Wiktionary

肉

See also: 内
肉 U+8089, 肉
CJK UNIFIED IDEOGRAPH-8089
← 肈
[U+8088] 		CJK Unified Ideographs 肊 →
[U+808A]
⾁ U+2F81, ⾁
KANGXI RADICAL MEAT
← ⾀
[U+2F80] 		Kangxi Radicals ⾂ →
[U+2F82]

Translingual

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Stroke order
 
Stroke order
 

Alternative forms

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  • ⺼ U+2EBC (when used as a left Chinese radical in compositions)

The left component form ⺼ looks very similar to ⺝, the left radical form of 月 (“moon”), and is often drawn identically in compounds. However they are etymologically distinct, and careful usage distinguishes the cross strokes, with ⺼ written with unattached diagonal strokes. This is particularly an issue in looking up characters by radical; compare 月 index and 肉 index.

The radical form ⺼ may also appear twisted to a diagonal, resembling 夕 with an added line, as in 祭, 然, and 將.

Han character

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See images of
Radical 130 肉

肉 (Kangxi radical 130, 肉+0, 6 strokes, cangjie input 人月人 (OBO), four-corner 40227, composition ⿵内人 or ⿻冂仌)

  1. Kangxi radical #130, ⾁.

Derived characters

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References

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  • Kangxi Dictionary: page 973, character 1
  • Dai Kanwa Jiten: character 29236
  • Dae Jaweon: page 1424, character 4
  • Hanyu Da Zidian (first edition): volume 5, page 2931, character 1
  • Unihan data for U+8089

Chinese

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simp. and trad.
 肉
alternative forms
宍
𥤬
𠕜
𡧢
𠕎
宍
𥤬
𠕜
𡧢
𠕎
𮌇
 

Glyph origin

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Historical forms of the character 肉
Shang Western Zhou Warring States Shuowen Jiezi (compiled in Han) Liushutong (compiled in Ming) Libian (compiled in Qing)
Oracle bone script Bronze inscriptions Chu slip and silk script Qin slip script Small seal script Transcribed ancient scripts Clerical script
             
Characters in the same phonetic series (肉) (Zhengzhang, 2003) 
Old Chinese
朒 *nuɡ
肉 *njuɡ

Pictogram (象形) – ribs of an animal’s torso or simply a physical representation of a slice of meat. Stylized into 月 when next to a phonetic component and 𱼀 and/or 夕 inside some characters.

Etymology 1

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Probably from Proto-Sino-Tibetan *now (“tender; soft”), which has also been compared to 柔 (OC *mlju, “soft; flexible”), 揉 (OC *mju, “to knead”), 軟 (OC *njonʔ, “soft”), 弱 (OC *njewɢ, “weak”), 懦 (OC *noːls, *njo, “cowardly”), 荏 (OC *njɯmʔ, “weak”) (STEDT; Schuessler, 2007). Alternatively, it may be from Proto-Sino-Tibetan *s-nja-k (“meat, flesh”) (STEDT).

"media"
Back-formation from 生肉 (shēngròu). See there for more.

