Chinese words ending with 菜 (cài)

157 words.

• 蔬(shū)菜(cài) vegetables
• 饭(fàn)菜(cài) food
• 炒(chǎo)菜(cài) to stir-fry
• 榨(zhà)菜(cài) hot pickled mustard tuber
• 油(yóu)菜(cài) oilseed rape
• 甜(tián)菜(cài) beet
• 莼(chún)菜(cài) water shield (Brasenia schreberi), an edible water plant
• 小(xiǎo)白(bái)菜(cài) bok choy
• 野(yě)菜(cài) wild herb
• 白(bái)菜(cài) Chinese cabbage, esp. napa cabbage
• 酒(jiǔ)菜(cài) food and drink
• 种(zhòng)菜(cài) to grow vegetables
• 菠(bō)菜(cài) spinach
• 青(qīng)菜(cài) green vegetables
• 韭(jiǔ)菜(cài) garlic chives (Allium tuberosum), aka Chinese chives
• 空(kōng)心(xīn)菜(cài) water spinach
• 酸(suān)菜(cài) pickled vegetables, especially Chinese cabbage
• 芹(qín)菜(cài) celery
• 咸(xián)菜(cài) salted vegetables
• 卷(juǎn)心(xīn)菜(cài) cabbage
• 紫(zǐ)菜(cài) edible seaweed of genus Porphyra or genus Pyropia, esp. one used to make dried sheets of nori
• 小(xiǎo)菜(cài) appetizer
• 素(sù)菜(cài) vegetable dish
• 黄(huáng)花(huā)菜(cài) citron daylily
• 芥(jiè)菜(cài) leaf mustard
• 大(dà)白(bái)菜(cài) Chinese cabbage
• 苋(xiàn)菜(cài) amaranth greens
• 上(shàng)菜(cài) to serve food
• 剩(shèng)菜(cài) leftovers
• 川(chuān)菜(cài) Sichuan or Szechuan cuisine
• 点(diǎn)菜(cài) to order dishes
• 蕨(jué)菜(cài) edible fern fronds (fiddleheads), esp. bracken fern
• 发(fà)菜(cài) long thread moss (Nostoc flagelliforme), an edible algae
• 做(zuò)菜(cài) to cook
• 泡(pào)菜(cài) pickled cabbage
• 香(xiāng)菜(cài) coriander
• 粤(yuè)菜(cài) Cantonese cuisine
• 名(míng)菜(cài) famous dishes
• 荠(jì)菜(cài) shepherd's purse
• 荤(hūn)菜(cài) non-vegetarian dish
• 下(xià)酒(jiǔ)菜(cài) snack eaten with drinks
• 主(zhǔ)菜(cài) main course
• 花(huā)椰(yē)菜(cài) cauliflower
• 家(jiā)常(cháng)菜(cài) home cooking
• 冷(lěng)菜(cài) cold dish
• 凉(liáng)菜(cài) cold dish
• 生(shēng)菜(cài) lettuce
• 鲜(xiān)菜(cài) fresh vegetable
• 干(gān)菜(cài) dried vegetable
• 石(shí)花(huā)菜(cài) Gelidium amansii, species of red algae from which agar is extracted
• 豆(dòu)芽(yá)菜(cài) bean sprouts
• 冬(dōng)菜(cài) preserved dried cabbage or mustard greens
• 择(zhái)菜(cài) to pick the edible part of vegetables
• 金(jīn)针(zhēn)菜(cài) day lily (Hemerocallis), used in Chinese medicine and cuisine
• 拿(ná)手(shǒu)菜(cài) specialty
• 裙(qún)带(dài)菜(cài) wakame (Undaria pinnatifida), an edible seaweed
• 配(pèi)菜(cài) side dish
• 卤(lǔ)菜(cài) pot-stewed dish
• 熟(shú)菜(cài) cooked food
• 鲁(lǔ)菜(cài) Shandong cuisine
• 堇(jǐn)菜(cài) violet
• 湘(xiāng)菜(cài) Hunan cuisine
• 花(huā)菜(cài) cauliflower
• 苏(sū)菜(cài) Jiangsu cuisine
• 奶(nǎi)白(bái)菜(cài) milk cabbage (aka "white bok choy" and various other names), a variety of bok choy
• 洋(yáng)白(bái)菜(cài) cabbage
• 蕹(wèng)菜(cài) water spinach
