炒貴刁
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See also: 炒贵刁
Chinese[edit]
saute; pan-fry; to fry saute; pan-fry; to fry; fried |
kway teow | ||
---|---|---|---|
trad. (炒貴刁) | 炒 | 貴刁 | |
simp. (炒贵刁) | 炒 | 贵刁 |
Etymology[edit]
From Hokkien 炒粿條/炒粿条 (chhá-kóe-tiâu) or Teochew 炒粿條/炒粿条 (ca2 guê2 diao5 / ca2 guê2 diou5).
Pronunciation[edit]
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin:
- Zhuyin: ㄔㄠˇ ㄍㄨㄟˋ ㄉㄧㄠ
- Tongyong Pinyin: chǎoguèidiao
- Wade–Giles: chʻao3-kuei4-tiao1
- Yale: chǎu-gwèi-dyāu
- Gwoyeu Romatzyh: chaogueydiau
- Palladius: чаогуйдяо (čaogujdjao)
- Sinological IPA (key): /ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹ ku̯eɪ̯⁵¹ ti̯ɑʊ̯⁵⁵/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)
- Jyutping: caau2 gwai3 diu1
- Yale: cháau gwai dīu
- Cantonese Pinyin: tsaau2 gwai3 diu1
- Guangdong Romanization: cao2 guei3 diu1
- Sinological IPA (key): /t͡sʰaːu̯³⁵ kʷɐi̯³³ tiːu̯⁵⁵/
- Homophones:
炒粿條/炒粿条
炒貴刁/炒贵刁
- (Standard Cantonese, Guangzhou–Hong Kong)
Noun[edit]
炒貴刁
- (chiefly Hong Kong) char kway teow (noodle dish)