‘猪油’ literally means ‘pig oil’ and refers to rendered fat from pigs — commonly known in English as lard. The first character, 猪 (zhū), means ‘pig’ or ‘swine’, specifying the animal source; the second character, 油 (yóu), means ‘oil’ or ‘fat’, indicating its physical form and culinary function. Together, they form a compound noun that is precise and widely understood across Chinese-speaking regions.

Lard has been used for centuries in traditional Chinese cooking for frying, baking, and making flaky pastries like mooncakes or dumpling wrappers. Though less common today due to health trends, it remains valued for its rich flavor and unique texture-enhancing properties — especially in regional cuisines such as Sichuan and Guangdong. It’s typically sold solid at room temperature and must be melted before use in recipes.