滷汁

Chinese

		brine; salt; gravy	juice
trad. (滷汁/鹵汁)		滷/鹵	汁
simp. (卤汁)		卤	汁

Pronunciation

• Mandarin

  (Pinyin): lǔzhī

  (Zhuyin): ㄌㄨˇ ㄓ

• Cantonese (Jyutping): lou⁵ zap¹

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: lǔzhī
    • Zhuyin: ㄌㄨˇ ㄓ
    • Tongyong Pinyin: lǔjhih
    • Wade–Giles: lu³-chih¹
    • Yale: lǔ-jr̄
    • Gwoyeu Romatzyh: luujy
    • Palladius: лучжи (lučži)
    • Sinological IPA ^(key): /lu²¹⁴⁻²¹ ʈ͡ʂʐ̩⁵⁵/
• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)⁺
    • Jyutping: lou⁵ zap¹
    • Yale: lóuh jāp
    • Cantonese Pinyin: lou⁵ dzap⁷
    • Guangdong Romanization: lou⁵ zeb¹
    • Sinological IPA ^(key): /lou̯¹³ t͡sɐp̚⁵/

Noun

滷汁

1. master stock; marinade

Synonyms

• 滷水／卤水 (lǔshuǐ)

See also

• 滷菜／卤菜 (lǔcài)

Japanese

Kanji in this term
滷	汁
にがり
Hyōgaiji	Grade: S
jukujikun

For pronunciation and definitions of 滷汁 – see the following entry.

【苦汁にがり】 [noun] bittern: the liquor remaining after halite (common salt) has been harvested from saline water (brine), used as a coagulating agent in the manufacture of tofu

(This term, 滷汁, is an alternative spelling of the above term.)