新加坡华语资料库

本资料库收录了具有文化、历史或情感意义的华语词汇。这些词汇是新加坡人过去或现在的生活用语,有的见于印刷媒体,有的则在日常对话中使用。

chuān

cài

Sichuan preserved vegetable

Food/Plants

食物、植物

Food / Plants

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Sichuan preserved vegetable

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Photo by N509FZ / Wikimedia Commons / CC BY-SA 4.0
Food/Plants

食物、植物

Food / Plants

释义

名词

用芥菜的根茎腌渍而成的榨菜。

DEFINITION

Noun

A style of pickled vegetable made from the stems of the Chinese mustard green.

由来
  • 由于四川生产的榨菜十分闻名,因此它在新加坡俗称“四川菜 ”。
  • 如今,即使不是四川生产的榨菜也会称为“四川菜”。
  • 四川菜在腌渍时,需先将菜风干脱水,再用盐腌泡,由于过程中要压榨出菜里面的水分,因此也有了“榨菜”这个名称。
  • 榨出水分后,厂家需要加入辣椒等调味料,然后利用至少三至四个星期的时间来腌泡在密封的瓷瓮或瓶子里。
ETYMOLOGY
  • As the pickled vegetables (“榨菜”) from Sichuan province in China are widely known, they are often colloquially referred to as “四川菜” (literally, “Sichuan vegetable”) by Singaporeans.
  • In fact, this style of pickled vegetable continues to be known as “四川菜”, even if it is no longer produced in Sichuan.
  • The pickling process of Sichuan preserved vegetable involves drying the vegetables by airing them and then preserving in salt. As the process involves extracting moisture from the vegetables, it is also known as “榨菜”, which is made up of the words “榨” (“to extract juice”) and “菜” (“vegetable”).
  • Chilli and other seasonings are added to the dried vegetables, which are then allowed to marinate in sealed porcelain jars or bottles for at least three to four weeks.
例句
四川菜番茄豆腐排骨汤是妈妈常煮的汤,那是年少时代熟悉的家常汤。(《新明日报》,17/5/2020)
SAMPLE SENTENCE
Sichuan preserved vegetable soup with tomatoes, tofu and pork ribs is a dish my mother often cooks – a familiar home-cooked flavour from my childhood. (Shin Min Daily News, 17/5/2020)
其他地区用语

榨菜(大陆、台、港)

TERMS USED IN OTHER REGIONS

榨菜 (Mainland China, Taiwan, Hong Kong)

参考资料
REFERENCES