紅燒肉
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See also: 红烧肉
Chinese
| to braise in soy sauce until reddish-brown | meat; flesh | ||
|---|---|---|---|
| trad. (紅燒肉) | 紅燒 | 肉 | |
| simp. (红烧肉) | 红烧 | 肉 | |
Pronunciation
- Mandarin
- Cantonese (Jyutping): hung4 siu1 juk6
- Wu (Northern, Wugniu): 6ghon-sau1-gnioq8 / 2ghon-sau1-zoq8; 2ghon-sau1-gnioq8
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin:
- Zhuyin: ㄏㄨㄥˊ ㄕㄠ ㄖㄡˋ
- Tongyong Pinyin: hóngshaoròu
- Wade–Giles: hung2-shao1-jou4
- Yale: húng-shāu-ròu
- Gwoyeu Romatzyh: horngshaurow
- Palladius: хуншаожоу (xunšaožou)
- Sinological IPA (key): /xʊŋ³⁵ ʂɑʊ̯⁵⁵ ʐoʊ̯⁵¹/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: hung4 siu1 juk6
- Yale: hùhng sīu yuhk
- Cantonese Pinyin: hung4 siu1 juk9
- Guangdong Romanization: hung4 xiu1 yug6
- Sinological IPA (key): /hʊŋ²¹ siːu̯⁵⁵ jʊk̚²/
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Wu
Note: 2ghon-sau1-gnioq8 - younger speakers only, influenced by nearby varieties.
Noun
紅燒肉
- red-cooked meat, soy-braised pork
Synonyms
- (Jin) 碗子肉