內腰條

/lai²²⁻²¹ io⁴⁴⁻²² tiau¹³/

/lai²²⁻²¹ io⁴⁴⁻²² tiau²⁴/

/lai²²⁻²¹ io⁴⁴⁻²² tiau¹³/

/lai²²⁻²¹ io⁴⁴⁻²² tiau²⁴/


抽油

/t͡sʰɐu̯⁵⁵ jɐu̯²¹⁻³⁵/

/t͡sʰɐu̯⁵⁵ jɐu̯²¹⁻³⁵/


豆枝

→ English: tau kee

→ Malay: tauki, taoci

/tau²²⁻²¹ ki⁴⁴/

/tau²²⁻²¹ ki⁴⁴/

(Hokkien, Taiwanese Hakka) dried beancurd strips in sticks or rolls


吹波膠

/t͡sʰɵy̯⁵⁵ pɔː⁵⁵ kaːu̯⁵⁵/

/t͡sʰɵy̯⁵⁵ pɔː⁵⁵ kaːu̯⁵⁵/


吹波糖

/t͡sʰɵy̯⁵⁵ pɔː⁵⁵ tʰɔːŋ²¹⁻³⁵/

/t͡sʰɵy̯⁵⁵ pɔː⁵⁵ tʰɔːŋ²¹⁻³⁵/


暗暝頓

/am²¹⁻⁵³ mĩ²⁴⁻²² tŋ̍²¹/

/am²¹⁻⁴² mi²⁴⁻²¹ tŋ̍²¹/

/am²¹⁻⁵³ mĩ²⁴⁻²² tŋ̍²¹/

/am²¹⁻⁴² mi²⁴⁻²¹ tŋ̍²¹/

(Xiamen and Singapore Hokkien) dinner (evening meal)


下昏頓

/e⁴⁴⁻³³ hŋ̍⁴⁴⁻³³ tŋ̍²¹/

/e⁴⁴⁻²² hŋ̍⁴⁴⁻²² tŋ̍²¹/

/e⁴⁴⁻³³ hŋ̍⁴⁴⁻³³ tŋ̍¹¹/

/ɛ²²⁻²¹ huĩ⁴⁴⁻²² tuĩ²¹/

/e³³⁻²¹ hŋ̍⁴⁴⁻³³ tŋ̍²¹/

/e³³⁻¹¹ hŋ̍⁴⁴⁻³³ tŋ̍¹¹/

/e²⁴⁻¹¹ hŋ̍⁴⁴⁻³³ tŋ̍¹¹/

/e²³⁻³³ hŋ̍⁴⁴⁻³³ tŋ̍²¹/

/e⁴⁴⁻³³ hŋ̍⁴⁴⁻³³ tŋ̍²¹/

/e⁴⁴⁻²² hŋ̍⁴⁴⁻²² tŋ̍²¹/

/e⁴⁴⁻³³ hŋ̍⁴⁴⁻³³ tŋ̍¹¹/

/ɛ²²⁻²¹ huĩ⁴⁴⁻²² tuĩ²¹/

/e³³⁻²¹ hŋ̍⁴⁴⁻³³ tŋ̍²¹/

/e³³⁻¹¹ hŋ̍⁴⁴⁻³³ tŋ̍¹¹/

/e²⁴⁻¹¹ hŋ̍⁴⁴⁻³³ tŋ̍¹¹/

/e²³⁻³³ hŋ̍⁴⁴⁻³³ tŋ̍²¹/


蟶仔

/tʰan⁴⁴⁻²² a⁵³/

/tʰan³³ a⁵⁵⁴/

/tʰan⁴⁴⁻²² a⁵³/

/tʰan³³ a⁵⁵⁴/

(Southern Min) razor clam (Sinonovacula constricta)


