釀豆腐
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釀豆腐
See also: 酿豆腐
Chinese
| ferment; brew | tofu; bean curd; any food with tofu-like physical quality | ||
|---|---|---|---|
| trad. (釀豆腐) | 釀 | 豆腐 | |
| simp. (酿豆腐) | 酿 | 豆腐 | |
Pronunciation
- Mandarin
- Cantonese (Jyutping): joeng6 dau6 fu6
- Hakka
- Southern Min (Hokkien, POJ): yōng-tāu-fū
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin:
- Zhuyin: ㄋㄧㄤˋ ㄉㄡˋ ˙ㄈㄨ
- Tongyong Pinyin: niàngdòufů
- Wade–Giles: niang4-tou4-fu5
- Yale: nyàng-dòu-fu
- Gwoyeu Romatzyh: nianqdow.fu
- Palladius: няндоуфу (njandoufu)
- Sinological IPA (key): /ni̯ɑŋ⁵¹⁻⁵³ toʊ̯⁵¹ fu¹/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: joeng6 dau6 fu6
- Yale: yeuhng dauh fuh
- Cantonese Pinyin: joeng6 dau6 fu6
- Guangdong Romanization: yêng6 deo6 fu6
- Sinological IPA (key): /jœːŋ²² tɐu̯²² fuː²²/
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Hakka
- (Sixian, incl. Miaoli and Neipu)
- Pha̍k-fa-sṳ: ngiong-theu-fu
- Hakka Romanization System: ngiong teu fu
- Hagfa Pinyim: ngiong4 teu4 fu4
- Sinological IPA: /ŋi̯oŋ⁵⁵ tʰeu̯⁵⁵ fu⁵⁵/
- (Meixian)
- (Sixian, incl. Miaoli and Neipu)
- Southern Min
- (Hokkien: Penang)
- Pe̍h-ōe-jī: yōng-tāu-fū
- Tâi-lô: yōng-tāu-fū
- IPA (Penang): /jɔŋ²¹ tau²¹ fu²¹/
- (Hokkien: Penang)
Note: from Cantonese.
Noun
釀豆腐
- yong tau foo; stuffed tofu (a dish in Hakka cuisine)
Descendants
- → English: yong tau fu (via Cantonese)
- → Thai: เย็นตาโฟ (via Hakka)