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B1 adjective 11 min read

入味

rùwèi
Examples
Explanation 入味 in your Level:
At the A1 level, think of 入味 (rùwèi) as a way to say food is 'very good' because of the sauce. You might use it simply to describe food that has a lot of taste. For example, if you eat a piece of meat that tastes like the soup it was in, you can say '很入味' (hěn rùwèi). It is like saying the taste (味) has gone inside (入) the food. At this stage, just remember it's a positive word for food like stews or soup-based dishes. You can use it with '很' (very) or '不' (not). For example: '这个肉不入味' (This meat has no taste inside). It's a great word to use when you want to sound more specific than just saying 'good' (好吃).
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At the A2 level, you can start using 入味 (rùwèi) to describe the result of cooking. You might learn it in the context of 'how' something is cooked. For instance, '炖得入味' (dùn de rùwèi) means 'stewed until flavorful.' You are moving beyond simple descriptions to explaining the quality of the food. You can also use it to talk about time: '煮久一点更入味' (Cook a bit longer to make it more flavorful). This shows you understand that rùwèi is a process. It's very common in Chinese home cooking conversations. If someone cooks for you, saying '很入味' is a very polite and specific compliment.
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At the B1 level, you should understand 入味 (rùwèi) as a resultative state and a key culinary term. You can use it in 'if/then' scenarios and with various cooking methods like marinating (腌制) or braising (红烧). You understand that it specifically refers to seasonings penetrating the ingredient. You might say, '为了让豆腐入味，我们需要先把它煎一下' (In order to let the tofu absorb flavor, we need to fry it a bit first). You also begin to see the word in restaurant reviews and cooking videos. It becomes a tool for you to discuss food texture and preparation techniques more deeply. You can distinguish between 'salty' (咸) and 'flavorful' (入味).
At the B2 level, you can use 入味 (rùwèi) more flexibly and start to understand its metaphorical uses. You might hear it used to describe an actor's performance or a piece of literature. In these cases, it means the person has deeply embodied a role or the work has great depth. In cooking, you can discuss the chemistry of it—how salt and heat help things '入味.' You can use more complex sentence structures like '把...煮入味' or '入味程度' (the degree of flavor penetration). You also understand regional differences; for example, why certain cuisines (like Lu cuisine) prioritize '入味' more than others that focus on 'freshness' (鲜).
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At the C1 level, your use of 入味 (rùwèi) is nuanced and precise. You can use it in professional culinary contexts or high-level artistic critiques. You understand the cultural philosophy behind the word—the idea of 'entering' (入) as a form of transformation. You might use it to describe the 'seasoned' quality of a veteran diplomat's speech or the 'deeply integrated' themes of a complex novel. In a culinary sense, you can discuss advanced techniques like 'vacuum marinating' to achieve '入味.' You are comfortable using it in written essays about culture or food, and you can distinguish it from similar but distinct terms like '入木三分' or '入神.'
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At the C2 level, 入味 (rùwèi) is a word you can play with. You understand its historical roots and its place in the grand tradition of Chinese aesthetics. You can use it in puns or sophisticated metaphors. You might use it to describe a person's character—someone who has been 'seasoned' by life's experiences and has a 'deep flavor' to their personality. You can appreciate its use in classical poetry or modern literary masterpieces where 'taste' (味) is a metaphor for the essence of existence. You can explain the technical and emotional layers of the word to others, and you use it with the effortless precision of a native scholar.
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Examples

The term 入味 (rùwèi) is a quintessential culinary concept in Chinese culture, translating literally to "entering the taste" or "flavor entering." In its primary sense, it describes the state where seasonings, spices, and sauces have deeply penetrated the core of an ingredient, rather than merely coating the surface. Imagine a piece of braised beef: if the center is bland while the outside is salty, it is not rùwèi. If the rich, aromatic essence of the star anise, soy sauce, and ginger has permeated every fiber of the meat, it is perfectly rùwèi. This word is the ultimate compliment for slow-cooked dishes, stews, and pickles.

Literal Breakdown
The character 入 (rù) means to enter or penetrate, and 味 (wèi) means taste or flavor. Together, they describe the physical and chemical process of osmosis in cooking.
Cultural Significance
In Chinese gastronomy, 'flavor' is not just a surface experience. The concept of rùwèi reflects the value of patience and 'slow fire' (文火). A dish that is rùwèi shows that the cook has respected the time required for ingredients to transform.

