Glossary

 While this is not intended to be a comprehensive glossary of terms, if you see something on this blog that you don’t understand, let me know and I’ll consider creating an entry about it here!

A

B

 

bazang — (肉粽, Taiwanese pronunciation) see “pyramid-shaped rice dumplings”.

C

century eggs — (皮蛋, pi2 dan4) see “thousand-year-old-eggs”.

chayote shoots — also called “dragon whisker” shoots (龍鬚菜, long2 xu1 cai4), these crunchy greens are often stir-fried, and sometimes served cold. The shoots are more commonly used in Taiwan than the fruit, which are also referred to as chayote or “Buddha’s hand” melons (佛手瓜, fo2 shou3 gua1).

D

“dragon whisker” shoots — (龍鬚菜, long2 xu1 cai4) see “chayote shoots”.

E

F

G

H

I

J

K

L

M

N

O

P

 

 

pyramid-shaped rice dumplings — (粽子, zong4zi3 in Mandarin, 肉粽, ba4zang in Taiwanese). These are traditionally eaten during the Dragon Boat Festival (fifth day of the fifth month, on the lunar calendar). They are made from glutinous rice, and contain a variety of different fillings depending on where and by whom they are made. You can expect anything from pork, peanuts, mushrooms, water chestnuts, to shrip and squid. You’ll find a photo essay here.

 Q

“Q” — an adjective used in Taiwan to describe a chewy or al dente texture. It’s most often used to describe noodles, rice and chewy desserts like mochi.

R

S

 

shellflower leaves — (月桃葉, yue4tao2ye4) These leaves are often used to wrap dumplings, especially pyramid-shaped glutinous rice dumplings. The shellflower leaves are more fragrant than the more regularly used bamboo leaves. You’ll find a picture of the leaves and see them used to wrap dumplings here.

T

thousand-year-old eggs — also called “century eggs” (皮蛋, pi2 dan4) ); these preserved eggs get their name from their dark, old-looking appearance. In actuality, they are usually no more than a couple of weeks to several months old. Read a post about them here, or get more information about the preservation process here.

U

V

W

X

Y

Z

zongzi — (粽子, zong4zi3) see “pyramid-shaped rice dumplings”.

One response

30 05 2011
Shun-Fang Yang

加油!

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