白煠

Chinese

		white; empty; blank white; empty; blank; bright; clear; plain; pure; gratuitous	to fry in fat or oil; to scald
trad. (白煠)		白	煠
simp. #(白煠)		白	煠

Pronunciation

• Puxian Min (Pouseng Ping'ing): ba² sor²
• Southern Min (Hokkien, POJ): pe̍h-sa̍h / pe̍eh-sa̍h
• Wu (Shanghai, Wugniu): ⁸baq-zaq

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• Puxian Min
  • (Putian, Xianyou)
    • Pouseng Ping'ing: ba² sor² [Phonetic: ba⁵ sor²]
    • Sinological IPA ^(key): /pa¹³⁻²¹ ɬɒ¹³/
• Southern Min
  • (Hokkien: Xiamen, Quanzhou, General Taiwanese, Philippines)
    • Pe̍h-ōe-jī: pe̍h-sa̍h
    • Tâi-lô: pe̍h-sa̍h
    • Phofsit Daibuun: peqsah
    • IPA (Taipei): /pe(ʔ)⁴⁻¹¹ saʔ⁴/
    • IPA (Quanzhou, Philippines): /pe(ʔ)²⁴⁻² saʔ²⁴/
    • IPA (Xiamen, Kaohsiung): /pe(ʔ)⁴⁻²¹ saʔ⁴/
  • (Hokkien: Zhangzhou)
    • Pe̍h-ōe-jī: pe̍eh-sa̍h
    • Tâi-lô: pe̍eh-sa̍h
    • IPA (Zhangzhou): /pɛ(ʔ)¹²¹⁻²¹ saʔ¹²¹/
• Wu
  • (Northern: Shanghai)
    • Wugniu: ⁸baq-zaq
    • MiniDict: bah^入 zah
    • Wiktionary Romanisation (Shanghai): ⁵baq-zaq
    • Sinological IPA (Shanghai): /baʔ¹¹ zaʔ²³/

Verb

白煠

1. (Hokkien, Puxian Min, Shanghainese, cooking) to boil; to blanch (to cook by immersing in boiling water)

   白煠雞／白煠鸡 [Hokkien]  ―  pe̍h-sa̍h koe [Pe̍h-ōe-jī]  ―  blanched / boiled chicken

   白煠肉 [Hokkien]  ―  pe̍h-sa̍h bah [Pe̍h-ōe-jī]  ―  blanched / boiled meat, e.g. pork

   白煠蝦／白煠虾 [Hokkien]  ―  pe̍h-sa̍h hê [Pe̍h-ōe-jī]  ―  blanched / boiled shrimp

   白煠魚／白煠鱼 [Hokkien]  ―  pe̍h-sa̍h hî [Pe̍h-ōe-jī]  ―  blanched / boiled fish

   白煠蛋 [Shanghainese]  ―  ⁸baq-zaq-de [Wugniu]  ―  boiled egg (with shell on)

Synonyms

• 白煮
• 熗／炝 (qiàng)

Descendants

• → Bikol Central: pisa
• → Hiligaynon: pi-sa
• → Kapampangan: pesa
• → Tagalog: pesa
• → Waray-Waray: pesa

References

• “白煠”, in 教育部臺灣台語常用詞辭典 [Dictionary of Frequently-Used Taiwanese Taigi] (overall work in Mandarin and Hokkien), Ministry of Education, R.O.C., 2025.
• 莆田市政协文化文史和学习委员会 [Culture, History and Learning Committee of Putian CPPCC], editor (2021), “白煠”, in 莆仙方言大词典 [Comprehensive Dictionary of Puxian Dialect] (overall work in Mandarin and Puxian Min), Xiamen University Press, →ISBN, page 19.