酸菜
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Chinese
sour; sore; ache sour; sore; ache; acid |
dish (type of food); vegetables | ||
|---|---|---|---|
| trad. (酸菜) | 酸 | 菜 | |
| simp. #(酸菜) | 酸 | 菜 | |
Pronunciation
- Mandarin
- Cantonese (Jyutping): syun1 coi3
- Southern Min
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin:
- Zhuyin: ㄙㄨㄢ ㄘㄞˋ
- Tongyong Pinyin: suancài
- Wade–Giles: suan1-tsʻai4
- Yale: swān-tsài
- Gwoyeu Romatzyh: suantsay
- Palladius: суаньцай (suanʹcaj)
- Sinological IPA (key): /su̯än⁵⁵ t͡sʰaɪ̯⁵¹/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: syun1 coi3
- Yale: syūn choi
- Cantonese Pinyin: syn1 tsoi3
- Guangdong Romanization: xun1 coi3
- Sinological IPA (key): /syːn⁵⁵ t͡sʰɔːi̯³³/
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Southern Min
- (Hokkien: Xiamen, Quanzhou, General Taiwanese, Singapore)
- (Hokkien: Zhangzhou)
- Pe̍h-ōe-jī: suiⁿ-chhài
- Tâi-lô: suinn-tshài
- Phofsit Daibuun: svuizhaix
- IPA (Zhangzhou): /suĩ⁴⁴⁻²² t͡sʰai²¹/
- (Teochew)
- Peng'im: seng1 cai3
- Pe̍h-ōe-jī-like: sṳng tshài
- Sinological IPA (key): /sɯŋ³³⁻²³ t͡sʰai²¹³/
Noun
酸菜
- (Northern, Northeastern China) a variety of Chinese pickle made by fermenting salt-cured napa cabbage
- (Southern China) any variety of pickled mustard greens