肉质 (ròu zhì) — meat quality

Definition

A technical term for the texture and quality of meat (tenderness, firmness, freshness). In the food/restaurant context, it often means 'meat quality' as a whole.

noun
meat quality

Examples

  • 肉质。
    Zhè jiā diàn de niú ròu ròu zhì hěn hǎo.
    The beef quality at this restaurant is very good.
  • 肉质。
    Xīn xiān de ròu zhì gèng yǒu tán xìng.
    Fresh meat quality is more elastic.
  • 肉质。
    Chú shī hěn zhù zhòng ròu zhì de xuǎn zé.
    The chef pays great attention to the selection of meat quality.

Origin

Compound word
构词法gòucífǎ
偏正piānzhèngModifier + head

The first part narrows down the second: it says what kind of thing the head is.

肉ròumeat
质zhìquality

肉 (meat) and 质 (quality) combine to refer to the quality of meat.

Characters in this word

A drawing of the thing itself, worn down over three thousand years into a few strokes.

The original shape of 肉 showed ribs of an animal’s torso, or simply a slice of meat.

Open 肉 →

Two or more meaningful parts placed together so that their meanings combine into a new one.

This origin belongs to the traditional form 質; 质 is its simplified writing.

  • 斦斦yín
  • 貝貝bèi

The traditional form 質 is made up of 貝 and 斦; this describes 質, not the simplified 质.

Open 质 →

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