榨菜

Chinese

		salted vegetable; to extract	dish (type of food); vegetables
simp. and trad. (榨菜)		榨	菜

Etymology

Literally "pressed vegetable".

Pronunciation

Mandarin
(Pinyin): zhàcài

(Zhuyin): ㄓㄚˋ ㄘㄞˋ
Cantonese (Jyutping): zaa³ coi³
Min Nan (POJ): chà-chhài

Mandarin
- (Standard Chinese)⁺
  - Pinyin: zhàcài
  - Zhuyin: ㄓㄚˋ ㄘㄞˋ
  - Gwoyeu Romatzyh: jahtsay
  - IPA ^(key): /ʈ͡ʂa̠⁵¹⁻⁵³ t͡sʰaɪ̯⁵¹/
Cantonese
- (Standard Cantonese, Guangzhou)⁺
  - Jyutping: zaa³ coi³
  - Yale: ja choi
  - Cantonese Pinyin: dzaa³ tsoi³
  - Guangdong Romanization: za³ coi³
  - IPA ^(key): /t͡sɑː³³ t͡sʰɔːi̯³³/
Min Nan
- (Hokkien)
  - Pe̍h-ōe-jī: chà-chhài
  - Tâi-lô: tsà-tshài
  - Phofsit Daibuun: zarzhaix
  - IPA (Xiamen): /t͡sa²¹⁻⁵³ t͡sʰaɪ²¹/
  - IPA (Quanzhou): /t͡sa⁴¹⁻⁵⁵⁴ t͡sʰaɪ⁴¹/
  - IPA (Zhangzhou): /t͡sa²¹⁻⁵³ t͡sʰaɪ²¹/
  - IPA (Taipei): /t͡sa¹¹⁻⁵³ t͡sʰaɪ¹¹/
  - IPA (Kaohsiung): /t͡sa²¹⁻⁴¹ t͡sʰaɪ²¹/

Noun

榨菜

a type of pickled mustard plant stem originating from Sichuan, China

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