Pronunciation

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Note:
  • rou4 - literary;
  • ru2 - vernacular.
Note:
  • he̍k/hia̍k - vernacular (“meat; pork; pulp; main part of an object”);
  • jio̍k/lio̍k - literary.
Note:
  • hib8 - vernacular;
  • yiog4 - literary.
Note:
  • 8gnioq - colloquial;
  • 8zoq - high-register literary, rare in Shanghainese and Suzhounese;
  • 7gnioq - Chongmingese, childish diminutive, see 肉肉;
  • 6gnio - Shaoxingnese, see 肉豬.
  • Dialectal data
Variety Location 肉
Mandarin Beijing /ʐou⁵¹/
Harbin /ʐou⁵³/
Tianjin /iou⁵³/
/ʐou⁵³/
Jinan /ʐou²¹/
Qingdao /iou⁴²/
Zhengzhou /ʐou³¹²/
Xi'an /ʐou⁴⁴/
Xining /ʐɯ²¹³/
Yinchuan /ʐəu¹³/
Lanzhou /ʐou¹³/
Ürümqi /ʐɤu²¹³/
Wuhan /nəu²¹³/
Chengdu /zu³¹/
/zəu¹³/
Guiyang /zu²¹/
Kunming /ʐəu²¹²/
/ʐu³¹/
Nanjing /ʐəɯ⁴⁴/
Hefei /ʐɯ⁵³/
Jin Taiyuan /zəu⁴⁵/ 豬～
/zuəʔ²/ ～桂
Pingyao /ʐəu³⁵/
Hohhot /ʐəu⁵⁵/
Wu Shanghai /ȵioʔ¹/
Suzhou /ȵioʔ³/
Hangzhou /zoʔ²/
Wenzhou /ȵɤu²¹³/
Hui Shexian /niu²²/
Tunxi /ȵiu¹¹/
Xiang Changsha /ʐəu²⁴/
Xiangtan /iəɯ²⁴/
Gan Nanchang /ȵiuʔ⁵/
Hakka Meixian /ŋiuk̚¹/
Taoyuan /ŋiuk̚²²/
Cantonese Guangzhou /jok̚²/
Nanning /juk̚²²/
Hong Kong /jʊk̚²/
Min Xiamen (Hokkien) /liɔk̚⁵/
/hik̚⁵/
Fuzhou (Eastern Min) /nyʔ⁵/
Jian'ou (Northern Min) /ny⁴²/
Shantou (Teochew) /nek̚⁵/
Haikou (Hainanese) /hiɔk̚³/
Rime
Character 肉
Reading # 1/1
Initial (聲) 日 (38)
Final (韻) 屋 (4)
Tone (調) Checked (Ø)
Openness (開合) Open
Division (等) III
Fanqie 如六切
Baxter nyuwk
Reconstructions
Zhengzhang
Shangfang 		/ȵɨuk̚/
Pan
Wuyun 		/ȵiuk̚/
Shao
Rongfen 		/ȵʑiuk̚/
Edwin
Pulleyblank 		/ȵuwk̚/
Li
Rong 		/ȵiuk̚/
Wang
Li 		/ȵʑĭuk̚/
Bernard
Karlgren 		/ȵʑi̯uk̚/
Expected
Mandarin
Reflex 		rù
Expected
Cantonese
Reflex 		juk6
Baxter–Sagart system 1.1 (2014)
Character 肉
Reading # 1/1
Modern
Beijing
(Pinyin) 		ròu
Middle
Chinese 		‹ nyuwk ›
Old
Chinese 		/*k.nuk/
English meat, flesh

Notes for Old Chinese notations in the Baxter–Sagart system:

* Parentheses "()" indicate uncertain presence;
* Square brackets "[]" indicate uncertain identity, e.g. *[t] as coda may in fact be *-t or *-p;
* Angle brackets "<>" indicate infix;
* Hyphen "-" indicates morpheme boundary;

* Period "." indicates syllable boundary.
Zhengzhang system (2003)
Character 肉
Reading # 1/1
No. 10866
Phonetic
component 		肉
Rime
group 		覺
Rime
subdivision 		1
Corresponding
MC rime 		肉
Old
Chinese 		/*njuɡ/

