Common ingredients for China

These are common ingredients you may see on packaging and menus in China. Local words are left unchanged so they stay readable in the original language; translate this page if you want supporting text and English names in your own language.

• 味精 (monosodium glutamate)

  wèijīng

• 大蒜 (garlic)

  dàsuàn

• 大豆油 (soybean oil)

  dàdòuyóu

• 小麦粉 (wheat flour)

  xiǎomàifěn

• 牛油 (beef tallow)

  niúyóu

  Often refers specifically to spicy hot pot base fat

• 牛肉 (beef)

  niúròu

• 猪油 (lard)

  zhūyóu

• 猪肉 (pork)

  zhūròu

• 玉米淀粉 (cornstarch)

  yùmǐdiànfěn

• 糖 (sugar)

  táng

• 羊肉 (lamb)

  yángròu

• 芝麻油 (sesame oil)

  zhīmayóu

  Also known as 香油 xiāngyóu

• 花生 (peanuts)

  huāshēng

• 莲藕 (lotus root)

  lián'ǒu

• 葱 (scallion)

  cōng

• 虾 (shrimp)

  xiā

• 蚝油 (oyster sauce)

  háoyóu

• 豆瓣酱 (fermented bean paste)

  dòubànjiàng

• 酱油 (soy sauce)

  jiàngyóu

• 马蹄 (water chestnut)

  mǎtí

• 鱼露 (fish sauce)

  yúlù

• 鸡汤 (chicken broth)

  jītāng

• 鸡精 (chicken bouillon)

  jījīng

• 鸡肉 (chicken)

  jīròu

• 鸡蛋 (egg)

  jīdàn