Got this list from a blog, great for those who are not able to identify the ingredient written in chinese recipe books! I have struggled with Chinese recipes and this will come handy one day !
A. Types of Flour , 面粉类
- 麵粉, 中筋麵粉 = plain flour / all-purpose flour
- 低筋麵粉, 低根粉 = cake flour / soft flour / weak flour / low protein flour
- 高筋麵粉, 筋麵, 根麵, 高根粉 = gluten flour / strong flour / bread flour / baker’s flour / high protein flour
- 小麦面粉 = whole meal flour
- 全麥麵粉 = whole wheat flour
- 澄麵粉, 澄粉, 澄麵= non-glutinous flour / wheat flour / wheat starch
- 自發麵粉 = self- raising flour
- 粗玉米豆粉 = polenta / yellow cornmeal
- 粟粉, 粟米粉, 玉米粉, 玉米澱粉(太白粉?) = corn flour / cornstarch
- 生粉 , 太白粉, 地瓜粉= potato starch / potato flour
- 樹薯粉, 木薯粉, 茨粉, 菱粉, 泰國生粉, 太白粉, 地瓜粉= Tapioca starch / tapioca flour
- 蕃薯粉, 地瓜粉 = sweet potato flour
- 臭粉, 胺粉, 阿摩尼亞粉, 嗅粉 = powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
- 發粉, 泡打粉, 泡大粉, 速發粉, 蛋糕發粉 = baking powder
- 蘇打粉, 小蘇打, 梳打粉, 小梳打, 食粉, 重曹 = baking soda / bicarb ofsoda
- 塔塔粉, 他他粉 = cream of tartar
- 卡士達粉, 蛋黃粉, 吉士粉, 吉時粉= custard powder
- 卡士達, 克林姆, 奶皇餡, 蛋奶餡 = custard / pastry cream
- 蛋白粉 = egg white powder
- 粘米粉, 黏米粉, 在來米粉, 在萊米粉, 再來米粉= rice flour
- 糕仔粉 = cooked rice flour
- 糯米粉 = glutinous rice flour / sweet rice flour
- 鳳片粉, 熟糯米粉, 糕粉, 加工糕粉 = fried sweet rice flour / fried glutinous rice flour
- 綠豆粉 = mung bean flour / tepung hun kwee
- 小麥胚芽, 麥芽粉 = wheat germ
- 小麥蛋白, 麵筋粉 = wheat gluten
- 酵母, 酒餅= yeast／ibu roti
- 麵包糠, 麵包屑= breadcrumbs
- 雜糧預拌粉 = multi-grain flour
- 抹荼粉 = green tea powder
- 馬蹄粉 = water chestnut flour
- 葛粉 = arrowroot flour
- 杏仁粉 = almond flour／almond meal
- 黑蔗糖漿, 糖蜜, 甘蔗糖蜜 = molasses
- 金黃糖漿 = golden syrup
- 楓糖漿, 楓樹糖漿, 楓糖 = maple syrup
- 玉米糖漿 = corn syrup／karo syrup
- 葡萄糖漿 = glucose syrup
- 麥芽糖漿 = barley maltsyrup／maltsyrup
- 麥芽糖 = maltose／malt sugar
- 焦糖 = carmael
- 果糖 = fructos
- 乳糖 = lactose
- 轉化糖 = invert sugar
- 日式糙米糖漿 = amazake
- 綿花糖霜 = marshmallow cream cream
- 冰糖 = rock sugar
- 椰糖, 爪哇紅糖 = palm sugar／gula malacca
- 黃砂糖 = brown sugar
- 紅糖, 黑糖 = dark brown sugar
- 粗糖, 黑砂糖 = muscovado sugar
- 金砂 = demerara sugar
- 原蔗糖 = raw sugar／raw cane sugar／unrefined cane sugar
- 白砂糖, 砂糖 = white sugar／refined sugar／refined cane sugar／coarse granulated sugar
- 細砂糖, 幼砂糖, 幼糖 = castor sugar / caster sugar（适用于做糕点）
- 糖份混合物 = icing sugar mixture
- 糖粉 = icing sugar／confectioners’ sugar
- 糖霜, 點綴霜 = icing／frosting
- 蜜葉糖, 甜葉菊 = stevia／honey leaf
- 代糖, 阿斯巴甜 = aspartame／sweetener／sugar substitute
- 什色糖珠
- 巧克力米, 朱古力米 = chocolate vermicelli/rice
- 巧克力削, 朱古力削 = chocolate curls
- 巧克力珠, 朱古力珠 = choc bits／chocolate chips
- 耐烤巧克力豆 = choc bits (澳洲的英文名) / chocolate chips (美國、加拿大的英文名)
