酸菜

Chinese

		sour; sore; ache sour; sore; ache; acid	dish (type of food); vegetables
trad. (酸菜)		酸	菜
simp. #(酸菜)		酸	菜

Pronunciation

• Mandarin

  (Pinyin): suāncài

  (Zhuyin): ㄙㄨㄢ ㄘㄞˋ

• Cantonese (Jyutping): syun¹ coi³
• Southern Min

  (Hokkien, POJ): sng-chhài / suiⁿ-chhài

  (Teochew, Peng'im): seng¹ cai³

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: suāncài
    • Zhuyin: ㄙㄨㄢ ㄘㄞˋ
    • Tongyong Pinyin: suancài
    • Wade–Giles: suan¹-tsʻai⁴
    • Yale: swān-tsài
    • Gwoyeu Romatzyh: suantsay
    • Palladius: суаньцай (suanʹcaj)
    • Sinological IPA ^(key): /su̯än⁵⁵ t͡sʰaɪ̯⁵¹/
• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)⁺
    • Jyutping: syun¹ coi³
    • Yale: syūn choi
    • Cantonese Pinyin: syn¹ tsoi³
    • Guangdong Romanization: xun¹ coi³
    • Sinological IPA ^(key): /syːn⁵⁵ t͡sʰɔːi̯³³/
• Southern Min
  • (Hokkien: Xiamen, Quanzhou, General Taiwanese, Singapore)
    • Pe̍h-ōe-jī: sng-chhài
    • Tâi-lô: sng-tshài
    • Phofsit Daibuun: sngzhaix
    • IPA (Taipei): /sŋ̍⁴⁴⁻³³ t͡sʰai¹¹/
    • IPA (Xiamen, Singapore): /sŋ̍⁴⁴⁻²² t͡sʰai²¹/
    • IPA (Quanzhou): /sŋ̍³³ t͡sʰai⁴¹/
    • IPA (Kaohsiung): /sŋ̍⁴⁴⁻³³ t͡sʰai²¹/
  • (Hokkien: Zhangzhou)
    • Pe̍h-ōe-jī: suiⁿ-chhài
    • Tâi-lô: suinn-tshài
    • Phofsit Daibuun: svuizhaix
    • IPA (Zhangzhou): /suĩ⁴⁴⁻²² t͡sʰai²¹/
  • (Teochew)
    • Peng'im: seng¹ cai³
    • Pe̍h-ōe-jī-like: sṳng tshài
    • Sinological IPA ^(key): /sɯŋ³³⁻²³ t͡sʰai²¹³/

Noun

酸菜

1. (Northern, Northeastern China) a variety of Chinese pickle made by fermenting salt-cured napa cabbage
2. (Southern China) any variety of pickled mustard greens