“奶油” (nǎi yóu) is the Chinese term for cream, a rich dairy product made from the fatty part of milk. It is commonly used in cooking and baking to add flavor and texture to various dishes. There are different types of cream, including heavy cream and whipping cream, each with varying fat content. In Chinese cuisine, “奶油” is often used in desserts, such as cakes and pastries, to create smooth and creamy textures. It can also be found in savory dishes, enhancing sauces and soups. The versatility of cream makes it a popular ingredient in both traditional and modern recipes.