羹 Stroke Order

羹 [gēng] 词性：名词 1. 用蒸煮等方法做成的糊状、冻状食物。 (Food made into a paste or jelly-like consistency through steaming or boiling.) 2. 调和五味的汤。 (Soup that combines the five flavors.) 3. 煮熟带汁的蔬菜也叫羹。 (Cooked vegetables with juice are also called soup.) 4. 汤。 (Soup.) 引文： 1. 《孟子·告子上》：一箪食，一豆羹，得之则生，弗得则死。 (Mencius: A small amount of food and a bowl of soup can sustain life; without them, one cannot survive.) 2. 《左传·隐公元年》：小人有母，皆尝小人之食矣，未尝君之羹，请以遗之。 (Zuo Zhuan: The common person has a mother who tastes their food, but has never tasted the lord's soup; let me offer it to them instead.) 例子： - 菜羹（煮熟的菜，加上米屑，古代贫者所食） (Vegetable soup: Cooked vegetables mixed with rice crumbs, typically eaten by the poor in ancient times.) - 羹食（羹汤和饭） (Soup meal: Soup combined with rice.) - 羹粥（菜羹和稀饭） (Soup congee: Vegetable soup served with watery rice.) - 羹藜（煮野菜羹，泛指饮食粗劣） (Wild vegetable soup: Generally refers to simple or coarse food.) 不羹：地名。春秋时地，故址在今大陆地区河南省襄阳县东南。 (Bu Geng: A place name. It was located in the southeastern part of present-day Xiangyang, Hubei Province during the Spring and Autumn period.)