Talk:豉
Add topicAlternative meaning
[edit]Can't this also mean "fermented" or "dried," as in 蠔豉? 24.93.190.134 09:20, 20 January 2007 (UTC)
Mandarin pronuncations
[edit]Can an explanation be added as to when it's pronounced chǐ and when it's pronounced shì? 24.93.190.134 09:22, 20 January 2007 (UTC)
Can an explanation be added as to when it's pronounced chǐ and when it's pronounced shì? 71.66.97.228 20:19, 20 November 2012 (UTC)
Can an explanation be added as to when it's pronounced chǐ and when it's pronounced shì? 71.66.97.228 04:11, 1 January 2013 (UTC)
Can an explanation be added as to when it's pronounced chǐ and when it's pronounced shì? 204.11.189.94 15:32, 30 November 2016 (UTC)
- chǐ is the usual pronunciation; shì is the literary reading. (Also, stop spamming like this.) — justin(r)leung { (t...) | c=› } 20:16, 24 March 2017 (UTC)
Min Nan
[edit]Needs Min Nan. 24.29.228.33 16:57, 21 August 2009 (UTC)
- Done. — justin(r)leung { (t...) | c=› } 20:16, 24 March 2017 (UTC)
Only soybeans?
[edit]In the translingual definition, are the fermented beans always only soybeans? 71.66.97.228 01:18, 5 January 2011 (UTC)
- They are usually black soybeans. — justin(r)leung { (t...) | c=› } 20:16, 24 March 2017 (UTC)
Forms
[edit]Can 豉 appear on its own, or does it always/only appear in multi-character terms such as 豆豉? 71.66.97.228 01:25, 5 January 2011 (UTC)
- Generally used in 豆豉, but it appears in other terms. — justin(r)leung { (t...) | c=› } 20:16, 24 March 2017 (UTC)