HSK东西 Scripts Dictionary Radicals

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        cài, dish (type of food)/vegetables/vegetable/cuisine/CL:盤|盘[pán],道[dào]
        shūcài, vegetables/produce/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
        càisè, dish/lean and hungry look (resulting from vegetarian diet)/emaciated look (from ...
        càiguǎn, [菜館], (dialect) restaurant
        sùcài, vegetable dish
        jiècài, mustard (Brassica juncea)
        suāncài, pickled vegetables, especially Chinese cabbage
        chǎocài, 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/Chinese chives/Chinese leek
        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
        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/(Taiwan) young shoots of the chayote vine 佛手瓜[fó shǒu guā]
        shàngxiàwéncàidān, [上下文菜單], context menu (computing)
        Shànghǎibáicài, baby bok choy/Shanghai bok choy
        shàngcài, to serve, also to put on plate
        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
        nínghuācài, gelidiella, tropical and sub-tropical red algae
        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
        chuāncàitīng, [川菜廳], a Sichuan restaurant
        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)
        tānhuángcài, [攤黃菜], (dialect) scrambled eggs
        shícài, [時菜], seasonal vegetable
        běnbāngcài, [本幫菜], Shanghainese food
        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
        chǎobōcài, stir-fried spinach
        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
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)
        càipǔ, vegetable field/vegetable bed
        càidūnzi, chopping board
        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
        càizǐ, vegetable seeds/rapeseed
        càipú, dried, pickled white radish
        càirú, greens/green vegetables
        càishū, greens/vegetables/vegetable side dish
        càiniǎo, [菜鳥], (informal) 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...
        téngcài, see 蕹菜[wèng cài]
        cáncài, [蠶菜], Malabar spinach/Basella alba
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
        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
        gāolìcài, [高麗菜], cabbage/CL:顆|颗[kē],個|个[gè]
        Lǔcài, [魯菜], Shandong cuisine
        xiāncài, [鮮菜], fresh vegetable
        qílíncài, eucheuma, a type of red algae (used in TCM)

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