燒味

See also: 烧味

Chinese

		to burn; to cook; to stew to burn; to cook; to stew; to bake; to roast; fever	taste
trad. (燒味)		燒	味
simp. (烧味)		烧	味

Pronunciation

Mandarin
(Pinyin): shāowèi

(Zhuyin): ㄕㄠㄨㄟˋ
Cantonese
(Guangzhou–Hong Kong, Jyutping): siu¹ mei^6-2

(Taishan, Wiktionary): siau¹ mei^5*
Southern Min (Hokkien, POJ): sio-bī

Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: shāowèi
  - Zhuyin: ㄕㄠㄨㄟˋ
  - Tongyong Pinyin: shaowèi
  - Wade–Giles: shao¹-wei⁴
  - Yale: shāu-wèi
  - Gwoyeu Romatzyh: shauwey
  - Palladius: шаовэй (šaovɛj)
  - Sinological IPA ^(key): /ʂɑʊ̯⁵⁵ weɪ̯⁵¹/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)⁺
  - Jyutping: siu¹ mei^6-2
  - Yale: sīu méi
  - Cantonese Pinyin: siu¹ mei^6-2
  - Guangdong Romanization: xiu¹ méi^6-2
  - Sinological IPA ^(key): /siːu̯⁵⁵ mei̯²²⁻³⁵/
- (Taishanese, Taicheng)
  - Wiktionary: siau¹ mei^5*
  - Sinological IPA ^(key): /siau³³ ᵐbei³²⁻³²⁵/
Southern Min
- (Hokkien)
  - Pe̍h-ōe-jī: sio-bī
  - Tâi-lô: sio-bī
  - Phofsit Daibuun: sioi'bi
  - IPA (Xiamen): /sio⁴⁴⁻²² bi²²/
  - IPA (Quanzhou): /sio³³ bi⁴¹/
  - IPA (Zhangzhou): /sio⁴⁴⁻²² bi²²/
  - IPA (Taipei): /sio⁴⁴⁻³³ bi³³/
  - IPA (Kaohsiung): /siɤ⁴⁴⁻³³ bi³³/

Noun

燒味

siu mei (a type of roasted food in Cantonese cuisine)
Hypernym: 燒臘 / 烧腊 (shāolà)

Coordinate term: 臘味 / 腊味 (làwèi)