C. Essence & Cream , 香精与奶类
- 白礬 = alum
- 硼砂 =- borax
- 石膏 = gypsum
- 鹼水, (木見)水, 碳酸钾 = alkaline water／lye water／potassium carbonate
- 食用色素 = food colouring
- 香草豆, 香草莢, 香草片, 香子蘭莢 = vanilla bean／vanilla pod
- 香草精, 雲尼拉香精, 凡尼拉香精 = vanilla extract／vanilla essence
- 香草粉 = vanilla powder
- 班蘭粉, 香蘭粉 = ground pandan／ground screwpine leaves／serbok daun pandan
- 班蘭精, 香蘭精 = pandan paste／pasta pandan
- 玫瑰露, 玫瑰露精 = rosewater／rosewater essence essence
- 皮屑 = grated zest／grated rind
- 牛油, 奶油 = butter
- 軟化牛油 = soft butter
- 瑪珈琳, 瑪琪琳, 乳瑪琳, 雅瑪琳, 人造奶油, 菜油 = margarine
- 起酥油, 起酥瑪琪琳 = pastry margarine / oleo margarine
- 豬油, 白油, 大油, 板油 = lard / cooking fat
- 酥油, 雪白奶油 shortening
- 硬化椰子油 = copha
- 椰油 = Creamed Coconut
- 烤油 = dripping
- 牛油忌廉 = butter cream
- 淡忌廉 = light cream／coffee cream／table cream
- 鮮奶油, 忌廉, 鮮忌廉 = cream／whipping cream
- 包括﹕1 light whipping cream
- 2 heavy whipping cream／heavy cream／thickened cream
- 3 double cream／pure cream
- 酸奶油, 酸忌廉, 酸奶酪, 酸乳酪 = sour cream
- 酸奶 = butter milk
- 牛奶, 鮮奶, 鮮乳 = milk
- 奶粉 = powdered milk / milk powder
- 花奶, 淡奶, 奶水, 蒸發奶, 蒸發奶水 = evaporated milk
- 煉奶 = condensed milk／sweetened condensed milk
- 起士, 起司, 芝士, 乳酪, 奶酪, 乾酪, 乳餅 = cheese
- 起司粉 = powdered cheese
- 奶油起司, 芝士忌廉, 奶油乳酪, 凝脂乳酪 = cream cheese
- 瑪斯卡波尼起司, 馬司卡膨起司, 馬斯卡波涅起司, 義大利乳酪 = mascarpone cheese
- 優格, 乳果, 酸奶, 酸乳酪 = yoghurt
- 優酪乳 = yoghurt drink／drinking yoghurt
D. Types of Confectionery, 糕点名称
- 麵包, 麵飽 = bread
- 土司麵包, 吐司 = toast
- 法式吐司 = french toast
- 裸麥麵包 = rye bread
- 派, 批 = pie
- 塔, 撻 = tart
- 凍派, 凍批 = cream pie
- 蛋塔 = egg tart / custard tart
- 法式蛋塔 = quiche lorraine
- 戚風蛋糕 = chiffon cake
- 海綿蛋糕 = sponge cake
- 泡芙 = choux pastry / puff
- 瑪琳 , 焗蛋泡 = meringue
- 蛋蜜乳 = eggnog
- 可麗餅 = crepe
- 煎餅, 熱餅, 薄烤餅 = pancake
- 厚鬆餅 = pikelet / hotcake
- 墨西哥麵餅 = tortillas
- 曲奇 = cookies
- 慕斯, 慕思 = mousse
- 布甸, 布丁 = pudding
- 司康, 比司吉 = scones
- 舒芙蕾 = souffles
- 洋芋塊 = hash brown
- 英式鬆餅, 瑪芬麵包 = english muffin
- 鬆糕, 瑪芬 = american muffin
- 格子鬆餅 = waffle
- 手指餅乾 = sponge fingers / ladyfingers / savoiardi (義大利名)
- 蘇打餅干 = saltine crackers
- 威化餅乾 = wafer biscult
E. Dried Fruits & Nuts, 干果/果脯
- 腰子豆, 腰果, 腰果仁, 介壽果 = cashew nut
- 花生 = peanut
- 瓜子, 南瓜子 = pepitas / dried pumpkin seeds
- 崧子, 松子仁 = pine nut
- 栗子 = chestnut
- 干粟子 = dried chestuts
- 核桃, 核桃仁, 合桃, 胡桃 = walnut
- 杏仁, 杏仁片, 扁桃 = almond
- 北杏, 苦杏仁 = apricot kernel / chinese almond / bitter almond
- 南杏 = apricot kernel
- 榛果, 榛仁= hazelnut / filbert / cobnut
- 開心果, 阿月渾子 = pistachio
- 堅果, 澳洲堅果, 夏威夷果, 澳洲胡桃, 澳洲栗, 澳洲核桃, 昆士蘭龍眼, 昆士蘭栗 = macadamia / california nut
- 山胡桃, 胡桃 = pecan
- 石鼓仔, 馬加拉, 油桐子 = candlenut / buah keras
- 白果, 銀杏 = ginkgo nut
- 罌粟子 = poppy seed
