# 肉醬
## Chinese
### Pronunciation

* Mandarin
    (Pinyin): ròujiàng
    (Zhuyin): ㄖㄡˋ ㄐㄧㄤˋ
* Cantonese (Jyutping): juk$^6$ zoeng$^3$
* Southern Min
    (Hokkien, POJ): bah-chiùⁿ
    (Teochew, Peng'im): nêg$^4$ ziên$^3$
* Wu (Shanghai, Wugniu): $^8$gnioq-cian
* Mandarin
** (Standard Chinese)
*** Hanyu Pinyin: ròujiàng
*** Zhuyin: ㄖㄡˋ ㄐㄧㄤˋ
*** Tongyong Pinyin: ròujiàng
*** Wade–Giles: jou$^4$-chiang$^4$
*** Yale: ròu-jyàng
*** Gwoyeu Romatzyh: rowjianq
*** Palladius: жоуцзян (žouczjan)
*** Sinological IPA : /ʐoʊ̯⁵¹⁻⁵³ t͡ɕi̯ɑŋ⁵¹/
* Cantonese
** (Standard Cantonese, Guangzhou–Hong Kong)
*** Jyutping: juk$^6$ zoeng$^3$
*** Yale: yuhk jeung
*** Cantonese Pinyin: juk$^9$ dzoeng$^3$
*** Guangdong Romanization: yug$^6$ zêng$^3$
*** Sinological IPA : /jʊk̚² t͡sœːŋ³³/
* Southern Min
** (Hokkien: General Taiwanese)
*** Pe̍h-ōe-jī: bah-chiùⁿ
*** Tâi-lô: bah-tsiùnn
*** Phofsit Daibuun: bahcviux
*** IPA (Kaohsiung): /ba(ʔ)³²⁻⁴¹ t͡siũ²¹/
*** IPA (Taipei): /ba(ʔ)³²⁻⁵³ t͡siũ¹¹/
** (Teochew)
*** Peng'im: nêg$^4$ ziên$^3$
*** Pe̍h-ōe-jī-like: nek tsièⁿ
*** Sinological IPA : /nek̚²⁻⁴ t͡sĩẽ²¹³/
* Wu
** (Northern: Shanghai)
*** Wugniu: $^8$gnioq-cian
*** MiniDict: nyoh$^入$ cian
*** Wiktionary Romanisation (Shanghai): $^5$nyioq-jian
*** Sinological IPA (Shanghai): /n̠ʲioʔ¹¹ t͡ɕiã²³/
* Middle Chinese: nyuwk tsjangH
Rime :
| Character | 肉 | 醬 |
| Reading # | 1/1 | 1/1 |
| Initial (聲) | 日 (38) | 精 (13) |
| Final (韻) | 屋 (4) | 陽 (105) |
| Tone (調) | Checked (Ø) | Departing (H) |
| Openness (開合) | Open | Open |
| Division (等) | III | III |
| Fanqie | 如六切 | 子亮切 |
| Baxter | nyuwk | tsjangH |
| Reconstructions |||
| Zhengzhang Shangfang | /ȵɨuk̚/ | /t͡sɨɐŋ$^H$/ |
| Pan Wuyun | /ȵiuk̚/ | /t͡siɐŋ$^H$/ |
| Shao Rongfen | /ȵʑiuk̚/ | /t͡siɑŋ$^H$/ |
| Edwin Pulleyblank | /ȵuwk̚/ | /t͡sɨaŋ$^H$/ |
| Li Rong | /ȵiuk̚/ | /t͡siaŋ$^H$/ |
| Wang Li | /ȵʑĭuk̚/ | /t͡sĭaŋ$^H$/ |
| Bernard Karlgren | /ȵʑi̯uk̚/ | /t͡si̯aŋ$^H$/ |
| Expected Mandarin Reflex | rù | jiàng |
| Expected Cantonese Reflex | juk$^6$ | zoeng$^3$ |
* Old Chinese
    (Baxter–Sagart): /*k.nuk [ts]aŋ-s/
    (Zhengzhang): /*njuɡ ʔsaŋs/
Baxter–Sagart system 1.1 (2014) :
| Character | 肉 | 醬 |
| Reading # | 1/1 | 1/1 |
| Modern Beijing (Pinyin) | ròu | jiàng |
| Middle Chinese | ‹ nyuwk › | ‹ tsjang$^H$ › |
| Old Chinese | /*k.nuk/ | /*[ts]aŋ-s/ |
| English | meat, flesh | sauce |
| Notes for Old Chinese notations in the Baxter–Sagart system: * Parentheses "" indicate uncertain presence; * Square brackets "" indicate uncertain identity, e.g. *[t] as coda may in fact be *-t or *-p; * Angle brackets "<>" indicate infix; * Hyphen "-" indicates morpheme boundary; * Period "." indicates syllable boundary. |||
Zhengzhang system (2003) :
| Character | 肉 | 醬 |
| Reading # | 1/1 | 1/1 |
| No. | 10866 | 10295 |
| Phonetic component | 肉 | 爿 |
| Rime group | 覺 | 陽 |
| Rime subdivision | 1 | 0 |
| Corresponding MC rime | 肉 | 醬 |
| Old Chinese | /*njuɡ/ | /*ʔsaŋs/ |

### Noun

肉醬
* meat paste; meat pâté; minced meat
* bolognese sauce
* (figurative) mincemeat; cut-up body
** 1883, Adele Marion Fielde, “剁”, in A Pronouncing and Defining Dictionary of the Swatow Dialect, Arranged According to Syllables and Tones, Shanghai: American Presbyterian Mission Press, page 557:
       i$^1$ keg$^4$ zêng$^3$ nang$^5$ dog$^4$ zo$^3$ nêg$^4$ ziên$^3$ [Peng'im]
       he was hacked into mince-meat by the populace

#### Synonyms

* (meat paste): 肉糜 (ròumí)

#### Derived terms

* 肉醬意粉／肉酱意粉 (ròujiàng yìfěn)
* 肉醬意麵／肉酱意面