醃篤鮮

See also: 腌燂鲜

Chinese

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.

Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: yāndǔxiān
  - Zhuyin: ㄧㄢㄉㄨˇ 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
- (Shanghainese)
  - Wugniu: ¹i-toq-shi
  - Wiktionary Romanisation: ¹i-toq-xi
  - Sinological IPA ^(key): /i⁵⁵ toʔ³³ ɕi²¹/

醃篤鮮

(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)

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