- 亞答子 = atap seed
- 海苔粉 = ground seaweed
- 涼粉, 仙草 = grass jelly
- 椰絲, 椰茸, 椰子粉 = desiccated coconut／shredded coconut
- 果子凍, 果凍粉, 啫喱= jelly
- 魚膠粉, 吉利丁, 明膠 = gelatine sheets／powdered gelatine
- 大菜, 大菜絲, 菜燕, 燕菜精, 洋菜, 洋菜粉, 瓊脂 = agar powder
- 乾椰絲 = dessicated coconut
- 龍眼乾, 龍眼肉, 桂圓, 圓肉= dried longan
- 葡萄乾 = raisin / dried currant
- 無花果乾 = dried fig
- 柿餅 = dried persimmon
- 桃脯 = dried peach
- 杏脯 = dried apricot
- 蘋果脯, 蘋果乾 = dried apple
- 蜜漬櫻桃, 露桃, 車梨子 = glace cherry／candied cherry
- 蜜漬鳳梨 = glace pineapple／candied pineapple
- 糖水批把 = loquats in syrup
- 杏子酱 = apricot jam
- 杏桃果膠 = apricot glaze
- 水蜜桃罐頭 = peaches in syrup
- 切片水蜜桃罐頭 = sliced peaches in syrup
- 綜合水果罐頭 = cocktail fruit in syrup
- 味精 = monosodium glutamate
- 醋 = vinegar
- 白醋(工研醋) = rice vinegar
- 白醋 = white vinegar (西洋料理用的)
- 烏醋 = black vinggar
- 酱油 = soy sauce
- 蚝油 = oyster sauce
- 麻油 = sesame oil
- 白酒 = white spirits
- 加饭酒 = rice wine
- 桂花酒 = osmanthus-flavored wine
- 芝麻酱 = sesame paste
- 辣椒醬 = chili sauce
- 牛頭牌沙荼醬 = bull head barbecue sauce/Chinese barbecue sauce
- 南乳 = fermented red beancurd
- 薑粉 = ginger powder
- 调味蕃茄醬 = ketchup
- 蕃茄醬 = tomato sauce (普通甜的)
- 蕃茄醬 = tomato paste (義大利料理用的)
- 豆辦醬 = chilli bean sauce
- XO醬 = XO sauce
- 豆豉 = salt black bean
- 薏米 = pearl barley
- 西贾米= sago
- 沙莪粒, 西米, 小茨丸 = pearl sago／pearl tapioca
- 紅豆沙, 烏豆沙 = red bean paste
- 綠豆片 = split mung bean
- 芝麻 = sesame Seeds
- 蓮子 = lotus seed
- 蓮蓉 = lotus paste
- 栗蓉 = chestnut puree / chestnut paste
- 蜜棗 = preserved red dates
- 紅棗 = chinese red dates
- 棗泥 = red date paste
- 百合 = dried lily bulb
- 金针 = tiger lily buds
- 陳皮 = dried orange peel／dried tangerine peel
- 豆腐 = tofu
- 腐竹 = dried beancurd sticks
- 腐皮 = beancurd sheet
- 酸菜 = pickled mustard-green
- 蒸山芋 = steamed sweet potatoes
- 咸黄瓜 = salted cucumber
- 脱水蒜粒 = dehydrated garlic granules
- 冬菇 = dried black mushroom
- 木耳 = white fungus
- 黑木耳 = black fungus / wood ear fungus / dried black fungus
- 海带 = sea vegetable / Sea weed
- 燒海苔 = toasted nori seaweed / roasted seaweed sushi nori
- 板海苔 = nori seaweed / dried sea laver
- 燕菜 = agar-agar
- 蝦米 = dried shrimp
- 鱼干 = dried fish
- 鹹蛋黃 = salted egg yolk
- 皮蛋（糖心/ 硬心） = preserved duck eggs (soft and hard yolk)
- 咸鸭蛋 = salted duck eggs
- 牛肉粒 = dried beef cubes
- 牛肉片 = dried beef sliced
- 猪肉松 = dried pork floss
- 腊鸭 = preserved duck
- 鸭肫干= preserved duck gizzard
- 烤鸭 = roasted duck
- 方便面 = instant noodles
- 面条 = noodles
- 米粉 = rice-noodle
- 粉丝 = silk noodles
- 餛鈍皮 = wonton wrapper/wonton skins
- 水餃皮 = dumpling wrapper / dumpling skins /gyoza wrapper
- 春捲皮 = spring roll wrapper , egg roll wrapper
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