xián
  • all
  • salted;salty
咸
[xián]
  • 全,都:~受其益。

  • 像盐的味道,含盐分多的,与“淡”相对:~味。~盐。~水湖。

  • 姓。

[xián]
[副]
1

[书] (全; 都) all:

  • 老少咸宜

    good for the old and the young;

  • 咸受其益。

    All benefited from it.

[名]
1

(姓氏) a surname:

  • 咸亮

    Xian Liang

[形]
1

(像盐那样的味道) salted; salty:

  • 不够咸

    be not sufficiently salty;

  • 咸蛋

    salted egg;

  • 咸鱼

    salt fish;

  • 菜太咸了。

    The dish is too salty.

  1. 咸受其益。

    All benefited from it .

  2. 而碧玉、珊瑚、琉璃,咸为国之宝。

    Jade , coral , glaze are all the treasure of the country .

  3. 这本书老少咸宜。

    It 's a book for young and old alike .

  4. 体重偏高或口味偏咸者易患高血压。

    Those who are overweight or indulge in high-salt diets are candidates for hypertension .

  5. “这是咸牛肉配卷心菜。”马隆说。“呃,”莫琳表示反感地说了一声。

    ' It 's corned beef and cabbage , ' said Malone . ' Yuk , ' said Maureen .

  6. 这本书老少咸宜。

    This book has universal appeal .

  7. 这个菜咸得齁人。

    This dish is much too salty .

  8. 菜太咸了。

    The dish is too salty .

  9. 把豆子和一片咸猪肉一起煮。

    Cook the beans with a piece of salt pork .

  10. 它们外观修长,味道很好,尝起来是咸的。

    They are long , delicious and taste salty .

  11. 它太咸了,喝不下去。

    It is too salty to drink .

  12. 这些也能解释为什么航空公司会选择为乘客提供咸辣味的食品。

    They also help explain why airlines choose to offer passengers salty and spicy food .

  13. 别放太多调味品,这样往往会太咸。

    Go easy on condiments , they tend to be salty .

  14. 由咸熏肉、香肠、番茄和蘑菇做成的烤杂排

    a mixed grill of bacon , sausages , tomatoes and mushrooms

  15. 工厂有几个浅的咸水池。

    The factory has several shallow pools of brackish water .

  16. 这块熏咸猪肉我觉得太咸了。

    This bacon is too salty for me .

  17. 你知道泪水是咸的吗?

    Do you know tears are salty ?

  18. 咸的食物令人口渴。

    Salty food makes one thirsty .

  19. 一袋咸花生

    a packet of salted peanuts

  20. 第二天,爱尔兰人打开盒饭看到咸牛肉和卷心菜便跳楼死了。

    Next day the Irishman opens his lunch b box , sees corned beef and cabbage and jumps to his death .

  21. 爱尔兰人打开饭盒说:“咸牛肉和卷心菜!下次午饭还吃咸牛肉和卷心菜,我就从这楼上跳下去。”

    The Irishman opened his lunch box and said , " Corned beef and cabbage ! If I get corned beef and cabbage one more time for lunch I 'm going to jump off this building . "

  22. BP网络在研究地下水咸淡水界面波动中的应用&以长江河口地区第二承压含水层为例

    Applied BP Network to Study Groundwater Interface Fluctuation & Example from the 2nd Confined Aquifers in the Changjiang Estuary

  23. 采用PVA/硬脂酸/戊二醛复合涂膜材料包装咸鸭蛋,研究涂膜包装对咸蛋失水率、pH值及总菌数的影响。

    Study its effects of the coating on water loss rate of keeping-fresh salted duck eggs , pH and total number of bacteria of salted eggs by using PVA / stearic acid / glutaradehyde composite coating .

  24. 结果显示,以上成分含量在腌制7d后,即达到了咸鸭蛋标准。

    The results indicate that the content of the above-mentioned indexes reached the salted duck eggs standard after 7 days .

  25. 沙一段为湖水咸化、还原性的半深湖相环境,其烃源岩中有机质丰度高(TOC平均为5%左右),但处于未成熟阶段,主要生成生物气。

    The Sha-1 immature hydrocarbon source rocks formed under the salt lake-saline water environment , the content of organic mat - ter ( TOC ) was 5.0 % averagely , they are formed into biogas .

  26. 本地酿酒厂在TippingPoint啤酒吧肯定有一席之地。这家啤酒吧上个月刚开业,位于云咸街(WyndhamStreet),老板是出生于美国的大厨QueVinhDang。

    Local brews can be sure of a spot at Tipping Point , a brewpub opened last month by American-born chef Que Vinh Dang that will dedicate 10 of its taps to craft beer .

  27. 经初步研究从1980~1993年,该县深层地下水咸淡水界面下移了10~20m,咸水入侵范围遍及全县,深层地下水矿化度平均升高0.3g/L。

    So the groundwater level drops down . From 1980 to 1993 the interface between the salty and fresh water falls about 10 ~ 20 meters , and the quality of deep groundwater has been changed .

  28. 放疗剂量达50Gy时,味觉损伤不再加重。四种基本味觉中苦受损最重,其次是咸,酸味影响相对较小。

    Of the four basic taste sensations , bitter is most seriously damaged and sour damage is the lightest .

  29. 咸雪菜卤汁中的氨基酸含量高达1%左右,卤汁和菜体中呈鲜味的主要氨基酸Glu和Asp的总含量随着腌渍时间的延长,增加的幅度很大。

    The total content of amino acids in pickle brine was about 1 % . It was observed that the strong tasty amino acids Asp and Glu changed significantly during pickling . The longer was pickling time , the higher was the content of total Asp and Glu .

  30. 本文首先研究了咸鸭蛋蛋清制取白蛋白肽的工艺及工艺优化。

    Firstly , the technology of making ovalbumin peptides was optimized .