泡菜

Contents

ChineseEdit

		to steep; soak; bubble(s) to steep; soak; bubble(s); foam; puffed; swollen	dish (type of food); vegetables
simp. and trad. (泡菜)		泡	菜

PronunciationEdit

• Mandarin

  (Pinyin): pàocài

  (Zhuyin): ㄆㄠˋ ㄘㄞˋ

• Cantonese (Jyutping): paau³ coi³
• Hakka (Sixian, PFS): phau-chhoi
• Min Nan (POJ): phàu-chhài

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• Mandarin
  • (Standard Chinese)⁺
    • Pinyin: pàocài
    • Zhuyin: ㄆㄠˋ ㄘㄞˋ
    • Gwoyeu Romatzyh: pawtsay
    • IPA ^(key): /pʰɑʊ̯⁵¹⁻⁵³ t͡sʰaɪ̯⁵¹/
• Cantonese
  • (Standard Cantonese, Guangzhou)⁺
    • Jyutping: paau³ coi³
    • Yale: paau choi
    • Cantonese Pinyin: paau³ tsoi³
    • Guangdong Romanization: pao³ coi³
    • IPA ^(key): /pʰɑːu̯³³ t͡sʰɔːi̯³³/
• Hakka
  • (Sixian, incl. Miaoli and Meinong)
    • Pha̍k-fa-sṳ: phau-chhoi
    • Hakka Romanization System: pau coi
    • Hagfa Pinyim: pau⁴ coi⁴
    • IPA: /pʰa̯u⁵⁵ t͡sʰo̯i⁵⁵/
• 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/

NounEdit

泡菜

1. pickled vegetables (usually made from cabbage)
2. kimchi (in the context of Korean cuisine)

Derived termsEdit

• 泡菜仔

• 韓國泡菜／韩国泡菜 (Hánguó pàocài)