# 肉桂
## Chinese

* 肉桂

### Etymology

From Chinese 肉 ("meat") + 桂 ("gui tree"), to distinguish the cassia and cinnamon trees of the laurel family from the 桂花, the osmanthus of the olive family (all having formerly been known as 桂).

### Pronunciation

* Mandarin
    (Pinyin): ròuguì
    (Zhuyin): ㄖㄡˋ ㄍㄨㄟˋ
* Cantonese (Jyutping): juk$^6$ gwai$^3$
* Hakka (Sixian, PFS): ngiuk-kui
* Southern Min
    (Hokkien, POJ): lio̍k-kùi / jio̍k-kùi
    (Teochew, Peng'im): nêg$^8$ gui$^3$
* Mandarin
** (Standard Chinese)
*** Hanyu Pinyin: ròuguì
*** Zhuyin: ㄖㄡˋ ㄍㄨㄟˋ
*** Tongyong Pinyin: ròuguèi
*** Wade–Giles: jou$^4$-kuei$^4$
*** Yale: ròu-gwèi
*** Gwoyeu Romatzyh: rowguey
*** Palladius: жоугуй (žouguj)
*** Sinological IPA : /ʐoʊ̯⁵¹⁻⁵³ ku̯eɪ̯⁵¹/
* Cantonese
** (Standard Cantonese, Guangzhou–Hong Kong)
*** Jyutping: juk$^6$ gwai$^3$
*** Yale: yuhk gwai
*** Cantonese Pinyin: juk$^9$ gwai$^3$
*** Guangdong Romanization: yug$^6$ guei$^3$
*** Sinological IPA : /jʊk̚² kʷɐi̯³³/
* Hakka
** (Sixian, incl. Miaoli and Neipu)
*** Pha̍k-fa-sṳ: ngiuk-kui
*** Hakka Romanization System: ngiug$^ˋ$ gui
*** Hagfa Pinyim: ngiug$^5$ gui$^4$
*** Sinological IPA: /ŋi̯uk̚² ku̯i⁵⁵/
* Southern Min
** (Hokkien: Xiamen, Taipei)
*** Pe̍h-ōe-jī: lio̍k-kùi
*** Tâi-lô: lio̍k-kuì
*** Phofsit Daibuun: liogkuix
*** IPA (Taipei): /liɔk̚⁴⁻³² kui¹¹/
*** IPA (Xiamen): /liɔk̚⁴⁻³² kui²¹/
** (Hokkien: Kaohsiung)
*** Pe̍h-ōe-jī: jio̍k-kùi
*** Tâi-lô: jio̍k-kuì
*** Phofsit Daibuun: jiogkuix
*** IPA (Kaohsiung): /ziɔk̚⁴⁻³² kui²¹/
** (Teochew)
*** Peng'im: nêg$^8$ gui$^3$
*** Pe̍h-ōe-jī-like: ne̍k kùi
*** Sinological IPA : /nek̚⁴⁻² kui²¹³/

### Noun

肉桂
* cassia (the Chinese cinnamon Cinnamomum cassia)
* cassia bark (herb used in traditional Chinese medicine for various ailments)
* related members of the genus Cinnamomum, such as true cinnamon (C. verum), Indonesian cinnamon (Cinnamomum burmanni), and Vietnamese cinnamon (Cinnamomum loureiroi)
* bark of such trees

#### Synonyms

* (cassia): 木桂, 菌桂, 箘桂

#### Descendants

* → Japanese: 肉桂(にっけい) (nikkei)
* → Korean: 육계(肉桂) (yukgye)
* → Vietnamese: nhục quế (肉桂)

### References

* “Entry #2713”, 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., 2024.

## Japanese

Kanji in this term :
| 肉 | 桂 |
| にく > にっ Grade: 2 | けい Jinmeiyō |
| on'yomi ||

### Pronunciation

* (Tokyo) にっけー [nìkkéé] (Heiban – [0])
* (Tokyo) にっけー [níꜜkkèè] (Atamadaka –)
* IPA: [ɲ̟ik̚ke̞ː]

### Noun

肉(にっ)桂(けい) or 肉桂(ニッケイ) • (nikkei)
* Cinnamomum sieboldii, a species of cinnamon
* cinnamon, a general term for trees of genus Cinnamomum

#### Usage notes

As with many terms that name organisms, this term is often spelled in katakana, especially in biological contexts (where katakana is customary).

#### Derived terms

* 藪肉桂(ヤブニッケイ) (yabu nikkei)

#### See also

* シナモン (shinamon)

### References

* 1 2 Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN

## Korean

Hanja in this term :
| 肉 | 桂 |

### Noun

肉桂 • (yukgye) (hangeul 육계)
* hanja form of 육계 (“Cinnamomum cassia”)

## Vietnamese

chữ Hán Nôm in this term :
| 肉 | 桂 |

### Noun

肉桂
* chữ Hán form of nhục quế (“Cinnamomum cassia”).