桂皮 in 30 Seconds
- 桂皮 (guì pí) means cinnamon bark.
- It's a spice used in Chinese cooking and traditional medicine.
- Known for its warm, sweet, and woody aroma.
- Common in braised dishes and five-spice powder.
In Chinese, 桂皮 (guì pí) specifically refers to the bark of the cinnamon tree, which is commonly used as a spice. It's the same aromatic bark that English speakers know as cinnamon. The term 桂 (guì) itself can refer to the sweet osmanthus flower or the cinnamon tree, highlighting the historical and aromatic connections. 皮 (pí) means skin or bark.
You'll encounter 桂皮 (guì pí) in various culinary contexts, much like in English-speaking cultures. It's a staple in traditional Chinese medicine for its warming properties and sweet, pungent aroma. In cooking, it's often found in braised dishes, stews, and sometimes in desserts or beverages, especially during colder months. Think of dishes like Chinese five-spice powder, where cinnamon is a key component, or in warming teas. The flavor is distinctly sweet and woody, with a hint of spice that adds depth and complexity to food. It's also used in some traditional Chinese pastries and drinks to impart its characteristic fragrance and taste. The versatility of 桂皮 (guì pí) makes it a valuable ingredient, not just for its flavor but also for its perceived health benefits in traditional practices. Its aroma is often associated with comfort and warmth, making it a popular choice during festivals and family gatherings. The visual form of 桂皮 (guì pí) is typically dried, rolled bark, which can be ground into a powder or used in larger pieces for slow-release flavor.
我们做红烧肉时会放一些桂皮，这样味道更香。
- Etymology
- The character 桂 (guì) can refer to the sweet osmanthus flower (which shares a similar fragrance profile) or the cinnamon tree itself. 皮 (pí) means bark or skin. Together, they precisely describe the spice derived from the cinnamon tree's bark.
- Culinary Use
- Commonly used in braised dishes, soups, and traditional Chinese medicine. It's a key component of Chinese five-spice powder.
- Aroma Profile
- Sweet, warm, woody, and spicy. It adds a comforting and aromatic depth to dishes.
Using 桂皮 (guì pí) in sentences is straightforward, mirroring its use in English. You can talk about adding it to food, its aroma, or its presence in recipes.
For instance, you can say you are adding 桂皮 (guì pí) to a dish: 我往汤里加了点桂皮。 (Wǒ wǎng tāng lǐ jiā le diǎn guì pí.) - I added a little cinnamon to the soup. This sentence uses the verb 加 (jiā), meaning 'to add'.
You can also describe its fragrant smell: 桂皮的香味很浓。 (Guì pí de xiāngwèi hěn nóng.) - The aroma of cinnamon is very strong. Here, 香味 (xiāngwèi) means 'fragrance' or 'aroma', and 浓 (nóng) means 'strong' or 'dense'.
When discussing recipes or ingredients, you might say: 这个菜需要放桂皮。 (Zhège cài xūyào fàng guì pí.) - This dish requires cinnamon. The verb 放 (fàng) means 'to put' or 'to place', and is commonly used for adding ingredients.
You can also use it in conjunction with other spices, like in the context of Chinese five-spice powder: 五香粉里有桂皮。 (Wǔxiāngfěn lǐ yǒu guì pí.) - There is cinnamon in five-spice powder. This demonstrates how 桂皮 (guì pí) is a component of a larger mixture.
In a more descriptive sentence about its properties, you could say: 桂皮有暖身的功效。 (Guì pí yǒu nuǎn shēn de gōngxiào.) - Cinnamon has the effect of warming the body. This connects to its use in traditional medicine.
When buying spices, you might ask: 你们有桂皮吗？ (Nǐmen yǒu guì pí ma?) - Do you have cinnamon? This is a practical application in a market setting.
Finally, when discussing baking, you could say: 我喜欢在蛋糕里放一点桂皮。 (Wǒ xǐhuān zài dàngāo lǐ fàng yīdiǎn guì pí.) - I like to put a little cinnamon in cakes. This shows its use in sweet baked goods.
妈妈在炖汤的时候，总是会放一小块桂皮。
- Adding to Food
- 加 (jiā) - to add, 放 (fàng) - to put/place. Both are common for adding ingredients.
- Describing Aroma
- 香味 (xiāngwèi) - aroma, 浓 (nóng) - strong. Used to describe the intensity of the smell.
- Recipe Context
- 需要 (xūyào) - need/require. Used to indicate an ingredient's necessity.
You'll most frequently hear 桂皮 (guì pí) in everyday conversations related to food and cooking in China, Taiwan, and other Chinese-speaking communities. It's a common spice, so its mention is natural in many domestic settings.
In the Kitchen: When people are preparing meals, especially those that involve braising or simmering, they might discuss adding 桂皮 (guì pí) for flavor. For example, a parent teaching a child to cook might say, “记得放点桂皮，这样肉会更香。” (Jìde fàng diǎn guì pí, zhèyàng ròu huì gèng xiāng.) - Remember to add some cinnamon, the meat will be more fragrant this way. You might also hear it when discussing ingredients for dishes like red-cooked pork (红烧肉 - hóngshāo ròu) or certain types of curries and stews.
