肉醬

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Chinese

FWOTD – 11 July 2020

		meat; flesh	jam; thick sauce
trad. (肉醬)		肉	醬
simp. (肉酱)		肉	酱

Pronunciation

Mandarin
(Pinyin): ròujiàng

(Zhuyin): ㄖㄡˋ ㄐㄧㄤˋ
Cantonese (Jyutping): juk⁶ zoeng³
Southern Min
(Hokkien, POJ): bah-chiùⁿ

(Teochew, Peng'im): nêg⁴ ziên³
Wu (Shanghai, Wugniu): ⁸gnioq-cian

Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: ròujiàng
  - Zhuyin: ㄖㄡˋ ㄐㄧㄤˋ
  - Tongyong Pinyin: ròujiàng
  - Wade–Giles: jou⁴-chiang⁴
  - Yale: ròu-jyàng
  - Gwoyeu Romatzyh: rowjianq
  - Palladius: жоуцзян (žouczjan)
  - Sinological IPA ^(key): /ʐoʊ̯⁵¹⁻⁵³ t͡ɕi̯ɑŋ⁵¹/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)⁺
  - Jyutping: juk⁶ zoeng³
  - Yale: yuhk jeung
  - Cantonese Pinyin: juk⁹ dzoeng³
  - Guangdong Romanization: yug⁶ zêng³
  - Sinological IPA ^(key): /jʊk̚² t͡sœːŋ³³/
Southern Min
- (Hokkien: General Taiwanese)
  - Pe̍h-ōe-jī: bah-chiùⁿ
  - Tâi-lô: bah-tsiùnn
  - Phofsit Daibuun: bahcviux
  - IPA (Kaohsiung): /ba(ʔ)³²⁻⁴¹ t͡siũ²¹/
  - IPA (Taipei): /ba(ʔ)³²⁻⁵³ t͡siũ¹¹/
- (Teochew)
  - Peng'im: nêg⁴ ziên³
  - Pe̍h-ōe-jī-like: nek tsièⁿ
  - Sinological IPA ^(key): /nek̚²⁻⁴ t͡sĩẽ²¹³/
Wu
- (Northern: Shanghai)
  - Wugniu: ⁸gnioq-cian
  - MiniDict: nyoh^入 cian
  - Wiktionary Romanisation (Shanghai): ⁵nyioq-jian
  - Sinological IPA (Shanghai): /n̠ʲioʔ¹¹ t͡ɕiã²³/

Middle Chinese: nyuwk tsjangH

Rime
Character	肉	醬
Reading #	1/1	1/1
Initial (聲)	日 (38)	精 (13)
Final (韻)	屋 (4)	陽 (105)
Tone (調)	Checked (Ø)	Departing (H)
Openness (開合)	Open	Open
Division (等)	III	III
Fanqie	如六切	子亮切
Baxter	nyuwk	tsjangH
Reconstructions
Zhengzhang Shangfang	/ȵɨuk̚/	/t͡sɨɐŋ^H/
Pan Wuyun	/ȵiuk̚/	/t͡siɐŋ^H/
Shao Rongfen	/ȵʑiuk̚/	/t͡siɑŋ^H/
Edwin Pulleyblank	/ȵuwk̚/	/t͡sɨaŋ^H/
Li Rong	/ȵiuk̚/	/t͡siaŋ^H/
Wang Li	/ȵʑĭuk̚/	/t͡sĭaŋ^H/
Bernard Karlgren	/ȵʑi̯uk̚/	/t͡si̯aŋ^H/
Expected Mandarin Reflex	rù	jiàng
Expected Cantonese Reflex	juk⁶	zoeng³

Old Chinese
(Baxter–Sagart): /*k.nuk aŋ-s/

(Zhengzhang): /*njuɡ ʔsaŋs/

Baxter–Sagart system 1.1 (2014)
Character	肉	醬
Reading #	1/1	1/1
Modern Beijing (Pinyin)	ròu	jiàng
Middle Chinese	‹ nyuwk ›	‹ tsjang^H ›
Old Chinese	/*k.nuk/	/*aŋ-s/
English	meat, flesh	sauce
Notes for Old Chinese notations in the Baxter–Sagart system: * Parentheses "()" indicate uncertain presence; * Square brackets "" indicate uncertain identity, e.g. * 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	醬
Reading #	1/1	1/1
No.	10866	10295
Phonetic component	肉	爿
Rime group	覺	陽
Rime subdivision	1	0
Corresponding MC rime	肉	醬
Old Chinese	/*njuɡ/	/*ʔsaŋs/

Noun

肉醬

meat paste; meat pâté; minced meat
bolognese sauce
(figurative) mincemeat; cut-up body
- 1883, Adele Marion Fielde, “剁”, in A Pronouncing and Defining Dictionary of the Swatow Dialect, Arranged According to Syllables and Tones, Shanghai: American Presbyterian Mission Press, page 557:
  
  伊給眾人剁做肉醬 [Teochew, trad.]
  伊给众人剁做肉酱 [Teochew, simp.]
  i¹ keg⁴ zêng³ nang⁵ dog⁴ zo³ nêg⁴ ziên³ [Peng'im]
  he was hacked into mince-meat by the populace

Synonyms

(meat paste): 肉糜 (ròumí)

Derived terms

肉醬意粉／肉酱意粉 (ròujiàng yìfěn)
肉醬意麵／肉酱意面

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