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jiàng yóu soy sauce
jiàng thick paste of fermented soybean / marinated in soy paste / paste / jam
dòu jiāng soy milk
wèi food prepared by stewing in soy sauce and spices
dòu zhā okara (i.e. soy pulp, a by-product of making soymilk or tofu)
fermentation starter; leaven (molds, yeasts or bacteria used in fermenting soy products or brewing etc) / Taiwan pr. [qu2]
chǐ yóu soy sauce (chiefly in Cantonese and Hakka areas)
to stew in soy sauce and spices
hóng shāo to braise in soy sauce until reddish-brown
yóu yán jiàng lit. oil, salt, soy sauce and vinegar (idiom) / fig. life's daily necessities
niàng zhì to brew (beer, soy sauce etc); to make (wine, vinegar etc); to distill (spirits)
máo dòu immature green soy beans, either still in the pod (edamame) or removed from the pod
dòu yóu soy bean oil / (dialect) soy sauce
dòu zhī douzhi, fermented drink made from ground mung beans / soy milk
tiě dàn iron egg, a Taiwanese snack made by stewing eggs in soy sauce and air-drying them each day for a week
jiàng yóu gāo thickened soy sauce
dàn peeled boiled egg, stewed in soy sauce and other flavorings
lǎo chōu dark soy sauce
bàn miàn noodles served with soy sauce, sesame butter etc
gān miàn noodles served hot, with toppings including sesame paste and soy sauce – popular in Wuhan as a breakfast dish or late-night snack


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By MDBG 2025