Class Notes: Describing Food in Chinese

Objective

Learn essential vocabulary and phrases to describe food in Chinese, including taste, appearance, smell, texture, and additional useful phrases.

1. Why Learn Food Vocabulary?

• Food is a major part of Chinese culture.
• Being able to describe food in a natural way in Chinese can impress native speakers.

2. Basic Vocabulary and Phrases

Essential Word: Delicious

• 好吃 (hǎochī) – delicious
  • 超级好吃 (chāojí hǎochī) – super delicious
  • 难吃 (nánchī) – not tasty
  • 不太合我口味 (bù tài hé wǒ kǒuwèi) – not really my cup of tea
  • Example: 我的面不好吃 (wǒ de miàn bù hǎochī) – My noodles don’t taste good.

3. Three Main Aspects of Chinese Culinary Description

3.1. 色 (sè): Appearance

• 色 (sè) – color/appearance
• 彩色 (cǎisè) – colorful
• 开胃 (kāiwèi) – appetizing

3.2. 香 (xiāng): Smell

• 香 (xiāng) – smells good/tastes good
  • Example: 好香啊! (hǎo xiāng a!)
• 臭 (chòu) – smelly (not always negative, e.g., 臭豆腐 chòudòufu – stinky tofu)
• 糊 (hú) – burnt smell
• 腥 (xīng) – fishy (usually negative)
  • Example: 这条蒸鱼很腥 (zhè tiáo zhēng yú hěn xīng) – This steamed fish has a strong fishy smell.

3.3. 味 (wèi): Taste/Flavor

• 酸 (suān) – sour
  • Example: 这个柠檬茶太酸了 (zhè gè níngméng chá tài suān le) – This lemon tea is too sour.
• 甜 (tián) – sweet
• 苦 (kǔ) – bitter
• 辣 (là) – spicy
• 咸 (xián) – salty
• 淡 (dàn) – bland
• 鲜 (xiān) – fresh (commonly for seafood; opposite of "fishy")

Degree Modifiers

• 很辣 (hěn là) - very spicy
• 有点辣 (yǒudiǎn là) - a little spicy
• 不辣 (bú là) - not spicy

Combining Flavors

• 重口味 (zhòng kǒuwèi) – strong/thick flavor
• Example: 又酸又辣 (yòu suān yòu là) – both sour and spicy

4. Regional Preferences in China

• 陕西 (Shǎnxī): Sour food, pickles
• 四川 (Sìchuān): Spicy food
• 广东 (Cǎngdōng): Sweet food
• 北方 (běi fāng/North): Salty food (more common in Beijing area)

5. Texture (口感 kǒugǎn)

• 嫩 (nèn): Tender (meat)
  • Example: 这个肉很嫩 (zhè gè ròu hěn nèn) – This meat is tender.
• 老 (lǎo): Tough/Overcooked (meat)
• 硬 (yìng): Hard
  • Example: 这米饭太硬了 (zhè mǐfàn tài yìng le) – This rice is too hard.
• 软 (ruǎn): Soft
• 脆 (cuì): Crispy/Crunchy
  • Example: 北京烤鸭皮很脆 (Běijīng kǎoyā pí hěn cuì) – Peking duck skin is crispy.
• 爽口 (shuǎngkǒu): Refreshing (usually for cold things, e.g., cucumber dishes)
  • Example: 这个凉拌黄瓜很爽口 (zhè gè liángbàn huángguā hěn shuǎngkǒu)

Doubling Descriptive Words

• Casual/emphatic tone: 辣辣的 (là là de), 酸酸的 (suān suān de), 脆脆的 (cuì cuì de)

6. Bonus Phrases

• 份量 (fènliàng) – portion/amount
  • 刚好 (gānghǎo) – just right
  • 不够 (bù gòu) – not enough
  • 太多了 (tài duō le) – too much
• 咸淡刚好 (xián dàn gānghǎo) – the saltiness is just right (polite response)
• 腻/油腻 (nì/yóunì) – too rich/fatty/greasy
  • Chinese food is generally less oily than Western food.
  • Chinese people may find Western food “too nì.”

Countering Greasiness

• 解腻 (jiě nì) – relieve the greasy/richness (by eating cucumber, drinking tea, etc.)

7. Recommendations

• Practice using these words and phrases in real-life situations.
• Adjust with modifiers for degree (不/很/有点儿/超级, etc.)
• Learn regional food preferences for cultural context.

8. Summary Table

| Aspect | Chinese Term | Example/Explanation | | -- | | | | Appearance | 色 (sè) | 彩色 (colorful), 开胃 (appetizing) | | Smell | 香 (xiāng) | 香 (fragrant), 臭 (smelly), 腥 (fishy), 糊 (burnt) | | Flavor | 味 (wèi) | 酸, 甜, 苦, 辣, 咸, 淡, 鲜 | | Texture | 口感 (kǒugǎn) | 嫩 (tender), 老 (tough), 硬 (hard), 软 (soft), 脆 (crispy), 爽口 (refreshing) | | Portion | 份量 (fènliàng) | 刚好 (just right), 不够 (not enough), 太多 (too much) | | Richness | 腻 (nì) | 油腻 (greasy/rich), 解腻 (counter greasy) |

9. Cultural Notes

• Describing food involves more than just taste; also includes color, scent, and texture.
• Certain words/phrases are uniquely important or common in Chinese-speaking culture.

Use these notes to guide your practice in real-life meal settings and deepen cultural understanding!