| SWEETANDSOUR | Sauce in Chinese cookery (5-3-4) |
| SWEET | Kind of sauce in Chinese cuisine |
| SOUR | Kind of sauce in Chinese cuisine |
| SOY | Type of sauce in Chinese restaurants |
| STARANISE | Spice used in Chinese cookery (4,5) |
| PAKCHOI | Cabbage variety used in Chinese cookery (3,4) |
| WATERCHESTNUT | Chinese _ _, grass-like plant with an edible corm, used in Chinese cookery (5,8) |
| WOKS | Bowl-shaped frying pans used in Chinese cookery (4) |
| HOISINSAUCE | Sweet soy-based condiment in Chinese cookery (6,5) |
| SPRINGROLLS | In Chinese cookery, savoury cylinders of vegetables and meat (6,5) |
| WOK | Large metal frying pan used in Chinese cookery (3) |
| WONTON | In Chinese cookery, a dumpling filled with spiced minced pork, usually served in soup |
| SPRINGROLL | In Chinese cookery, a deep-fried cylindrical pancake of vegetables and meat (6,4) |
| BAO | Steamed bun in Chinese cookery |
| MUNGBEANS | Legumes whose sprouts are used in Chinese cookery |
| LYCHEE | Small round fruit of the soapberry family used in Chinese cookery (6) |
| TOFU | Food derived from soya milk, used in vegetarian, vegan, Thai and Chinese cookery (4) |
| SOYA | It's saucily associable with Chinese cookery (4) |
| PORK | Staple of Chinese cookery |
| PEAPOD | Chinese cookery staple |
