白菜

白菜

1. Various varieties of Brassica rapa, including:
   1. napa cabbage (Brassica rapa subsp. pekinensis)

      • 他說：「哪兒也比不了北京。北京的熬白菜也比別處好吃，——五味神在北京。」 [MSC, trad.]
        他说：“哪儿也比不了北京。北京的熬白菜也比别处好吃，——五味神在北京。” [MSC, simp.]

        From: 1993, 汪曾祺 (Wang Zengqi), 胡同文化

        Tā shuō: “Nǎr yě bǐ bùliǎo Běijīng. Běijīng de āo báicài yě bǐ biéchù hǎochī, — Wǔwèishén zài Běijīng.” [Pinyin]

        He said, “No place [else] can match Beijing. Even Beijing’s boiled napa cabbage tastes better than [it does] elsewhere – Wuweishen is at Beijing.”

   2. bok choy (Brassica rapa subsp. chinensis)

      • 有了你開心D，乜都稱心滿意，鹹魚白菜也好好味。 [Cantonese, trad.]
        有了你开心D，乜都称心满意，咸鱼白菜也好好味。 [Cantonese, simp.]

        From: 1980, 林子祥 (George Lam), 分分鐘需要你

        Jau⁵ liu⁵ nei⁵ hoi¹ sam¹ di¹, mat¹ dou¹ cing³ sam¹ mun⁵ ji³, haam⁴ jyu⁴ baak⁶ coi³ jaa⁵ hou² hou² mei⁶. [Jyutping]

        With you I'm happier, everything's going as I wish, even salted fish and bok choy make a delicious meal.

Regional usage differs on which variety 白菜 usually refers to.

Others:

• → Cebuano: petsay, pechay
  • → English: pechay
• → English: bok choy, pak choi, bokchoi, bok choi, baicai, petsai
  • → Russian: бокчо́й (bokčój)
• → Italian: pe-tsai
• → Japanese: 白 (パク)菜 (チョイ) (pakuchoi, “bok choy”)
• → Korean: 배추 (baechu, “napa cabbage”)
• → Mongolian: байцаа (bajtsaa, “cabbage”)
• → Russian: петса́й (petsáj)
• → Tagalog: petsay
• → Tibetan: པད་ཚལ (pad tshal)

• 青江菜 (qīngjiāngcài)
• (Cantonese) 黃芽白／黄芽白 (huángyábái)

From Chinese 白菜

• On’yomi: Kan’on
  • (Tokyo) はくさ​い [hàkúsáꜜì] (Nakadaka – [3])[1][2][3]
  • (Tokyo) はくさい [hàkúsáí] (Heiban – [0])[2][3][1]
  • IPA^(key): [ha̠kɯ̟̊ᵝsa̠i]

白菜 (hiragana はくさい, katakana ハクサイ, rōmaji hakusai)

1. napa cabbage

Borrowed from Cantonese 白菜 (baak6 coi3)

• (Irregular reading)
  • (Tokyo) パクチョイ [pàkúchóí] (Heiban – [0])[2]
  • IPA^(key): [pa̠kɯ̟̊ᵝt͡ɕo̞i]

白菜 (katakana パクチョイ, rōmaji pakuchoi)

1. Synonym of 青梗菜 (“bok choy”)

白菜 • (baekchae) (hangeul 백채)

1. Hanja form^? of 백채 (“napa cabbage”).