腥

• 병음: xīng
• 한자 분석: 腥 = 月 (flesh/body radical) + 星 (phonetic component)

뜻

비린내가 나는(날생선·날고기·피 비린 냄새)

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.

예문

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。

사용 가이드

맥락: cooking, food, sensory description

어조: neutral

올바른 표현

• 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.)

피해야 할 표현

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

기원과 역사

月 (flesh radical) + 星 (phonetic component)

문화적 배경

시대: Traditional to Modern

세대: All ages

사회적 배경: Universal