Black bean paste
 

Is there anyone out there who can provide me with the correct pronunciation
of Fermented Black Bean Paste as spoken in Cantonese and also in Mandarin ?

Phonetic English, if possible or as close as you can get. TIA

regards to all


Ray (Victoria, Australia)

Black bean paste
 

On Oct 21, 2:54 am, "Ray" > wrote:
> Is there anyone out there who can provide me with the correct pronunciation
> of Fermented Black Bean Paste as spoken in Cantonese and also in Mandarin ?
>
> Phonetic English, if possible or as close as you can get. TIA

First of all, you cannot just use phonetic English for the exact
pronunciation of Chinese, because the latter has tones - 4 in Mandarin
and 9 in Cantonese, which if you get wrong would mean something
different, could be positively hilarious or entirely rude.

What do you want to do? go to the store and buy them? I can find
pictures to help you, like http://www.8g123.com/UserDocument/07...917_115453.jpg

However, "fermented black bean paste" is ambiguous. Do you mean
fermented black beans - these are separate beans, black in colour
fermented black bean sauce - the above beans, chopped up and made into
a sauce
femented bean paste - dark yellow in colour with visible beans
fermented mashed bean paste - brown in colour and uniform in texture
(this is what the picture shows)

Black bean paste
 

"Tippi" > wrote in message
ps.com...
> On Oct 21, 2:54 am, "Ray" > wrote:
>> Is there anyone out there who can provide me with the correct
>> pronunciation
>> of Fermented Black Bean Paste as spoken in Cantonese and also in
>> Mandarin ?
>>
>> Phonetic English, if possible or as close as you can get. TIA
>
> First of all, you cannot just use phonetic English for the exact
> pronunciation of Chinese, because the latter has tones - 4 in Mandarin
> and 9 in Cantonese, which if you get wrong would mean something
> different, could be positively hilarious or entirely rude.

True, but if you're in a food store, I've found that most merchants
will make the effort to understand you, even in China. Make an eating
motion while speaking the phonetic part and laugh if you're misunderstood.

Here's the phonetics for the most common kind:

dòu sha

I don't know my Chinese that well, but was taught the accent
on the "o" indicates a falling pitch and the one over the "a" indicates a
steady pitch that is double-long. Absolute pitch
isn't necessary. Local Chinese dialects vary a great deal, even
within Mandarin or Cantonese, if you say it several times,
you'll be understood - they'll correct you.

Don't worry if you say something ridiculous, all foreign language
learners sound silly from time to time.

Regards,

Linda Grail

>
> What do you want to do? go to the store and buy them? I can find
> pictures to help you, like
> http://www.8g123.com/UserDocument/07...917_115453.jpg
>
> However, "fermented black bean paste" is ambiguous. Do you mean
> fermented black beans - these are separate beans, black in colour
> fermented black bean sauce - the above beans, chopped up and made into
> a sauce
> femented bean paste - dark yellow in colour with visible beans
> fermented mashed bean paste - brown in colour and uniform in texture
> (this is what the picture shows)
>



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Black bean paste
 

On Oct 25, 12:54 am, "Linda Grail" > wrote:
> Here's the phonetics for the most common kind:
>
> dòu sha
>
Dou sha is SWEET bean paste used in desserts, not the fermented kind.

Black bean paste
 

Tippi > wrote:
> On Oct 25, 12:54 am, "Linda Grail" > wrote:
> > Here's the phonetics for the most common kind:
> >
> > d=F2u sha
> >
> Dou sha is SWEET bean paste used in desserts, not the fermented kind.

Gua Sha is really good for you. I have it twice a week.

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Black bean paste
 

"Tippi" > wrote in message
oups.com...
On Oct 25, 12:54 am, "Linda Grail" > wrote:
> Here's the phonetics for the most common kind:
>
> dòu sha
>
Dou sha is SWEET bean paste used in desserts, not the fermented kind.

True dat. My bad. LOL. However, he isn't sure now he
wants bean paste anyway, and the general rules on how to
cooperate with a Chinese clerk may still be valid.

I don't know how to help him find his 60 year old sauce
recipe. tho.

Linda G.



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