| 清汤 | qīng tāng | broth / clear soup / consommé |  |
| 肉汤 | ròu tāng | meat soup / broth |  |
| 醍醐 | tí hú | refined cream cheese / fig. crème de la crème / nirvana / Buddha nature / Buddhist truth / broth / flawless personal character | |
| 浆 |  jiāng | broth / serum / to starch | |
| 汤汁 | tāng zhī | soup / broth | |
| 清蒸 | qīng zhēng | steamed in broth | |
| 光面 | guāng miàn | plain noodles in broth | |
| 换汤不换药 | huàn tāng bù huàn yào | different broth but the same old medicine (idiom) / a change in name only / a change in form but not in substance | |
| 面汤 | miàn tāng | noodle soup / noodles in soup / noodle broth | |
| 关东煮 | Guān dōng zhǔ | oden, Japanese dish made with boiled eggs, processed fish cakes, daikon radish, tofu etc in a kelp-based broth | |
| 人浮于事 | rén fú yú shì | more hands than needed (idiom) / too many cooks spoil the broth | |
| 臛 | huò | meat broth | |
| 阳春面 | yáng chūn miàn | plain noodles in broth | |
| 一品锅 | yī pǐn guō | dish containing a variety of meats and vegetables arranged in a broth in a clay pot / chafing dish | |
| 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 | |
| 白汤 | bái tāng | clear soup / white broth, also called 奶湯|奶汤[nai3 tang1] / decoction of chrysanthemum, liquorice and certain other herbs | |
| 锅底 | guō dǐ | the bottom of a pot or pan / hotpot broth | |
| 奶汤 | nǎi tāng | white broth, or milky broth: an unctuous, milky white pork broth of Chinese cuisine | |
| 黑轮 | hēi lún | oden, Japanese dish made with boiled eggs, processed fish cakes, daikon radish, tofu etc in a kelp-based broth | |
| 二汤 | èr tāng | 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 tang2] | |
| 头汤 | tóu táng | first bouillon, a broth made with ingredients that may later be reboiled to make a second bouillon 二湯|二汤[er4 tang1] | |
