泡菜
Contents
ChineseEdit
to steep; soak; bubble(s); foam; puffed; swollen
|
dish (type of food); vegetables | ||
---|---|---|---|
simp. and trad. (泡菜) |
泡 | 菜 |
PronunciationEdit
- Mandarin
- (Standard Chinese)+
- Pinyin:
- Zhuyin: ㄆㄠˋ ㄘㄞˋ
- Gwoyeu Romatzyh: pawtsay
- IPA (key): /pʰɑʊ̯⁵¹⁻⁵³ t͡sʰaɪ̯⁵¹/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou)+
- Jyutping: paau3 coi3
- Yale: paau choi
- Cantonese Pinyin: paau3 tsoi3
- Guangdong Romanization: pao3 coi3
- IPA (key): /pʰɑːu̯³³ t͡sʰɔːi̯³³/
- (Standard Cantonese, Guangzhou)+
- Hakka
- (Sixian, incl. Miaoli and Meinong)
- Pha̍k-fa-sṳ: phau-chhoi
- Hakka Romanization System: pau coi
- Hagfa Pinyim: pau4 coi4
- IPA: /pʰa̯u⁵⁵ t͡sʰo̯i⁵⁵/
- (Sixian, incl. Miaoli and Meinong)
- Min Nan
- (Hokkien)
- Pe̍h-ōe-jī: phàu-chhài
- Tâi-lô: phàu-tshài
- Phofsit Daibuun: phaozhaix
- IPA (Xiamen): /pʰaʊ²¹⁻⁵³ t͡sʰaɪ²¹/
- IPA (Quanzhou): /pʰaʊ⁴¹⁻⁵⁵⁴ t͡sʰaɪ⁴¹/
- IPA (Zhangzhou): /pʰaʊ²¹⁻⁵³ t͡sʰaɪ²¹/
- IPA (Taipei): /pʰaʊ¹¹⁻⁵³ t͡sʰaɪ¹¹/
- IPA (Kaohsiung): /pʰaʊ²¹⁻⁴¹ t͡sʰaɪ²¹/
- (Hokkien)
NounEdit
泡菜
- pickled vegetables (usually made from cabbage)
- kimchi (in the context of Korean cuisine)