豉

豉	U+8C49, 豉 CJK UNIFIED IDEOGRAPH-8C49

← 豈
[U+8C48]

CJK Unified Ideographs

豊 →
[U+8C4A]

Translingual

Han character

豉 (Kangxi radical 151, 豆+4, 11 strokes, cangjie input 一廿十水 (MTJE), four-corner 1414₇, composition ⿰豆支)

References

KangXi: page 1191, character 23
Dai Kanwa Jiten: character 36253
Dae Jaweon: page 1654, character 17
Hanyu Da Zidian (first edition): volume 6, page 3566, character 4
Unihan data for U+8C49

Chinese

simp. and trad.		豉
alternative forms		䜴𢻃敊䜵䜻䜴𢻃敊䜵䜻𩚡 ⿰豆攵

Glyph origin

Historical forms of the character 豉
Shuowen Jiezi (compiled in Han)	Liushutong (compiled in Ming)
Small seal script	Transcribed ancient scripts

Characters in the same phonetic series (支) (Zhengzhang, 2003)

	Old Chinese
支	*kje
枝	*kje
肢	*kje
汥	kje, ɡe, *ɡres
衼	*kje
馶	kje, qʰjes, kes, ɡe
鳷	*kje
忮	*kjes
伎	kjes, ɡe, *ɡreʔ
豉	*ɡjes
翅	*qʰjes
翄	qʰjes, ɡe
妓	kre, ɡreʔ
庋	kreʔ, kʷreʔ
跂	kʰeʔ, kʰes, *ɡe
蚑	kʰes, ɡe
吱	*kʰes
岐	*ɡe
歧	*ɡe
鬾	ɡre, ɡres
技	*ɡreʔ
芰	*ɡres
攱	kʷreʔ, kʷres
庪	*kʷreʔ
頍	*kʰʷeʔ
屐	*ɡreɡ

Phono-semantic compound (形聲, OC *ɡjes) : semantic 豆 (“bean”) + phonetic 支 (OC *kje).

The orthodox form in Shuowen was 𢻃, which has 尗 (“legume; bean”) instead of 豆.

Etymology 1

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

Pronunciation

Mandarin
(Pinyin): chǐ, shì (chi³, shi⁴)

(Zhuyin): ㄔˇ, ㄕˋ
Cantonese
(Guangzhou–Hong Kong, Jyutping): si⁶

(Taishan, Wiktionary): si⁵
Hakka
(Sixian, PFS): sṳ

(Meixian, Guangdong): si⁴
Min Dong (BUC): siê
Min Nan
(Hokkien, POJ): sīⁿ / sī / si

(Teochew, Peng'im): si⁷
Wu (Wiktionary): ³zr

Mandarin
- (Standard Chinese, standard in Mainland and Taiwan)⁺
  - Hanyu Pinyin: chǐ
  - Zhuyin: ㄔˇ
  - Tongyong Pinyin: chǐh
  - Wade–Giles: chʻih³
  - Yale: chř
  - Gwoyeu Romatzyh: chyy
  - Palladius: чи (či)
  - Sinological IPA ^(key): /ʈ͡ʂʰʐ̩²¹⁴/
- (Standard Chinese, literary variant)⁺
  - Hanyu Pinyin: shì
  - Zhuyin: ㄕˋ
  - Tongyong Pinyin: shìh
  - Wade–Giles: shih⁴
  - Yale: shr̀
  - Gwoyeu Romatzyh: shyh
  - Palladius: ши (ši)
  - Sinological IPA ^(key): /ʂʐ̩⁵¹/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)⁺
  - Jyutping: si⁶
  - Yale: sih
  - Cantonese Pinyin: si⁶
  - Guangdong Romanization: xi⁶
  - Sinological IPA ^(key): /siː²²/
- (Taishanese, Taicheng)
  - Wiktionary: si⁵
  - Sinological IPA ^(key): /si³²/
Hakka
- (Sixian, incl. Miaoli and Meinong)
  - Pha̍k-fa-sṳ: sṳ
  - Hakka Romanization System: sii
  - Hagfa Pinyim: si⁴
  - Sinological IPA: /sɨ⁵⁵/
- (Meixian)
  - Guangdong: si⁴
  - Sinological IPA: /sz̩⁵³/
Min Dong
- (Fuzhou)
  - Bàng-uâ-cê: siê
  - Sinological IPA ^(key): /siɛ²⁴²/
Min Nan
- (Hokkien: Xiamen, Zhangzhou, Zhangpu, Changtai, Taipei, Kaohsiung, Tainan, Yilan, Hsinchu, Taichung)
  - Pe̍h-ōe-jī: sīⁿ
  - Tâi-lô: sīnn
  - Phofsit Daibuun: svi
  - IPA (Zhangpu, Taipei, Kaohsiung, Tainan, Yilan): /ɕĩ³³/
  - IPA (Xiamen, Zhangzhou, Changtai): /ɕĩ²²/
- (Hokkien: Quanzhou, Jinjiang, Hui'an, Lukang, Sanxia, Kinmen, Magong)
  - Pe̍h-ōe-jī: sī
  - Tâi-lô: sī
  - Phofsit Daibuun: si
  - IPA (Hui'an): /ɕi²¹/
  - IPA (Kinmen): /ɕi²²/
  - IPA (Lukang): /ɕi³¹/
  - IPA (Quanzhou, Jinjiang): /ɕi⁴¹/
- (Hokkien: Longyan)
  - Pe̍h-ōe-jī: si
  - Tâi-lô: si
  - Phofsit Daibuun: sy
  - IPA (Longyan): /ɕi³³⁴/
- (Teochew)
  - Peng'im: si⁷
  - Pe̍h-ōe-jī-like: sī
  - Sinological IPA ^(key): /si¹¹/
Wu
- (Shanghainese)
  - Wiktionary: ³zr
  - Sinological IPA ^(key): /z̥z̩²³/

