Did you mean: cosine ?
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盒 |
hé zi | box; case / hezi – a savory turnover-like pie in northern Chinese and Mongolian cuisines |
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丝 |
sī | silk / thread-like thing; (cuisine) shreds or julienne strips / classifier: a trace (of smoke etc), a tiny bit etc |
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料 |
liào lǐ | to arrange / to handle / to cook / cuisine / art of cooking |
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浇 |
jiāo tou | topping (mixture of ingredients and sauce poured over noodles or rice, esp. in Shanghainese cuisine) |
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慕 |
mù sī | (loanword) (cuisine) mousse |
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中 |
Zhōng guó cài | Chinese cuisine |
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日 |
Rì liào | Japanese cuisine (abbr. for 日本料理) |
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金 |
jīn zhēn gū | enoki mushroom (Flammulina velutipes), used in cuisines of Japan, Korea and China, cultivated to be long, thin and white |
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川 |
Chuān cài | Sichuan or Szechuan cuisine |
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菜 |
cài xì | (regional) cuisine |
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豆 |
dòu gān | pressed tofu; dried tofu (ingredient of Chinese cuisine made by pressing, drying and flavoring tofu to produce a firm chewy block, typically cut into thin strips when preparing a dish) |
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凤 |
fèng zhuǎ | (cuisine) chicken foot |
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湘 |
Xiāng cài | Hunan cuisine |
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家 |
jiā xiāng cài | regional dish / local cuisine |
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拌 |
bàn fàn | bibimbap (Korean cuisine) |
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烹 |
pēng rèn fǎ | cuisine / culinary art / cookery / recipe |
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粤 |
Yuè cài | Cantonese cuisine |
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陈 |
chén pí | dried tangerine peel (used in cuisine and traditional Chinese medicine) |
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和 |
hé shí | Japanese cuisine |
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扬 |
Yáng cài | Jiangsu cuisine |