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Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.
The use of the tangzhong helps keep the bread fresh for a longer period. [10] Typical ingredients include flour, whole milk, butter, yeast, salt, sugar and often eggs ...
The extension of word meanings. The pronunciation of some extended meaning is different from the pronunciation of the original meaning. For example: 背: refers to the back (of a person), pronounced bèi; when extended to the verb 背 (carry on the back), it is pronounced bēi.
The pronunciation systems for these vocabularies originated from conscious attempts to consistently approximate the original Chinese sounds while reading Classical Chinese. They are used alongside modern varieties of Chinese in historical Chinese phonology , particularly the reconstruction of the sounds of Middle Chinese .
In China, letters of the English alphabet are pronounced somewhat differently because they have been adapted to the phonetics (i.e. the syllable structure) of the Chinese language.
L2 learners may pronounce it as an English R, but lips are unrounded. 日/rì ⓘ r: ㄖ: j: For pronunciation in syllable-final position, see § Rhotic coda. /t͡s/ Like English ts in cats, without aspiration 子/zǐ ⓘ z: ㄗ: ts: See § Denti-alveolar and retroflex series. /t͡sʰ/ As t͡s/pinyin "z", but with aspiration 此/cǐ ⓘ c: ㄘ ...
Rime dictionary expansion of Qieyun, source for reconstruction of Middle Chinese: Han-Han Dae Sajeon: 2008 (South Korea) Korean hanja-to-hangul dictionary, 53,667 character entries Hanyu Da Cidian: 1986–1993 (PRC) Highly respected modern word/phase dictionary, diachronically collated, over 23,000 character entries Hanyu Da Zidian: 1986–1989 ...
The Old National Pronunciation (traditional Chinese: 老國音; simplified Chinese: 老国音; pinyin: lǎo guóyīn) was the system established for the phonology of standard Chinese as decided by the Commission on the Unification of Pronunciation from 1913 onwards, and published in the 1919 edition of the Guóyīn Zìdiǎn (國音字典, "Dictionary of National Pronunciation").