chine
chine — 名詞
- chinesingular
- chinesplural
1. the row of bones that runs along the middle of the back of a four-legged animal,
脊骨；脊柱
動物軀幹中央從頭到尾的骨幹
the row of bones that runs along the middle of the back of a four-legged animal, forming the spine from the skull to the tail
The butcher carefully split the pig's **chine** so the ribs would roast evenly.
屠夫仔細切開豬的脊骨，讓肋骨能均勻受火烤。
split the chine — butchery preparation
Kenji studied the deer **chine** to see how the muscles attach to the vertebrae.
Kenji 研究鹿的脊骨，看看肌肉如何附著在椎骨上。
the chine of [animal] skeleton
The chef scored the fat on the lamb's **chine** in a criss-cross pattern so it would render evenly during roasting.
主廚在羊脊骨的脂肪上劃出十字花紋，讓油脂在烤的過程中能均勻融化。
Tracing the cow's spine, the farmer showed how the **chine** forms a ridge from neck to tail.
農夫沿著牛的脊椎比劃，示範脊骨從頸部到尾端如何形成一道骨脊。
- backbone
the most common everyday term; 'chine' is more specific to animals and butchery
- spine
used for both humans and animals in medical contexts
- vertebral column
formal anatomical term; overly technical for everyday use
文法句型
the chine of [animal]
2. meat from an animal's back that still has a section of the spine running through
脊骨肉
連著部分脊骨的肉塊，適合燒烤
meat from an animal's back that still has a section of the spine running through the middle, often sold for roasting
Pedro ordered a roasted **chine** of pork with crackling from the Sunday menu.
Pedro 點了週日菜單上的烤豬脊骨肉配脆皮。
roasted chine of [animal] — British Sunday roast dish
The recipe uses a lamb **chine** rubbed with garlic, rosemary, and olive oil before roasting.
食譜要求用大蒜、迷迭香和橄欖油塗抹羊脊骨肉，再放入烤箱烤。
lamb chine + herb rub — roasting preparation
Rania asked the butcher for a **chine** of beef large enough to feed eight guests.
Rania 跟肉販買了一大塊足以餵飽八個人的牛脊骨肉。
Wei roasted the whole pork **chine** at a low temperature, basting it every forty minutes until tender and juicy.
Wei 用低溫烤整塊豬脊骨肉，每四十分鐘刷一次醬汁，直到肉質軟嫩多汁。
文法句型
[type of animal] chine
chine of [animal]
用法筆記
This sense is used mainly in British butchery and cooking contexts. In American English, 'bone-in roast' or 'rack' is more common.
常見錯誤
chine — 動詞
- chinepresent simple I / you / we / they
- chines3rd person singular
- chining-ing form
- chinedpast simple
1. to cut out the main spinal bone from within a piece of meat or a whole fish so t
去脊骨
切除肉或魚的主骨以便烹調
to cut out the main spinal bone from within a piece of meat or a whole fish so that it can be laid flat and cooked more easily
The chef taught Joshua to **chine** a side of salmon before stuffing it with herbs.
大廚教 Joshua 如何去掉鮭魚的脊骨，然後填入香草料。
chine [fish] — preparation for stuffing
Adaeze slid a boning knife along each side of the lamb's backbone to **chine** the rack during the butchery workshop.
Adaeze 在屠宰工作坊裡將去骨刀沿著羊脊椎兩側滑入，把羊排的脊骨切除。
sliding boning knife along backbone — butchery technique
Omar **chined** the pork belly, spread herb filling across it, and rolled it into a tight spiral.
Omar 先去除了豬腹肉的脊骨，再鋪上香草餡料，然後捲成緊實的螺旋狀。
Matthew watched a video tutorial and successfully **chined** his first chicken, laying the carcass flat so it would roast evenly.
Matthew 看了一段教學影片，成功完成了生平第一次的雞隻去脊骨，把雞身壓平以便均勻受烤。
文法句型
chine [meat/fish]
用法筆記
Almost always used in culinary and butchery contexts. The verb is more common in the UK than in the US.