这红烧肉炖了三个小时，非常入味。

— This braised pork has been simmered for three hours; it is extremely flavorful (the taste has soaked in).

Beyond the kitchen, 入味 has a fascinating metaphorical usage in the world of performing arts and literature. When an actor's performance is described as rùwèi, it means they have deeply 'entered' the character, delivering a performance that is nuanced, seasoned, and profoundly convincing. Similarly, a piece of writing can be rùwèi if the emotions and themes are deeply integrated into the narrative structure. It suggests a level of depth that goes beyond the superficial.

萝卜要最后放，慢慢煮才入味。

— The radish should be put in last and simmered slowly so the flavor can soak in.

You will encounter this word most frequently in contexts involving 'braising' (红烧), 'stewing' (炖), 'marinating' (腌), or 'hot pot' (火锅). In a hot pot setting, certain ingredients like tofu skin or mushrooms are prized specifically because they are 'easy to rùwèi' (容易入味), acting as sponges for the spicy or savory broth. Conversely, if a dish is 'not rùwèi' (不入味), it is often considered a failure of technique, suggesting the heat was too high or the time was too short.

这演员演得真入味，把人物演活了。

— This actor's performance is so 'rùwèi' (deep/seasoned); they really brought the character to life.
Usage in Modern Media
Food bloggers and vloggers on platforms like Douyin or Bilibili constantly use rùwèi to describe the success of a recipe. It's a key metric for 'food porn' (美食视频) appeal.

泡菜泡得越久越入味。

— The longer the pickles are soaked, the more flavorful they become.

Using 入味 (rùwèi) correctly requires understanding its grammatical flexibility. While often translated as an adjective (flavorful), it frequently functions as a resultative complement or a verb indicating a completed state. It describes the result of a cooking process. You don't just 'have' rùwèi; something becomes rùwèi through time and heat.

Pattern 1: As a Predicate Adjective
The most common way is [Subject] + [Degree Adverb] + 入味. For example: "牛肉很入味" (The beef is very flavorful). This is a static description of the finished dish.
Pattern 2: With the Complement of Degree (得)
Used to describe how well something was cooked: [Verb] + 得 + [Adverb] + 入味. Example: "炖得非常入味" (Stewed until very flavorful).

这鱼如果腌制一个小时，会更入味。

— If this fish is marinated for an hour, it will be more flavorful.

A crucial grammatical nuance is the use of 入味 with the 'make/let' construction (让/使). Because rùwèi is a state that ingredients enter, you often talk about how to achieve that state. "让调料入味" (Let the seasonings soak in). This is common in recipes and cooking instructions.

为了让排骨入味，我特意多加了些老抽。

— In order to make the ribs flavorful, I specifically added some dark soy sauce.

In negative sentences, we use 不 (bù) or 没 (méi) depending on the context. "不入味" implies a general characteristic (e.g., this type of meat doesn't take flavor well), while "还没入味" (not yet flavorful) implies that the process is ongoing and needs more time. This distinction is vital for timing your cooking.

Pattern 3: Resultative Complement
[Verb] + 入味. For example: "煮入味了" (Boiled until the flavor entered). Here, rùwèi acts as the result of the verb zhǔ (boil).

这种厚豆腐很难煮入味。

— This kind of thick tofu is very hard to cook until the flavor soaks in.

汤底的味道已经完全入味到面条里了。

— The flavor of the soup base has completely soaked into the noodles.

If you spend any time in a Chinese-speaking environment, you will hear 入味 (rùwèi) in a variety of vibrant settings. It is a staple of everyday life, from the dinner table to the television screen. Understanding these contexts will help you grasp the 'soul' of the word beyond its dictionary definition.

1. The Family Dinner Table
This is the most common place. A mother might say to her child, "快吃这个萝卜，炖得很入味" (Quick, eat this radish, it's very flavorful). It’s an invitation to appreciate the depth of the home-cooked meal.
2. Street Food Stalls
At a 'Luzhu' (卤煮) or 'Malatang' (麻辣烫) stand, customers often look for the items that have been sitting in the broth the longest. They might ask the vendor, "老板，哪个比较入味？" (Boss, which one is more flavorful/has soaked up the broth more?).

火锅里的冻豆腐最容易入味了。

— Frozen tofu in hot pot is the easiest to soak up the flavor.

