蒜

• Pinyin: suàn
• Desglose de hanzi: 蒜 = 艹 (grass/plant radical, top) + 祘 (phonetic component below) — a pungent bulbous plant used as a seasoning

Significado

Ajo.

An essential ingredient in Chinese cooking across regions. Appears in numerous compounds: 大蒜 (garlic bulb), 蒜泥 (garlic paste), 蒜瓣 (garlic cloves), 蒜苔 (garlic scapes). In traditional Buddhist vegetarianism, 蒜 is prohibited as one of the five pungent roots. Also used colloquially in idioms such as 不是一头蒜 (not a pushover).

Ejemplos

1. 厨师在热锅里先下蒜末爆香，待香气弥漫厨房后再倒入其他食材，整道菜的风味因此更加醇厚层次分明。
2. 中医认为蒜具有温胃散寒、解毒消炎的功效，历代本草典籍中均有关于其药用价值的详细记载。
3. 这道经典家常菜以新鲜蒜苔和腊肉为主料，经过大火爆炒后色泽鲜亮，咸香中透出蒜的特有辛辣气息。

Guía de uso

Contexto: food, cooking, traditional medicine, culture

Tono: neutral

Correcto

• 这家餐厅的招牌菜是用整头蒜慢火煨制的鸡汤，蒜香经过长时间熬煮变得柔和而深沉，完全没有生蒜的刺激气味。(The signature dish at this restaurant is a chicken broth slow-simmered with whole garlic heads; the garlic fragrance becomes mellow and deep after long cooking, with none of the sharpness of raw garlic.)
• 市场上常见的蒜有紫皮和白皮两种，紫皮蒜辛辣味更浓，适合炒菜；白皮蒜蒜味相对温和，更适合腌制食用。(The garlic commonly found in markets comes in two types — purple-skinned and white-skinned; purple-skinned garlic is more pungent and suits stir-frying, while white-skinned garlic is milder and better suited for pickling.)

Incorrecto

• 蒜 是名词，表示大蒜这种植物或其鳞茎，不可用作动词 — 表示加入蒜的烹饪动作应说 加蒜、放蒜 或 用蒜爆香

Origen e historia

蒜 — 艹 (grass/plant radical) indicating a plant + 祘 (phonetic component) — a pungent bulbous herb

Contexto cultural

Generación: All ages

Contexto social: Universal