肉桂

Contents

ChineseEdit

		meat; flesh	Cinnamonum cassia; Guangxi Autonomous Region (abbrev.)
simp. and trad. (肉桂)		肉	桂

EtymologyEdit

From Chinese 肉 ("meat") + 桂 ("gui tree"), to distinguish the cassia and cinnamon trees of the laurel family from the 桂花, the osmanthus of the olive family (all having formerly been known as 桂)

PronunciationEdit

• Mandarin

  (Pinyin): ròuguì

  (Zhuyin): ㄖㄡˋ ㄍㄨㄟˋ

• Cantonese (Jyutping): juk⁶ gwai³
• Hakka (Sixian, PFS): ngiuk-kui
• Min Nan (POJ): jio̍k-kùi / lio̍k-kùi

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• Mandarin
  • (Standard Chinese, Beijing)⁺
    • Pinyin: ròuguì
    • Zhuyin: ㄖㄡˋ ㄍㄨㄟˋ
    • Gwoyeu Romatzyh: rowguey
    • IPA ^(key): /ʐoʊ̯⁵¹⁻⁵³ ku̯eɪ̯⁵¹/
• Cantonese
  • (Standard Cantonese, Guangzhou)⁺
    • Jyutping: juk⁶ gwai³
    • Yale: yuhk gwai
    • Cantonese Pinyin: juk⁹ gwai³
    • IPA ^(key): /jʊk̚² kʷɐi̯³³/
• Hakka
  • (Sixian, incl. Miaoli and Meinong)
    • Pha̍k-fa-sṳ: ngiuk-kui
    • Hakka Romanization System: ngiug` gui
    • Hagfa Pinyim: ngiug⁵ gui⁴
    • IPA: /ɲi̯uk̚² ku̯i⁵⁵/
• Min Nan
  • (Hokkien)
    • Pe̍h-ōe-jī: jio̍k-kùi / lio̍k-kùi
    • Tâi-lô: jio̍k-kuì / lio̍k-kuì
    • Phofsit Daibuun: jiogkuix, liogkuix
    • IPA (Taipei): /d͡ʑiɔk̚⁴⁻³² kui¹¹/, /liɔk̚⁴⁻³² kui¹¹/
    • IPA (Zhangzhou): /d͡ʑiɔk̚¹²¹⁻²¹ kui²¹/, /liɔk̚¹²¹⁻²¹ kui²¹/

NounEdit

肉桂

1. cassia, the Chinese cinnamon (Cinnamomum cassia)
2. cassia bark, an herb used in traditional Chinese medicine for various ailments
3. related members of the genus Cinnamomum, such as true cinnamon (C. verum), Indonesian cinnamon (Cinnamomum burmannii), and Vietnamese cinnamon (Cinnamomum loureiroi)
4. the bark of such trees

ReferencesEdit

• 肉桂 on the Chinese Wikipedia.zh.Wikipedia
• “Entry #2713”, in 臺灣閩南語常用詞辭典 [Dictionary of Frequently-Used Taiwan Minnan] (in Chinese and Min Nan), Ministry of Education, R.O.C., 2011.

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JapaneseEdit

Kanji in this term
肉	桂
Grade: 2	Jinmeiyō

NounEdit

肉桂 ‎(hiragana にっけい, katakana ニッケイ, romaji nikkei)

1. cinnamon

SynonymsEdit

• シナモン ‎(shinamon)