梅菜扣肉
Chinese
| meicai | a kind of braised meat | ||
|---|---|---|---|
| trad. (梅菜扣肉) | 梅菜 | 扣肉 | |
| simp. #(梅菜扣肉) | 梅菜 | 扣肉 | |
Pronunciation
- Mandarin
- Cantonese (Jyutping): mui4 coi3 kau3 juk6
- Hakka (Meixian, Guangdong): moi2 coi4 kêu4 ngiug5
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin: méicài kòuròu
- Zhuyin: ㄇㄟˊ ㄘㄞˋ ㄎㄡˋ ㄖㄡˋ
- Tongyong Pinyin: méicài kòuròu
- Wade–Giles: mei2-tsʻai4 kʻou4-jou4
- Yale: méi-tsài kòu-ròu
- Gwoyeu Romatzyh: meitsay kowrow
- Palladius: мэйцай коужоу (mɛjcaj koužou)
- Sinological IPA (key): /meɪ̯³⁵ t͡sʰaɪ̯⁵¹⁻⁵³ kʰoʊ̯⁵¹⁻⁵³ ʐoʊ̯⁵¹/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: mui4 coi3 kau3 juk6
- Yale: mùih choi kau yuhk
- Cantonese Pinyin: mui4 tsoi3 kau3 juk9
- Guangdong Romanization: mui4 coi3 keo3 yug6
- Sinological IPA (key): /muːi̯²¹ t͡sʰɔːi̯³³ kʰɐu̯³³ jʊk̚²/
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Hakka
Noun
梅菜扣肉
- a Hakka dish made of pork belly slices stewed with meicai (dry pickled Chinese mustard)
Synonyms
- 梅乾扣肉／梅干扣肉