Talk:豉

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Alternative meaning[edit]

Can't this also mean "fermented" or "dried," as in 蠔豉? 24.93.190.134 09:20, 20 January 2007 (UTC)

Mandarin pronuncations[edit]

Can an explanation be added as to when it's pronounced chǐ and when it's pronounced shì? 24.93.190.134 09:22, 20 January 2007 (UTC)

Can an explanation be added as to when it's pronounced chǐ and when it's pronounced shì? 71.66.97.228 20:19, 20 November 2012 (UTC)

Can an explanation be added as to when it's pronounced chǐ and when it's pronounced shì? 71.66.97.228 04:11, 1 January 2013 (UTC)

Can an explanation be added as to when it's pronounced chǐ and when it's pronounced shì? 204.11.189.94 15:32, 30 November 2016 (UTC)

chǐ is the usual pronunciation; shì is the literary reading. (Also, stop spamming like this.) — justin(r)leung (t...) | c=› } 20:16, 24 March 2017 (UTC)

Min Nan[edit]

Needs Min Nan. 24.29.228.33 16:57, 21 August 2009 (UTC)

Done. — justin(r)leung (t...) | c=› } 20:16, 24 March 2017 (UTC)

Only soybeans?[edit]

In the translingual definition, are the fermented beans always only soybeans? 71.66.97.228 01:18, 5 January 2011 (UTC)

They are usually black soybeans. — justin(r)leung (t...) | c=› } 20:16, 24 March 2017 (UTC)

Forms[edit]

Can 豉 appear on its own, or does it always/only appear in multi-character terms such as 豆豉? 71.66.97.228 01:25, 5 January 2011 (UTC)

Generally used in 豆豉, but it appears in other terms. — justin(r)leung (t...) | c=› } 20:16, 24 March 2017 (UTC)