蠔 (háo) is the Chinese character for "oyster", though I should perhaps say that it's a Chinese character for "oyster". There are quite a few Chinese words for this bivalve, including 海蠣 (hǎi lì), 牡蠣 (mǔ lì), and 蚵 (hé). However, 蠔 is by far the most common term I've seen on Chinese menus in London; I've only seen 海蠣 on two menus, both of them from Fujian restaurants, and I've never seen either 牡蠣 or 蚵.
I am a great fan of oysters. bob often brings half a dozen back for me when he goes to our local farmers' market on the weekend, and I usually just shuck them and eat them raw. I did cook some last week, though, and I'll be posting about that on Friday!
Another common menu word with 蠔 in the name is 蠔油 (háo yóu), or oyster sauce. You may also sometimes see 蠔皇 (háo huáng), which is often translated into English as "superior oyster sauce".
Here are some dishes with 蠔 in the name:
|蠔油鮮竹卷||háo yóu xiān zhú juǎn||fresh beancurd skin rolls [鮮竹卷] with oyster sauce [蠔油]|
|蠔皇叉燒包||háo huáng chā shāo bāo||cha siu bao [叉燒包]; the 蠔皇 is a reference to the oyster sauce in the filling|
|蠔仔肉碎粥||háo zǎi ròu suì zhǒu||congee [粥] with baby oysters [蠔仔] and minced [碎] pork [肉]|
|豆腐火腩生蠔煲||dòu fu huǒ nǎn shēng háo bào||beancurd [豆腐], roast pork [火腩], and oyster [蠔] claypot [煲]; the 生 (shēng/raw) probably refers to the oysters being added to the claypot at the last moment|
|蠔油鴨掌||háo yóu yā zhǎng||duck feet [鴨掌] in oyster sauce [蠔油]|
|椒鹽炸生蠔||jiāo yán zhà shēng háo||deep-fried [炸] oysters [蠔] with spiced salt [椒鹽]|
|蠔煎||háo jiān||oyster omelette|
|蠔:||háo||radical 142 (虫)||Cantodict||MandarinTools||YellowBridge||[No working Zhongwen entry]|