Did you mean: so say sky see shy sow ?
|
酱 |
jiàng yóu | soy sauce |
|
酱 |
jiàng | thick paste of fermented soybean / marinated in soy paste / paste / jam |
|
豆 |
dòu jiāng | soy milk |
|
卤 |
lǔ wèi | food prepared by stewing in soy sauce and spices |
|
曲 |
qū | fermentation starter; leaven (molds, yeasts or bacteria used in fermenting soy products or brewing etc) / Taiwan pr. [qu2] |
|
卤 |
lǔ | to stew in soy sauce and spices |
|
红 |
hóng shāo | to braise in soy sauce until reddish-brown |
|
豆 |
dòu nǎi | soy milk |
|
炝 |
qiàng | to briefly boil (a vegetable etc), then dress with soy sauce, oil, vinegar etc / to briefly stir-fry (meat, chopped spring onions etc), then add to other ingredients and cook further |
|
油 |
yóu - yán - jiàng - cù | lit. oil, salt, soy sauce and vinegar (idiom) / fig. life's daily necessities |
|
酿 |
niàng zhì | to brew (beer, soy sauce etc); to make (wine, vinegar etc); to distill (spirits) |
|
豉 |
chǐ yóu | soy sauce (chiefly in Cantonese and Hakka areas) |
|
毛 |
máo dòu | immature green soy beans, either still in the pod (edamame) or removed from the pod |
|
豆 |
dòu zhā | okara (i.e. soy pulp, a by-product of making soymilk or tofu) |
|
豆 |
dòu yóu | soy bean oil / (dialect) soy sauce |
|
豆 |
dòu zhī | douzhi, fermented drink made from ground mung beans / soy milk |
|
铁 |
tiě dàn | iron egg, a Taiwanese snack made by stewing eggs in soy sauce and air-drying them each day for a week |
|
卤 |
lǔ dàn | peeled boiled egg, stewed in soy sauce and other flavorings |
|
老 |
lǎo chōu | dark soy sauce |
|
拌 |
bàn miàn | noodles served with soy sauce, sesame butter etc |