• 乌(wū)塌(tā)菜(cài) rosette bok choy
• 国(guó)菜(cài) national food specialty
• 圆(yuán)白(bái)菜(cài) round white cabbage
• 晕(yūn)菜(cài) to get confused
• 买(mǎi)菜(cài) to buy groceries
• 包(bāo)菜(cài) cabbage
• 台(tái)菜(cài) Taiwanese food
• 塌(tā)棵(kē)菜(cài) Brassica narinosa
• 壳(qiào)菜(cài) mussels
• 宝(bǎo)塔(tǎ)菜(cài) Chinese artichoke (Stachys affinis), perennial plant with an edible rhizome
• 开(kāi)胃(wèi)菜(cài) starter
• 徽(huī)菜(cài) Anhui cuisine
• 招(zhāo)牌(pái)菜(cài) signature dish
• 时(shí)菜(cài) seasonal vegetable
• 木(mù)耳(ěr)菜(cài) Malabar spinach
• 梅(méi)干(gān)菜(cài) salt-pickled sun-dried cabbage
• 椰(yē)菜(cài) cabbage
• 歇(xiē)菜(cài) to stop functioning
• 洋(yáng)菜(cài) agar
• 烧(shāo)菜(cài) to cook
• 牛(niú)皮(pí)菜(cài) chard
• 甘(gān)蓝(lán)菜(cài) cabbage
• 番(fān)菜(cài) Western-style food
• 盖(gài)菜(cài) leaf mustard
• 秋(qiū)菜(cài) autumn vegetables
• 端(duān)菜(cài) to serve food
• 绿(lǜ)叶(yè)菜(cài) leafy green vegetable
• 苣(qǔ)荬(mai)菜(cài) endive
• 豆(dòu)瓣(bàn)菜(cài) watercress
• 辣(là)白(bái)菜(cài) spicy pickled cabbage
• 闽(mǐn)菜(cài) Fujian cuisine
• 青(qīng)花(huā)菜(cài) broccoli
• 韩(hán)国(guó)泡(pào)菜(cài) kimchi
• 高(gāo)丽(lí)菜(cài) cabbage
• 包(bāo)心(xīn)菜(cài) cabbage
• 白(bái)屈(qū)菜(cài) greater celandine
• 蕺(jí)菜(cài) Houttuynia cordata
• 龙(lóng)须(xū)菜(cài) asparagus
• A(a)菜(cài) A-choy, or Taiwanese lettuce (Lactuca sativa var. sativa)
• 上(shàng)海(hǎi)白(bái)菜(cài) baby bok choy
• 中(zhōng)国(guó)菜(cài) Chinese cuisine
• 什(shí)菜(cài) mixed vegetables
• 冰(bīng)菜(cài) ice plant
• 凝(níng)花(huā)菜(cài) gelidiella, tropical and subtropical red algae
• 出(chū)菜(cài) to bring a dish to a customer
• 前(qián)菜(cài) appetizer
• 副(fù)菜(cài) side dish
• 割(gē)韭(jiǔ)菜(cài) (coll.) to fleece a group of people repeatedly (esp. small investors, consumers or fans), treating them as an endlessly renewable resource to harvest for profit
• 叶(yè)菜(cài) leaf vegetable
• 大(dà)油(yóu)菜(cài) oilseed rape
• 娃(wá)娃(wa)菜(cài) baby Chinese cabbage
• 家(jiā)乡(xiāng)菜(cài) regional dish
• 小(xiǎo)松(sōng)菜(cài) komatsuna, aka Japanese mustard spinach, a variety of Brassica rapa
• 小(xiǎo)油(yóu)菜(cài) a type of rapeseed plant (Brassica rapa) that yields a leafy green vegetable similar to baby bok choy
• 山(shān)萮(yú)菜(cài) wasabi
• 德(dé)国(guó)酸(suān)菜(cài) sauerkraut
• 扬(yáng)菜(cài) Jiangsu cuisine
• 捡(jiǎn)到(dào)篮(lán)里(lǐ)就(jiù)是(shì)菜(cài) all is grist that comes to the mill
• 摊(tān)黄(huáng)菜(cài) scrambled eggs
• 本(běn)帮(bāng)菜(cài) Shanghainese food
• 水(shuǐ)蕹(wèng)菜(cài) water spinach or ong choy (Ipomoea aquatica), used as a vegetable in south China and southeast Asia
• 油(yóu)麦(mài)菜(cài) Indian lettuce
• 洋(yáng)香(xiāng)菜(cài) parsley
