臘味
Chinese
| 12th month of Chinese calendar; preserved (meat) | taste | ||
|---|---|---|---|
| trad. (臘味) | 臘 | 味 | |
| simp. (腊味) | 腊 | 味 | |
Pronunciation
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin: làwèi
- Zhuyin: ㄌㄚˋ ㄨㄟˋ
- Tongyong Pinyin: làwèi
- Wade–Giles: la4-wei4
- Yale: là-wèi
- Gwoyeu Romatzyh: lahwey
- Palladius: лавэй (lavɛj)
- Sinological IPA (key): /lä⁵¹⁻⁵³ weɪ̯⁵¹/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: laap6 mei6-2
- Yale: laahp méi
- Cantonese Pinyin: laap9 mei6-2
- Guangdong Romanization: lab6 méi6-2
- Sinological IPA (key): /laːp̚² mei̯²²⁻³⁵/
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Southern Min
- (Hokkien: Xiamen)
- Pe̍h-ōe-jī: la̍h-bī
- Tâi-lô: la̍h-bī
- Phofsit Daibuun: laqbi
- IPA (Xiamen): /la(ʔ)⁴⁻²¹ bi²²/
- (Hokkien: Xiamen)
Noun
臘味
- cured meat (such as lap cheong, cured duck, etc.)