玉子豆腐
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Chinese
| egg | tofu; bean curd; any food with tofu-like physical quality | ||
|---|---|---|---|
| simp. and trad. (玉子豆腐) |
玉子 | 豆腐 | |
Etymology
Orthographic borrowing from Japanese 玉子豆腐 (tamago dōfu, literally “egg tofu”).
Pronunciation
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin:
- Zhuyin: ㄩˋ ㄗˇ ㄉㄡˋ ˙ㄈㄨ
- Tongyong Pinyin: yùzǐh dòufů
- Wade–Giles: yü4-tzŭ3 tou4-fu5
- Yale: yù-dž dòu-fu
- Gwoyeu Romatzyh: yuhtzyy dow.fu
- Palladius: юйцзы доуфу (jujczy doufu)
- Sinological IPA (key): /y⁵¹ t͡sz̩²¹⁴⁻²¹ toʊ̯⁵¹ fu¹/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: juk6 zi2 dau6 fu6
- Yale: yuhk jí dauh fuh
- Cantonese Pinyin: juk9 dzi2 dau6 fu6
- Guangdong Romanization: yug6 ji2 deo6 fu6
- Sinological IPA (key): /jʊk̚² t͡siː³⁵ tɐu̯²² fuː²²/
- (Standard Cantonese, Guangzhou–Hong Kong)+
Noun
玉子豆腐
- egg tofu, Japanese tofu-like egg-based dish