醬

See also: 醤 and 酱
醬 U+91AC, 醬
CJK UNIFIED IDEOGRAPH-91AC
← 醫
[U+91AB]
CJK Unified Ideographs 醭 →
[U+91AD]

Translingual

Traditional 醬
Shinjitai
(extended)
醤
Simplified 酱

Han character

醬 (Kangxi radical 164, 酉+11, 18 strokes, cangjie input 女戈一金田 (VIMCW), four-corner 27601, composition ⿱將酉)

References

  • KangXi: page 1287, character 17
  • Dai Kanwa Jiten: character 40011
  • Dae Jaweon: page 1787, character 18
  • Hanyu Da Zidian (first edition): volume 6, page 3596, character 17
  • Unihan data for U+91AC

Chinese

trad. 醬
simp. 酱
2nd round simp. 𪧷
alternative forms 𨟻
𤖙
𨡰
𤖕
𨡓

Glyph origin

Phono-semantic compound (形聲, OC *ʔsaŋs) : phonetic 將 (OC *ʔsaŋ, *ʔsaŋs) + semantic 酉 (“drink”).

Etymology 1

Possibly from 漿 (OC *[ts]aŋ) with *-s suffix (cf. Baxter and Sagart's (2014) reconstruction).

Pronunciation


Note:
  • chiùⁿ/chiòⁿ - vernacular;
  • chiòng/chiàng - literary.
Note:
  • ziên3 - Chaozhou;
  • zion3 - Shantou.

Rime
Character 醬
Reading # 1/1
Initial (聲) 精 (13)
Final (韻) 陽 (105)
Tone (調) Departing (H)
Openness (開合) Open
Division (等) III
Fanqie 子亮切
Baxter tsjangH
Reconstructions
Zhengzhang
Shangfang
/t͡sɨɐŋH/
Pan
Wuyun
/t͡siɐŋH/
Shao
Rongfen
/t͡siɑŋH/
Edwin
Pulleyblank
/t͡sɨaŋH/
Li
Rong
/t͡siaŋH/
Wang
Li
/t͡sĭaŋH/
Bernard
Karlgren
/t͡si̯aŋH/
Expected
Mandarin
Reflex
jiàng
Expected
Cantonese
Reflex
zoeng3
Baxter–Sagart system 1.1 (2014)
Character 醬
Reading # 1/1
Modern
Beijing
(Pinyin)
jiàng
Middle
Chinese
‹ tsjangH ›
Old
Chinese
/*[ts]aŋ-s/
English sauce

Notes for Old Chinese notations in the Baxter–Sagart system:

* Parentheses "()" indicate uncertain presence;
* Square brackets "[]" indicate uncertain identity, e.g. *[t] as coda may in fact be *-t or *-p;
* Angle brackets "<>" indicate infix;
* Hyphen "-" indicates morpheme boundary;

* Period "." indicates syllable boundary.
Zhengzhang system (2003)
Character 醬
Reading # 1/1
No. 10295
Phonetic
component
爿
Rime
group
陽
Rime
subdivision
0
Corresponding
MC rime
醬
Old
Chinese
/*ʔsaŋs/

Definitions

醬

  1. sauce or paste made of fermented beans, flour, etc.
    豆瓣醬/豆瓣酱  ―  dòubànjiàng  ―  fermented soybean paste
  2. thick sauce; jam
    花生醬/花生酱  ―  huāshēngjiàng  ―  peanut butter
    魚子醬/鱼子酱  ―  yúzǐjiàng  ―  caviar
  3. to cook in soy sauce
    醬香雞塊飯/酱香鸡块饭  ―  jiàng xiāng jīkuài fàn  ―  Soy sauce chicken rice
  4. (Hong Kong Cantonese) Short for 花生醬.
    奶醬多/奶酱多 [Cantonese]  ―  naai5 zoeng3 do1 [Jyutping]  ―  condensed milk and peanut butter toast

Compounds

Descendants

Sino-Xenic (醬):
  • → Japanese: 醤(しょう) (shō)
  • → Korean: 장(醬) (jang)
  • → Vietnamese: tương (醬)

Others:

  • → Tocharian B: tsyāṅk (“sauce”)

Etymology 2

Borrowed from Japanese ちゃん (-chan).

Pronunciation


Definitions

醬

  1. (ACG, Internet slang) -chan
Coordinate terms
  • 桑 (sāng, “-san”), 炭 (tàn, “-tan”), 君 (jūn, “-kun”), 樣/样 (yàng, “-sama”)

Etymology 3

Contraction of 這樣/这样 (zhèyàng) (Zhao and Fang, 2015).

Pronunciation


Definitions

醬 (Mandarin, colloquial, cute-sounding)

  1. (Taiwan, Malaysia or Internet slang) (in) this way
    就醬/就酱  ―  jiù jiàng  ―  (Internet slang) that's it
    醬的天氣/酱的天气 [Malaysian Mandarin]  ―  jiàng de tiānqì [Pinyin]  ―  such weather
    不能醬!/不能酱! [Malaysian Mandarin]  ―  Bùnéng jiàng! [Pinyin]  ―  [You] mustn't do it like this!
  2. (Malaysia) then; in that case
    醬我要……我要做麼她才會知道醬啊? [Malaysian Mandarin, trad.]
    酱我要……我要做么她才会知道酱啊? [Malaysian Mandarin, simp.]
    Jiàng wǒ yào...... Wǒ yào zuò me tā cái huì zhīdào jiàng a? [Pinyin]
    Then what… what should I do to make her know?
    Synonym: 那 (nà)
Synonyms

Compounds

  • 醬子/酱子

Japanese

Kanji

醬

(“Jinmeiyō” kanji used for names, kyūjitai kanji, shinjitai form 醤)

  1. a kind of miso
  2. any jam-like or paste-like food

Readings

Korean

Hanja

醬 (eumhun 젓갈 장 (jeotgal jang))

  1. any jam-like or paste-like food

Compounds

  • See the Hangeul entry at 장 (jang) for compounds of 醬.

Vietnamese

Han character

醬: Hán Việt readings: tương (子(tử)亮(lượng)切(thiết))[1][2][3][4][5]
醬: Nôm readings: tương[1][2][4][6]

  1. chữ Hán form of tương (“sauce”).

References

  1. Nguyễn (2014).
  2. Nguyễn et al. (2009).
  3. Trần (2004).
  4. Bonet (1899).
  5. Génibrel (1898).
  6. Taberd & Pigneau de Béhaine (1838).
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