肉汁

Chinese

		meat; flesh	juice
simp. and trad. (肉汁)		肉	汁

Pronunciation

• Mandarin

  (Pinyin): ròuzhī

  (Zhuyin): ㄖㄡˋ ㄓ

• Cantonese (Jyutping): juk⁶ zap¹

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: ròuzhī
    • Zhuyin: ㄖㄡˋ ㄓ
    • Tongyong Pinyin: ròujhih
    • Wade–Giles: jou⁴-chih¹
    • Yale: ròu-jr̄
    • Gwoyeu Romatzyh: rowjy
    • Palladius: жоучжи (žoučži)
    • Sinological IPA ^(key): /ʐoʊ̯⁵¹ ʈ͡ʂʐ̩⁵⁵/
• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)⁺
    • Jyutping: juk⁶ zap¹
    • Yale: yuhk jāp
    • Cantonese Pinyin: juk⁹ dzap⁷
    • Guangdong Romanization: yug⁶ zeb¹
    • Sinological IPA ^(key): /jʊk̚² t͡sɐp̚⁵/

Noun

肉汁

1. meat juice
2. gravy

See also

• 果汁 (guǒzhī)
• 菜汁 (càizhī)

Japanese

Etymology 1

Kanji in this term
肉	汁
にく Grade: 2	じゅう Grade: S
on'yomi

Pronunciation

• (Tokyo) にくじゅう [nìkújúú] (Heiban – [0])^[1]
• IPA^(key): [ɲ̟ikɯ̟ʑɨː]

Noun

肉(にく)汁(じゅう) • (nikujū) ^{←にくじふ (nikuzifu)?}

1. meat broth
2. meat juice
3. gravy

Synonyms

• (meat broth): 肉羹(にくこう) (nikukō)
• (meat juice): 肉漿(にくしょう) (nikushō)

Etymology 2

Kanji in this term
肉	汁
にく Grade: 2	しる > じる Grade: S
jūbakoyomi

Pronunciation

• IPA^(key): [ɲ̟ikɯ̟ʑiɾɯ̟]

Noun

肉(にく)汁(じる) • (nikujiru) 

1. gravy

References

1. Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN