Chin-hua

English

Etymology

From Mandarin 金華／金华 (Jīnhuá, “golden flourishing”) Wade–Giles romanization: Chin¹-hua².

Proper noun

Chin-hua

1. Alternative form of Jinhua
   • 1889 January 25, “Abstract of Peking Gazette.”, in North-China Herald‎^[1], volume XLII, number 1121, Shanghai, →OCLC, page 89, column 3:

     At that time the surrounding country constantly harried by banditti who had occupied a stronghold in the mountains between Tʻai-chou and Chin-hua.

   • 1891, Stephen W. Bushell, “Description of Modern Ware.”, in Description of Chinese Pottery and Porcelain; Being a Translation of the Tʽao shuo 陶說‎^[2], Clarendon Press, published 1910, →OCLC, page 16:

     Porcelain painted in blue and white, and also that decorated with the deep blue monochrome glaze, both require this blue. It is obtained from the province of Chêkiang, being found on several mountains within the two prefectures of Shao-hsing and Chin-hua.

   • 1927, John C. Ferguson, “Painters of the Five Dynasties”, in Chinese Painting‎^[3], Chicago: University of Chicago Press, →OCLC, page 85:

     Before entering the priesthood he had already made a name for himself in Lan-hsi (modern Chin-hua in Chekiang Province) as a scholar and calligraphist under his family name Chiang.

   • 1965, Richard M. Dorson, “Foreword”, in Folktales of China‎^[4], →LCCN, →OCLC, page xxix:

     In 1941, Eberhard published a supplementary monograph in the same series, Volksmärchen aus Südost-China, Sammlung Ts'ao Sung-yeh, which offered the actual texts of 190 folktales translated into German, corresponding to many of the tale types he had previously established. This collection was chiefly obtained from schoolchildren in Chin-hua in Chekiang province, the seat of the aboriginal Yao culture.

   • 1970 [1968], Shiba Yoshinobu, translated by Mark Elvin, Commerce and Society in Sung China‎^[5], published 1992, →ISBN, →OCLC, page 135:

     An illustration of this is provided by the Lan-ch'i County Gazetteer (Lan-ch'i hsien-chih) for the Cheng-te reign (1506-1521), which gives the following figures from a survey made around 1228 in Lan-ch'i county in Wu-chou (present-day Chin-hua) in Chekiang:

   • 1984, Ronald C. Egan, “Appendix”, in The Literary Works of Ou-yang Hsiu (1007-72)‎^[6], Cambridge University Press, →ISBN, →LCCN, →OCLC, pages 212, 246:

     My friend Huang Meng-sheng’s ancestors originally came from Chin-hua in Wu-chou and later moved to Fen-ning in Hung-chou.⁴⁰

     40 Chin-hua is modern Chin-hua, Chekiang, and Fen-ning is Hsiu-shui, Kiangsi.

   • 1989, Wing-tsit Chan, Chu Hsi New Studies‎^[7], Honolulu: University of Hawaii Press, →ISBN, →LCCN, →OCLC, page 37:

     A bright boy, he received training at home but tended to be lazy. At the age of twenty-one, he was sent to Chin-hua in Chekiang to study with Lü Tsu-ch’ien (1137- 1181).

   • [2006, “Hot & Cold Appetizers”, in Culina Mundi‎^[8], Könemann, →ISBN, →OCLC, page 142, column 2:

     The Chinese raise pork in large quantities, but prefer to eat it in the form of cutlets, fillet, ribs, and so on. However, the city of Chin-Hua, in the Shanghai region, has developed a unique ham specialty. There ham is cooked with numerous spices and has a pronounced […]]

   • For more quotations using this term, see Citations:Chin-hua.

Further reading

• Leon E. Seltzer, editor (1952), “Kinhwa or Chin-hua”, in The Columbia Lippincott Gazetteer of the World‎^[9], Morningside Heights, NY: Columbia University Press, →OCLC, page 950, column 3