Hong You - The Red and The Oil

Red oil, or chili oil, or hot pepper oil, is a common condiment. It's generally sesame oil that has had hot peppers soaked in it until the oil becomes spicy. Because oil tends to cling to your mouth, red oil can give you a spicier experience than the peppers themselves.

The best way to clear your mouth of hot oil is not a cold drink, but rather a mouthful of plain rice. You need something to absorb the oil off your skin. A cold drink will make the oil congeal a little.

How to remember it? I haven't got a memory aide for this one. The left side means thread (we saw a squished version in the Chicken character), and the right means work. While we'll see lots of threads in future, that I-beam on the right is not so common so I mainly remember that. (I think there is one other word that is commonly used in restaurants, but I can't remember it right now.)

I mainly remember it by context. So, if you see that I-beam next to oil, you probably have red oil. Here is a variation on one of my favorite Sichuan appetizers. You know the second two characters from just a couple of days ago:
The Pinyin spelling is hóng or hong2 (second tone).

You - a saucy oil

You means oil or sauce. See the three dots of the water radical on the left. When you see this, it doesn't usually mean fried, although in a few cases it does. (Oil Stick 油條 is the name for the crullers you can order with your congee, for instance.) You'll see it most often in reference to various flavors of oils and sauces (like soy sauce or jiang you 醬油).

Since the word is pretty much the same word as "squid" which is pretty much the same as "excellent" in spoken Mandarin, you can see here how important the tones are in Chinese.

I mentioned earlier that the water radical has two variations (neither of which look much like the main character). Here is an example of you in a different font, with the other version of the water radical.

How to recognize You: it looks like a bottle, with the water radical hanging off the left side. (You know how oil has a way of dripping down the side of the bottle, right?)

The Pinyin spelling is yóu or you2 (second tone)

Jiao Zi - My Little Dumpling

I consider this to be the most important word in cuisine. The simple Chinese dumpling. It has many varieties, and many names, but jiao is the basic one. You will usually see it with at least one other character: either shui 水 (water/boiled) or zi 子 (little thing) or both 水餃子. Jiao zi 餃子 is pronounced jowd-zuh (first syllable low, the ending high). When the dumplings are pan-fried, they have a completely different name guo tie 鍋貼, or pot-sticker.

How to recognize: The left side of the character is the radical shi 食, and it means "food" or "eat". (We'll learn it soon.) It also kind of looks like a little vendor's cart or hut. The right side looks like a little guy in a wide brimmed hat, and it means something like "buy" or "exchange". So think of the guy as a little food vendor, and he sells dumplings out of his little food cart on the left.

They are boiled dumplings, so the sign over his cart says this:

The Pinyin spelling is jiǎo zi, jiao3 zi (third tone, neutral tone)

Shui Niu Rou - A Review

Here's a dish you might find on a lot of menus. Sometimes it will have additional characters (and we'll get to them later), but often just these three.

And you've seen these three characters, at least if you've been reading from the beginning. Do you remember them?

Here are some hints from the "how to remember" sections of those posts. Shui 水 looks like a waterfall. Niu 牛 represents something associated with the American West, and looks like a telegraph pole (though it is NOT a telegraph pole). Rou 肉 looks kind of like rib cage.

This is a simple dish and when you know the translation, it sounds very plain and bland, but it is far from that. While it's often mild, it is always flavorful from the main ingredient, and usually seasoned with five-spice, although in a Sichuan restaurant it might be seasoned with chilis and be quite spicy.

So what is it? Boiled beef. (Water Cow Meat.) It's pot roast! A rich and flavorful beef brisket in seasoned gravy. Lovely lovely stuff.

Tomorrow you'll learn a new character again. Something commonly boiled or steamed. You won't want to miss that one.

Kou Shui Ji - Mouth-watering or eye-watering?

Here is a full dish you might see on a menu in a Sichuan restaurant. Kou Shui Ji 口水鷄 means "Mouth Watering Chicken" but is sometimes translated as anything from "Drooling Chicken" to "Chicken in Chili Sauce." It's a cold dish of tender poached chicken in a spicy Sichuan chili oil. It is sometimes served with noodles and/or peanuts, and it can be very hot.

Now, you should recognize two of these characters. Shui 水 we just learned yesterday. Ji 鷄, if you remember, has two variations, so the dish might appear as 口水雞.

The first character, though, is new to you. It looks like a square, but in Chinese calligraphy a square is how you draw a circle. It's kou 口 and it means "mouth." You won't see it a lot on menus, which is why I didn't give it it's very own post. You mght see it as a radical or portion of another character, though.

Kou is also something called a "measure word", which is a unit like "handful" or "batch." As far as I can tell, though, it is not used as a measure word in food, but rather refers to a unit of people, like "clan".

The Pinyin spelling is kǒu shuǐ jī, or kou3 shui3 ji1 (third, third, first tones)

Shui - Water Water Everywhere!

Shui means water, and boiled, among other things. It's such a basic thing, that we can now use some of the characters we've already learned to look at the whole names of some simple dishes.

As a radical, it indicates liquid, including oils and sauces. That radical is one that looks different than the base character. It may look like three dots splashing off to the left, as we saw yesterday with hai, or the lower dot could take on a little more structure and look like a bent stick. The difference depends on the font, and I'll try to mix it up in the next few days so you can see both versions in the illustrations. (For those who missed what a radical is, here's the post about radicals.)

How to remember: Shui splashes down like a waterfall, irregular and rushing. The character it most looks like is tree 木. Tree, however is very solid and symmetrical. (Fire 火 also looks a little like water, and so we'll get to that soon too, now that we're into cooking methods. I'll just point out that fire looks more ephemeral, less weighty.)

The Pinyin spelling is shuǐ or shui3 (third tone)

Hai - By the Sea, By the Sea, By the Beautiful Sea

When a dish has mixed seafood, you won't necessarily see any characters with the familiar fish or bug radicals. Sometimes you'll just see hai 海, which means "sea", or hai xian 海鮮, which means seafood, or literally it means "sea fresh". (Remember fresh? There was a post about fresh....)

The other time you'll see it on menus is a very important place name: Shanghai 上海. The characters mean "Above Sea", which is where Shanghai is placed. Shanghai is used a lot to differentiate an American-style egg roll from a Shanghai-style spring roll. (We'll get to Shanghai 上海 again when we get to regional cuisines.)

How to remember Hai? Hmmmm. The boxy right side reminds me of a fishing net, maybe. But the thing that is most important is the three dots along the left side, because those three dots are going to take us into the next section.

Those three dots, which look like sea water splashing off the character, are the squished version of the radical for ... WATER! Water 水 is what this planet's life is based on. You can't boil or steam or make sauces without water, and you can't draw their characters either. We'll be starting in on water words tomorrow.

The Pinyin spelling is hǎi, hai3 (third tone).