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): ba7 sor7
- Southern Min (Hokkien, POJ): pe̍h-sa̍h / pe̍eh-sa̍h
- Wu (Shanghai, Wugniu): 8baq-zaq
- Puxian Min
- (Putian)
- Pouseng Ping'ing: ba7 sor7 [Phonetic: ba5 sor7]
- Báⁿ-uā-ci̍: ba̍h-so̤̍h
- Sinological IPA (key): /pa¹³⁻¹¹ ɬɒ¹³/
- (Xianyou)
- Pouseng Ping'ing: ba7 sor7 [Phonetic: ba5 sor7]
- Sinological IPA (key): /pa²⁴⁻²¹ ɬɒ²⁴/
- (Putian)
- 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/
- (Hokkien: Xiamen, Quanzhou, General Taiwanese, Philippines)
- Wu
Verb
白煠
- (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
Descendants
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.