At Markets and Grocery Stores: When shopping for spices, you might hear someone ask a vendor, “请问，你们有新鲜的桂皮吗？” (Qǐngwèn, nǐmen yǒu xīnxiān de guì pí ma?) - Excuse me, do you have fresh cinnamon? Or a vendor might recommend it: “这个菜用桂皮会很好吃。” (Zhège cài yòng guì pí huì hěn hǎochī.) - This dish will be delicious with cinnamon.
In Traditional Chinese Medicine (TCM) Contexts: While less common in casual conversation, 桂皮 (guì pí) is a known ingredient in some TCM remedies. A practitioner or someone discussing TCM might mention its warming properties, for example, “桂皮可以帮助驱寒。” (Guì pí kěyǐ bāngzhù qū hán.) - Cinnamon can help expel cold (from the body).
In Discussions about Flavor Profiles: When comparing different spices or describing the taste of a dish, 桂皮 (guì pí) might be mentioned as a key flavor component. For example, “这个炖菜的味道有点像西方的肉桂卷，因为有桂皮。” (Zhège dùn cài de wèidào yǒudiǎn xiàng xīfāng de ròuguì juǎn, yīnwèi yǒu guì pí.) - The flavor of this stew is a bit like Western cinnamon rolls because it has cinnamon.
In Home Cooking Shows or Online Recipes: You'll definitely hear 桂皮 (guì pí) in Chinese cooking tutorials and recipe videos, where chefs and home cooks explain how to use it in their dishes.
在超市里，我找不到桂皮了，只能买肉桂粉。
- Culinary Discussions
- Commonly mentioned when preparing braised meats, stews, and traditional Chinese dishes like red-cooked pork.
- Market Interactions
- Used when asking for or describing cinnamon in spice shops or grocery stores.
- TCM References
- Mentioned for its warming properties in traditional Chinese medicine contexts.
For learners of Chinese, the most common mistake regarding 桂皮 (guì pí) is confusing it with other spices or not understanding its specific meaning as 'cinnamon bark'.
Mistake 1: Confusing with Sweet Osmanthus (桂花 - guìhuā).
The character 桂 (guì) is present in both 桂皮 (guì pí) and 桂花 (guìhuā). While both are aromatic and valued in Chinese culture, 桂花 (guìhuā) refers to the sweet osmanthus flower, which has a distinctly floral and sweet scent, and is used in teas, desserts, and perfumes. 桂皮 (guì pí) is cinnamon bark, with its characteristic warm, spicy, and woody aroma. A learner might mistakenly think 桂皮 also refers to the flower, leading to confusion in recipes or ingredient lists.
Mistake 2: Using it in desserts where it's not traditional.
While cinnamon is common in Western desserts, its use in traditional Chinese desserts is less frequent compared to its use in savory dishes or TCM. A learner might incorrectly assume 桂皮 is a standard flavoring for all sweet treats, similar to how it is in Western baking. For instance, putting 桂皮 in a traditional Chinese mooncake might be unusual.
Mistake 3: Not specifying the form (bark vs. powder).
Although at the A2 level, this distinction might not be critical, in more advanced contexts, 桂皮 (guì pí) often refers to the bark itself, while ground cinnamon might be called 肉桂粉 (ròuguì fěn). A learner might use 桂皮 interchangeably with powder when the recipe specifically calls for the bark for slow infusion, or vice versa.
Mistake 4: Overusing it.
Cinnamon has a strong flavor. Just like in English, using too much 桂皮 (guì pí) can overpower other flavors in a dish. Learners might not be accustomed to the intensity and add more than necessary, resulting in an unbalanced taste.
To avoid these mistakes, it's important to remember that 桂皮 (guì pí) is specifically cinnamon bark, primarily used in savory cooking and traditional medicine in Chinese cuisine, and to differentiate it from the floral scent of 桂花 (guìhuā).
我以为桂皮和桂花是一样的，结果做出来的菜味道不对。
- Confusion with 桂花 (guìhuā)
- 桂花 (guìhuā) is osmanthus flower, with a floral scent, while 桂皮 (guì pí) is cinnamon bark, with a spicy scent. They are distinct ingredients.
- Culinary Context
- 桂皮 is more common in savory Chinese dishes and TCM than in traditional Chinese desserts.
- Form Distinction
- While 桂皮 often implies bark, 肉桂粉 (ròuguì fěn) specifically means cinnamon powder.
While 桂皮 (guì pí) is the most direct term for cinnamon bark in Chinese, there are related terms and alternatives that learners might encounter or use.
- 肉桂 (ròu guì)
- Meaning: This is a broader term that also refers to cinnamon. It can encompass both the bark and the powder. In many contexts, 肉桂 (ròu guì) and 桂皮 (guì pí) are used interchangeably, especially when referring to the spice in general. However, 桂皮 specifically highlights the 'bark' aspect.
- Usage Example: 这个甜点需要加肉桂。 (Zhège tiándiǎn xūyào jiā ròu guì.) - This dessert needs cinnamon. (Here, 肉桂 is used more generally.)