Middle Chinese: /d͡ʑiᴇH/

Rime
Character	豉
Reading #	1/1
Initial (聲)	常 (25)
Final (韻)	支 (11)
Tone (調)	Departing (H)
Openness (開合)	Open
Division (等)	III
Fanqie	是義切
Baxter	dzyieH
Reconstructions
Zhengzhang Shangfang	/d͡ʑiᴇ^H/
Pan Wuyun	/d͡ʑiɛ^H/
Shao Rongfen	/d͡ʑjɛ^H/
Edwin Pulleyblank	/d͡ʑiə̆^H/
Li Rong	/ʑie^H/
Wang Li	/ʑǐe^H/
Bernard Karlgren	/ʑie̯^H/
Expected Mandarin Reflex	shì
Expected Cantonese Reflex	si⁶

Old Chinese
(Zhengzhang): /*ɡjes/

Zhengzhang system (2003)
Character	豉
Reading #	1/1
No.	17209
Phonetic component	支
Rime group	支
Rime subdivision	0
Corresponding MC rime	豉
Old Chinese	/*ɡjes/

Definitions

豉

^† fermented bean
- 大釜煮之，申舒如飼牛豆，掐軟便止，傷熱則豉爛。 [Literary Chinese, trad.]
  大釜煮之，申舒如饲牛豆，掐软便止，伤热则豉烂。 [Literary Chinese, simp.]
  From: 544 CE, Jia Sixie, Qimin Yaoshu
  Dà fǔ zhǔ zhī, shēnshū rú sì niú dòu, qiā ruǎn biàn zhǐ, shāng rè zé chǐ làn. [Pinyin]
  (please add an English translation of this example)

Compounds

淡豆豉 (dàndòuchǐ)
玉豉
豆豉 (dòuchǐ)
豆豉油
豉椒
豉汁 (chǐzhī)
豉油

豉甲
豉羹
豉酒
欖豉／榄豉
蠔豉／蚝豉 (háochǐ)
豉椒炒魷／豉椒炒鱿
豉油雞／豉油鸡 (chǐyóujī)

豉蟲／豉虫
鹹豉／咸豉
鹽豉／盐豉
鹽豉湯／盐豉汤
麴豉／曲豉
麵豉／面豉

Etymology 2

For pronunciation and definitions of 豉 – see 鹽 (“(Min Nan) to salt; irritated”). (This character, 豉, is a variant form of 鹽.)

References

“豉”, in 漢語多功能字庫 (Multi-function Chinese Character Database)‎, 香港中文大學 (the Chinese University of Hong Kong), 2014–
Dictionary of Chinese Character Variants (教育部異體字字典), A03907

Japanese

Kanji

豉

(uncommon “Hyōgai” kanji)

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Readings

On (unclassified): し (shi), じ (ji)

Kun: みそ (miso)

Korean

Hanja

豉 • (si) (hangeul 시, revised si, McCune–Reischauer si, Yale si)

This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.

Vietnamese

Han character

豉: Hán Nôm readings: thị, xị, sĩ, xệ

This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.

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