






腌 is written in 12 strokes, following the standard Chinese stroke order. Start from the radical ⺼, then complete the remaining strokes.
Stroke order matters in Chinese: it keeps the character balanced, and it is how dictionaries and handwriting input methods expect a character to be written.
腌 is an ideographic compound. Meat ⺼ left 奄 in salt; 奄 also provides the pronunciation.
Radical: ⺼ + 8 more strokes
yān腌
ā腌

Create PNGs with pinyin, highlight character parts or remove strokes
Open the tool →
Choose character parts and animate their colors, together or in stroke order
Open the tool →
Turn a Chinese character or sentence into a GIF or MP4
Open the tool →
Chinese and English fill-in vocabulary worksheets
Open the tool →腌 (yān) means “To preserve food, typically meat or vegetables, by soaking them in salt or brine; to pickle or cure” in Chinese.
腌 has 2 pronunciations: yān, ā.
腌 has 12 strokes.
腌 is written in 12 strokes, starting from the radical ⺼. See the animated stroke order on this page.
The radical of 腌 is ⺼, and 腌 is an ideographic compound.