白煠
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Chinese[edit]
white; empty; blank white; empty; blank; bright; clear; plain; pure; gratuitous |
to fry in fat or oil; to scald | ||
---|---|---|---|
trad. (白煠) | 白 | 煠 | |
simp. #(白煠) | 白 | 煠 |
Pronunciation[edit]
- Southern Min (Hokkien, POJ): pe̍h-sa̍h / pe̍eh-sa̍h
- Wu (Wugniu)
- (Northern): 8baq-zaq
- Southern Min
- (Hokkien: Xiamen, Quanzhou, General Taiwanese, Philippines)
- Pe̍h-ōe-jī: pe̍h-sa̍h
- Tâi-lô: pe̍h-sa̍h
- Phofsit Daibuun: peqsah
- IPA (Taipei): /pe(ʔ)⁴⁻¹¹ saʔ⁴/
- IPA (Quanzhou, Philippines): /pe(ʔ)²⁴⁻² saʔ²⁴/
- IPA (Xiamen, Kaohsiung): /pe(ʔ)⁴⁻²¹ saʔ⁴/
- (Hokkien: Zhangzhou)
- Pe̍h-ōe-jī: pe̍eh-sa̍h
- Tâi-lô: pe̍eh-sa̍h
- IPA (Zhangzhou): /pɛ(ʔ)¹²¹⁻²¹ saʔ¹²¹/
- (Hokkien: Xiamen, Quanzhou, General Taiwanese, Philippines)
- Wu
Verb[edit]
白煠
- (Hokkien, Shanghainese, cooking) to boil; to blanch (to cook by immersing in boiling water)
- 白煠雞/白煠鸡 [Hokkien] ― pe̍h-sa̍h koe [Pe̍h-ōe-jī] ― blanched / boiled chicken
- 白煠肉 [Hokkien] ― pe̍h-sa̍h bah [Pe̍h-ōe-jī] ― blanched / boiled meat, e.g. pork
- 白煠蝦/白煠虾 [Hokkien] ― pe̍h-sa̍h hê [Pe̍h-ōe-jī] ― blanched / boiled shrimp
- 白煠魚/白煠鱼 [Hokkien] ― pe̍h-sa̍h hî [Pe̍h-ōe-jī] ― blanched / boiled fish
- 白煠蛋 [Shanghainese] ― 8baq-zaq-de [Wugniu] ― boiled egg (with shell on)