"paocai" meaning in All languages combined

{
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    {
      "args": {
        "1": "en",
        "2": "cmn",
        "3": "-"
      },
      "expansion": "Mandarin",
      "name": "bor"
    },
    {
      "args": {
        "1": "泡菜"
      },
      "expansion": "泡菜 (pàocài)",
      "name": "zh-m"
    }
  ],
  "etymology_text": "Borrowed from Mandarin 泡菜 (pàocài).",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "paocai (uncountable)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
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          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Foods",
          "orig": "en:Foods",
          "parents": [
            "Eating",
            "Food and drink",
            "Human behaviour",
            "All topics",
            "Human",
            "Fundamental"
          ],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "2011, Mark Kurlansky, Salt: A World History:",
          "text": "Paocai that is eaten in two days is obviously more about flavor than preserving.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A type of Chinese pickled vegetable."
      ],
      "id": "en-paocai-en-noun-r3Ok1EaW",
      "links": [
        [
          "Chinese",
          "Chinese"
        ],
        [
          "pickled",
          "pickled"
        ],
        [
          "vegetable",
          "vegetable"
        ]
      ],
      "tags": [
        "uncountable"
      ]
    }
  ],
  "word": "paocai"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "cmn",
        "3": "-"
      },
      "expansion": "Mandarin",
      "name": "bor"
    },
    {
      "args": {
        "1": "泡菜"
      },
      "expansion": "泡菜 (pàocài)",
      "name": "zh-m"
    }
  ],
  "etymology_text": "Borrowed from Mandarin 泡菜 (pàocài).",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "paocai (uncountable)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms borrowed from Mandarin",
        "English terms derived from Mandarin",
        "English terms with quotations",
        "English uncountable nouns",
        "Pages with 1 entry",
        "Pages with entries",
        "en:Foods"
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      "examples": [
        {
          "ref": "2011, Mark Kurlansky, Salt: A World History:",
          "text": "Paocai that is eaten in two days is obviously more about flavor than preserving.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A type of Chinese pickled vegetable."
      ],
      "links": [
        [
          "Chinese",
          "Chinese"
        ],
        [
          "pickled",
          "pickled"
        ],
        [
          "vegetable",
          "vegetable"
        ]
      ],
      "tags": [
        "uncountable"
      ]
    }
  ],
  "word": "paocai"
}