Definitions

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肉

  1. meat; flesh
    豬肉／猪肉  ―  zhūròu  ―  pork
    牛肉  ―  niúròu  ―  beef
    我從不吃肉。／我从不吃肉。  ―  Wǒ cóngbù chī ròu.  ―  I never eat meat.
    這種魚的肉異常鮮美。 [MSC, trad.]
    这种鱼的肉异常鲜美。 [MSC, simp.]
    Zhè zhǒng yú de ròu yìcháng xiānměi. [Pinyin]
    The flesh of this kind of fish has exceptional delicacy.
    不久，鬣狗便可飽餐一頓這些死了的動物的肉。 [MSC, trad.]
    不久，鬣狗便可饱餐一顿这些死了的动物的肉。 [MSC, simp.]
    Bùjiǔ, liègǒu biànkě bǎocānyīdùn zhèxiē sǐ le de dòngwù de ròu. [Pinyin]
    Soon, the hyenas could then feast on the flesh of these dead animals.
  2. (specifically) pork
    肉三鮮的餃子／肉三鲜的饺子  ―  ròusānxiān de jiǎozi  ―  three delicious ingredient pork dumpling
    蒜薹炒肉  ―  suàntái chǎo ròu  ―  garlic chive and pork stir-fry
    肉骨 [Hokkien]  ―  hia̍k-kut [Pe̍h-ōe-jī]  ―  pork ribs
  3. body
    肉體／肉体  ―  ròutǐ  ―  physical body
  4. flesh; pulp
    這桃子肉味甜汁多。 [MSC, trad.]
    这桃子肉味甜汁多。 [MSC, simp.]
    Zhè táozi ròu wèi tián zhī duō. [Pinyin]
    The flesh of the peach was sweet and juicy.
  5. (ACG) media; video
    生肉  ―  shēngròu  ―  raws (not fansubbed videos or clips)
    熟肉  ―  shúròu  ―  localized, subbed, or dubbed media
    烤肉  ―  kǎoròu  ―  localized, subbed, or dubbed media, with detailed effects
  6. (Quanzhou Hokkien) main part of an object
    刀肉 [Hokkien]  ―  to-hia̍k [Pe̍h-ōe-jī]  ―  blade of a knife or sword

Compounds

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Descendants

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Sino-Xenic (肉):
  • → Japanese: 肉(にく) (niku)
  • → Korean: 육(肉) (yuk)
  • → Vietnamese: nhục (肉)

Etymology 2

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Pronunciation

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Definitions

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肉

  1. (archaic) edge; brim; an outer part of a ring-shaped object (such as coin or jade annulus)
  2. (archaic, of sound and music) rich; substantial
  3. (dialectal Mandarin) spongy; squashy; flabby
    這西瓜瓤兒太肉了。 [MSC, trad.]
    这西瓜瓤儿太肉了。 [MSC, simp.]
    Zhè xīguā rángr tài ròu le. [Pinyin]
    The pulp of this watermelon is too spongy.
  4. (dialectal Mandarin) slow; sluggish
    這個人做事真肉。 [MSC, trad.]
    这个人做事真肉。 [MSC, simp.]
    Zhè ge rén zuòshì zhēn ròu. [Pinyin]
    This person does everything sluggishly.

Compounds

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Descendants

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Sino-Xenic (肉):

Etymology 3

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simp. and trad.
 肉
alternative forms 脈／脉
𬁲

Unclear. Reminiscent of 脢 (OC *mɯːs, *mɯː, *mɯːs, “dorsal meat”) (Schuessler, 2007).

Alternatively, it may be of substrate origin. Compare (Deng, 1994):

Pronunciation

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Note: chiefly overseas.

Definitions

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肉 (Hokkien, Teochew)

  1. meat; flesh
    豬肉／猪肉 [Hokkien]  ―  ti-bah [Pe̍h-ōe-jī]  ―  pork
    牛肉 [Hokkien]  ―  gû-bah [Pe̍h-ōe-jī]  ―  beef
  2. (specifically) pork
    肉骨 [Hokkien]  ―  bah-kut [Pe̍h-ōe-jī]  ―  pork ribs
  3. flesh; pulp
    龍眼乾肉／龙眼干肉 [Hokkien]  ―  lêng-géng-koaⁿ bah [Pe̍h-ōe-jī]  ―  flesh of dried longan
  4. main part of an object
    刀肉 [Hokkien]  ―  to-bah [Pe̍h-ōe-jī]  ―  blade of a knife or sword

Further reading

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Japanese

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Shinjitai 肉  
Kyūjitai
[1][2][3]
肉󠄁
肉+&#xE0101;?
(Adobe-Japan1) 		 
The displayed kanji may be different from the image due to your environment.
See here for details.

Kanji

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肉

(Second grade kyōiku kanji)

  1. flesh, meat

Readings

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  • Go-on: にく (niku, Jōyō)←にく (niku, historical)
  • Kan-on: じく (jiku)←じく (ziku, historical)
  • Kun: しし (shishi, 肉)

Etymology 1

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Kanji in this term
肉
しし
Grade: 2
kun'yomi
Alternative spelling
宍

From Old Japanese, from Proto-Japonic *sisi. Not used in isolation in modern standard Japanese. Persists in compounds and in some dialects.

