Difference between revisions of "Zi:酱"
From Wenlin Dictionaries
(test) |
(web-sync) |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | <WL>酱(F醬) [jiàng] sauce, | + | <WL>酱(F醬) [jiàng] paste/sauce; 豆酱 bean paste, 酱油 soy sauce; 花生酱 peanut butter; 果酱 jam |
| − | + | The simple-form character 酱 (13 strokes) is an abbrev. of the full-form character 醬 (18 strokes), replacing the full-form component 將 (11 strokes) with part of its simple form 将 (1st 6 strokes). | |
| + | Note: In the simple form 酱 the component 将 omits 寸 (3 strokes), giving the shape (⿰丬夕) above (as in the top of 浆). | ||
| + | The full-form character 醬 (18 strokes) does not abbrev. the upper component 將 (11 strokes); but 將 is not a traditional component of old forms of 醬(𤖕). | ||
| + | The Shuōwén Seal form of 酱/醬(𤖕) jiàng ‘fermented/pickled mincemeat/paste’ (肉酱) combines (𠕎肉) ròu ‘meat’, with 酉() yǒu ‘liquor/wine/fermentation vessel’, and 爿() qiáng (phonosemantic); formerly also wr. 𨟻(), and 𤖙(), omitting 肉. | ||
| + | Note: The component 爿() is an old wr. of 牆(𤖠) qiáng ‘wall’, as in 戕() qiāng ‘kill/harm’, and as in 臧() zāng ‘war captive/slave’, 藏 cáng ‘save/store’ (store/ferment); cf. 將 zāng (臧). | ||
| + | Compare: 浆/漿(𤖅) jiāng ‘sour fermented drink’, later 浆/漿 jiāng ‘syrup/paste’. | ||
| + | Note: 将/將() jiàng ‘commander/general’ itself combines 寸() cùn ‘measure’, and 酱/𤖕() jiàng ‘meat paste’ (abbrev. phonetic); in 將, the component 酉 ‘liquor’ of 𤖕 is replaced by 寸 ‘measure’; 将/將 is the component in 浆/漿(𤖅). | ||
| + | Compare: 醢() hǎi ‘preserved/pickled mincemeat’ (醢酱, 醯醢, 肉酱). | ||
| + | Compare: 墙/牆(𤖠) qiáng ‘wall’ (which also has 爿 as phonetic in the old forms, but in fact 爿 is said to be the old writing of 牆). | ||
#rK.AD1061 D.6.3582.2 B.287.1.03 | #rK.AD1061 D.6.3582.2 B.287.1.03 | ||
| − | # | + | #c酉将丬夕 |
#y jeung- | #y jeung- | ||
</WL> | </WL> | ||
Latest revision as of 06:02, 19 February 2019
酱 [To view this entry, please log in]
The Wenlin Zidian (namespace Zi)
URL: https://wenlin.co/wow/Zi:%E9%85%B1
Refresh this page
