篦子
Chinese
edit| fine-toothed comb; to comb | child; son; (noun suffix) child; son; (noun suffix); small thing; seed; egg; 1st earthly branch; 11 p.m.–1 a.m., midnight | ||
|---|---|---|---|
| trad. (篦子) | 篦 | 子 | |
| simp. #(篦子) | 篦 | 子 | |
Etymology 1
edit
Pronunciation
edit- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin:
- Zhuyin: ㄅㄧˋ ˙ㄗ
- Tongyong Pinyin: bìzi̊h
- Wade–Giles: pi4-tzŭ5
- Yale: bì-dz
- Gwoyeu Romatzyh: bih.tzy
- Palladius: бицзы (biczy)
- Sinological IPA (key): /pi⁵¹ d͡z̥z̩¹/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: bei6 zi2
- Yale: beih jí
- Cantonese Pinyin: bei6 dzi2
- Guangdong Romanization: béi6 ji2
- Sinological IPA (key): /pei̯²² t͡siː³⁵/
- (Standard Cantonese, Guangzhou–Hong Kong)+
Noun
edit篦子
Synonyms
editDialectal synonyms of 篦子 (“double-edged fine-tooth comb”) [map]
Etymology 2
edit
Pronunciation
edit- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin:
- Zhuyin: ㄅㄧˋ ˙ㄗ
- Tongyong Pinyin: bìzi̊h
- Wade–Giles: pi4-tzŭ5
- Yale: bì-dz
- Gwoyeu Romatzyh: bih.tzy
- Palladius: бицзы (biczy)
- Sinological IPA (key): /pi⁵¹ d͡z̥z̩¹/
- (Standard Chinese)+
Noun
edit篦子
- Alternative form of 箅子 (bìzi, “(steamer) plate or insert; grate; grating”)
- 蒸鍋置火上，放入清水燒沸，把生坯先放篦子上，再放入蒸鍋內。 [MSC, trad.]
- From: 2010, 张恩来, 《家常主食》, page 132
- Zhēngguō zhì huǒ shàng, fàngrù qīngshuǐ shāo fèi, bǎ shēng pī xiān fàng bìzi shàng, zài fàngrù zhēngguō nèi. [Pinyin]
- Put the steamer pot on the fire. Put water in and heat it to a boil. Put the raw product onto a steamer plate, and then put it in the steamer pot.
蒸锅置火上，放入清水烧沸，把生坯先放篦子上，再放入蒸锅内。 [MSC, simp.]- 荷葉鋪在蒸饃篦子上蒸出來的饃，那淡淡的荷香味，讓您吃一次一輩子都忘不掉。 [MSC, trad.]
- From: 2013 June 26, 劉紹義, 半池荷花一院香, in 《文匯報》 (Wen Wei Po), page B10
- Héyè pū zài zhēng mó bìzi shàng zhēng chūlái de mó, nà dàndàn de hé xiāngwèi, ràng nín chī yīcì yībèizǐ dōu wàngbùdiào. [Pinyin]
- Buns that come out of steaming with a lotus leaf spread out on a plate for steaming buns, that light fragrance of the lotus is unforgettable after you eat it once.
荷叶铺在蒸馍篦子上蒸出来的馍，那淡淡的荷香味，让您吃一次一辈子都忘不掉。 [MSC, simp.]- 用一盆炭火，上置鐵篦子，將餌塊餅攤在篦子上烤，不停地用油紙扇搧著，待餌塊起泡發軟，用竹片塗上芝麻醬、花生醬、甜醬油、油辣子，對折成半月形，謂之「燒餌塊」。 [MSC, trad.]
- From: 2017, 汪曾祺, 《他乡寄意：汪曾祺散文精选集》, page 157
- Yòng yī pén tànhuǒ, shàng zhì tiě bìzi, jiāng ěrkuài bǐng tān zài bìzi shàng kǎo, bùtíng de yòng yóuzhǐshàn shān zhe, dài ěrkuài qǐpào fāruǎn, yòng zhúpiàn tú shàng zhīmájiàng, huāshēngjiàng, tián jiàngyóu, yóulàzǐ, duìzhé chéng bànyuèxíng, wèi zhī “shāo ěrkuài”. [Pinyin]
- Use a basin of charcoal, and place an iron grating on top. Spread out the erkuai cakes on the grating and roast them, continuously fanning them with an oil paper fan. After the erkuai form bubbles and soften, using bamboo chips, put on sesame paste, peanut sauce, sweet soy sauce and chilli oil. Fold them into semicircles. These are called "roasted erkuai".
用一盆炭火，上置铁篦子，将饵块饼摊在篦子上烤，不停地用油纸扇搧着，待饵块起泡发软，用竹片涂上芝麻酱、花生酱、甜酱油、油辣子，对折成半月形，谓之「烧饵块」。 [MSC, simp.]