• 浙(zhè)菜(cài) Zhejiang cuisine
• 灰(huī)菜(cài) fat hen (Chenopodium album), edible annual plant
• 瓜(guā)菜(cài) fruit and vegetables
• 甘(gān)蓝(lán)型(xíng)油(yóu)菜(cài) oilseed rape
• 电(diàn)子(zǐ)榨(zhà)菜(cài) entertaining content such as Internet videos and TV shows that people watch while eating
• 白(bái)菜(cài)型(xíng)油(yóu)菜(cài) a type of rapeseed (Brassica rapa) cultivated for its edible leaves (including varieties like bok choy and choy sum), as well as for oil production and green manure
• 硬(yìng)菜(cài) meaty dish
• 红(hóng)头(tóu)菜(cài) beetroot
• 红(hóng)牛(niú)皮(pí)菜(cài) chard
• 绿(lǜ)叶(yè)蔬(shū)菜(cài) leafy green vegetable
• 绿(lǜ)花(huā)椰(yē)菜(cài) broccoli
• 绿(lǜ)花(huā)菜(cài) broccoli
• 老(lǎo)虎(hǔ)菜(cài) tiger salad, a northeast China dish usually consisting of hot pepper, cucumber, cilantro and leek
• 芝(zhī)麻(ma)菜(cài) arugula
• 苦(kǔ)荬(mǎi)菜(cài) Ixeris denticulata
• 荇(xìng)菜(cài) yellow floating heart
• 莙(jūn)荙(dá)菜(cài) chard
• 蒲(pú)菜(cài) edible rhizome of cattail 香蒲 xiāngpú
• 藤(téng)菜(cài) see 空心菜 kōngxīncài
• 藤(téng)藤(teng)菜(cài) see 空心菜 kōngxīncài
• 蚕(cán)菜(cài) Malabar spinach
• 西(xī)洋(yáng)菜(cài) watercress
• 青(qīng)江(jiāng)菜(cài) bok choy
• 青(qīng)花(huā)椰(yē)菜(cài) broccoli
• 韩(hán)式(shì)泡(pào)菜(cài) kimchi
• 预(yù)制(zhì)菜(cài) ready-made meal
• 麒(qí)麟(lín)菜(cài) eucheuma, a type of red algae

157 words.

• 蔬(shū)菜(cài) vegetables
• 飯(fàn)菜(cài) food
• 炒(chǎo)菜(cài) to stir-fry
• 榨(zhà)菜(cài) hot pickled mustard tuber
• 油(yóu)菜(cài) oilseed rape
• 甜(tián)菜(cài) beet
• 蓴(chún)菜(cài) water shield (Brasenia schreberi), an edible water plant
• 小(xiǎo)白(bái)菜(cài) bok choy
• 野(yě)菜(cài) wild herb
• 白(bái)菜(cài) Chinese cabbage, esp. napa cabbage
• 酒(jiǔ)菜(cài) food and drink
• 種(zhòng)菜(cài) to grow vegetables
• 菠(bō)菜(cài) spinach
• 青(qīng)菜(cài) green vegetables
• 韭(jiǔ)菜(cài) garlic chives (Allium tuberosum), aka Chinese chives
• 空(kōng)心(xīn)菜(cài) water spinach
• 酸(suān)菜(cài) pickled vegetables, especially Chinese cabbage
• 芹(qín)菜(cài) celery
• 鹹(xián)菜(cài) salted vegetables
• 卷(juǎn)心(xīn)菜(cài) cabbage
• 紫(zǐ)菜(cài) edible seaweed of genus Porphyra or genus Pyropia, esp. one used to make dried sheets of nori
• 小(xiǎo)菜(cài) appetizer
• 素(sù)菜(cài) vegetable dish
• 黃(huáng)花(huā)菜(cài) citron daylily
• 芥(jiè)菜(cài) leaf mustard
• 大(dà)白(bái)菜(cài) Chinese cabbage
• 莧(xiàn)菜(cài) amaranth greens
• 上(shàng)菜(cài) to serve food
• 剩(shèng)菜(cài) leftovers
• 川(chuān)菜(cài) Sichuan or Szechuan cuisine
• 點(diǎn)菜(cài) to order dishes
• 蕨(jué)菜(cài) edible fern fronds (fiddleheads), esp. bracken fern
• 髮(fà)菜(cài) long thread moss (Nostoc flagelliforme), an edible algae