In the realm of professional food criticism and media, rùwèi is a technical term. In the famous documentary A Bite of China (舌尖上的中国), the narrator often uses rùwèi to describe the slow transformation of ingredients over days or even months. It conveys a sense of craftsmanship and tradition. When you hear it in this context, it often carries a poetic weight, symbolizing the harmony between nature, time, and human effort.

这家的卤味很有名，因为老板有三十年的老卤，特别入味。

— This shop's braised food is famous because the owner has a 30-year-old master brine; it's exceptionally flavorful.

Interestingly, you might also hear it in the context of acting or traditional opera (京剧). A veteran actor might be praised for being rùwèi. This means they aren't just 'acting'—the character's essence has 'soaked into' their soul. It's a high-level compliment suggesting maturity and depth in their craft. You won't hear this everyday on the street, but in artistic circles, it's a mark of true mastery.

3. Restaurant Reviews
On apps like Dianping (China's Yelp), users frequently write: "味道一般，肉不入味" (The taste was average, the meat didn't absorb the flavor). It is one of the most common complaints for low-quality braised dishes.

看他的表演，真是一种享受，每个眼神都那么入味。

— Watching his performance is a real treat; every look is so deeply nuanced (rùwèi).

While 入味 (rùwèi) seems straightforward, English speakers often stumble when trying to map it directly to Western culinary terms. Because 'flavorful' in English can mean many things, learners sometimes use rùwèi in contexts where it doesn't fit. Avoiding these common pitfalls will make your Chinese sound much more natural.

Mistake 1: Confusing 'Flavorful' with 'Strong Taste'
If a dish is simply very salty or spicy on the surface, don't use rùwèi. Use wèidào hěn zhòng (味道很重 - heavy flavor) or hěn xián (很咸 - very salty). Rùwèi implies the flavor has penetrated the ingredient. A dish can be mildly seasoned but still rùwèi if that mild flavor is consistent throughout.
Mistake 2: Using it for Non-Absorbent Foods
You wouldn't usually describe a fresh apple or a plain piece of steamed broccoli as rùwèi. Rùwèi requires a medium (like a sauce or brine) and a process (like soaking or stewing). Using it for a raw salad would sound very strange.

❌ 这苹果很入味。(Wrong: This apple is very flavorful.)
✅ 这苹果很甜 / 很有味道。(Correct: This apple is very sweet / has a lot of flavor.)

Another mistake is the grammatical placement of 入味. Some learners try to use it as a standard transitive verb like "I flavorful the meat." In Chinese, you must use a causative construction or a resultative structure. You don't "入味 the meat"; you "cook the meat until it is 入味" or "let the meat 入味."

❌ 我要入味这牛肉。(Wrong: I want to flavor this beef.)
✅ 我要把这牛肉煮入味。(Correct: I want to cook this beef until it's flavorful.)

Lastly, be careful with the metaphorical usage. While it's great for acting or writing, don't use it for 'interesting' or 'fun' in a general sense. You wouldn't say a movie plot is rùwèi just because it's exciting; it has to have a 'seasoned' or 'deeply integrated' quality. Stick to the culinary meaning until you are very comfortable with the nuances of Chinese metaphors.

Mistake 3: Overusing 'Very' (很)
While "很入味" is correct, in many cases, Chinese speakers prefer using "入味了" (has become flavorful) to emphasize the completed process. Just saying "很入味" can sometimes feel like a static textbook sentence rather than a natural observation of a meal.

这肉还没煮到时间，还没入味呢。

— This meat hasn't been cooked long enough; it's not flavorful yet.

To truly master the vocabulary of taste, you need to know how 入味 (rùwèi) compares to its cousins. Chinese has a rich lexicon for describing food, and choosing the right word can change the entire tone of your description.

入味 (rùwèi) vs. 够味 (gòuwèi)
入味 focuses on the depth and penetration of flavor. 够味 (enough taste/punchy) focuses on the intensity. If a sauce is incredibly spicy and hits you immediately, it's gòuwèi. If that spice has soaked into the chicken bones, it's rùwèi.
入味 (rùwèi) vs. 鲜美 (xiānměi)
鲜美 describes the 'umami' or fresh, delicious quality of ingredients (like seafood or soup). 入味 describes the result of seasoning. A soup can be xiānměi because the ingredients are fresh, but the meat in it might not be rùwèi yet.