糕仔餅

/ko⁴⁴⁻²² a⁵³⁻⁴⁴ piã⁵³/

/ko³³ a⁵⁵⁴⁻²⁴ piã⁵⁵⁴/

/ko⁴⁴⁻²² a⁵³⁻⁴⁴ piã⁵³/

/ko⁴⁴⁻³³ a⁵³⁻⁴⁴ piã⁵³/

/kɤ⁴⁴⁻³³ a⁴¹⁻⁴⁴ piã⁴¹/

/ko⁴⁴⁻²² a⁵³⁻⁴⁴ piã⁵³/

/ko³³ a⁵⁵⁴⁻²⁴ piã⁵⁵⁴/

/ko⁴⁴⁻²² a⁵³⁻⁴⁴ piã⁵³/

/ko⁴⁴⁻³³ a⁵³⁻⁴⁴ piã⁵³/

/kɤ⁴⁴⁻³³ a⁴¹⁻⁴⁴ piã⁴¹/

(Southern Min) cakes and biscuits; pastry


糋豆乾

/t͡sĩ²¹⁻⁵³ tau²²⁻²¹ kuã⁴⁴/

/t͡sĩ⁴¹⁻⁵⁵⁴ tau⁴¹⁻²² kuã³³/

/t͡sĩ²¹⁻⁵³ tau²²⁻²¹ kuã⁴⁴/

/t͡sĩ⁴¹⁻⁵⁵⁴ tau⁴¹⁻²² kuã³³/

(Mainland China Hokkien) deep-fried tofu


豆乾糋

/tau³³⁻²¹ kuã⁴⁴⁻³³ t͡sĩ²¹/

/tau³³⁻¹¹ kuã⁴⁴⁻³³ t͡sĩ¹¹/

/tau³³⁻²¹ kuã⁴⁴⁻³³ t͡sĩ²¹/

/tau³³⁻¹¹ kuã⁴⁴⁻³³ t͡sĩ¹¹/


糋雞

/t͡sĩ¹¹⁻⁵³ kue⁴⁴/

/t͡sĩ⁴¹⁻⁵⁵⁴ kue³³/

/t͡sĩ²¹⁻⁴¹ ke⁴⁴/

/t͡sĩ¹¹⁻⁵³ kue⁴⁴/

/t͡sĩ⁴¹⁻⁵⁵⁴ kue³³/

/t͡sĩ²¹⁻⁴¹ ke⁴⁴/


美餐

/meɪ̯²¹⁴⁻²¹ t͡sʰän⁵⁵/

/meɪ̯²¹⁴⁻²¹ t͡sʰän⁵⁵/


土味

/tʰu²¹⁴⁻²¹ weɪ̯⁵¹/

/tʰɔ²⁴⁻²² bi²²/

/tʰɔ²⁴⁻²² bi⁴¹/

/tʰɔ¹³⁻²² bi²²/

/tʰɔ²⁴⁻¹¹ bi³³/

/tʰɔ²³⁻³³ bi³³/

/tʰu²¹⁴⁻²¹ weɪ̯⁵¹/

/tʰɔ²⁴⁻²² bi²²/

/tʰɔ²⁴⁻²² bi⁴¹/

/tʰɔ¹³⁻²² bi²²/

/tʰɔ²⁴⁻¹¹ bi³³/

/tʰɔ²³⁻³³ bi³³/


請春客

ㄑㄧㄥˇ ㄔㄨㄣ ㄎㄜˋ

/t͡ɕʰiŋ²¹⁴⁻²¹ ʈ͡ʂʰu̯ən⁵⁵ kʰɤ⁵¹/

/t͡ɕʰiŋ²¹⁴⁻²¹ ʈ͡ʂʰu̯ən⁵⁵ kʰɤ⁵¹/

to treat relatives and friends to a feast after the Chinese New Year (a folk custom in old times)


春客

/ʈ͡ʂʰu̯ən⁵⁵ kʰɤ⁵¹/

/ʈ͡ʂʰu̯ən⁵⁵ kʰɤ⁵¹/

New Year feast (feast one treats one's relatives and friends to after the Chinese New Year in old customs)