• 做(zuò)菜(cài) to cook
• 泡(pào)菜(cài) pickled cabbage
• 香(xiāng)菜(cài) coriander
• 粵(yuè)菜(cài) Cantonese cuisine
• 名(míng)菜(cài) famous dishes
• 薺(jì)菜(cài) shepherd's purse
• 葷(hūn)菜(cài) non-vegetarian dish
• 下(xià)酒(jiǔ)菜(cài) snack eaten with drinks
• 主(zhǔ)菜(cài) main course
• 花(huā)椰(yē)菜(cài) cauliflower
• 家(jiā)常(cháng)菜(cài) home cooking
• 冷(lěng)菜(cài) cold dish
• 涼(liáng)菜(cài) cold dish
• 生(shēng)菜(cài) lettuce
• 鮮(xiān)菜(cài) fresh vegetable
• 乾(gān)菜(cài) dried vegetable
• 石(shí)花(huā)菜(cài) Gelidium amansii, species of red algae from which agar is extracted
• 豆(dòu)芽(yá)菜(cài) bean sprouts
• 冬(dōng)菜(cài) preserved dried cabbage or mustard greens
• 擇(zhái)菜(cài) to pick the edible part of vegetables
• 金(jīn)針(zhēn)菜(cài) day lily (Hemerocallis), used in Chinese medicine and cuisine
• 拿(ná)手(shǒu)菜(cài) specialty
• 裙(qún)帶(dài)菜(cài) wakame (Undaria pinnatifida), an edible seaweed
• 配(pèi)菜(cài) side dish
• 滷(lǔ)菜(cài) pot-stewed dish
• 熟(shú)菜(cài) cooked food
• 魯(lǔ)菜(cài) Shandong cuisine
• 堇(jǐn)菜(cài) violet
• 湘(xiāng)菜(cài) Hunan cuisine
• 花(huā)菜(cài) cauliflower
• 蘇(sū)菜(cài) Jiangsu cuisine
• 奶(nǎi)白(bái)菜(cài) milk cabbage (aka "white bok choy" and various other names), a variety of bok choy
• 洋(yáng)白(bái)菜(cài) cabbage
• 蕹(wèng)菜(cài) water spinach
• 烏(wū)塌(tā)菜(cài) rosette bok choy
• 國(guó)菜(cài) national food specialty
• 圓(yuán)白(bái)菜(cài) round white cabbage
• 暈(yūn)菜(cài) to get confused
• 買(mǎi)菜(cài) to buy groceries
• 包(bāo)菜(cài) cabbage
• 台(tái)菜(cài) Taiwanese food
• 塌(tā)棵(kē)菜(cài) Brassica narinosa
• 殼(qiào)菜(cài) mussels
• 寶(bǎo)塔(tǎ)菜(cài) Chinese artichoke (Stachys affinis), perennial plant with an edible rhizome
• 開(kāi)胃(wèi)菜(cài) starter
• 徽(huī)菜(cài) Anhui cuisine
• 招(zhāo)牌(pái)菜(cài) signature dish
• 時(shí)菜(cài) seasonal vegetable
• 木(mù)耳(ěr)菜(cài) Malabar spinach
• 梅(méi)乾(gān)菜(cài) salt-pickled sun-dried cabbage
• 椰(yē)菜(cài) cabbage
• 歇(xiē)菜(cài) to stop functioning
• 洋(yáng)菜(cài) agar
• 燒(shāo)菜(cài) to cook
• 牛(niú)皮(pí)菜(cài) chard
• 甘(gān)藍(lán)菜(cài) cabbage
• 番(fān)菜(cài) Western-style food
• 蓋(gài)菜(cài) leaf mustard
• 秋(qiū)菜(cài) autumn vegetables
• 端(duān)菜(cài) to serve food
• 綠(lǜ)葉(yè)菜(cài) leafy green vegetable
• 苣(qǔ)蕒(mai)菜(cài) endive
• 豆(dòu)瓣(bàn)菜(cài) watercress
• 辣(là)白(bái)菜(cài) spicy pickled cabbage
• 閩(mǐn)菜(cài) Fujian cuisine
• 青(qīng)花(huā)菜(cài) broccoli
• 韓(hán)國(guó)泡(pào)菜(cài) kimchi
• 高(gāo)麗(lí)菜(cài) cabbage
• 包(bāo)心(xīn)菜(cài) cabbage
• 白(bái)屈(qū)菜(cài) greater celandine
• 蕺(jí)菜(cài) Houttuynia cordata
• 龍(lóng)鬚(xū)菜(cài) asparagus
• A(a)菜(cài) A-choy, or Taiwanese lettuce (Lactuca sativa var. sativa)