- 肉桂粉 (ròu guì fěn)
- Meaning: This specifically means 'cinnamon powder'. If a recipe calls for ground cinnamon, this is the term you would use. It's the powdered form of 桂皮 or 肉桂.
- Usage Example: 我喜欢在咖啡里撒一点肉桂粉。 (Wǒ xǐhuān zài kāfēi lǐ sā yīdiǎn ròu guì fěn.) - I like to sprinkle a little cinnamon powder in my coffee.
- 香料 (xiāng liào)
- Meaning: This is a general term for 'spice' or 'seasoning'. While not a direct synonym, 桂皮 (guì pí) is a type of 香料 (xiāng liào).
- Usage Example: 中国菜里有很多香料。 (Zhōngguó cài lǐ yǒu hěn duō xiāng liào.) - There are many spices in Chinese cuisine.
- 五香粉 (wǔ xiāng fěn)
- Meaning: This refers to 'Chinese five-spice powder', a common spice blend in Chinese cooking. 桂皮 (guì pí) is a key ingredient in five-spice powder, along with star anise, cloves, Sichuan pepper, and fennel seeds. So, while not a direct substitute, it's a related concept where cinnamon plays a role.
- Usage Example: 做叉烧需要用到五香粉。 (Zuò chāshāo xūyào yòngdào wǔ xiāng fěn.) - Making char siu requires using five-spice powder.
For an A2 learner, understanding 桂皮 (guì pí) as 'cinnamon' is the primary goal. Recognizing 肉桂 (ròu guì) as a very similar term and 肉桂粉 (ròu guì fěn) as the powdered form will enhance comprehension. The other terms, 香料 (xiāng liào) and 五香粉 (wǔ xiāng fěn), provide broader context for where cinnamon fits into the culinary landscape.
我买的不是桂皮，是肉桂粉，可以直接用在烘焙里。
How Formal Is It?
Fun Fact
In ancient China, the cinnamon tree was often associated with immortality and was believed to grow on the moon. The character 桂 (guì) itself appears in many contexts related to nobility, fragrance, and the moon, reflecting its cultural significance.
Pronunciation Guide
- Incorrect tones: Not distinguishing the falling tone of 'guì' from the high tone of 'pí'.
- Pronouncing 'guì' too flat, losing the falling intonation.
- Pronouncing 'pí' with a falling tone instead of a high, flat tone.
Difficulty Rating
At the A2 level, 桂皮 is a common vocabulary word related to food. Recognizing it in simple sentences and understanding its basic meaning as 'cinnamon' is achievable. Contextual clues from surrounding words like '菜' (cài - dish), '汤' (tāng - soup), or '香' (xiāng - fragrant) help in comprehension.
Learners at A2 can likely use 桂皮 correctly in simple sentences, especially when describing food or cooking. Common phrases like '放桂皮' (fàng guì pí) or '桂皮的味道' (guì pí de wèi dào) are relatively easy to memorize and apply.
Pronouncing 桂皮 correctly, especially the tones, is important. Using it in basic conversational contexts related to food and cooking is feasible for A2 learners.
Understanding 桂皮 when spoken in typical contexts like cooking discussions or market interactions should be manageable for A2 learners, provided the speaker uses clear pronunciation and context.
What to Learn Next
Prerequisites
Learn Next
Advanced
Grammar to Know
Using measure words for nouns
一块桂皮 (yī kuài guì pí - one piece of cinnamon bark). Here, '块' is the measure word for pieces.
Using adjectives to describe nouns
香的桂皮 (xiāng de guì pí - fragrant cinnamon bark). Here, '香' is an adjective describing '桂皮'.
Using verbs like '放' (fàng) and '加' (jiā) for adding ingredients
在汤里放桂皮 (zài tāng lǐ fàng guì pí - add cinnamon bark to the soup).
Using '的' (de) to indicate possession or description
桂皮的味道 (guì pí de wèi dào - the taste of cinnamon).
Using '有' (yǒu) to indicate the presence of something
这个菜有桂皮 (zhège cài yǒu guì pí - this dish has cinnamon).
Examples by Level
这个茶有桂皮的味道。
This tea has the taste of cinnamon.
我喜欢桂皮的味道。
I like the taste of cinnamon.
妈妈在做红烧肉。
Mom is making braised pork.
香料让食物更好吃。
Spices make food taste better.
这是什么香料？
What spice is this?
我需要一些桂皮。
I need some cinnamon.
这个味道很特别。
This flavor is very special.
我喜欢这个味道。
I like this flavor.
我们做红烧肉时会放一些桂皮，这样味道更香。
We add some cinnamon when making braised pork belly so that it smells more fragrant.
放 (fàng) is used for adding ingredients. 这样 (zhèyàng) means 'this way' or 'so that'.
桂皮的香味很浓，我喜欢用它来炖汤。
The aroma of cinnamon is very strong, I like to use it to stew soup.
香味 (xiāngwèi) means aroma. 炖 (dùn) means to stew.
在超市里，我买了一些桂皮和八角。
At the supermarket, I bought some cinnamon and star anise.
八角 (bājiǎo) is star anise. Listing items bought together.
