白灼蝦
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See also: 白灼虾
Chinese
| to blanch; to cook by briefly immersing in boiling water | shrimp; prawn | ||
|---|---|---|---|
| trad. (白灼蝦) | 白灼 | 蝦 | |
| simp. (白灼虾) | 白灼 | 虾 | |
Pronunciation
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin: báizhuóxiā
- Zhuyin: ㄅㄞˊ ㄓㄨㄛˊ ㄒㄧㄚ
- Tongyong Pinyin: báijhuósia
- Wade–Giles: pai2-cho2-hsia1
- Yale: bái-jwó-syā
- Gwoyeu Romatzyh: bairjwoshia
- Palladius: байчжося (bajčžosja)
- Sinological IPA (key): /paɪ̯³⁵ ʈ͡ʂu̯ɔ³⁵ ɕi̯ä⁵⁵/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: baak6 coek3 haa1
- Yale: baahk cheuk hā
- Cantonese Pinyin: baak9 tsoek8 haa1
- Guangdong Romanization: bag6 cêg3 ha1
- Sinological IPA (key): /paːk̚² t͡sʰœːk̚³ haː⁵⁵/
- (Standard Cantonese, Guangzhou–Hong Kong)+
Noun
白灼蝦
- white boiled shrimp (a Cantonese dish of boiled shrimp to be eaten with soy sauce)