酪

酪 (Kangxi radical 164, 酉+6, 13 strokes, cangjie input 一田竹水口 (MWHER), four-corner 1766₄, composition ⿰酉各)

• Kangxi Dictionary: page 1282, character 22
• Dai Kanwa Jiten: character 39847
• Dae Jaweon: page 1782, character 19
• Hanyu Da Zidian (first edition): volume 6, page 3581, character 12
• Unihan data for U+916A
• Unihan data for U+F919

Phono-semantic compound (形聲／形声, OC *ɡ·raːɡ) : phonetic 各 (OC *klaːɡ) + semantic 酉 (“alcohol; fermented drink”)

Unknown. Possibly from a Central Asian language; compare Mongolian айраг (ajrag, “fermented milk of mares”), Uzbek pishloq (“cheese”) and Turkish ayran (“yoghurt mixed with water”). The phonetic similarity between Chinese 酪 (OC *ɡ·raːɡ, “milk”), Ancient Greek γάλα (gála, “milk”) and Latin lac (“milk”), from Proto-Indo-European *ǵlákts (“milk”) is worth noting (Schuessler, 2007).

酪

1. junket

   奶酪  ―  nǎilào  ―  cheese

2. paste

   杏仁酪  ―  xìngrénlào  ―  almond jelly

3. (literary, obsolete) vinegar
4. (literary, obsolete) wine; liquor

(common “Jōyō” kanji)

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• Go-on: らく (raku, Jōyō)
• Kan-on: らく (raku, Jōyō)
• Kun: ちちざけ (chichizake)

酪 • (rak>nak) (hangeul 락>낙)

1. This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.

酪: Hán Nôm readings: lộ

1. This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.

• Nom Foundation