雞肉

See also: 鶏肉, and 鸡肉

Chinese

		fowl; chicken	meat; flesh
trad. (雞肉/鷄肉)		雞/鷄	肉
simp. (鸡肉)		鸡	肉
anagram		肉雞／肉鸡

Wikipedia has articles on:

• 雞肉 (Written Standard Chinese^?)
• ke-bah (Southern Min)

Pronunciation

[Show/Hide]
edit edit 肌肉 雞肉／鸡肉

• Mandarin

  (Standard)

  (Pinyin): jīròu

  (Zhuyin): ㄐㄧ ㄖㄡˋ

  (Dungan, Cyrillic and Wiktionary): җижу (žiřu, I-III)

• Cantonese (Jyutping): gai¹ juk⁶
• Hakka (Sixian, PFS): kiê-ngiuk
• Eastern Min (BUC): giĕ-nṳ̆k
• Southern Min

  (Hokkien, POJ): koe-bah / koe-mah / koe-hia̍k / ke-bah

  (Teochew, Peng'im): goi¹ nêg⁸ / goi¹ bhah⁴

• Wu (Shanghai, Wugniu): ¹ci-gnioq

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• Mandarin
  • (Standard Chinese)
    • Hanyu Pinyin: jīròu
    • Zhuyin: ㄐㄧ ㄖㄡˋ
    • Tongyong Pinyin: jiròu
    • Wade–Giles: chi¹-jou⁴
    • Yale: jī-ròu
    • Gwoyeu Romatzyh: jirow
    • Palladius: цзижоу (czižou)
    • Sinological IPA ^(key): /t͡ɕi⁵⁵ ʐoʊ̯⁵¹/
    • Homophones:
  • (Dungan)
    • Cyrillic and Wiktionary: җижу (žiřu, I-III)
    • Sinological IPA ^(key): /t͡ɕi²⁴ ʐou⁴⁴/

    (Note: Dungan pronunciation is currently experimental and may be inaccurate.)

• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)⁺
    • Jyutping: gai¹ juk⁶
    • Yale: gāi yuhk
    • Cantonese Pinyin: gai¹ juk⁹
    • Guangdong Romanization: gei¹ yug⁶
    • Sinological IPA ^(key): /kɐi̯⁵⁵ jʊk̚²/
• Hakka
  • (Sixian, incl. Miaoli and Neipu)
    • Pha̍k-fa-sṳ: kiê-ngiuk
    • Hakka Romanization System: gie^ˊ ngiug^ˋ
    • Hagfa Pinyim: gie¹ ngiug⁵
    • Sinological IPA: /ki̯e²⁴ ŋi̯uk̚²/
• Eastern Min
  • (Fuzhou)
    • Bàng-uâ-cê: giĕ-nṳ̆k
    • Sinological IPA ^(key): /kie⁵⁵ nˡyʔ⁵/
• Southern Min
  • (Hokkien: Xiamen, Taipei, Singapore)
    • Pe̍h-ōe-jī: koe-bah
    • Tâi-lô: kue-bah
    • Phofsit Daibuun: koe'baq
    • IPA (Xiamen, Singapore): /kue⁴⁴⁻²² baʔ³²/
    • IPA (Taipei): /kue⁴⁴⁻³³ baʔ³²/
  • (Hokkien: Quanzhou, Philippines, Jinjiang)
    • Pe̍h-ōe-jī: koe-mah
    • Tâi-lô: kue-mah
    • Phofsit Daibuun: koemaq
    • IPA (Quanzhou, Jinjiang): /kue³³ mãʔ⁵/
    • IPA (Philippines): /kue³³ maʔ⁵/
  • (Hokkien: Quanzhou)
    • Pe̍h-ōe-jī: koe-hia̍k
    • Tâi-lô: kue-hia̍k
    • Phofsit Daibuun: koe'hiak
    • IPA (Quanzhou): /kue³³ hiak̚²⁴/
  • (Hokkien: Xiamen, Zhangzhou, Kaohsiung, Penang)
    • Pe̍h-ōe-jī: ke-bah
    • Tâi-lô: ke-bah
    • Phofsit Daibuun: ke'baq
    • IPA (Kaohsiung): /ke⁴⁴⁻³³ baʔ³²/
    • IPA (Penang): /ke³³⁻²¹ baʔ³/
    • IPA (Xiamen, Zhangzhou): /ke⁴⁴⁻²² baʔ³²/
  • (Teochew)
    • Peng'im: goi¹ nêg⁸ / goi¹ bhah⁴
    • Pe̍h-ōe-jī-like: koi ne̍k / koi bah
    • Sinological IPA ^(key): /koi³³⁻²³ nek̚⁴/, /koi³³⁻²³ baʔ²/

Note:

• goi1 nêg8 - China;
• goi1 bhah4 - overseas.

• Wu
  • (Northern: Shanghai)
    • Wugniu: ¹ci-gnioq
    • MiniDict: ci^平 nyoh
    • Wiktionary Romanisation (Shanghai): ¹ji-nyioq
    • Sinological IPA (Shanghai): /t͡ɕi⁵⁵ n̠ʲioʔ²¹/

Noun

雞肉

1. chicken (meat)

   四種好吃的雞肉經典做法 [MSC, trad.]
   四种好吃的鸡肉经典做法 [MSC, simp.]

   sì zhǒng hǎochī de jīròu jīngdiǎn zuòfǎ [Pinyin]

   four classic ways to cook chicken that are delicious

Derived terms

• 雞肉絲菇／鸡肉丝菇

 

See also

• 豬肉／猪肉 (zhūròu)
• 牛肉 (niúròu)
• 羊肉 (yángròu)

Further reading

• “Entry #54683”, in 教育部臺灣台語常用詞辭典 (overall work in Mandarin and Hokkien), Ministry of Education, R.O.C., 2024.