醃篤鮮

Chinese

		salted; cured	simmer	fresh; savoury; with umami
trad. (醃篤鮮)		醃	篤	鮮
simp. (腌笃鲜)		腌	笃	鲜

Etymology

The soup usually makes use of cured pork (腌) as base, simmered (篤／笃) along with fresh pork (鮮／鲜) and bamboo shoots over a stove for a long time.

Alternatively the last character 鮮／鲜 might be referring to the exceptional umami which the cured pork exudes during the simmering period.

Pronunciation

• Mandarin

  (Pinyin): yāndǔxiān

  (Zhuyin): ㄧㄢ ㄉㄨˇ ㄒㄧㄢ

• Cantonese (Jyutping): jim¹ duk¹ sin¹
• Wu (Shanghai, Wugniu): ¹i-toq-shi

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: yāndǔxiān
    • Zhuyin: ㄧㄢ ㄉㄨˇ ㄒㄧㄢ
    • Tongyong Pinyin: yandǔsian
    • Wade–Giles: yen¹-tu³-hsien¹
    • Yale: yān-dǔ-syān
    • Gwoyeu Romatzyh: ianduushian
    • Palladius: яньдусянь (janʹdusjanʹ)
    • Sinological IPA ^(key): /jɛn⁵⁵ tu²¹⁴⁻²¹ ɕi̯ɛn⁵⁵/
• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)⁺
    • Jyutping: jim¹ duk¹ sin¹
    • Yale: yīm dūk sīn
    • Cantonese Pinyin: jim¹ duk⁷ sin¹
    • Guangdong Romanization: yim¹ dug¹ xin¹
    • Sinological IPA ^(key): /jiːm⁵⁵ tʊk̚⁵ siːn⁵⁵/
• Wu
  • (Northern: Shanghai)
    • Wugniu: ¹i-toq-shi
    • MiniDict: i^平 toh shi
    • Wiktionary Romanisation (Shanghai): ¹i-toq-xi
    • Sinological IPA (Shanghai): /i⁵⁵ toʔ³³ ɕi²¹/

Noun

醃篤鮮

1. (originally Northern Wu) yanduxian, a type of soup typically made with pork meat (both cured and fresh), bamboo shoots, sometimes knotted soy bean sheets (百葉結／百叶结)