tshài])
        shàngxiàwéncàidān, [上下文菜單], context menu (computing)
        Shànghǎibáicài, baby bok choy/Shanghai bok choy
        shàngcài, to serve food
        shàngcàixiù, dinner show/dinner and floor show
        xiàjiǔcài, a dish that goes well with alcoholic drinks
        Zhōngguócài, [中國菜], Chinese cuisine
        wūtācài, [烏塌菜], rosette bok choy (Brassica rapa var. rosularis)
        shícài, mixed vegetables
        dōngcài, preserved dried cabbage or mustard greens
        bīngcài, ice plant (Mesembryanthemum crystallinum)
        nínghuācài, gelidiella, tropical and subtropical red algae
        chūcài, (at a restaurant) to bring a dish to a customer/to serve food
        chūcàixiù, dinner show/dinner and floor show
        bāocài, cabbage
        lǔcài, [滷菜], pot-stewed dish
        fàcài, [髮菜], long thread moss (Nostoc flagelliforme), an edible algae/also called faat choy o...
        Táicài, Taiwanese food
        guócài, [國菜], national food specialty
        jǐncài, violet (botany)
        tākēcài, Brassica narinosa (broadbeaked mustard)/Chinese flat cabbage
        nǎiyóucàihuā, creamed cauliflower
        wáwacài, baby Chinese cabbage (mini-sized variety)
        bǎotǎcài, [寶塔菜], Chinese artichoke/Stachys sieboldii
        jiāxiāngcài, [家鄉菜], regional dish/local cuisine
        xiǎocàiyīdié, a small appetizer/a piece of cake; very easy (idiom)
        xiǎocàir, [小菜兒], erhua variant of 小菜[xiǎo cài]
        xiǎocàidiér, [小菜碟兒], erhua variant of 小菜一碟[xiǎo cài yī dié]
        shānyúcài, variant of 山萮菜[shān yú cài]
        shānyúcài, wasabi (Eutrema wasabi Maxim), a kind of fern used in Japanese cooking
        gāncài, [乾菜], dried vegetable
        kāiwèicài, [開胃菜], starter/appetizer
        Déguósuāncài, [德國酸菜], sauerkraut
        Huīcài, Anhui cuisine
        Yángcài, [揚菜], Jiangsu cuisine
        zhāopáicài, signature dish/a restaurant’s most famous dish
        zháicài, [擇菜], to pick the edible part of vegetables
        náshǒucài, specialty (dish)
        jiǎndàolánlǐjiùshìcài, [撿到籃裡就是菜], all is grist that comes to the mill (idiom)
        tānhuángcài, [攤黃菜], (dialect) scrambled eggs
        shícài, [時菜], seasonal vegetable
        yūncài, [暈菜], (dialect) to get confused/dumbfounded/to get dizzy
        běnbāngcài, [本幫菜], Shanghainese food
        géláncài, [格蘭菜], see 芥藍|芥蓝[gài lán]
        yēcài, cabbage/broccoli/cauliflower
        yēcàihuā, cauliflower (Brassica oleracea var. botrytis)
        zhàcài, hot pickled mustard tuber
        xiēcài, Stop it! (Beijing and Internet slang)/Game over!/You're dead!
        shuǐwèngcài, water spinach or ong choy (Ipomoea aquatica), used as a vegetable in south China...
        yóucàizǐ, oilseed rape (Brassica campestris)/rapeseed/coleseed
        yóumàicài, [油麥菜], Indian lettuce
        yángcài, agar
        yángxiāngcài, parsley
        Zhècài, Zhejiang cuisine
        Xiāngcài, Hunan cuisine
        huīcài, fat hen (Chenopodium album), edible annual plant
        chǎobōcài, stir-fried spinach
        shāocài, [燒菜], to cook
        shúcài, cooked food (ready to eat)
        tèjiàcài, [特價菜], restaurant special/daily special
        guācài, fruit and vegetables
        wèngcài, [甕菜], variant of 蕹菜[wèng cài]
        gānláncài, [甘藍菜], cabbage
        fāncài, (old) Western-style food/foreign food
        báiqūcài, greater celandine
        báicàijià, [白菜價], lit. cabbage price/low price
        báicàidòu, white kidney beans
        huángdìcài, see 茼蒿[tóng hāo]
        gàicài, [蓋菜], leaf mustard
        kànrénxiàcàidiér, [看人下菜碟兒], (dialect) to treat sb according to their social status, relationship with them e...
        kāncàichīfàn, [看菜吃飯], to eat depending on the dish (idiom); fig. to act according to actual circumstan...
        kāncàichīfàn,liángtǐcáiyī, [看菜吃飯,量體裁衣], eat depending on the dish, cut cloth according to the body (idiom); to fit the a...
