青梗菜

Chinese

		green (blue, black); Qinghai province (abbrev.)	stem	dish (type of food); vegetables
trad. (青梗菜)		青	梗	菜
simp. #(青梗菜)		青	梗	菜

Pronunciation

• Mandarin

  (Pinyin): qīnggěngcài

  (Zhuyin): ㄑㄧㄥ ㄍㄥˇ ㄘㄞˋ

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: qīnggěngcài
    • Zhuyin: ㄑㄧㄥ ㄍㄥˇ ㄘㄞˋ
    • Tongyong Pinyin: cinggěngcài
    • Wade–Giles: chʻing¹-kêng³-tsʻai⁴
    • Yale: chīng-gěng-tsài
    • Gwoyeu Romatzyh: chinggeengtsay
    • Palladius: цингэнцай (cingɛncaj)
    • Sinological IPA ^(key): /t͡ɕʰiŋ⁵⁵ kɤŋ²¹⁴⁻²¹ t͡sʰaɪ̯⁵¹/

Noun

青梗菜

1. baby bok choy

Synonyms

• 青江菜 (qīngjiāngcài)
• 上海白菜 (Shànghǎi báicài)
• 小棠菜 (xiǎotángcài)
• 上海青 (shànghǎiqīng)

Hyponyms

• 小白菜 (xiǎobáicài)

Japanese

Kanji in this term
青	梗	菜
ちん Grade: 1	げん Grade: S	さい Grade: 4
irregular

Alternative spellings
靑梗菜 (kyūjitai) チンゲン菜 ちんげん菜

Etymology

From Mandarin 青梗菜 (qīnggěngcài).

Pronunciation

• (Tokyo) チンゲ​ンさい [chìńgéꜜǹsàì] (Nakadaka – [3])
• IPA^(key): [t͡ɕĩŋɡẽ̞ɰ̃sa̠i]

Noun

青梗菜(チンゲンさい) or 青梗菜(チンゲンサイ) • (chingensai) 

1. bok choy

Synonyms

• 体(タイ)菜(サイ) (taisai)
• 白(パク)菜(チョイ) (pakuchoi)