这辣椒酱真够味，辣得好爽！

— This chili sauce really has a kick (gòuwèi); the spiciness is so satisfying!

When you want to be more formal, you might use 入神 (rùshén) or 神似 (shénsì) for the metaphorical 'acting' sense, but for food, rùwèi remains the king. Another alternative for food is 入骨 (rùgǔ)—literally "entering the bone." This is used for extreme cases where the flavor has penetrated even the deepest parts of the meat.

这道腌笃鲜，笋的味道已经完全入味了。

— In this Yan Du Xian (soup), the flavor of the bamboo shoots has completely soaked in.

For things like tea or wine, we rarely use rùwèi. Instead, we use 醇厚 (chúnhòu) for mellow, thick flavors, or 回甘 (huígān) for a sweet aftertaste. Rùwèi is almost exclusively for solid foods that absorb a liquid seasoning. Understanding these boundaries will help you describe your culinary experiences with the precision of a native speaker.

入味 (rùwèi) vs. 滋味 (zīwèi)
滋味 is a noun meaning 'flavor' or 'the taste of life.' You can say "品尝滋味" (taste the flavor). 入味 is the state of the food. You can't say "this food has rùwèi" as a noun; it is rùwèi.

相比之下，这块肉的味道只在表面，没入味。

— By contrast, the flavor of this piece of meat is only on the surface; it hasn't soaked in.
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Examples by Level

1

这道菜很入味。

This dish is very flavorful.

Subject + 很 + Adjective.

2

肉入味了吗？

Has the meat absorbed the flavor?

Question with 吗.

3

我不喜欢不入味的豆腐。

I don't like tofu that hasn't absorbed flavor.

Negative '不' before the adjective.

4

这个汤很入味。

This soup is very flavorful.

Simple description.

5

妈妈做的鱼很入味。

The fish Mom makes is very flavorful.

Possessive '的' phrase.

6

太入味了！

So flavorful!

Exclamatory '太...了'.

7

加点盐更入味。

Add some salt to make it more flavorful.

Comparative '更'.

8

鸡肉不入味。

The chicken is not flavorful.

Subject + 不 + Adjective.

1

牛肉要炖久一点才入味。

Beef needs to be stewed longer to be flavorful.

Condition '才' (only then).

2

这鱼腌了一个小时，非常入味。

This fish was marinated for an hour; it's very flavorful.

Duration of time.

3

师傅，这个菜没入味。

Chef, this dish isn't flavorful (the flavor hasn't entered).

Use of '没' for incomplete action.

4

把调料煮入味需要时间。

It takes time to cook the seasonings into the food.

Resultative complement.

5

我觉得萝卜比肉更入味。

I think the radish is more flavorful than the meat.

Comparison with '比'.

6

为了入味，我把肉切得很小。

To make it flavorful, I cut the meat very small.

Purpose clause '为了'.

7

这种面条很容易入味。

This kind of noodle absorbs flavor easily.

Adverb '容易'.

8

你觉得味道入味了吗？

Do you think the flavor has soaked in?

Complex question.

1

如果火太大，肉就很难入味。

If the fire is too strong, it's hard for the meat to absorb the flavor.

Conditional '如果...就'.

2

这道红烧肉炖得恰到好处，非常入味。

This braised pork is stewed perfectly; it's very flavorful.

Complement of degree '得'.

3

先把鸡肉腌制半天，这样会更入味。

Marinate the chicken for half a day first; this way it will be more flavorful.

Sequential actions.

4

土豆切块后更容易煮入味。

Potatoes are easier to cook until flavorful after being cut into pieces.

Resultative complement '煮入味'.

5

很多人喜欢吃隔夜菜，因为更入味。

Many people like eating leftovers because they are more flavorful.

Causal '因为'.

6

这道菜虽然好看，但是并不入味。

Although this dish looks good, it is not flavorful at all.

Concessive '虽然...但是'.

7

你需要让酱汁慢慢入味到食材里。

You need to let the sauce slowly soak into the ingredients.

Causative '让'.

8

火锅里的粉丝吸满了汤汁，特别入味。

The glass noodles in the hot pot have soaked up the broth and are especially flavorful.

Descriptive sentence.

1

这位老戏骨的表演非常入味，令人动容。

This veteran actor's performance was deeply nuanced and moving.

Metaphorical usage for acting.

