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boiled or deep-fried balls of glutinous rice flour, usually eaten during Lantern Festival
clear soup
first bouillon, a broth made with ingredients that may later be reboiled to make a second bouillon 二湯|二汤[er4 tang1]
bouillon cube
noodle soup
noodles in soup
water in which rice has been boiled and then strained out
second bouillon, a light broth obtained by reboiling ingredients that were previously used to make a full-strength first bouillon 頭湯|头汤[tou2 tang1]
tisane
steamed dumpling
impregnable fortress
clear soup