味素粉

/bi³³⁻²¹ sɔ²¹⁻⁴¹ hun⁴¹/

/bi³³⁻¹¹ sɔ¹¹⁻⁵³ hun⁵³/

/bi³³⁻¹¹ sɔu¹¹⁻⁵³ hun⁵³/

/bi⁴¹⁻²² sɔ⁴¹⁻⁵⁵⁴ hun⁵⁵⁴/

/bi²²⁻¹¹ sɔ¹¹²⁻⁴² hun³¹/

/bi²²⁻²¹ sɔ²¹⁻⁵³ hun⁵³/

/bi³³⁻²¹ sɔ²¹⁻⁴¹ hun⁴¹/

/bi³³⁻¹¹ sɔ¹¹⁻⁵³ hun⁵³/

/bi³³⁻¹¹ sɔu¹¹⁻⁵³ hun⁵³/

/bi⁴¹⁻²² sɔ⁴¹⁻⁵⁵⁴ hun⁵⁵⁴/

/bi²²⁻¹¹ sɔ¹¹²⁻⁴² hun³¹/

/bi²²⁻²¹ sɔ²¹⁻⁵³ hun⁵³/

monosodium glutamate
monosodium glutamate


豬蹄子

/ʈ͡ʂu⁵⁵ tʰi³⁵ d͡z̥z̩³/

/t͡su⁵⁵ tʰi²¹ t͡sz̩⁵³/

/ʈ͡ʂu⁵⁵ tʰi³⁵ d͡z̥z̩³/

/t͡su⁵⁵ tʰi²¹ t͡sz̩⁵³/


人造黃油

ㄖㄣˊ ㄗㄠˋ ㄏㄨㄤˊ ㄧㄡˊ

жэньцзао хуанъю

/ʐən³⁵ t͡sɑʊ̯⁵¹ xu̯ɑŋ³⁵ joʊ̯³⁵/

/jɐn²¹ t͡sou̯²² wɔːŋ²¹ jɐu̯²¹/

/ʐən³⁵ t͡sɑʊ̯⁵¹ xu̯ɑŋ³⁵ joʊ̯³⁵/

/jɐn²¹ t͡sou̯²² wɔːŋ²¹ jɐu̯²¹/


炸薯條

ㄓㄚˊ ㄕㄨˇ ㄊㄧㄠˊ

ㄓㄚˋ ㄕㄨˇ ㄊㄧㄠˊ

/ʈ͡ʂä³⁵ ʂu²¹⁴⁻²¹ tʰi̯ɑʊ̯³⁵/

/ʈ͡ʂä⁵¹ ʂu²¹⁴⁻²¹ tʰi̯ɑʊ̯³⁵/

/t͡saː³³ syː²¹ tʰiːu̯²¹⁻³⁵/

/ʈ͡ʂä³⁵ ʂu²¹⁴⁻²¹ tʰi̯ɑʊ̯³⁵/

/ʈ͡ʂä⁵¹ ʂu²¹⁴⁻²¹ tʰi̯ɑʊ̯³⁵/

/t͡saː³³ syː²¹ tʰiːu̯²¹⁻³⁵/


土豆條

ㄊㄨˇ ㄉㄡˋ ㄊㄧㄠˊ

/tʰu²¹⁴⁻²¹ toʊ̯⁵¹ tʰi̯ɑʊ̯³⁵/

/tʰu²¹⁴⁻²¹ toʊ̯⁵¹ tʰi̯ɑʊ̯³⁵/


馬鈴薯條

ㄇㄚˇ ㄌㄧㄥˊ ㄕㄨˇ ㄊㄧㄠˊ

/mä²¹⁴⁻²¹ liŋ³⁵ ʂu²¹⁴⁻²¹ tʰi̯ɑʊ̯³⁵/

/mä²¹⁴⁻²¹ liŋ³⁵ ʂu²¹⁴⁻²¹ tʰi̯ɑʊ̯³⁵/


炸土豆條

ㄓㄚˊ ㄊㄨˇ ㄉㄡˋ ㄊㄧㄠˊ

ㄓㄚˋ ㄊㄨˇ ㄉㄡˋ ㄊㄧㄠˊ

/ʈ͡ʂä³⁵ tʰu²¹⁴⁻²¹ toʊ̯⁵¹ tʰi̯ɑʊ̯³⁵/

/ʈ͡ʂä⁵¹ tʰu²¹⁴⁻²¹ toʊ̯⁵¹ tʰi̯ɑʊ̯³⁵/

/t͡saː³³ tʰou̯³⁵ tɐu̯²² tʰiːu̯²¹/

/ʈ͡ʂä³⁵ tʰu²¹⁴⁻²¹ toʊ̯⁵¹ tʰi̯ɑʊ̯³⁵/

/ʈ͡ʂä⁵¹ tʰu²¹⁴⁻²¹ toʊ̯⁵¹ tʰi̯ɑʊ̯³⁵/

/t͡saː³³ tʰou̯³⁵ tɐu̯²² tʰiːu̯²¹/


法式薯條

ㄈㄚˇ ㄕˋ ㄕㄨˇ ㄊㄧㄠˊ

/fä²¹⁴⁻²¹ ʂʐ̩⁵¹ ʂu²¹⁴⁻²¹ tʰi̯ɑʊ̯³⁵/

