Results - MkDict Taiwanese-English Dictionary

Taiwanese	English Translation
chhàitshàicâi	vegetable, green, food eaten with rice or alcoholic drinks
Audio: Plaintext: chhai3tshai3cai3 Taiwanese characters: 菜 Mandarin translation: 菜 Phrases and combinations: âng-phôe-chhàiâng-phûe-tshàiāng-pǔe-câi eggplant chà-chhài (Sù-chhoan-Chhài)tsà-tshài (Sù-tshuan-Tshài)zà-câi (Sû-cuān-Câi) pickled vegetables, a style of cooking, e.g., Szechwan cooking chhìn-chhàitshìn-tshàicìn-câi food left over from a meal chíu-chhàitsíu-tshàiziu-câi dishes taken with wine èng-chhàiìng-tshàiìng-câi water convolvulus, vegetables with hollow stems and green leaves gô-á-chhàigô-á-tshàighōr-a-câi plant that swans eat hēng-chhàihīng-tshàihîng-câi edible red or green amaranth hoe-chhài (hoe-á-chhài)hue-tshài (hue-á-tshài)huē-cài (huē-a-câi) cauliflower ka-boa̍h-chhài (kāu-boa̍h-chhài)ka-bua̍h-tshài (kāu-bua̍h-tshài)gā-bhoâh-cài (gâu-bhoah-câi) thick leaved beet kè-nâ-á-chhài (kè-nê-á-chhài)kè-nâ-á-tshài (kè-nê-á-tshài)gè-nā-a-câi (gê-ně-à-câi) Chinese kale, a wrinkled leaf cabbage like vegetable kha-pe̍h-sún (khau-pe̍h-sún, ka-pe̍h-sún)kha-pe̍h-sún (khau-pe̍h-sún, ka-pe̍h-sún)kā-bêh-sun (kaū-beh-sùn, gā-beh-sùn) a vegetable shoot khîn-chhàikhîn-tshàikīn-câi celery kiâm-chhàikiâm-tshàigiām-câi pickled mustard green vegetable kiat-thâu-chhàikiat-thâu-tshàigiàt-tāu-câi a vegetable with bulbous root like turnip, kohlrabi ko-lê-chhàiko-lê-tshàigōr-lē-câi cabbage, and its derivatives the cauliflower, Brussels sprouts, and kale kòa-chhàikùa-tshàigùa-câi mustard, mustard root, often pickled kú-chhàikú-tshàigu-câi Chinese leek pau-sim-pe̍h-chhài (-á)pau-sim-pe̍h-tshài (-á)baū-sim-bêh-cài (-à) Chinese cabbage pe̍h-chhàipe̍h-tshàibêh-câi Chinese cabbage thng-sî-á-chhàithng-sî-á-tshàitng-sī-a-câi kind of cabbage with leaves shaped like a tea spoon phàu-chhàiphàu-tshàipàu-câi Chinese style pickled vegetable, a treated vegetable root from Szechwan poe-lêng-á-chhàipue-lîng-á-tshàibuē-līng-a-câi spinach tang-o (-chhài)tang-o (-tshài)dāng-or (-câi) edible garland chrysanthemum tāu-chhàitāu-tshàidâu-câi bean sprouts

Phrases and combinations:
âng-phôe-chhàiâng-phûe-tshàiāng-pǔe-câi eggplant
chà-chhài (Sù-chhoan-Chhài)tsà-tshài (Sù-tshuan-Tshài)zà-câi (Sû-cuān-Câi) pickled vegetables, a style of cooking, e.g., Szechwan cooking
chhìn-chhàitshìn-tshàicìn-câi food left over from a meal
chíu-chhàitsíu-tshàiziu-câi dishes taken with wine
èng-chhàiìng-tshàiìng-câi water convolvulus, vegetables with hollow stems and green leaves
gô-á-chhàigô-á-tshàighōr-a-câi plant that swans eat
hēng-chhàihīng-tshàihîng-câi edible red or green amaranth
hoe-chhài (hoe-á-chhài)hue-tshài (hue-á-tshài)huē-cài (huē-a-câi) cauliflower
ka-boa̍h-chhài (kāu-boa̍h-chhài)ka-bua̍h-tshài (kāu-bua̍h-tshài)gā-bhoâh-cài (gâu-bhoah-câi) thick leaved beet
kè-nâ-á-chhài (kè-nê-á-chhài)kè-nâ-á-tshài (kè-nê-á-tshài)gè-nā-a-câi (gê-ně-à-câi) Chinese kale, a wrinkled leaf cabbage like vegetable
kha-pe̍h-sún (khau-pe̍h-sún, ka-pe̍h-sún)kha-pe̍h-sún (khau-pe̍h-sún, ka-pe̍h-sún)kā-bêh-sun (kaū-beh-sùn, gā-beh-sùn) a vegetable shoot
khîn-chhàikhîn-tshàikīn-câi celery
kiâm-chhàikiâm-tshàigiām-câi pickled mustard green vegetable
kiat-thâu-chhàikiat-thâu-tshàigiàt-tāu-câi a vegetable with bulbous root like turnip, kohlrabi
ko-lê-chhàiko-lê-tshàigōr-lē-câi cabbage, and its derivatives the cauliflower, Brussels sprouts, and kale
kòa-chhàikùa-tshàigùa-câi mustard, mustard root, often pickled
kú-chhàikú-tshàigu-câi Chinese leek
pau-sim-pe̍h-chhài (-á)pau-sim-pe̍h-tshài (-á)baū-sim-bêh-cài (-à) Chinese cabbage
pe̍h-chhàipe̍h-tshàibêh-câi Chinese cabbage
thng-sî-á-chhàithng-sî-á-tshàitng-sī-a-câi kind of cabbage with leaves shaped like a tea spoon
phàu-chhàiphàu-tshàipàu-câi Chinese style pickled vegetable, a treated vegetable root from Szechwan
poe-lêng-á-chhàipue-lîng-á-tshàibuē-līng-a-câi spinach
tang-o (-chhài)tang-o (-tshài)dāng-or (-câi) edible garland chrysanthemum
tāu-chhàitāu-tshàidâu-câi bean sprouts