鬱金香
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See also: 郁金香
Chinese
| turmeric, Curcuma aromatica, etc.) or its tuberous root | fragrant; incense; (of food) savoury fragrant; incense; (of food) savoury; appetizing; sweet; scented; popular | ||
|---|---|---|---|
| trad. (鬱金香) | 鬱金 | 香 | |
| simp. (郁金香) | 郁金 | 香 | |
Pronunciation
- Mandarin
- Cantonese (Jyutping): wat1 gam1 hoeng1
- Southern Min (Hokkien, POJ): ut-kim-hiong / ut-kim-hiuⁿ
- Wu (Shanghai, Wugniu): 7iuq-cin-shian
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin:
- Zhuyin: ㄩˋ ㄐㄧㄣ ㄒㄧㄤ
- Tongyong Pinyin: yùjinsiang
- Wade–Giles: yü4-chin1-hsiang1
- Yale: yù-jīn-syāng
- Gwoyeu Romatzyh: yuhjinshiang
- Palladius: юйцзиньсян (jujczinʹsjan)
- Sinological IPA (key): /y⁵¹ t͡ɕin⁵⁵ ɕi̯ɑŋ⁵⁵/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: wat1 gam1 hoeng1
- Yale: wāt gām hēung
- Cantonese Pinyin: wat7 gam1 hoeng1
- Guangdong Romanization: wed1 gem1 hêng1
- Sinological IPA (key): /wɐt̚⁵ kɐm⁵⁵ hœːŋ⁵⁵/
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Southern Min
- (Hokkien: General Taiwanese)
- Pe̍h-ōe-jī: ut-kim-hiong
- Tâi-lô: ut-kim-hiong
- Phofsit Daibuun: utkimhiofng
- IPA (Taipei, Kaohsiung): /ut̚³²⁻⁴ kim⁴⁴⁻³³ hiɔŋ⁴⁴/
- (Hokkien: variant in Taiwan)
- Pe̍h-ōe-jī: ut-kim-hiuⁿ
- Tâi-lô: ut-kim-hiunn
- Phofsit Daibuun: utkimhviw
- IPA (Taipei, Kaohsiung): /ut̚³²⁻⁴ kim⁴⁴⁻³³ hiũ⁴⁴/
- (Hokkien: General Taiwanese)
- Wu
Etymology 1
A back-borrowing from Japanese.
Noun
鬱金香
Etymology 2
Possibly a loan-blend. See 鬱金.
Noun
鬱金香
Japanese
| Kanji in this term | ||
|---|---|---|
| 鬱 | 金 | 香 |
| うつ > うっ Grade: S |
こん Grade: 1 |
こう Grade: 4 |
| on'yomi | ||
| Kanji in this term | ||
|---|---|---|
| 鬱 | 金 | 香 |
| うつ > う Grade: S |
こん Grade: 1 |
こう Grade: 4 |
| on'yomi | ||
Noun
鬱金香 or 鬱金香 or 鬱金香 or 鬱金香 • (ukonkō or ukkonkō)
Usage notes
As with many terms that name organisms, this term is often spelled in katakana, especially in biological contexts (where katakana is customary).