2

烹饪这道菜的关键在于如何让香料彻底入味。

The key to cooking this dish lies in how to let the spices thoroughly penetrate.

Noun phrase '的关键在于'.

3

腌制的时间不够，导致鸭肉中心不入味。

The marinating time was insufficient, leading to the center of the duck meat not being flavorful.

Resultative '导致'.

4

这种烹饪方法能确保每一层食材都均匀入味。

This cooking method ensures that every layer of ingredients is evenly seasoned.

Verb '确保'.

5

他的文字写得很入味，把乡愁写活了。

His writing is very 'seasoned' (deep); he brought nostalgia to life.

Metaphorical usage for writing.

6

老卤汤越用越香，卤出来的东西也越入味。

The old brine gets more fragrant the more it's used, and the food braised in it becomes more flavorful.

Structure '越...越...'.

7

想要排骨入味，必须先焯水再慢炖。

If you want the ribs to be flavorful, you must blanch them first and then slow-stew them.

Necessary condition '必须'.

8

这道菜的咸淡适中，而且非常入味。

The saltiness of this dish is moderate, and it's very flavorful.

Coordinating conjunction '而且'.

1

演员对角色的理解非常透彻，演得极其入味。

The actor's understanding of the character is very thorough, and the performance is extremely nuanced.

High-level adverb '极其'.

2

这种慢火细熬的功夫，正是为了让滋味丝丝入味。

This slow-fire simmering technique is precisely for letting the flavor penetrate bit by bit.

Emphasis '正是为了'.

3

由于食材质地紧密，需要通过真空腌制来加速入味。

Due to the dense texture of the ingredients, vacuum marinating is needed to accelerate flavor penetration.

Causal '由于'.

4

这篇散文情感真挚，读起来很有入味的感觉。

This essay has sincere emotions and feels very 'seasoned' (deeply resonant) to read.

Noun phrase '入味的感觉'.

5

厨师通过在肉表面划花刀，解决了厚肉块不入味的问题。

By scoring the surface of the meat, the chef solved the problem of thick cuts not being flavorful.

Instrumental '通过'.

6

所谓‘入味’，不仅是盐分的渗透，更是香气的融合。

The so-called 'rùwèi' is not just the penetration of salt, but more importantly the fusion of aromas.

Correlative '不仅是...更是'.

7

如果火候不到，食材即便煮熟了也难以入味。

If the heat and timing aren't right, the ingredients will be hard to flavor even if they are cooked through.

Concessive '即便...也'.

8

这种陈年老醋，只需几滴就能让整碗面瞬间入味。

With this aged vinegar, just a few drops can make the whole bowl of noodles instantly flavorful.

Conditional '只需...就能'.

1

他的表演艺术已臻化境，举手投足间无不入味。

His acting art has reached perfection; every gesture and movement is profoundly seasoned (nuanced).

Double negative '无不' (all/without exception).

2

好的文学作品如陈年佳酿，愈久愈觉其入味深长。

Good literary works are like aged wine; the longer they last, the more one feels their deep and lasting 'flavor' (meaning).

Simile '如...愈...愈...'.

3

烹饪之妙，存乎一心，入味与否全看对火候的掌控。

The subtle magic of cooking lies in the mind; whether it's flavorful or not depends entirely on the control of the heat.

Classical Chinese influence '存乎一心'.

4

这出戏，他把那个落魄文人的酸腐气演得入味三分。

In this play, he portrayed the pedantic air of that frustrated scholar with profound depth.

Complement '入味三分' (borrowed from '入木三分').

5

所谓入味，实则是食材与调料在时间长河里的温柔博弈。

The so-called 'rùwèi' is actually a gentle gamble between ingredients and seasonings in the river of time.

Philosophical definition '实则是'.

6

他的人生阅历极广，谈吐间自有一种入味的智慧。

His life experience is vast, and there is a naturally 'seasoned' wisdom in his speech.

Attributive '入味的智慧'.

7

要把这篇古文讲得入味，非得有深厚的国学功底不可。

To explain this ancient text in a 'flavorful' (deeply insightful) way, one must have a profound foundation in Chinese studies.

Double negative '非得...不可'.

8

这种独特的发酵工艺，赋予了豆腐一种深层且入味的风味。

This unique fermentation process endows the tofu with a deep and well-penetrated flavor.

Formal verb '赋予'.

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