Singaporean Mandarin Database

This database contains a collection of Mandarin terms which have cultural, historical or sentimental value unique to Singapore. These terms may be used by Singaporeans in the past or at present. Some of the terms are read in print while others are used in our everyday conversations.

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四

sì

川

chuān

菜

cài

Sichuan preserved vegetable

Food/Plants

食物、植物

Food / Plants

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Sichuan preserved vegetable

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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

Pickled vegetable made from stems of Chinese mustard greens.

由来
  • 由于四川生产的榨菜十分闻名，新加坡人就俗称四川生产的榨菜为四川菜。
  • 如今，即使榨菜不是四川生产的，最后成品也会被称为四川菜。
  • 四川菜的腌渍过程首先需将菜风干脱水，之后用盐腌泡，由于过程中要压榨出菜里面的水分，因此也有了榨菜的名称。
  • 榨出水分后，厂家需要加入辣椒等调味料，然后利用三至四个星期以上的时间来腌泡在密封的瓷瓮或瓶子里。
ETYMOLOGY
  • As the pickled vegetable from Sichuan is widely known, it is colloquially referred to as Sichuan preserved vegetable by Singaporeans.
  • Today,  the dish is still known as Sichuan preserved vegetable, even if it is no longer produced in Sichuan province of China.
  • The pickling process of Sichuan preserved vegetable involves dehydrating the vegetables by airing and then marinating 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).
  • After dehydration, the manufacturer will add chilli and other seasonings to marinate the vegetables 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
The Sichuan preserved vegetable soup with tomatoes, tofu and pork ribs is a soup my mother often cooks, it is a familiar home-cooked soup from my childhood. (Shin Min Daily News, 17/5/2020)
其他地区用语

榨菜（大陆、港、台）

TERMS USED IN OTHER REGIONS

榨菜 (Mainland China, Hong Kong, Taiwan)

参考资料
点击查看四川菜的参考资料
REFERENCES

Click here to view references for Sichuan preserved vegetable

 

 

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