腥

• Pinyin: xīng
• Desglose de hanzi: 腥 = 月 (flesh/body radical) + 星 (phonetic component)

Significado

Olor a pescado/carne cruda; olor sanguinolento (desagradable).

Used to describe the pungent smell of raw seafood, blood, or certain meats before cooking. Appears in culinary, literary, and figurative contexts. Often paired with 味 (smell) as 腥味.

Ejemplos

1. 市场上新鲜海鲜散发出浓烈的腥味，令不习惯的人感到不适。
2. 厨师在烹饪鱼类时通常会加入姜和料酒，以去除腥味。
3. 雨后的河边飘来一股淡淡的腥气，令他想起了儿时垂钓的岁月。

Guía de uso

Contexto: cooking, food, sensory description

Tono: neutral

Correcto

• 这条鱼处理不好，腥味很重，影响口感。(This fish wasn't processed well; the fishy smell is strong and affects the taste.)
• 用柠檬汁腌制海鲜有助于减轻腥味。(Marinating seafood in lemon juice helps reduce the fishy smell.)

Incorrecto

• 腥 for all bad smells — 腥 specifically refers to the smell of raw fish, meat, or blood; use 臭 for general unpleasant odours

Origen e historia

月 (flesh radical) + 星 (phonetic component)

Contexto cultural

Época: Traditional to Modern

Generación: All ages

Contexto social: Universal