HSK · Level 50
120 words
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Chinese word
Pinyinjīn
做菜时请把牛肉的筋去掉。zuò cài shí qǐng bǎ niú ròu de jīn qù diào
When cooking, remove the sinew from the beef.
炖牛筋需要较长时间才能变软。dùn niú jīn xū yào jiào cháng shí jiān cái néng biàn ruǎn
Stewing beef tendon takes a long time to become tender.
The body's internal pulling material, carrying muscular force through movement and becoming a painful knot during a cramp.
牛筋niú jīn
beef tendon
切掉筋qiē diào jīn
cut away the sinew
剔除筋tī chú jīn
remove the sinew
肌肉jī ròu: The thick tissue that contracts to move the body by pulling on bones.
腱jiàn: A strong cord of connective tissue that joins a muscle to a bone and carries its force.
纤维xiān wéi: A thin, threadlike strand of material that makes up tissue.
指属于肌肉系统的纤维状结缔组织(包括肌腱和肌纤维),在运动中负责传递收缩产生的力量,也用于指肌肉的不自主收缩(抽筋)。zhǐ shǔ yú jī ròu xì tǒng de xiān wéi zhuàng jié dì zǔ zhī bāo kuò jī jiàn hé jī xiān wéi zài yùn dòng zhōng fù zé chuán dì shōu suō chǎn shēng de lì liàng yě yòng yú zhǐ jī ròu de bú zì zhǔ shōu suō chōu jīn
筋 (jīn, "sinew") preserves an old bodily meaning for tendon-like tissue while extending that meaning to muscle and involuntary muscular contraction.