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): ㄙㄨㄢㄘㄞˋ
Cantonese (Jyutping): syun¹ coi³
Southern Min
(Hokkien, POJ): sng-chhài / suiⁿ-chhài

(Teochew, Peng'im): seng¹ cai³

Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: suāncài
  - Zhuyin: ㄙㄨㄢㄘㄞˋ
  - 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

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

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