妈妈说桂皮有暖身的作用，冬天喝点热饮很好。
Mom says cinnamon has a body-warming effect, it's good to drink something hot in winter.
暖身 (nuǎn shēn) means to warm the body. 作用 (zuòyòng) means effect.
这个菜谱里需要放一小块桂皮。
This recipe requires adding a small piece of cinnamon.
菜谱 (càipǔ) means recipe. 一小块 (yī xiǎo kuài) means a small piece.
我不太喜欢肉桂粉的味道，但喜欢桂皮的。
I don't really like the taste of cinnamon powder, but I like cinnamon bark.
Distinguishing between 肉桂粉 (ròu guì fěn) (cinnamon powder) and 桂皮 (guì pí) (cinnamon bark).
在中国，桂皮常用于炖肉和一些汤。
In China, cinnamon is often used for stewing meat and some soups.
常用于 (cháng yòng yú) means 'often used for'.
闻到桂皮的香味，就感觉很舒服。
Smelling the aroma of cinnamon makes one feel very comfortable.
闻到 (wéndào) means to smell. 感觉 (gǎnjué) means to feel.
许多亚洲菜肴，特别是中国菜，都离不开桂皮的香气。
Many Asian dishes, especially Chinese cuisine, cannot do without the aroma of cinnamon.
离不开 (lí bù kāi) means 'cannot do without'. 香气 (xiāngqì) is another word for aroma.
传统中医认为桂皮具有温中散寒的功效。
Traditional Chinese medicine believes that cinnamon has the effect of warming the middle and dispelling cold.
传统中医 (chuántǒng zhōngyī) - Traditional Chinese Medicine. 具有...的功效 (jùyǒu...de gōngxiào) - possesses the effect of...
虽然肉桂粉很方便，但炖煮时我更喜欢用整块的桂皮。
Although cinnamon powder is very convenient, I prefer using whole pieces of cinnamon bark when stewing.
虽然...但 (suīrán...dàn) - although...but. 整块 (zhěng kuài) - whole piece.
在制作五香粉时，桂皮是必不可少的成分之一。
When making five-spice powder, cinnamon is one of the indispensable ingredients.
必不可少 (bì bùkě shǎo) - indispensable. 成分 (chéngfèn) - ingredient.
这种甜点加入了桂皮，增添了一丝独特的风味。
This dessert has added cinnamon, which adds a hint of unique flavor.
增添 (zēngtiān) - to add/increase. 风味 (fēngwèi) - flavor/style.
在一些西方国家，桂皮被广泛用于早餐谷物和烘焙食品。
In some Western countries, cinnamon is widely used in breakfast cereals and baked goods.
广泛用于 (guǎngfàn yòng yú) - widely used in. 烘焙食品 (hōngbèi shípǐn) - baked goods.
我发现用桂皮泡茶，比直接加肉桂粉更能释放其香气。
I find that steeping tea with cinnamon bark releases its aroma better than directly adding cinnamon powder.
泡茶 (pào chá) - to steep tea. 释放 (shìfàng) - to release.
商贩们在叫卖时，会强调桂皮的天然和优质。
When vendors are hawking their wares, they will emphasize the naturalness and high quality of the cinnamon bark.
商贩 (shāngfàn) - vendor/merchant. 强调 (qiángdiào) - to emphasize.
桂皮的芬芳馥郁，使其成为许多菜肴中不可或缺的调味品。
The fragrance of cinnamon is rich and mellow, making it an indispensable seasoning in many dishes.
芬芳馥郁 (fēnfāng fùyù) - fragrant and rich. 不可或缺 (bùkě huò quē) - indispensable. 调味品 (tiáowèi pǐn) - seasoning.
在烹饪过程中，桂皮的加入能够有效地提升整体风味层次。
In the cooking process, the addition of cinnamon can effectively enhance the overall flavor profile.
烹饪过程 (pēngrèn guòchéng) - cooking process. 提升 (tíshēng) - to enhance/elevate. 风味层次 (fēngwèi céngcì) - flavor profile/layers.
尽管现代食品工业普遍使用肉桂粉，但一些传统食谱仍坚持使用桂皮。
Although the modern food industry commonly uses cinnamon powder, some traditional recipes still insist on using cinnamon bark.
现代食品工业 (xiàndài shípǐn gōngyè) - modern food industry. 坚持 (jiānchí) - to insist on.
其独特的甜暖香气，使得桂皮在香水和香薰领域也占有一席之地。
Its unique sweet and warm aroma gives cinnamon a place in the perfume and aromatherapy fields as well.
香水 (xiāngshuǐ) - perfume. 香薰 (xiāngxūn) - aromatherapy. 占有一席之地 (zhànyǒu yī xí zhī dì) - to occupy a place/have a niche.
了解桂皮在不同文化中的应用，有助于更深入地理解当地饮食习惯。
Understanding the application of cinnamon in different cultures helps in more deeply comprehending local dietary habits.
应用 (yìngyòng) - application. 饮食习惯 (yǐnshí xíguàn) - dietary habits.
有人认为，桂皮所含的挥发油成分对其药用价值起着关键作用。
Some believe that the volatile oil components contained in cinnamon play a key role in its medicinal value.
挥发油 (huīfā yóu) - volatile oil. 药用价值 (yàoyòng jiàzhí) - medicinal value.
从经济角度看，桂皮的种植和贸易在全球香料市场中占据重要地位。
From an economic perspective, the cultivation and trade of cinnamon occupy an important position in the global spice market.
经济角度 (jīngjì jiǎodù) - economic perspective. 种植 (zhòngzhí) - cultivation. 贸易 (màoyì) - trade.
为了保持桂皮的最佳风味，应将其储存在阴凉干燥处。
To maintain the best flavor of cinnamon bark, it should be stored in a cool, dry place.
保持 (bǎochí) - to maintain. 储存在 (chǔcún zài) - to store in.
桂皮那温暖而辛辣的香气，是许多亚洲炖菜和咖喱的灵魂所在。
The warm and spicy aroma of cinnamon is the soul of many Asian stews and curries.
灵魂所在 (línghún suǒzài) - the soul/essence of.
在传统医学的语境下，桂皮常被用作促进血液循环和缓解疼痛的药引。
In the context of traditional medicine, cinnamon is often used as a medicinal agent to promote blood circulation and relieve pain.
语境 (yǔjìng) - context. 药引 (yàoyǐn) - medicinal agent/catalyst.
相较于现代加工食品中普遍使用的肉桂粉，原片桂皮在慢炖过程中能释放出更为复杂而持久的香韵。
Compared to the cinnamon powder commonly used in modern processed foods, whole cinnamon bark can release a more complex and lasting aroma during slow simmering.
相较于 (xiāngjiào yú) - compared to. 香韵 (xiāngyùn) - aroma/fragrance nuance.
欧洲人在殖民时期便已将桂皮引入美洲，对其饮食文化产生了深远影响。
Europeans introduced cinnamon to the Americas during the colonial period, which profoundly influenced their food culture.
殖民时期 (zhímín shíqī) - colonial period. 深远影响 (shēnyuǎn yǐngxiǎng) - profound influence.
尽管其药理作用仍在研究中，但桂皮的抗氧化和抗炎特性已初步显现。
Although its pharmacological effects are still under research, cinnamon's antioxidant and anti-inflammatory properties have initially emerged.
药理作用 (yàolǐ zuòyòng) - pharmacological effects. 抗氧化 (kàng yǎnghuà) - antioxidant. 抗炎 (kàng yán) - anti-inflammatory.
五香粉的配方千变万化，但桂皮通常扮演着奠定基调的角色。
The formulations of five-spice powder vary greatly, but cinnamon usually plays the role of setting the base tone.
配方 (pèifāng) - formulation/recipe. 奠定基调 (diàndìng jīdiào) - to set the base tone.
对桂皮的科学分析揭示了其主要活性成分肉桂醛的多种潜在益处。
Scientific analysis of cinnamon bark has revealed multiple potential benefits of its main active component, cinnamaldehyde.
科学分析 (kēxué fēnxī) - scientific analysis. 肉桂醛 (ròuguì'án) - cinnamaldehyde. 潜在益处 (qiánzài yìchù) - potential benefits.
在寒冷的季节，一杯加入桂皮的热饮能带来无与伦比的慰藉。
During the cold season, a hot drink with cinnamon offers unparalleled comfort.
无与伦比 (wúyǔlúnbǐ) - unparalleled. 慰藉 (wèijiè) - comfort/solace.
桂皮的挥发性芳香成分，尤其是肉桂醛，赋予了它独特的感官特性和广泛的工业应用。
The volatile aromatic components of cinnamon bark, especially cinnamaldehyde, endow it with unique sensory characteristics and broad industrial applications.
挥发性芳香成分 (huīfāxìng fāngxiāng chéngfèn) - volatile aromatic components. 感官特性 (gǎnguān tèxìng) - sensory characteristics.
从历史文献考证来看，桂皮作为香料和药物的贸易历史悠久，贯穿了东西方的古代文明。
Judging from historical textual research, the trade history of cinnamon as a spice and medicine is long, spanning the ancient civilizations of East and West.
文献考证 (wénxiàn kǎozhèng) - textual research. 贯穿 (guànchuān) - to run through/span.
尽管在某些地区，桂皮与肉桂粉常被混淆，但其在传统烹饪中的作用，尤其是在需要缓慢释放香气的慢炖菜肴里，是粉末难以替代的。
Although cinnamon bark and cinnamon powder are often confused in some regions, their role in traditional cooking, especially in slow-cooked dishes requiring slow aroma release, is difficult for powder to replace.
混淆 (hùnxiáo) - to confuse/conflate. 难以替代 (nányǐ tìdài) - difficult to replace.
现代营养学对桂皮的益处进行了多方面的探讨，包括其对血糖水平和心血管健康的潜在积极影响。
Modern nutrition has explored the benefits of cinnamon from multiple aspects, including its potential positive impact on blood sugar levels and cardiovascular health.
多方面 (duō fāngmiàn) - multifaceted. 血糖水平 (xuètáng shuǐpíng) - blood sugar level. 心血管健康 (xīnxuèguǎn jiànkāng) - cardiovascular health.
在香料鉴赏中，对桂皮的细微差别，如其原产地、采摘季节和加工方式，都可能影响其最终的风味特征。
In spice appreciation, subtle differences in cinnamon bark, such as its origin, harvest season, and processing method, can affect its final flavor characteristics.
鉴赏 (jiànshǎng) - appreciation/connoisseurship. 细微差别 (xìwēi chābié) - subtle difference. 风味特征 (fēngwèi tèzhēng) - flavor characteristics.
五香粉的复杂香气构成，很大程度上依赖于桂皮所提供的温暖基调和甜润气息。
The complex aromatic composition of five-spice powder largely relies on the warm base tone and sweet, mellow scent provided by cinnamon.
香气构成 (xiāngqì gòuchéng) - aromatic composition. 甜润气息 (tiánrùn qìxī) - sweet and mellow scent.
尽管其药用价值在古代已被广泛认可，但对桂皮中特定化合物的药理机制的深入研究仍在进行中。
Although its medicinal value was widely recognized in ancient times, in-depth research into the pharmacological mechanisms of specific compounds in cinnamon bark is still ongoing.
药理机制 (yàolǐ jīzhì) - pharmacological mechanism.
通过对历史烹饪文献的梳理，可以追溯桂皮在不同地域饮食文化演变中的作用。
By sorting through historical culinary literature, one can trace the role of cinnamon in the evolution of regional food cultures.
梳理 (shūlǐ) - to sort out/organize. 饮食文化演变 (yǐnshí wénhuà yǎnbiàn) - evolution of food culture.
Common Collocations
Common Phrases
Often Confused With
Both words start with 桂 (guì), which relates to fragrance. However, 桂花 refers to the sweet osmanthus flower, known for its floral scent, while 桂皮 is cinnamon bark with a spicy, woody aroma. They are distinct ingredients with different uses.
肉桂 is a broader term for cinnamon and is often used interchangeably with 桂皮. However, 桂皮 specifically emphasizes the 'bark' aspect, while 肉桂 can refer to cinnamon in general, including the powder form (肉桂粉).
This is a general term for 'spice'. 桂皮 is a type of 香料, but 香料 itself does not specify cinnamon.
Easily Confused
Both 桂皮 and 肉桂粉 refer to cinnamon, but in different forms.
桂皮 refers to the bark of the cinnamon tree, often used in slow-cooking for a sustained aroma. 肉桂粉 is the ground powder of cinnamon, convenient for quick use in baking, drinks, or as a sprinkle. While related, their application can differ.
做蛋糕时，我用<strong>肉桂粉</strong>；炖肉时，我用<strong>桂皮</strong>。
桂皮 is a key ingredient in 五香粉, leading to association.
五香粉 is a blend of five spices (typically star anise, cloves, Sichuan pepper, fennel, and cinnamon). 桂皮 is a single spice (cinnamon bark). You add 桂皮 to a dish for cinnamon flavor, while 五香粉 provides a complex blend of flavors.
<strong>桂皮</strong>是五香粉的组成部分之一。
桂皮 is a type of 香料.
香料 is a general term for any spice or flavoring agent. 桂皮 is a specific type of spice. Saying '香料' is like saying 'spice', while saying '桂皮' is like saying 'cinnamon'.
厨房里有各种<strong>香料</strong>，其中有<strong>桂皮</strong>。
桂皮 serves as a 调味品.
调味品 is a broad category for seasonings and condiments used to enhance flavor. 桂皮 is a specific item within this category, providing a particular flavor profile.
盐、糖和<strong>桂皮</strong>都是常用的<strong>调味品</strong>。
Both words share the character 桂 (guì) and are known for their fragrance.
桂花 refers to the sweet osmanthus flower, which has a distinctly sweet, floral aroma and is used in teas, desserts, and perfumes. 桂皮 is cinnamon bark, with a warm, spicy, woody aroma, primarily used in savory cooking and traditional medicine.
我喜欢<strong>桂花</strong>的香味，但做菜我用<strong>桂皮</strong>。
Sentence Patterns
这是 [Noun]。
这是<strong>桂皮</strong>。
我喜欢 [Noun]。
我喜欢<strong>桂皮</strong>的味道。
我往 [Place] 放/加 [Noun]。
我往汤里<strong>放桂皮</strong>。
[Noun] 的 [Noun] 很 [Adjective]。
<strong>桂皮的味道</strong>很香。
这个菜需要 [Verb] 桂皮。
这个菜需要<strong>放桂皮</strong>。
用桂皮 [Verb] [Object]。
<strong>用桂皮炖</strong>肉。
虽然 [Clause 1], 但 [Clause 2]。
虽然肉桂粉方便，但我喜欢用<strong>桂皮</strong>。
[Subject] 离不开 桂皮 的 [Noun]。
很多亚洲菜肴离不开<strong>桂皮的香气</strong>。
Word Family
Nouns
Verbs
Adjectives
Related
How to Use It
Common
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Confusing 桂皮 with 桂花.
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桂皮 is cinnamon bark; 桂花 is osmanthus flower.
Both words start with 桂 (guì) and are fragrant, but their scents and uses are entirely different. 桂皮 is spicy and woody, used in savory dishes and medicine. 桂花 is floral and sweet, used in teas and desserts.
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Using 桂皮 interchangeably with cinnamon powder (肉桂粉) without considering the form.
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桂皮 refers to the bark; 肉桂粉 is the powder.
While both are cinnamon, the bark form (桂皮) is often preferred for slow-cooking to release flavor gradually, whereas powder (肉桂粉) is better for quick mixing or baking. Using the wrong form might affect the dish's texture or flavor intensity.
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Overusing 桂皮 in dishes.
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Use 桂皮 sparingly as it has a strong flavor.
Cinnamon has a potent flavor. Adding too much 桂皮 can overpower other ingredients. It's best to start with a small amount and adjust as needed, especially when first learning to cook with it.
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Incorrect pronunciation of tones.
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Pronounce 'guì' with a falling tone and 'pí' with a high, flat tone.
Mandarin is a tonal language. Mispronouncing the tones of 桂皮 (guì pí) can lead to misunderstanding or sound unnatural to native speakers.
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Assuming 桂皮 is commonly used in Chinese desserts.
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桂皮 is more common in savory Chinese dishes and traditional medicine.
While cinnamon is prevalent in Western desserts, its role in traditional Chinese sweets is less prominent compared to its use in savory cooking. Understanding this cultural context prevents incorrect assumptions.
Tips
Emphasize Aroma
桂皮's primary contribution is its aroma and warm flavor. Use it in slow-cooking methods like braising or stewing where its scent can infuse gradually into the dish. A little goes a long way.
Master the Tones
Pay attention to the tones: guì (falling tone) and pí (high, flat tone). Correct tones are crucial for clear communication in Mandarin.
Pairing Flavors
桂皮 pairs well with other warming spices like star anise, cloves, and ginger. It's excellent with rich meats like pork and duck, and also complements root vegetables and certain legumes.
Visual Association
Picture a rough, brown piece of cinnamon bark. Connect this visual with the warm, spicy smell and the idea of it being added to a hearty stew. This helps solidify the meaning.
Cultural Significance
Remember that 桂皮 is not just a spice but also has a role in Traditional Chinese Medicine, valued for its warming properties. This context can help you understand why it's used in certain dishes and situations.
Distinguish from 桂花
Always remember that 桂皮 (cinnamon bark) is different from 桂花 (osmanthus flower). One is spicy and woody, the other is sweet and floral. Their uses in food and culture are distinct.
Buying Tips
When buying 桂皮, look for pieces that are dry, firm, and have a strong aroma. If possible, buy from reputable sources to ensure quality and authenticity.
Start Simple
For beginners, focus on understanding 桂皮 as 'cinnamon' and its common use in savory dishes. Don't worry too much about the subtle differences between bark and powder initially.
Sentence Practice
Try creating your own sentences using phrases like '放桂皮' (add cinnamon bark) or describing the '桂皮的味道' (taste of cinnamon). This active recall aids learning.
Potential Benefits
While primarily a spice, 桂皮 is recognized in TCM for its warming effects. If interested, explore its traditional uses, but always consult healthcare professionals for medical advice.
Memorize It
Mnemonic
Think of 'Gui' sounding like 'gooey' and 'pi' sounding like 'pea'. Imagine a gooey pea pod that smells wonderfully spicy like cinnamon. Or, remember that 'Gui' is also part of 'Guihua' (osmanthus), another fragrant flower, so 'Gui-pi' is the 'bark' of the 'Gui' family that smells like cinnamon.
Visual Association
Picture a piece of rough, brown cinnamon bark. Imagine it being used to flavor a rich, dark stew. Connect the visual of the bark with the warm, spicy smell and taste.
Word Web
Challenge
Try to describe the smell and taste of 桂皮 using at least three adjectives. Then, think of a dish where you would use it and explain why.
Word Origin
The term 桂皮 (guì pí) originates from classical Chinese. The character 桂 (guì) historically referred to both the cinnamon tree and the sweet osmanthus flower, both valued for their fragrance. The character 皮 (pí) means 'skin' or 'bark'. Thus, 桂皮 literally means 'cinnamon bark'.
Original meaning: Bark of the cinnamon tree.
Sino-TibetanCultural Context
No particular sensitivities are associated with the word 桂皮 itself, beyond the general understanding of spices and their use in food and medicine.
In English-speaking countries, cinnamon is predominantly associated with sweet baked goods, desserts, and breakfast items like cinnamon rolls, apple pie, and oatmeal. While it's also used in some savory dishes, its sweet connotation is stronger.
