BOIL  

COOK so as to ENDURINGLY PUT in BOILING WATER.
BRING TO A BOILSIMMERPARBOILPOACHCOOK
Kind Of

COOK

黄金貴:古漢語同義詞辨釋詞典

HUANG JINGUI 2006

Modern Chinese Criteria

沸騰

煮熟

起泡

洶涌

激昂

使沸騰

燒開

腫泡

煮沸

rough draft to BEGIN TO identify synonym group members for analysis, based on CL etc. 18.11.2003. CH /

BUCK 1988 A Dictionary of Selected Synonyms in the Principal Indo-European Languages 5.22

Attributions by syntactic funtion

  • vtoN : 16
  • vi : 2
  • vadN : 1

Attributions by text

  • 韓非子 : 4
  • 說苑 : 3
  • 禮記 : 2
  • 鹽鐵論 : 2
  • 百喻經 : 2
  • 毛詩 : 2
  • 楚辭 : 2
  • 春秋左傳 : 1
  • 淮南子 : 1

Words

   pēng OC: pqhraaŋ MC: phɣaŋ 9 Attributions
  • viactboil; cook; prepare food
  • vtoNboil, broil or roast
  • vtoNpassiveget boiled alive
   jiān OC: tsen MC: tsiɛn 3 Attributions
  • vadNboiled
  • viZHUANG: to boil, to get to boiling point or be at boiling point
  • vtoNboil (water)
    OC:  MC:  2 Attributions
  • vtoNboil
   zhǔ OC: kljaʔ MC: tɕi̯ɤ 2 Attributions
  • vtoNSHIJI: to cook
   xiāng OC: sqaŋ MC: si̯ɐŋ 1 Attribution
  • vtoNboil
   huò OC: ɢʷaaɡ MC: ɦɑk 1 Attribution
  • vtoNto boil
   áo OC: ŋoow MC: ŋɑu 1 Attribution
  • vt(oN)stew the contextually determinate object N
  • vtoNZHOULI: stew on low flame either in thickish liquid or in order to make a thickish liquid
   chuān OC: khjon MC: tɕhiɛn 0 Attributions
  • vtoNboil very brieftly (about 10 seconds) innards, fish, or tender meat, in water or in clear soup in order to remove an undesirable taste. The operation may be repeated several times.
   shuàn OC: sroons MC: ʂɣan 0 Attributions
  • vtoNput thin pieces of mutton into a boiling clear soup in a fondue-pot (Mongolian hot pot) immediately before eating it
   yuè OC: lewɡ MC: ji̯ɐk 0 Attributions
  • vtoNto boil
    OC:  MC:  0 Attributions

wén

  • vtoNsimmer for a long time on slow fire, with the lid on, until the boiled substance gets very soft
   zhuó OC: ntjewɡ MC: tɕi̯ɐk 0 Attributions
  • vtoNboil vegetables briefly in hot water in order to remove bitter taste
    OC:  MC:  0 Attributions

qiàng

  • vtoNboil briefly, whereafter the substance is mixed with a spicy sauce
    OC:  MC:  0 Attributions

dùn

  • vtoNMC: simmer meat or fish in a claypot, rarely in a wok, in a large amount of soup. The soup is first boiled up on high flame, and then kept simmering on low flame.
   tàng OC: kh-laaŋs MC: thɑŋ 0 Attributions
  • vtoNpost-Han, TANG: generally to boil vegetables or fish, more rarely fowl, for a relatively short time in water or a clear soup in order to prepare something for further treatment.
    OC:  MC:  0 Attributions
  • vtoNMC: boil in closed pot, usually for a long time, but sometimes not for very long, perhaps one to three minutes, always in order to reduce the amount of liquid. Mèn often comes after an initial brief frying in some oil.
    OC:  MC:  0 Attributions
  • vtoNpost-Han: boil for a reasonably short time (one to 15 minutes) in order to produce a thick liquid in the end
   fǒu OC: puʔ MC: pɨu 0 Attributions
  • vtoNQIMINYAOSHU: boil in little water
   wò OC: ŋʷaals MC: ŋʷɑ 0 Attributions
  • vtoNMODERN CHINESE: boil egg without its shell
   bāo OC: puu MC: pɑu 0 Attributions
  • vtoNpost-Han, modern: boil in upright high "Cantonese wok"
   lǔ OC: ɡ-raaʔ MC: luo̝ 0 Attributions
  • vtoNboil in thick very spicy broth which is made separately in large quantities
燒煮   shāo zhǔ OC: qhljew kljaʔ MC: ɕiɛu tɕi̯ɤ 0 Attributions
  • VPimiddle voiceget broiled over fire

Existing SW for

Here are Syntactic Words already defined in the database: