肉桂
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Chinese[edit]
meat; flesh | Cinnamomum cassia; Guangxi Autonomous Region (abbrev.) | ||
---|---|---|---|
simp. and trad. (肉桂) |
肉 | 桂 |
Etymology[edit]
From Chinese 肉 ("meat") + 桂 ("gui tree"), to distinguish the cassia and cinnamon trees of the laurel family from the 桂花, the osmanthus of the olive family (all having formerly been known as 桂).
Pronunciation[edit]
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin:
- Zhuyin: ㄖㄡˋ ㄍㄨㄟˋ
- Tongyong Pinyin: ròuguèi
- Wade–Giles: jou4-kuei4
- Yale: ròu-gwèi
- Gwoyeu Romatzyh: rowguey
- Palladius: жоугуй (žouguj)
- Sinological IPA (key): /ʐoʊ̯⁵¹⁻⁵³ ku̯eɪ̯⁵¹/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: juk6 gwai3
- Yale: yuhk gwai
- Cantonese Pinyin: juk9 gwai3
- Guangdong Romanization: yug6 guei3
- Sinological IPA (key): /jʊk̚² kʷɐi̯³³/
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Hakka
- (Sixian, incl. Miaoli and Meinong)
- Pha̍k-fa-sṳ: ngiuk-kui
- Hakka Romanization System: ngiug` gui
- Hagfa Pinyim: ngiug5 gui4
- Sinological IPA: /ŋi̯uk̚² ku̯i⁵⁵/
- (Sixian, incl. Miaoli and Meinong)
- Southern Min
- (Hokkien: Kaohsiung)
- Pe̍h-ōe-jī: jio̍k-kùi
- Tâi-lô: jio̍k-kuì
- Phofsit Daibuun: jiogkuix
- IPA (Kaohsiung): /ziɔk̚⁴⁻³² kui²¹/
- (Hokkien: Taipei)
- Pe̍h-ōe-jī: lio̍k-kùi
- Tâi-lô: lio̍k-kuì
- Phofsit Daibuun: liogkuix
- IPA (Taipei): /liɔk̚⁴⁻³² kui¹¹/
- (Teochew)
- Peng'im: nêg8 gui3
- Pe̍h-ōe-jī-like: ne̍k kùi
- Sinological IPA (key): /nek̚⁴⁻² kui²¹³/
- (Hokkien: Kaohsiung)
Noun[edit]
肉桂
- cassia (the Chinese cinnamon Cinnamomum cassia)
- cassia bark (herb used in traditional Chinese medicine for various ailments)
- related members of the genus Cinnamomum, such as true cinnamon (C. verum), Indonesian cinnamon (Cinnamomum burmanni), and Vietnamese cinnamon (Cinnamomum loureiroi)
- bark of such trees
Synonyms[edit]
References[edit]
- “Entry #2713”, in 臺灣閩南語常用詞辭典 [Dictionary of Frequently-Used Taiwan Minnan] (overall work in Mandarin and Hokkien), Ministry of Education, R.O.C., 2023.
Japanese[edit]
Kanji in this term | |
---|---|
肉 | 桂 |
にく > にっ Grade: 2 |
けい Jinmeiyō |
on’yomi |
Pronunciation[edit]
- (Tokyo) にっけー [nìkkéé] (Heiban – [0])[1]
- (Tokyo) にっけー [níꜜkkèè] (Atamadaka – [1])[1]
- IPA(key): [ɲ̟ik̚ke̞ː]
Noun[edit]
肉桂 or 肉桂 • (nikkei) ←にくけい (nikukei)?
Usage notes[edit]
As with many terms that name organisms, this term is often spelled in katakana, especially in biological contexts (where katakana is customary).
Synonyms[edit]
- シナモン (shinamon)
References[edit]
Categories:
- Chinese lemmas
- Mandarin lemmas
- Cantonese lemmas
- Hakka lemmas
- Hokkien lemmas
- Teochew lemmas
- Chinese nouns
- Mandarin nouns
- Cantonese nouns
- Hakka nouns
- Hokkien nouns
- Teochew nouns
- Chinese terms with IPA pronunciation
- zh:Laurel family plants
- zh:Spices
- Japanese terms spelled with 肉 read as にく
- Japanese terms spelled with 桂 read as けい
- Japanese terms read with on'yomi
- Japanese terms with IPA pronunciation
- Japanese lemmas
- Japanese nouns
- Japanese terms with multiple readings
- Japanese terms spelled with second grade kanji
- Japanese terms spelled with jinmeiyō kanji
- Japanese terms written with two Han script characters
- ja:Spices
- ja:Laurel family plants