Handbook of the Swatow Vernacular/A List of Words used in Cooking

Lesson XVI.
a list of words used in cooking.

Phoi
To cut, as the rinds of fruits, nails, pencil &c.
Tsoíh
To cut into slices, as bread, beef &c.
Kuah
To cut off, as a rope, a piece of meat from a large piece &c.
Tok
To chop with a knife, as to cut bones.
Thâi
To kill.
琢莝
Tok-tshō
To mince.
To boil as water, rice &c in small utensils.
Tsṳ́
To boil as rice, vegetables &c in large utensils.
煲食
Pû-chiáh
To cook for one or two.
煮食
Tsṳ́-chiáh
To cook for many.
Sáh
To boil in water, as eggs, fowls &c. without anything being added.
Chien
To fry with something added, generally some sauce &c.
Luah
To fry, as eggs, fish &c.
Phû
To fry in oil, as plantain &c.
Tshá
To fry with very little fat as vegetables; to parch, as ground-nuts &c.
Hip
To steam, as potatoes, taro &c.
Tshue
To steam, as fish, cakes &c.
Tũn
To cook by means of a steam-pan.
Tim
To warm by means of hot water.
Ngâu
To boil very long, until quite tender.
𤇢
Pek
To roast, as a fowl &c.
Pūe
To toast, as bread &c.
Hang
To warm over the fire.
Tshong
To infuse, as tea &c.
着火燒
Téh-húe-sie
To get burnt by being over roasted or burnt for want of water.
Sie
To burn.
sie
Hot.
Ngân
Cold.
Kún
Boiling.
Sék
Thoroughly boiled.
Chheⁿ
Not yet boiled; raw.
Mîⁿ
Tender, soft; rotten (of fruit.)
Zūn
Tough.
𠕆
Tōiⁿ
Hard.
Nńg
Soft.
Phàⁿ
Porous, soft.
Tsham
To mix.
chhiou
To stir.
𫾣
Khau
To scrape; to scratch.
剝皮
Pak-phûe
To peel, as skin.
Cheng
To pound.
Chhì
To taste, to try.
氣味
Khì-bī
味道
Bī-sōu
Palate or taste.
臭生
Tshàu-tsho
Fish smell.
Tiâm
Sweet.
Sng
Sour.
Kiâm
Salt.
Chiáⁿ
Insipid or tasteless.
Khóu
Bitter.
Hiam
Pungent.
𤍠
Jiét
Hot, like ginger.
Phang
Fragrant, nice, well-flavoured.
Kam
Sour and sweet, like olives.
Siap
Bitter and sour, like unripe fruit.