pe-tsain.

Brit.

/peɪˈtsʌɪ/, U.S.

/ˌpeɪˈtsaɪ/

Forms: 1700s– pe-tsai, 1900s– bai cai, 1900s– bai-cai, 1900s– baicai, 1900s– bai tsai, 1900s– bai-tsai, 1900s– peh-tsai, 1900s– petsai. Also with capital initial(s).

Origin: A borrowing from Chinese. Etymon: Chinese báicài.

Etymology: < Chinese báicài (Wade-Giles transcription pai-ts'ai ; pronunciation with e in the first syllable is due to southern Mandarin dialect) < bái white + cài vegetable. Compare bok choy n.

A kind of Chinese cabbage, Brassica rapa var. pekinensis, with whitish-green leaves forming a tight head. Also called Chinese leaf.

ΘΚΠ

the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [adjective] > of or like cabbage, broccoli, etc.

cabbaged1577

loafed1578

cabbagy1705

white-heart1718

pe-tsai1788

broccoli-like1873

the world > food and drink > food > fruit and vegetables > vegetables > cabbage or kale > [noun] > cabbage > Chinese cabbage

pe-tsai1788

Chinese cabbage1842

bok choy1847

the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [noun] > cabbage or kale > cabbage > types of > Chinese cabbage

pe-tsai1788

Chinese cabbage1842

bok choy1847

1788 tr. J.-B. Grosier Gen. Descr. China I. iv. v. 435 The Chinese make provision of pe-tsai for winter; they salt or pickle it.

a1824 Encycl. Metrop. (1845) XVI. 588/1 The Pe-tsai, or white herb, a kind of mustard,..is cultivated in large fields, and eaten either fresh or pickled, like the German Sauer-kraut.

1885 W. Miller tr. Veg. Garden (Vilmorin-Andrieux & Cie) 147 Chinese Cabbage, or Pe-tsai..differs entirely in appearance from the Cabbages of Europe, being rather like a Cos Lettuce in aspect.

1900 Cycl. Amer. Hort.: A–D 178/2 The Pe-tsai, or Chinese cabbage, is no longer a novelty in American gardens, though it does not appear to be well known, and its merits are not understood.

1960 Farmer & Stockbreeder 8 Mar. (Suppl.) 11/2 The celery-cabbage (Pe-Tsai) is worth trying, too. The heads are crisp and tender.

1990 Austral. Jrnl. Chinese Affairs 23 136 A ladleful of slimy, six-week-old baicai (Chinese cabbage).

1999 Waikato Times (Hamilton, N.Z.) (Nexis) 26 Feb. (Features section) 15 Add a touch of the orient to winter salads with Asian greens such as pak choi and pe tsai.

This entry has been updated (OED Third Edition, December 2005; most recently modified version published online March 2022).

单词	pe-tsai
释义	pe-tsain. Brit. /peɪˈtsʌɪ/, U.S. /ˌpeɪˈtsaɪ/ Forms: 1700s– pe-tsai, 1900s– bai cai, 1900s– bai-cai, 1900s– baicai, 1900s– bai tsai, 1900s– bai-tsai, 1900s– peh-tsai, 1900s– petsai. Also with capital initial(s). Origin: A borrowing from Chinese. Etymon: Chinese báicài. Etymology: < Chinese báicài (Wade-Giles transcription pai-ts'ai ; pronunciation with e in the first syllable is due to southern Mandarin dialect) < bái white + cài vegetable. Compare bok choy n. A kind of Chinese cabbage, Brassica rapa var. pekinensis, with whitish-green leaves forming a tight head. Also called Chinese leaf. ΘΚΠ the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [adjective] > of or like cabbage, broccoli, etc. cabbaged1577 loafed1578 cabbagy1705 white-heart1718 pe-tsai1788 broccoli-like1873 the world > food and drink > food > fruit and vegetables > vegetables > cabbage or kale > [noun] > cabbage > Chinese cabbage pe-tsai1788 Chinese cabbage1842 bok choy1847 the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [noun] > cabbage or kale > cabbage > types of > Chinese cabbage pe-tsai1788 Chinese cabbage1842 bok choy1847 1788 tr. J.-B. Grosier Gen. Descr. China I. iv. v. 435 The Chinese make provision of pe-tsai for winter; they salt or pickle it. a1824 Encycl. Metrop. (1845) XVI. 588/1 The Pe-tsai, or white herb, a kind of mustard,..is cultivated in large fields, and eaten either fresh or pickled, like the German Sauer-kraut. 1885 W. Miller tr. Veg. Garden (Vilmorin-Andrieux & Cie) 147 Chinese Cabbage, or Pe-tsai..differs entirely in appearance from the Cabbages of Europe, being rather like a Cos Lettuce in aspect. 1900 Cycl. Amer. Hort.: A–D 178/2 The Pe-tsai, or Chinese cabbage, is no longer a novelty in American gardens, though it does not appear to be well known, and its merits are not understood. 1960 Farmer & Stockbreeder 8 Mar. (Suppl.) 11/2 The celery-cabbage (Pe-Tsai) is worth trying, too. The heads are crisp and tender. 1990 Austral. Jrnl. Chinese Affairs 23 136 A ladleful of slimy, six-week-old baicai (Chinese cabbage). 1999 Waikato Times (Hamilton, N.Z.) (Nexis) 26 Feb. (Features section) 15 Add a touch of the orient to winter salads with Asian greens such as pak choi and pe tsai. This entry has been updated (OED Third Edition, December 2005; most recently modified version published online March 2022). < n.1788
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