Practice in Real Life
Real-World Contexts
Discussing ingredients for a dish
- 做这个菜需要放桂皮。
- 你觉得应该加多少桂皮？
- 这是天然桂皮吗？
Describing food or drinks
- 这个汤有桂皮的味道。
- 我喜欢桂皮的香味。
- 闻起来有桂皮香。
Shopping for spices
- 请问，有桂皮吗？
- 我要买一小块桂皮。
- 这个桂皮多少钱一斤？
Talking about traditional medicine
- 桂皮可以暖身。
- 在中医里，桂皮有重要作用。
- 用桂皮泡水喝。
Comparing flavors or spices
- 桂皮和肉桂粉有什么区别？
- 这个味道有点像桂皮。
- 它不是桂皮，是别的香料。
Conversation Starters
"你喜欢吃辣的还是甜的菜？"
"你最喜欢的中国菜是什么？"
"你平时喜欢自己做饭吗？"
"你觉得什么香料能让菜肴的味道更丰富？"
"你有没有尝试过用桂皮做甜点？"
Journal Prompts
今天你学到了一个关于香料的新词，它是什么？它有什么味道？
你最喜欢吃哪种有桂皮味道的食物？描述一下它的味道和你在吃它时的感受。
想象一下你在一个中国香料市场，你会买哪些香料？你会怎么问价格？
你有没有试过在烹饪中加入新的香料？结果怎么样？
桂皮在你的国家主要用在哪些食物里？它和在中国的使用方式有什么不同？
Frequently Asked Questions
10 questions桂皮 (guì pí) is the Chinese term for cinnamon bark. It's the dried bark of the cinnamon tree, known for its warm, sweet, and woody aroma and flavor. It's widely used as a spice in Chinese cuisine, particularly in braised dishes, soups, and spice blends like five-spice powder. It also has a role in Traditional Chinese Medicine for its warming properties.
In Chinese cooking, 桂皮 is commonly added to braised dishes (like red-cooked pork), stews, and soups to impart a rich, aromatic flavor. It's also a key ingredient in Chinese five-spice powder. It's often used in whole pieces during slow cooking to release its flavor gradually.
Not exactly. 桂皮 specifically refers to the bark of the cinnamon tree. Cinnamon powder, which is the ground form, is usually called 肉桂粉 (ròu guì fěn). While both come from the cinnamon tree, the bark form is often preferred for slow-cooking methods where a more sustained aroma is desired.
桂皮 has a warm, sweet, spicy, and woody aroma and taste. It's comforting and adds depth to dishes. The smell is quite distinct and is often associated with cozy or festive occasions.
While cinnamon is very common in Western desserts, its use in traditional Chinese desserts is less frequent. 桂皮 is more commonly found in savory Chinese dishes and traditional medicine. However, with the increasing global influence, you might find it used in some modern Chinese fusion desserts.
This is a common point of confusion. Both start with 桂 (guì) and are fragrant. However, 桂花 (guìhuā) refers to the sweet osmanthus flower, which has a delicate, floral scent and is used in teas and desserts. 桂皮 (guì pí) is cinnamon bark, with a warm, spicy aroma, used in savory cooking and medicine.
In Traditional Chinese Medicine (TCM), 桂皮 is believed to have warming properties and is used to help dispel cold from the body, improve circulation, and aid digestion. Modern research is also exploring its potential antioxidant and anti-inflammatory benefits.
You can typically find 桂皮 in Asian grocery stores, Chinese markets, or the international spice aisle of larger supermarkets. It's usually sold as dried bark pieces or sometimes as a powder.
To maintain its flavor and aroma, store 桂皮 in an airtight container in a cool, dark, and dry place. Properly stored, it can retain its quality for a long time.
Yes, adding a piece of 桂皮 to hot water or tea can create a warming and aromatic beverage, especially during colder months. It's a simple way to enjoy its fragrance and perceived health benefits.
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Summary
桂皮 (guì pí) is the Chinese term for cinnamon bark, a widely used spice in Chinese cuisine known for its warm, sweet aroma, often found in savory dishes like braised meats and spice blends.
- 桂皮 (guì pí) means cinnamon bark.
- It's a spice used in Chinese cooking and traditional medicine.
- Known for its warm, sweet, and woody aroma.
- Common in braised dishes and five-spice powder.
Emphasize Aroma
桂皮's primary contribution is its aroma and warm flavor. Use it in slow-cooking methods like braising or stewing where its scent can infuse gradually into the dish. A little goes a long way.
Master the Tones
Pay attention to the tones: guì (falling tone) and pí (high, flat tone). Correct tones are crucial for clear communication in Mandarin.
Pairing Flavors
桂皮 pairs well with other warming spices like star anise, cloves, and ginger. It's excellent with rich meats like pork and duck, and also complements root vegetables and certain legumes.
Visual Association
Picture a rough, brown piece of cinnamon bark. Connect this visual with the warm, spicy smell and the idea of it being added to a hearty stew. This helps solidify the meaning.
Related Content
This Word in Other Languages
More food words
一两
B1Fifty grams; a Chinese unit of weight (approx. 50g).
一斤
B1Half a kilogram; a Chinese unit of weight (approx. 500g).
一袋
B1A bag of.
少一点儿
A2A bit less.
多一点儿
A2A bit more.
一口
B1A mouthful; a bite; a small amount (of food or drink).
一瓶
B1A bottle of.
一碗
B1Measure word for a bowl of food.
一盒
B1A box of.
一杯
B1Measure word for a cup of liquid.