/fä²¹⁴⁻²¹ ʂʐ̩⁵¹ ʂu²¹⁴⁻²¹ tʰi̯ɑʊ̯³⁵/


土豆片

ㄊㄨˇ ㄉㄡˋ ㄆㄧㄢˋ

/tʰu²¹⁴⁻²¹ toʊ̯⁵¹⁻⁵³ pʰi̯ɛn⁵¹/

/tʰu²¹⁴⁻²¹ toʊ̯⁵¹⁻⁵³ pʰi̯ɛn⁵¹/

(Mainland China) potato chip; potato crisp


馬鈴薯片

ㄇㄚˇ ㄌㄧㄥˊ ㄕㄨˇ ㄆㄧㄢˋ

/mä²¹⁴⁻²¹ liŋ³⁵ ʂu²¹⁴⁻²¹ pʰi̯ɛn⁵¹/

/mä²¹⁴⁻²¹ liŋ³⁵ ʂu²¹⁴⁻²¹ pʰi̯ɛn⁵¹/


洋山芋片

ㄧㄤˊ ㄕㄢ ㄩˋ ㄆㄧㄢˋ

яншаньюйпянь

/jɑŋ³⁵ ʂän⁵⁵ y⁵¹⁻⁵³ pʰi̯ɛn⁵¹/

/jɑŋ³⁵ ʂän⁵⁵ y⁵¹⁻⁵³ pʰi̯ɛn⁵¹/


速凍食品

ㄙㄨˋ ㄉㄨㄥˋ ㄕˊ ㄆㄧㄣˇ

судун шипинь

/su⁵¹⁻⁵³ tʊŋ⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰʊk̚⁵ tʊŋ³³ sɪk̚² pɐn³⁵/

/su⁵¹⁻⁵³ tʊŋ⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰʊk̚⁵ tʊŋ³³ sɪk̚² pɐn³⁵/


冷凍食品

ㄌㄥˇ ㄉㄨㄥˋ ㄕˊ ㄆㄧㄣˇ

лэндун шипинь

/lɤŋ²¹⁴⁻²¹ tʊŋ⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/laːŋ¹³ tʊŋ³³ sɪk̚² pɐn³⁵/

/liɪŋ⁵³⁻⁴⁴ tɔŋ²¹⁻⁵³ sit̚⁴⁻³² pʰin⁵³/

/liɪŋ⁵⁵⁴⁻²⁴ tɔŋ⁴¹⁻⁵⁵⁴ sit̚²⁴⁻² pʰin⁵⁵⁴/

/liɪŋ⁵³⁻⁴⁴ tɔŋ²¹⁻⁵³ sit̚¹²¹⁻²¹ pʰin⁵³/

/liɪŋ⁵³⁻⁴⁴ tɔŋ¹¹⁻⁵³ sit̚⁴⁻³² pʰin⁵³/

/liɪŋ⁴¹⁻⁴⁴ tɔŋ²¹⁻⁴¹ sit̚⁴⁻³² pʰin⁴¹/

/lɤŋ²¹⁴⁻²¹ tʊŋ⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/laːŋ¹³ tʊŋ³³ sɪk̚² pɐn³⁵/

/liɪŋ⁵³⁻⁴⁴ tɔŋ²¹⁻⁵³ sit̚⁴⁻³² pʰin⁵³/

/liɪŋ⁵⁵⁴⁻²⁴ tɔŋ⁴¹⁻⁵⁵⁴ sit̚²⁴⁻² pʰin⁵⁵⁴/

/liɪŋ⁵³⁻⁴⁴ tɔŋ²¹⁻⁵³ sit̚¹²¹⁻²¹ pʰin⁵³/

/liɪŋ⁵³⁻⁴⁴ tɔŋ¹¹⁻⁵³ sit̚⁴⁻³² pʰin⁵³/

/liɪŋ⁴¹⁻⁴⁴ tɔŋ²¹⁻⁴¹ sit̚⁴⁻³² pʰin⁴¹/


急凍食品

ㄐㄧˊ ㄉㄨㄥˋ ㄕˊ ㄆㄧㄣˇ

цзидун шипинь

/t͡ɕi³⁵ tʊŋ⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/kɐp̚⁵ tʊŋ³³ sɪk̚² pɐn³⁵/

