鹹菜

See also: 咸菜

Chinese

	salty	dish (type of food); vegetables
trad. (鹹菜)	鹹	菜
simp. (咸菜)	咸	菜
anagram	菜鹹／菜咸

Pronunciation

Mandarin
(Standard)
(Pinyin): xiáncài

(Zhuyin): ㄒㄧㄢˊ ㄘㄞˋ

(Chengdu, Sichuanese Pinyin): han² cai⁴
Cantonese (Jyutping): haam⁴ coi³
Hakka (Sixian, PFS): hàm-chhoi
Southern Min
(Hokkien, POJ): kiâm-chhài

(Teochew, Peng'im): giam⁵ cai³
Wu (Shanghai, Wugniu): ⁶ghe-tshe
Xiang (Changsha, Wiktionary): han² cai⁴

Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: xiáncài
  - Zhuyin: ㄒㄧㄢˊ ㄘㄞˋ
  - Tongyong Pinyin: siáncài
  - Wade–Giles: hsien²-tsʻai⁴
  - Yale: syán-tsài
  - Gwoyeu Romatzyh: shyantsay
  - Palladius: сяньцай (sjanʹcaj)
  - Sinological IPA ^(key): /ɕi̯ɛn³⁵ t͡sʰaɪ̯⁵¹/
- (Chengdu)
  - Sichuanese Pinyin: han² cai⁴
  - Scuanxua Ladinxua Xin Wenz: xancai
  - Sinological IPA ^(key): /xan²¹ t͡sʰai²¹³/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)⁺
  - Jyutping: haam⁴ coi³
  - Yale: hàahm choi
  - Cantonese Pinyin: haam⁴ tsoi³
  - Guangdong Romanization: ham⁴ coi³
  - Sinological IPA ^(key): /haːm²¹ t͡sʰɔːi̯³³/
Hakka
- (Sixian, incl. Miaoli and Meinong)
  - Pha̍k-fa-sṳ: hàm-chhoi
  - Hakka Romanization System: hamˇ coi
  - Hagfa Pinyim: ham² coi⁴
  - Sinological IPA: /ham¹¹ t͡sʰoi̯⁵⁵/
Southern Min
- (Hokkien)
  - Pe̍h-ōe-jī: kiâm-chhài
  - Tâi-lô: kiâm-tshài
  - Phofsit Daibuun: kiamzhaix
  - IPA (Xiamen): /kiam²⁴⁻²² t͡sʰai²¹/
  - IPA (Quanzhou): /kiam²⁴⁻²² t͡sʰai⁴¹/
  - IPA (Zhangzhou): /kiam¹³⁻²² t͡sʰai²¹/
  - IPA (Taipei): /kiam²⁴⁻¹¹ t͡sʰai¹¹/
  - IPA (Kaohsiung): /kiam²³⁻³³ t͡sʰai²¹/
- (Teochew)
  - Peng'im: giam⁵ cai³
  - Pe̍h-ōe-jī-like: kiâm tshài
  - Sinological IPA ^(key): /kiam⁵⁵⁻¹¹ t͡sʰai²¹³/
Wu
- (Northern: Shanghai)
  - Wugniu: ⁶ghe-tshe
  - MiniDict: ghe^去 tshe
  - Wiktionary Romanisation (Shanghai): ³hhe-tshe
  - Sinological IPA (Shanghai): /ɦe²² t͡sʰe⁴⁴/
Xiang
- (Changsha)
  - Wiktionary: han² cai⁴
  - Sinological IPA ^(key): /xan¹³ t͡sʰai̯⁴⁵/

Noun

鹹菜

salted vegetable; pickle
(Guangzhou Cantonese, Xiamen, Zhangzhou and Taiwanese Hokkien) pickled mustard greens

Synonyms

(pickled mustard greens): 酸菜 (suāncài)

Derived terms

Descendants

→ English: kiam chye, kiamchay (via Min Nan)
→ Macanese: hám-chói
→ Thai: เกี้ยมไฉ่ (via Teochew)

Adjective

鹹菜

(figurative, of paper) crumpled