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The Zhongwen Da Cidian, also known in English as the Encyclopaedic Dictionary of the Chinese Language, is an unabridged Chinese dictionary, edited by Zhang Qiyun and others. The first edition had 40 volumes including its radical index in volume 39 and stroke index in volume 40. It was published from 1962 through 1968. [1]
A Chinese-English Dictionary: 1892: Herbert Allen Giles' bestselling dictionary, 2nd ed. 1912 A Dictionary of the Chinese Language: 1815–1823: First Chinese-English, English-Chinese dictionary, Robert Morrison: A Syllabic Dictionary of the Chinese Language: 1874: First Chinese-English dictionary to include regional pronunciations, Samuel ...
A page from the Yiqiejing yinyi, the oldest extant Chinese dictionary of Buddhist technical terminology – Dunhuang manuscripts, c. 8th century. There are two types of dictionaries regularly used in the Chinese language: 'character dictionaries' (字典; zìdiǎn) list individual Chinese characters, and 'word dictionaries' (辞典; 辭典; cídiǎn) list words and phrases.
Ginger milk curd, also known as ginger-juice milk curd, ginger milk pudding or simply ginger milk, is a Chinese hot dessert originated in Shawan Ancient Town, Panyu District, Guangzhou in the Guangdong Province [1] [2] in southern China. The main ingredients are ginger, milk, and sugar. [3] Water buffalo milk is used in the original recipe.
Lin's Chinese-English Dictionary of Modern Usage comprises approximately 8,100 character head entries and 110,000 word and phrase entries. [10] It includes both modern Chinese neologisms such as xǐnǎo 洗腦 "brainwash" and many Chinese loanwords from English such as yáogǔn 搖滾 "rock 'n' roll" and xīpí 嬉皮 "hippie".
This may be referred to as a "single sort/tier/layer alphabetical" order or series." He emphatically does not mean a usual Chinese dictionary collated according to the initial single graphs (zì 字) that are only the beginning syllables of whole words. "With the latter type of arrangement, more than one sort is required to locate a given term.
Xiandai Hanyu Cidian (simplified Chinese: 现代汉语词典; traditional Chinese: 現代漢語詞典; pinyin: Xiàndài Hànyǔ Cídiǎn; lit. 'Modern Han Language Word Dictionary'), also known as A Dictionary of Current Chinese [2] or Contemporary Chinese Dictionary, [1] is an important [note 1] one-volume dictionary of Standard Mandarin Chinese published by the Commercial Press, now into ...
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. [1] Curdling is purposeful in the production of cheese curd and tofu ; undesirable in the production of a sauce , cheese fondue or a custard .