膎汁
Chinese
| preserved fish | juice | ||
|---|---|---|---|
| simp. and trad. (膎汁) |
膎 | 汁 | |
| alternative forms | 鮭汁／鲑汁 | ||
Pronunciation
- Southern Min (Hokkien, POJ): kôe-chiap / kê-chiap
- Southern Min
- (Hokkien: Xiamen, Quanzhou)
- Pe̍h-ōe-jī: kôe-chiap
- Tâi-lô: kuê-tsiap
- Phofsit Daibuun: koeciab
- IPA (Xiamen): /kue²⁴⁻²² t͡siap̚³²/
- IPA (Quanzhou): /kue²⁴⁻²² t͡siap̚⁵/
- (Hokkien: Zhangzhou)
- Pe̍h-ōe-jī: kê-chiap
- Tâi-lô: kê-tsiap
- Phofsit Daibuun: keciab
- IPA (Zhangzhou): /ke¹³⁻²² t͡siap̚³²/
- (Hokkien: Xiamen, Quanzhou)
Noun
膎汁
Descendants
- → Indonesian: kecap (“soy sauce”), ketjap (superseded)(Please either change this template to {{desc}} or insert a ====Descendants==== section in kecap#Indonesian)
- → Kapampangan: kesiap (“fish sauce”)
- → Malay: kicap (“soy sauce”)
- →? English: ketchup (probable but uncertain) (see there for further descendants)
- → Sundanese: ᮊᮦᮎᮕ᮪ (kécap, “soy sauce”)