/t͡ɕi³⁵ tʊŋ⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/kɐp̚⁵ tʊŋ³³ sɪk̚² pɐn³⁵/


本幫菜

/pən²¹⁴⁻²¹ pɑŋ⁵⁵ t͡sʰaɪ̯⁵¹/

/puːn³⁵ pɔːŋ⁵⁵ t͡sʰɔːi̯³³/

/pən²¹⁴⁻²¹ pɑŋ⁵⁵ t͡sʰaɪ̯⁵¹/

/puːn³⁵ pɔːŋ⁵⁵ t͡sʰɔːi̯³³/


綠色食品

ㄌㄩˋ ㄙㄜˋ ㄕˊ ㄆㄧㄣˇ

люйсэ шипинь

/ly⁵¹⁻⁵³ sɤ⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/lʊk̚² sɪk̚⁵ sɪk̚² pɐn³⁵/

/ly⁵¹⁻⁵³ sɤ⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/lʊk̚² sɪk̚⁵ sɪk̚² pɐn³⁵/


水產品

ㄕㄨㄟˇ ㄔㄢˇ ㄆㄧㄣˇ

/ʂu̯eɪ̯²¹⁴⁻³⁵ ʈ͡ʂʰän²¹⁴⁻³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/sɵy̯³⁵ t͡sʰaːn³⁵ pɐn³⁵/

