DDHK. ORG - Spice kitchen is a substance that generally comes from flavorful plants that is added to food for the purpose of flavoring food.
Spice has a wet nature, so it cannot last or be stored for long; it is different with spices that tend to be dry.
The following are the names of spices in Cantonese. Let's listen.
Wine : Cau
Lawang flower : Pakok
Vinegar: Jo
Orange Leaf : Leng Mong Yip
Mint Leaf : Po Hok Yip
Greeting Leaf : Heong Yip
Series Leaf : Heong Mau
Salt: Yim
Rock Sugar : Ping Dong
Slice Sugar : Bin Dong
Brown Sugar : Wong Dong
Granulated Sugar : Saa Dong
Ginger : Koeng
Flour Curry : Ka Le Fen
Soy Sauce : Si Yau
Black Soy Sauce : Lou Jauu
Fish Sauce : Yu Hu
Chinese Basil / Basil Leaf : Kam Bhek Wu
Kencur: Sa Kiong
Coriander : Yim Sai Ci
Cinnamon Bark : Yuk Kwai Bel
Turmeric/Turmeric : Wong Kiong
Black Pepper : Wu Ciu Hak
Pepper Powder : Wu Ciu Fen
Pepper Granules: Wu Ciu Lap
Lao: Lam Kiong
Honey : Mat Dong
Pepper: Wuciu
Cooking Oil : Mi Yu
Apple Sauce : Bing Kwo Zoeng
Barbecue Sauce : Siu Haau Zoeng
Spicy Sauce : Laat Zoeng
Tomato Sauce : Faan Ge Zoeng
Chicken Flour : Kai Fem
Teriyaki: Hak Chiu Sai Jup
Wasabi : Wasabi
These are the names of spices in Cantonese. Hopefully it will increase the vocabulary in Cantonese, friends. [DDHK News]
