Did you mean: cosine ?
| 盒子 | hé zi | box; case / hezi – a savory turnover-like pie in northern Chinese and Mongolian cuisines |
| 丝 | sī | silk / thread-like thing; (cuisine) shreds or julienne strips / classifier: a trace (of smoke etc), a tiny bit etc |
| 料理 | liào lǐ | to arrange / to handle / to cook / cuisine / art of cooking |
| 中国菜 | Zhōng guó cài | Chinese cuisine |
| 日料 | Rì liào | Japanese cuisine (abbr. for 日本料理[Ri4 ben3 liao4 li3]) |
| 金针菇 | jīn zhēn gū | enoki mushroom (Flammulina velutipes), used in cuisines of Japan, Korea and China, cultivated to be long, thin and white (abbr. to 金菇[jin1 gu1]) |
| 川菜 | Chuān cài | Sichuan or Szechuan cuisine |
| 菜系 | cài xì | (regional) cuisine |
| 豆干 | dòu gān | pressed tofu; dried tofu (ingredient of Chinese cuisine made by pressing, drying and flavoring tofu to produce a firm chewy block, typically cut into thin strips when preparing a dish) |
| 凤爪 | fèng zhǎo | chicken feet (cuisine) |
| 湘菜 | Xiāng cài | Hunan cuisine |
| 家乡菜 | jiā xiāng cài | regional dish / local cuisine |
| 拌饭 | bàn fàn | bibimbap (Korean cuisine) |
| 烹饪法 | pēng rèn fǎ | cuisine / culinary art / cookery / recipe |
| 粤菜 | Yuè cài | Cantonese cuisine |
| 陈皮 | chén pí | dried tangerine peel (used in cuisine and traditional Chinese medicine) |
| 和食 | hé shí | Japanese cuisine |
| 扬菜 | Yáng cài | Jiangsu cuisine |
| 塔香 | tǎ xiāng | (cuisine) basil-flavored (abbr. for 九層塔香|九层塔香[jiu3 ceng2 ta3 xiang1]) / cone-shaped incense stick |
| 八大菜系 | bā dà cài xì | the eight major cuisines of China, namely 川魯粵蘇浙閩湘徽|川鲁粤苏浙闽湘徽[Chuan1 Lu3 Yue4 Su1 Zhe4 Min3 Xiang1 Hui1] |
| 药膳 | yào shàn | medicinal cuisine |
| 出汁 | chū zhī | dashi (soup stock used in Japanese cuisine) (orthographic borrowing from Japanese) |
| 无国界料理 | wú guó jiè liào lǐ | fusion cuisine (Tw) |
| 泡馍 | pào mó | meat and bread soup (a specialty of Shaanxi cuisine) |
| 浙菜 | Zhè cài | Zhejiang cuisine |