Cognate with 獣 (shishi, “beast, especially one used for meat”).

Pronunciation

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Noun

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肉(しし) • (shishi) 

  1. [from 712–1682] (archaic, possibly obsolete or dialect, Aomori, Fukushima, Nara, Kagoshima) meat (of boars, pigs, deer, etc.)
  2. [from 712–1682] (archaic, possibly obsolete) human flesh
  3. (dialect, Iwate, Niigata, Shizuoka, Toyama) muscle
  4. (dialect, Toyama) excess fat, flab
  5. (dialect, Kochi) the human body
Derived terms
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Derived terms

Etymology 2

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Kanji in this term
肉
にく
Grade: 2
goon

From Middle Chinese 肉 (MC nyuwk). Compare modern Hokkien 肉 (jio̍k / lio̍k), Teochew 肉 (ne̍k), or Hakka 肉 (ngiuk7).

Alternative forms

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Pronunciation

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Noun

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肉(にく) • (niku) 

  1. meat, the muscle and fat tissue of an animal used as food
    • (Can we date this quote?), 一九二九年一月——二月‎[4]:
      この肉(にく)上(あ)げましょうか、食(た)べたくなる程(ほど)美味(おい)しい肉(にく)ですよ
      kono niku agemashō ka, tabetakunaru hodo oishī niku desuyo
      Should I give this meat [to someone else]? I want to eat them so much because this meat is just so good!
  2. the flesh of an animal
  3. the flesh of a fruit or vegetable
  4. one's body, as opposed to spirit
  5. (Kansai) a woman not part of the demimonde who engaged in secret, unlicensed prostitution
    See also: Thesaurus:娼婦
  6. (Christianity) refers to humans themselves, their world, and their sins, as opposed to their spirit
  7. the thickness of a thing
    板(いた)の肉(にく)
    ita no niku
    the thickness of a board
  8. (figurative) the flesh or meat of something, such as an idea, structure, or argument
    議(ぎ)論(ろん)に肉(にく)をつける
    giron ni niku o tsukeru
    to put some meat on an argument, to flesh out an argument
  9. an ink pad, a stamp pad
  10. (theater, kabuki) short for 肉襦袢 (niku juban): flesh-toned undergarments worn by actors and shown when the character has to display their skin
Synonyms
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Derived terms
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Derived terms

References

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  1. ^ 白川静 (Shirakawa Shizuka) (2014) “肉”, in 字通 (Jitsū)‎[1] (in Japanese), popular edition, Tōkyō: Heibonsha, →ISBN
  2. ^ Haga, Gōtarō (1914) 漢和大辞書 [The Great Kanji-Japanese Dictionary] (in Japanese), Fourth edition, Tōkyō: Kōbunsha, →DOI, page 1741 (paper), page 922 (digital)
  3. ^ Shōundō Henshūjo, editor (1927), 新漢和辞典 [The New Kanji-Japanese Dictionary] (in Japanese), Ōsaka: Shōundō, →DOI, page 984 (paper), page 505 (digital)
  4. ^ “しし 【肉・宍】 ”, in 日本国語大辞典 [Nihon Kokugo Daijiten]‎[2] (in Japanese), 2nd edition, Tokyo: Shogakukan, 2000-2002, released online 2007, →ISBN, concise edition entry available here
  5. ↑ 5.0 5.1 Yamada, Tadao et al., editors (2011), 新明解国語辞典 [Shin Meikai Kokugo Jiten] (in Japanese), Seventh edition, Tokyo: Sanseidō, →ISBN
  6. ^ Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN
  7. ^ NHK Broadcasting Culture Research Institute, editor (1998), NHK日本語発音アクセント辞典 [NHK Japanese Pronunciation Accent Dictionary] (in Japanese), Tokyo: NHK Publishing, Inc., →ISBN

Korean

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Hanja

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肉 (eumhun 고기 육 (gogi yuk))

  1. hanja form? of 육 (“meat, flesh”)

Vietnamese

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Han character

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肉: Hán Nôm readings: nhục[1], nậu, nhụ

  1. (only in compounds) chữ Hán form of nhục (“flesh”).

Derived terms

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References

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  1. ^ Trần (1999).
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