/sɵy̯³⁵ t͡sʰaːn³⁵ pɐn³⁵/


堅果醬

ㄐㄧㄢ ㄍㄨㄛˇ ㄐㄧㄤˋ

/t͡ɕi̯ɛn⁵⁵ ku̯ɔ²¹⁴⁻²¹ t͡ɕi̯ɑŋ⁵¹/

/kiːn⁵⁵ kʷɔː³⁵ t͡sœːŋ³³/

/t͡ɕi̯ɛn⁵⁵ ku̯ɔ²¹⁴⁻²¹ t͡ɕi̯ɑŋ⁵¹/

/kiːn⁵⁵ kʷɔː³⁵ t͡sœːŋ³³/


杏仁醬

ㄒㄧㄥˋ ㄖㄣˊ ㄐㄧㄤˋ

/ɕiŋ⁵¹ ʐən³⁵ t͡ɕi̯ɑŋ⁵¹/

/hɐŋ²² jɐn²¹ t͡sœːŋ³³/

/ɕiŋ⁵¹ ʐən³⁵ t͡ɕi̯ɑŋ⁵¹/

/hɐŋ²² jɐn²¹ t͡sœːŋ³³/


營養酵母

ㄧㄥˊ ㄧㄤˇ ㄐㄧㄠˋ ㄇㄨˇ

ㄧㄥˊ ㄧㄤˇ ㄒㄧㄠˋ ㄇㄨˇ

инъян цзяому

/iŋ³⁵ jɑŋ²¹⁴⁻²¹ t͡ɕi̯ɑʊ̯⁵¹ mu²¹⁴⁻²¹⁽⁴⁾/

/iŋ³⁵ jɑŋ²¹⁴⁻²¹ ɕi̯ɑʊ̯⁵¹ mu²¹⁴⁻²¹⁽⁴⁾/

/jɪŋ²¹ jœːŋ¹³ haːu̯⁵⁵ mou̯¹³/

/jɪŋ²¹ jœːŋ¹³ kaːu̯³³ mou̯¹³/

/iŋ³⁵ jɑŋ²¹⁴⁻²¹ t͡ɕi̯ɑʊ̯⁵¹ mu²¹⁴⁻²¹⁽⁴⁾/

/iŋ³⁵ jɑŋ²¹⁴⁻²¹ ɕi̯ɑʊ̯⁵¹ mu²¹⁴⁻²¹⁽⁴⁾/

/jɪŋ²¹ jœːŋ¹³ haːu̯⁵⁵ mou̯¹³/

/jɪŋ²¹ jœːŋ¹³ kaːu̯³³ mou̯¹³/


大蒜粉

ㄉㄚˋ ㄙㄨㄢˋ ㄈㄣˇ

/tä⁵¹⁻⁵³ su̯än⁵¹ fən²¹⁴⁻²¹⁽⁴⁾/

/tä⁵¹⁻⁵³ su̯än⁵¹ fən²¹⁴⁻²¹⁽⁴⁾/


南瓜派

/nän³⁵ ku̯ä⁵⁵ pʰaɪ̯⁵¹/

/nän³⁵ ku̯ä⁵⁵ pʰaɪ̯⁵¹/

南瓜派調味料

南瓜派调味料


湯塊

/tʰɑŋ⁵⁵ kʰu̯aɪ̯⁵¹/

/tʰɑŋ⁵⁵ kʰu̯aɪ̯⁵¹/


葛縷子

/kɤ²¹⁴⁻³⁵ ly²¹⁴ d͡z̥z̩⁴/

/kɔːt̚³ lɵy̯¹³ t͡siː³⁵/

/kɤ²¹⁴⁻³⁵ ly²¹⁴ d͡z̥z̩⁴/

/kɔːt̚³ lɵy̯¹³ t͡siː³⁵/

葛縷子籽

葛缕子籽


風腸

/hɔŋ⁴⁴⁻²² t͡sʰiaŋ¹³/

/hɔŋ⁴⁴⁻²² t͡sʰiaŋ¹³/


果子醬

ㄍㄨㄛˇ ˙ㄗ ㄐㄧㄤˋ

/ku̯ɔ²¹⁴ d͡z̥z̩⁴ t͡ɕi̯ɑŋ⁵¹/

/kʷɔː³⁵ t͡siː³⁵ t͡sœːŋ³³/

/ku̯ɔ²¹⁴ d͡z̥z̩⁴ t͡ɕi̯ɑŋ⁵¹/

/kʷɔː³⁵ t͡siː³⁵ t͡sœːŋ³³/


金邊粉

цзиньбяньфэнь

/t͡ɕin⁵⁵ pi̯ɛn⁵⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/kɐm⁵⁵ piːn⁵⁵ fɐn³⁵/

/t͡ɕin⁵⁵ pi̯ɛn⁵⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/kɐm⁵⁵ piːn⁵⁵ fɐn³⁵/

rice noodles (used in pad thai, pho, etc.)


皮塔餅

ㄆㄧˊ ㄊㄚˇ ㄅㄧㄥˇ

/pʰi³⁵ tʰä²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/pʰei̯²¹ tʰaːp̚³ pɛːŋ³⁵/

/pʰi³⁵ tʰä²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/pʰei̯²¹ tʰaːp̚³ pɛːŋ³⁵/


大料

/tä⁵¹⁻⁵³ li̯ɑʊ̯⁵¹/

/taːi̯²² liːu̯²²/

/tä⁵¹⁻⁵³ li̯ɑʊ̯⁵¹/

/taːi̯²² liːu̯²²/


南瓜批

/naːm²¹ kʷaː⁵⁵ pʰɐi̯⁵⁵/

/naːm²¹ kʷaː⁵⁵ pʰɐi̯⁵⁵/


杏仁油

ㄒㄧㄥˋ ㄖㄣˊ ㄧㄡˊ

/ɕiŋ⁵¹ ʐən³⁵ joʊ̯³⁵/

/hɐŋ²² jɐn²¹ jɐu̯²¹/

/ɕiŋ⁵¹ ʐən³⁵ joʊ̯³⁵/

/hɐŋ²² jɐn²¹ jɐu̯²¹/


烏目糍

/ɔ⁴⁴⁻²² bak̚¹²¹⁻²¹ t͡si¹³/

/ɔ⁴⁴⁻²² bak̚¹²¹⁻²¹ t͡si¹³/

(Zhangzhou Hokkien) glutinous rice ball dyed black from Jersey cudweed (used as offering to dead ancestors)


吊菜仔

/ti̯au̯⁵⁵ t͡sʰoi̯⁵⁵ e³¹/

/tiau⁵³⁻⁵⁵ t͡sʰoɪ⁵³⁻⁵⁵ e³¹/

/ti̯au̯⁵⁵ t͡sʰoi̯⁵⁵ e³¹/

/tiau⁵³⁻⁵⁵ t͡sʰoɪ⁵³⁻⁵⁵ e³¹/

(Hakka) eggplant; aubergine (Classifier: 條／条 h)


