豆芽 (dòuyá) literally means 'bean sprout' — combining 豆 (dòu), meaning 'bean', and 芽 (yá), meaning 'sprout' or 'bud'. It refers specifically to the tender, edible young shoots grown from soaked and germinated beans, most commonly mung beans or soybeans. These crisp, pale sprouts are a staple in Chinese cooking, valued for their mild flavor, crunchy texture, and nutritional benefits.

豆芽 appears frequently in stir-fries, soups, spring rolls, and cold salads. Unlike Western sprouts that may include alfalfa or broccoli, 豆芽 in Chinese contexts almost always denotes bean-derived sprouts, especially mung bean sprouts (绿豆芽 lǜdòuyá). The word is neutral in register, used in both everyday speech and recipes, and carries no special cultural connotations beyond its culinary role.