        shíhuācài, seaweed (Gelidium amansii)/Japanese Isinglass
        qiūcài, autumn vegetables
        kōngxīncài, see 蕹菜[wèng cài]
        duāncài, to serve food
        zǐcàibāofàn, [紫菜包飯], gimbap (Korean rice roll similar in appearance to sushi)/kimbap
        zǐcàishǔ, [紫菜屬], Porphyra (genus of edible seaweed)
        zǐcàitái, purple cabbage/Brassica campestris var. purpurea
        hóngtóucài, [紅頭菜], beetroot
        hóngniúpícài, [紅牛皮菜], chard (Beta vulgaris), a foliage beet
        hóngcàitóu, [紅菜頭], beet/beetroot/(dialect) carrot
绿         lǜhuāyēcài, [綠花椰菜], broccoli
绿         lǜhuācài, [綠花菜], broccoli
绿         lǜcàihuā, [綠菜花], broccoli
        lǎohǔcài, "Tiger Vegetable Salad," Northeast China dish usually consisting of hot pepper, ...
        jiècàizǐ, mustard seed
        xiàncài, [莧菜], amaranth greens (genus Amaranthus)/Chinese spinach (Amaranth mangostanus)
        Sūcài, [蘇菜], Jiangsu cuisine
        jùmǎicài, [苣蕒菜], endive/field sow-thistle/Sonchus brachyotus
        kǔmǎicài, [苦蕒菜], Ixeris denticulata
        KǔCàihuā, Bitter Cauliflower, 1954 socialist realist novel by Feng Deying 馮德英|冯德英[Féng Dé ...
        xìngcài, yellow floating heart (Nymphoides peltatum)
        yóumàicài, [莜麥菜], variant of 油麥菜|油麦菜[yóu mài cài]
        chúncài, [蒓菜]/[蓴菜], Brasenia schreberi, Brasenia schreberi
        càinóng, [菜農], vegetable farmer
        càibāozi, steamed bun stuffed with vegetables/(fig.) useless person/a good-for-nothing
        càidāntiáo, [菜單條], menu bar (of a computer application)
        càidānlán, [菜單欄], menu bar (computing)
        càipǔ, vegetable field/vegetable bed
        càidūnzi, chopping board
        càitóu, [菜頭], (Tw) turnip/radish
        càishìzǐmíng, (Tw) popular given name (one that will turn many heads if you shout it at a mark...
        càishìchǎngmíng, [菜市場名], (Tw) popular given name (one that will turn many heads if you shout it at a mark...
        càishì, dish (food prepared according to a specific recipe)
        càixīn, choy sum/Chinese flowering cabbage/stem of any Chinese cabbage
        càiniú, beef cattle (grown for meat)
        càiguā, snake melon/loofah
        càiqí, vegetable field/vegetable bed
        càilánzi, [菜籃子], vegetable or food basket/(fig.) food supply
        càizǐ, vegetable seeds/rapeseed
        càixì, [菜係], (regional) cuisine
        càipú, dried, pickled white radish
        càirú, greens/green vegetables
        càishū, greens/vegetables/vegetable side dish
        càiniǎo, [菜鳥], (coll.) sb new to a particular subject/rookie/beginner/newbie
        tiáncài, variant of 甜菜[tián cài]
        luóbobáicài,gèyǒusuǒài, [蘿蔔白菜,各有所愛], one man's meat is another man's poison (idiom)/to each his own
        luóboqīngcài,gèyǒusuǒài, [蘿蔔青菜,各有所愛], see 蘿蔔白菜,各有所愛|萝卜白菜,各有所爱[luó bo bái cài , gè yǒu suǒ ài]
        púcài, edible rhizome of cattail 香蒲[xiāng pú]
        wěngcài, see 蕹菜[wèng cài]
        juécài, fiddlehead/edible fern fronds
        wèngcài, water spinach/ong choy/swamp cabbage/water convolvulus/water morning-glory/Ipomo...
        jícài, Houttuynia cordata
        téngcài, see 蕹菜[wèng cài]
        cáncài, [蠶菜], Malabar spinach/Basella alba
        qúndàicài, [裙帶菜], wakame (Undaria pinnatifida), an edible seaweed
西         xīyángcài, watercress (Nasturtium officinale)
        dòubàncài, watercress (Nasturtium officinale)
        tōngxīncài, see 蕹菜[wèng cài]
        tōngcài, see 蕹菜[wèng cài]
        jīnzhēncài, [金針菜], day lily (Hemerocallis), used in Chinese medicine and cuisine
        Mǐncài, [閩菜], Fujian cuisine
        xuěcài, see 雪裡蕻|雪里蕻[xuě lǐ hóng]
        qīngjiāngcài, bok choy/Shanghai pak choy/Chinese mustard (Brassica rapa Chinensis)
        qīnghuāyēcài, broccoli
        qīnghuācài, broccoli
        miànyǒucàisè, to look famished
        Hánguópàocài, [韓國泡菜], kimchi/Korean pickled cabbage
        jiǔcàihuā, chives (Allium tuberosum)
        xiāngcàiyè, [香菜葉], coriander leaf
        gāolícài, [高麗菜], cabbage/CL:顆|颗[kē],個|个[gè]/Taiwan pr. [gāo lì cài]
        Lǔcài, [魯菜], Shandong cuisine
        xiāncài, [鮮菜], fresh vegetable
        qílíncài, eucheuma, a type of red algae (used in TCM)
        huánghuācàidōuliángle, [黃花菜都涼了], lit. the dishes are cold (idiom)/fig. to arrive late/to take one's sweet time

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