灰汁

Chinese

		grey; ash	juice
trad. (灰汁)		灰	汁
simp. #(灰汁)		灰	汁

Pronunciation

• Mandarin

  (Pinyin): huīzhī

  (Zhuyin): ㄏㄨㄟ ㄓ

• Cantonese (Jyutping): fui¹ zap¹

---

• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: huīzhī
    • Zhuyin: ㄏㄨㄟ ㄓ
    • Tongyong Pinyin: hueijhih
    • Wade–Giles: hui¹-chih¹
    • Yale: hwēi-jr̄
    • Gwoyeu Romatzyh: hueijy
    • Palladius: хуэйчжи (xuejčži)
    • Sinological IPA ^(key): /xu̯eɪ̯⁵⁵ ʈ͡ʂʐ̩⁵⁵/
• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)⁺
    • Jyutping: fui¹ zap¹
    • Yale: fūi jāp
    • Cantonese Pinyin: fui¹ dzap⁷
    • Guangdong Romanization: fui¹ zeb¹
    • Sinological IPA ^(key): /fuːi̯⁵⁵ t͡sɐp̚⁵/

Noun

灰汁

1. lixivium; (chemistry) lye

Japanese

Kanji in this term
灰	汁
あく
Grade: 6	Grade: S
jukujikun

For pronunciation and definitions of 灰汁 – see the following entry.

【あく】 [noun] [from early 900s] lye, originally the clear alkaline liquid left after leaching wood ash in water [noun] scum, the coagulated proteins and fats that gather on the surface of a pot of boiling food [noun] [from 1700] components contained in vegetables that impart an acrid, astringent, or harsh flavor

(This term, 灰汁, is an alternative spelling of the above term.)