豆瓣醬

Chinese

			jam; thick sauce
trad. (豆瓣醬)		豆瓣	醬
simp. (豆瓣酱)		豆瓣	酱

Pronunciation

Mandarin
(Pinyin): dòubànjiàng

(Zhuyin): ㄉㄡˋ ㄅㄢˋ ㄐㄧㄤˋ
Cantonese (Jyutping): dau⁶ baan^6-2 zoeng³
Hakka
(Sixian, PFS): theu-phan-chiong

(Hailu, HRS): teu^˖ pan^˖ ziong^ˇ
Wu (Shanghai, Wugniu): ⁶deu-pe₅-cian₅

Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: dòubànjiàng
  - Zhuyin: ㄉㄡˋ ㄅㄢˋ ㄐㄧㄤˋ
  - Tongyong Pinyin: dòubànjiàng
  - Wade–Giles: tou⁴-pan⁴-chiang⁴
  - Yale: dòu-bàn-jyàng
  - Gwoyeu Romatzyh: dowbannjianq
  - Palladius: доубаньцзян (doubanʹczjan)
  - Sinological IPA ^(key): /toʊ̯⁵¹⁻⁵³ pän⁵¹⁻⁵³ t͡ɕi̯ɑŋ⁵¹/
- (Standard Chinese, erhua-ed)⁺
  - Hanyu Pinyin: dòubànrjiàng
  - Zhuyin: ㄉㄡˋ ㄅㄢˋㄦㄐㄧㄤˋ
  - Tongyong Pinyin: dòubànrjiàng
  - Wade–Giles: tou⁴-pan⁴-ʼrh-chiang⁴
  - Yale: dòu-bànr-jyàng
  - Gwoyeu Romatzyh: dowballjianq
  - Palladius: доубаньрцзян (doubanʹrczjan)
  - Sinological IPA ^(key): /toʊ̯⁵¹⁻⁵³ pɑɻ⁵¹⁻⁵³ t͡ɕi̯ɑŋ⁵¹/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)⁺
  - Jyutping: dau⁶ baan^6-2 zoeng³
  - Yale: dauh báan jeung
  - Cantonese Pinyin: dau⁶ baan^6-2 dzoeng³
  - Guangdong Romanization: deo⁶ ban^6-2 zêng³
  - Sinological IPA ^(key): /tɐu̯²² paːn²²⁻³⁵ t͡sœːŋ³³/
Hakka
- (Sixian, incl. Miaoli and Neipu)
  - Pha̍k-fa-sṳ: theu-phan-chiong
  - Hakka Romanization System: teu pan jiong
  - Hagfa Pinyim: teu⁴ pan⁴ jiong⁴
  - Sinological IPA: /tʰeu̯⁵⁵ pʰan⁵⁵ t͡si̯oŋ⁵⁵/
- (Hailu, incl. Zhudong)
  - Hakka Romanization System: teu^˖ pan^˖ ziong^ˇ
  - Sinological IPA: /tʰeu³³ pʰan³³ t͡sioŋ¹¹/
Wu
- (Northern: Shanghai)
  - Wugniu: ⁶deu-pe₅-cian₅
  - MiniDict: deu^去 pe^去 cian^去
  - Wiktionary Romanisation (Shanghai): ³deu-pe₂-jian₂
  - Sinological IPA (Shanghai): /dɤ²² pe⁵⁵ t͡ɕiã²¹/

Noun

豆瓣醬

doubanjiang (a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices)

Synonyms

(Hokkien) 豆醬／豆酱 (tāu-chiùⁿ)