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
- Cantonese (Jyutping): juk6 gwai3
- Hakka (Sixian, PFS): ngiuk-kui
- Min Nan (POJ): jio̍k-kùi / lio̍k-kùi
- Mandarin
- (Standard Chinese, Beijing)+
- Pinyin:
- Zhuyin: ㄖㄡˋ ㄍㄨㄟˋ
- Gwoyeu Romatzyh: rowguey
- IPA (key): /ʐoʊ̯⁵¹⁻⁵³ ku̯eɪ̯⁵¹/
- (Standard Chinese, Beijing)+
- Cantonese
- (Standard Cantonese, Guangzhou)+
- Jyutping: juk6 gwai3
- Yale: yuhk gwai
- Cantonese Pinyin: juk9 gwai3
- Guangdong Romanization: yug6 guei3
- IPA (key): /jʊk̚² kʷɐi̯³³/
- (Standard Cantonese, Guangzhou)+
- Hakka
- (Sixian, incl. Miaoli and Meinong)
- Pha̍k-fa-sṳ: ngiuk-kui
- Hakka Romanization System: ngiug` gui
- Hagfa Pinyim: ngiug5 gui4
- IPA: /ɲi̯uk̚² ku̯i⁵⁵/
- (Sixian, incl. Miaoli and Meinong)
- Min Nan
- (Hokkien: Kaohsiung)
- Pe̍h-ōe-jī: jio̍k-kùi
- Tâi-lô: jio̍k-kuì
- Phofsit Daibuun: jiogkuix
- IPA (Kaohsiung): /ʑiɔk̚⁴⁻³² kui²¹/
- (Hokkien: Taipei)
- Pe̍h-ōe-jī: lio̍k-kùi
- Tâi-lô: lio̍k-kuì
- Phofsit Daibuun: liogkuix
- IPA (Taipei): /liɔk̚⁴⁻³² kui¹¹/
- (Hokkien: Kaohsiung)
NounEdit
肉桂
- cassia, the Chinese cinnamon (Cinnamomum cassia)
- cassia bark, an herb used in traditional Chinese medicine for various ailments
- related members of the genus Cinnamomum, such as true cinnamon (C. verum), Indonesian cinnamon (Cinnamomum burmannii), and Vietnamese cinnamon (Cinnamomum loureiroi)
- the bark of such trees
ReferencesEdit
肉桂 on the Chinese Wikipedia.Wikipedia zh- “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.
