Common ingredients for Taiwan

These are common ingredients you may see on packaging and menus in Taiwan. 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.

• 五花肉 (pork belly)

  wǔ huā ròu

  Commonly used for braised pork rice.

• 冰糖 (rock sugar)

  bīng táng

  Commonly used for glazes and braised dishes.

• 大蒜 (garlic)

  dà suàn

• 奶精 (non-dairy creamer)

  nǎi jīng

  Common in milk tea and some dessert drinks.

• 料理米酒 (cooking wine)

  liào lǐ mǐ jiǔ

  A staple ingredient in almost all savory Taiwanese cooking.

• 樹薯粉 (tapioca starch)

  shù shǔ fěn

  Used for thickening or coating for fried foods.

• 焦糖色素 (caramel coloring)

  jiāo táng sè sù

  Often found in commercial soy sauces or braising liquids.

• 牛奶 (milk)

  niú nǎi

• 牛油 (beef tallow)

  niú yóu

  Often used in spicy hot pot bases.

• 牛肉湯 (beef broth)

  niú ròu tāng

• 牡蠣 (oyster)

  mǔ lì

  Often referred to as '蚵仔' (ô-á) in Taiwanese Hokkien.

• 紅蔥頭 (shallot)

  hóng cōng tóu

  Essential for fried shallot oil/sauce.

• 紹興酒 (shaoxing wine)

  shào xīng jiǔ

• 蝦醬 (shrimp paste)

  xiā jiàng

• 豆瓣醬 (fermented bean paste)

  dòu bàn jiàng

  Often refers to spicy fermented bean paste.

• 豬油 (lard)

  zhū yóu

  Used extensively in traditional Taiwanese cuisine.

• 豬油 (pork lard)

  zhū yóu

  Same as lard.

• 辣椒醬 (chili paste)

  là jiāo jiàng

• 醬油 (soy sauce)

  jiàng yóu

• 雞油 (chicken fat)

  jī yóu

  Often used for chicken rice and noodle dishes.

• 雞湯 (chicken broth)

  jī tāng

• 雞粉 (chicken bouillon powder)

  jī fěn

  Common flavor enhancer, e.g., Knorr brand.

• 雞蛋 (egg)

  jī dàn

• 雞高湯 (chicken stock)

  jī gāo tāng

• 魚露 (fish sauce)

  yú lù