电饭锅
diàn fàn guō
|
electric rice cooker
|
一品锅
yī pǐn guō
|
dish containing a variety of meats and vegetables arranged in a broth in a clay pot;
chafing dish
|
一粒老鼠屎坏了一锅粥
yī lì lǎo shǔ shǐ huài le yī guō zhōu
|
lit. a piece of rat feces spoiled the whole pot of congee (idiom);
fig. one bad apple can spoil the whole bunch
|
一颗老鼠屎坏了一锅汤
yī kē lǎo shǔ shǐ huài le yī guō tāng
|
lit. a piece of rat feces spoiled the whole pot of soup (idiom);
fig. one bad apple can spoil the whole bunch
|
一颗老鼠屎坏了一锅粥
yī kē lǎo shǔ shǐ huài le yī guō zhōu
|
see 一粒老鼠屎壞了一鍋粥|一粒老鼠屎坏了一锅粥[yi1 li4 lao3 shu3 shi3 huai4 le5 yi1 guo1 zhou1]
|
不到火候不揭锅
bù dào huǒ hòu bù jiē guō
|
don't act until the time is ripe (idiom)
|
不沾锅
bù zhān guō
|
non-stick pan (Tw)
|
分锅
fēn guō
|
(dialect) to set up separate households;
(sports etc) to analyze the reasons for a defeat
|
反应锅
fǎn yìng guō
|
reaction pot (chemical engineering);
cauldron (at Hogwarts 霍格沃茨)
|
吃大锅饭
chī dà guō fàn
|
lit. to eat from the common pot (idiom);
fig. to be rewarded the same, regardless of performance
|
吃着碗里,看着锅里
chī zhe wǎn lǐ , kàn zhe guō lǐ
|
lit. eyeing what's in the pot as one eats from one's bowl (idiom);
not content with what one already has;
(of men, typically) to have the wandering eye
|
吃着碗里,瞧着锅里
chī zhe wǎn lǐ , qiáo zhe guō lǐ
|
see 吃著碗裡,看著鍋裡|吃着碗里,看着锅里[chi1 zhe5 wan3 li3 , kan4 zhe5 guo1 li3]
|
回锅
huí guō
|
to cook again;
to rewarm food
|
回锅油
huí guō yóu
|
to use the same oil repeatedly for deep frying (a possible health hazard)
|
回锅肉
huí guō ròu
|
twice-cooked pork
|
大锅
dà guō
|
a big wok;
cauldron
|
大锅饭
dà guō fàn
|
meal cooked in a large pot;
communal meal;
(fig.) system that rewards everyone equally regardless of merit
|
奶酪火锅
nǎi lào huǒ guō
|
fondue
|
平锅
píng guō
|
pan
|
快锅
kuài guō
|
pressure cooker (Tw)
|
打破砂锅问到底
dǎ pò shā guō wèn dào dǐ
|
to go to the bottom of things (idiom)
|
汽锅
qì guō
|
steamer (for cooking)
|
油锅
yóu guō
|
a deep fryer
|
涮涮锅
shuàn shuàn guō
|
shabu-shabu (loanword);
Japanese hot pot
|
涮锅子
shuàn guō zi
|
hot pot;
a dish where thinly sliced meat and vegetables are boiled briefly in a broth and then served with dipping sauces
|