肉汁

Chinese

		meat; flesh	juice
simp. and trad. (肉汁)		肉	汁

Pronunciation

Mandarin
(Pinyin): ròuzhī

(Zhuyin): ㄖㄡˋ ㄓ
Cantonese (Jyutping): juk⁶ zap¹

Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: ròuzhī
  - Zhuyin: ㄖㄡˋ ㄓ
  - Tongyong Pinyin: ròujhih
  - Wade–Giles: jou⁴-chih¹
  - Yale: ròu-jr̄
  - Gwoyeu Romatzyh: rowjy
  - Palladius: жоучжи (žoučži)
  - Sinological IPA ^(key): /ʐoʊ̯⁵¹ ʈ͡ʂʐ̩⁵⁵/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)⁺
  - Jyutping: juk⁶ zap¹
  - Yale: yuhk jāp
  - Cantonese Pinyin: juk⁹ dzap⁷
  - Guangdong Romanization: yug⁶ zeb¹
  - Sinological IPA ^(key): /jʊk̚² t͡sɐp̚⁵/

Noun

肉汁

meat juice
gravy

See also

果汁 (guǒzhī)
菜汁 (càizhī)

Japanese

Etymology 1

Kanji in this term
肉	汁
にく Grade: 2	じゅう Grade: S
on’yomi

Pronunciation

On’yomi

(Tokyo) にくじゅう [nìkújúú] (Heiban – [0])[1]
IPA^(key): [ɲ̟ikɯ̟ᵝʑɨᵝː]

Noun

肉(にく)汁(じゅう) • (nikujū) ^{←にくじふ (nikuzifu)^?}

Synonyms

(meat broth): 肉羹(にくこう) (nikukō)
(meat juice): 肉漿(にくしょう) (nikushō)

Etymology 2

Kanji in this term
肉	汁
にく Grade: 2	しる > じる Grade: S
jūbakoyomi

Pronunciation

Jūbakoyomi

IPA^(key): [ɲ̟ikɯ̟ᵝʑiɾɯ̟ᵝ]

Noun

肉(にく)汁(じる) • (nikujiru)

gravy

References

2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN

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