泡菜

Chinese

		to steep; soak; bubble(s) to steep; soak; bubble(s); foam; puffed; swollen	dish (type of food); vegetables
simp. and trad. (泡菜)		泡	菜

Pronunciation

Mandarin
(Pinyin): pàocài

(Zhuyin): ㄆㄠˋ ㄘㄞˋ
Cantonese (Jyutping): paau³ coi³
Hakka (Sixian, PFS): phau-chhoi
Min Nan (POJ): phàu-chhài

Mandarin
- (Standard Chinese)⁺
  - Pinyin: pàocài
  - Zhuyin: ㄆㄠˋ ㄘㄞˋ
  - Gwoyeu Romatzyh: pawtsay
  - IPA ^(key): /pʰɑʊ̯⁵¹⁻⁵³ t͡sʰaɪ̯⁵¹/
Cantonese
- (Standard Cantonese, Guangzhou)⁺
  - Jyutping: paau³ coi³
  - Yale: paau choi
  - Cantonese Pinyin: paau³ tsoi³
  - Guangdong Romanization: pao³ coi³
  - IPA ^(key): /pʰɑːu̯³³ t͡sʰɔːi̯³³/
Hakka
- (Sixian, incl. Miaoli and Meinong)
  - Pha̍k-fa-sṳ: phau-chhoi
  - Hakka Romanization System: pau coi
  - Hagfa Pinyim: pau⁴ coi⁴
  - IPA: /pʰa̯u⁵⁵ t͡sʰo̯i⁵⁵/
Min Nan
- (Hokkien)
  - Pe̍h-ōe-jī: phàu-chhài
  - Tâi-lô: phàu-tshài
  - Phofsit Daibuun: phaozhaix
  - IPA (Xiamen): /pʰaʊ²¹⁻⁵³ t͡sʰaɪ²¹/
  - IPA (Quanzhou): /pʰaʊ⁴¹⁻⁵⁵⁴ t͡sʰaɪ⁴¹/
  - IPA (Zhangzhou): /pʰaʊ²¹⁻⁵³ t͡sʰaɪ²¹/
  - IPA (Taipei): /pʰaʊ¹¹⁻⁵³ t͡sʰaɪ¹¹/
  - IPA (Kaohsiung): /pʰaʊ²¹⁻⁴¹ t͡sʰaɪ²¹/

Noun

泡菜

pickled vegetables (usually made from cabbage)
kimchi (in the context of Korean cuisine)

Derived terms

泡菜仔

韓國泡菜／韩国泡菜 (Hánguó pàocài)

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