滷汁

Chinese

		brine; salt; gravy	juice
trad. (滷汁/鹵汁)		滷/鹵	汁
simp. (卤汁)		卤	汁

Pronunciation

Mandarin
(Pinyin): lǔzhī

(Zhuyin): ㄌㄨˇ ㄓ
Cantonese (Jyutping): lou⁵ zap¹

Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: lǔzhī
  - Zhuyin: ㄌㄨˇ ㄓ
  - Tongyong Pinyin: lǔjhih
  - Wade–Giles: lu³-chih¹
  - Yale: lǔ-jr̄
  - Gwoyeu Romatzyh: luujy
  - Palladius: лучжи (lučži)
  - Sinological IPA ^(key): /lu²¹⁴⁻²¹ ʈ͡ʂʐ̩⁵⁵/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)⁺
  - Jyutping: lou⁵ zap¹
  - Yale: lóuh jāp
  - Cantonese Pinyin: lou⁵ dzap⁷
  - Guangdong Romanization: lou⁵ zeb¹
  - Sinological IPA ^(key): /lou̯¹³ t͡sɐp̚⁵/

Noun

滷汁

master stock; marinade

Synonyms

滷水／卤水 (lǔshuǐ)

See also

滷菜／卤菜 (lǔcài)

Japanese

Kanji in this term
滷	汁
にがり
Hyōgaiji	Grade: S
jukujikun

For pronunciation and definitions of 滷汁 – see the following entry.

【苦汁にがり】

[noun] bittern: the liquor remaining after halite (common salt) has been harvested from saline water (brine), used as a coagulating agent in the manufacture of tofu

(This term, 滷汁, is an alternative spelling of the above term.)

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