• 上(shàng)海(hǎi)白(bái)菜(cài) baby bok choy
• 中(zhōng)國(guó)菜(cài) Chinese cuisine
• 什(shí)菜(cài) mixed vegetables
• 冰(bīng)菜(cài) ice plant
• 凝(níng)花(huā)菜(cài) gelidiella, tropical and subtropical red algae
• 出(chū)菜(cài) to bring a dish to a customer
• 前(qián)菜(cài) appetizer
• 副(fù)菜(cài) side dish
• 割(gē)韭(jiǔ)菜(cài) (coll.) to fleece a group of people repeatedly (esp. small investors, consumers or fans), treating them as an endlessly renewable resource to harvest for profit
• 葉(yè)菜(cài) leaf vegetable
• 大(dà)油(yóu)菜(cài) oilseed rape
• 娃(wá)娃(wa)菜(cài) baby Chinese cabbage
• 家(jiā)鄉(xiāng)菜(cài) regional dish
• 小(xiǎo)松(sōng)菜(cài) komatsuna, aka Japanese mustard spinach, a variety of Brassica rapa
• 小(xiǎo)油(yóu)菜(cài) a type of rapeseed plant (Brassica rapa) that yields a leafy green vegetable similar to baby bok choy
• 山(shān)萮(yú)菜(cài) wasabi
• 德(dé)國(guó)酸(suān)菜(cài) sauerkraut
• 揚(yáng)菜(cài) Jiangsu cuisine
• 撿(jiǎn)到(dào)籃(lán)裡(lǐ)就(jiù)是(shì)菜(cài) all is grist that comes to the mill
• 攤(tān)黃(huáng)菜(cài) scrambled eggs
• 本(běn)幫(bāng)菜(cài) Shanghainese food
• 水(shuǐ)蕹(wèng)菜(cài) water spinach or ong choy (Ipomoea aquatica), used as a vegetable in south China and southeast Asia
• 油(yóu)麥(mài)菜(cài) Indian lettuce
• 洋(yáng)香(xiāng)菜(cài) parsley
• 浙(zhè)菜(cài) Zhejiang cuisine
• 灰(huī)菜(cài) fat hen (Chenopodium album), edible annual plant
• 瓜(guā)菜(cài) fruit and vegetables
• 甘(gān)藍(lán)型(xíng)油(yóu)菜(cài) oilseed rape
• 電(diàn)子(zǐ)榨(zhà)菜(cài) entertaining content such as Internet videos and TV shows that people watch while eating
• 白(bái)菜(cài)型(xíng)油(yóu)菜(cài) a type of rapeseed (Brassica rapa) cultivated for its edible leaves (including varieties like bok choy and choy sum), as well as for oil production and green manure
• 硬(yìng)菜(cài) meaty dish
• 紅(hóng)頭(tóu)菜(cài) beetroot
• 紅(hóng)牛(niú)皮(pí)菜(cài) chard
• 綠(lǜ)葉(yè)蔬(shū)菜(cài) leafy green vegetable
• 綠(lǜ)花(huā)椰(yē)菜(cài) broccoli
• 綠(lǜ)花(huā)菜(cài) broccoli
• 老(lǎo)虎(hǔ)菜(cài) tiger salad, a northeast China dish usually consisting of hot pepper, cucumber, cilantro and leek
• 芝(zhī)麻(ma)菜(cài) arugula
• 苦(kǔ)蕒(mǎi)菜(cài) Ixeris denticulata
• 荇(xìng)菜(cài) yellow floating heart
• 莙(jūn)薘(dá)菜(cài) chard
• 蒲(pú)菜(cài) edible rhizome of cattail 香蒲 xiāngpú
• 藤(téng)菜(cài) see 空心菜 kōngxīncài
• 藤(téng)藤(teng)菜(cài) see 空心菜 kōngxīncài
• 蠶(cán)菜(cài) Malabar spinach
• 西(xī)洋(yáng)菜(cài) watercress
• 青(qīng)江(jiāng)菜(cài) bok choy
• 青(qīng)花(huā)椰(yē)菜(cài) broccoli
• 韓(hán)式(shì)泡(pào)菜(cài) kimchi
• 預(yù)製(zhì)菜(cài) ready-made meal
• 麒(qí)麟(lín)菜(cài) eucheuma, a type of red algae