茄仔

/kʰi̯o¹¹ e³¹/

/kʰio⁵⁵ ə⁵⁵/

/kiɤ²⁴⁻³³ a⁵³/

/kio²⁴⁻²² a⁵⁵⁴/

/kiɤ²³⁻³³ a⁴¹/

/kio¹³⁻²² a⁵³/

/kʰi̯o¹¹ e³¹/

/kʰio⁵⁵ ə⁵⁵/

/kiɤ²⁴⁻³³ a⁵³/

/kio²⁴⁻²² a⁵⁵⁴/

/kiɤ²³⁻³³ a⁴¹/

/kio¹³⁻²² a⁵³/


塔帕斯

/tʰä²¹⁴⁻²¹ pʰä⁵¹ sz̩⁵⁵/

/tʰä²¹⁴⁻²¹ pʰä⁵¹ sz̩⁵⁵/

tapas (variety of Spanish small food items or snacks)


牛脷酥

/ŋɐu̯²¹ lei̯²² sou̯⁵⁵/

/ŋɐu̯²¹ lei̯²² sou̯⁵⁵/

(Cantonese, figurative) ox-tongue pastry (a Chinese pastry common in southern China)


麵疙瘩

/mi̯ɛn⁵¹ kɤ⁵⁵ d̥ä²/

/mi̯ɛn⁵¹ kɤ⁵⁵ d̥ä²/


飯焦

(Liuzhou Mandarin, Cantonese, dialectal Hakka, southern Wu) scorched rice, rice crust (crust of cooked rice)


豆腐膶

/tɐu̯²² fuː²² jɵn²²⁻³⁵/

/tɐu̯²² fuː²² jɵn²²⁻³⁵/


豆膶

/tɐu̯²² jɵn²²⁻³⁵/

/tɐu̯²² jɵn²²⁻³⁵/

(Cantonese, euphemistic) dougan; dried tofu


棉絲糖

/mĩ²⁴⁻¹¹ si⁴⁴⁻³³ tʰŋ̍²⁴/

/mĩ²³⁻³³ si⁴⁴⁻³³ tʰŋ̍²³/

/mĩ²⁴⁻¹² si⁴⁴⁻²² tʰŋ̍²⁴/

/mĩ²⁴⁻¹¹ si⁴⁴⁻³³ tʰŋ̍²⁴/

/mĩ²³⁻³³ si⁴⁴⁻³³ tʰŋ̍²³/

/mĩ²⁴⁻¹² si⁴⁴⁻²² tʰŋ̍²⁴/

(Taiwanese Hokkien) cotton candy; candyfloss; fairy floss


塗豆醬

/tʰɔ²³⁻³³ tau³³⁻²¹ t͡siũ²¹/

/tʰɔ²⁴⁻¹¹ tau³³⁻¹¹ t͡siũ¹¹/

/tʰɔ²⁴⁻²² tau⁴¹⁻²² t͡siũ⁴¹/

/tʰɔ²³⁻³³ tau³³⁻²¹ t͡siũ²¹/

/tʰɔ²⁴⁻¹¹ tau³³⁻¹¹ t͡siũ¹¹/

/tʰɔ²⁴⁻²² tau⁴¹⁻²² t͡siũ⁴¹/


番麥片

/huan⁴⁴⁻³³ be(ʔ)⁴⁻¹¹ pʰĩ¹¹/

/huan⁴⁴⁻³³ be(ʔ)⁴⁻²¹ pʰĩ²¹/

/huan⁴⁴⁻³³ be(ʔ)⁴⁻¹¹ pʰĩ¹¹/

/huan⁴⁴⁻³³ be(ʔ)⁴⁻²¹ pʰĩ²¹/


膨仔粿

/pʰɔŋ¹²⁻⁴⁴ a⁵³⁻²⁴ kə⁵³/

/pʰɔŋ¹²⁻⁴⁴ a⁵³⁻²⁴ kə⁵³/

Chinese New Year
Chinese New Year#English

(Kinmenese Hokkien) fa gao (a cake usually eaten during Chinese New Year)


七層塔

Ocimum basilicum
Ocimum basilicum#Translingual

(Hakka, Sanxia Hokkien) basil (Ocimum basilicum)


肉包

→ Indonesian: bakpao (via Min Nan)

→ Dutch: bapao

/ʐoʊ̯⁵¹ pɑʊ̯⁵⁵/

/jʊk̚² paːu̯⁵⁵/

/nˡyʔ⁵⁻⁵⁵ pau⁵⁵/

/ʐoʊ̯⁵¹ pɑʊ̯⁵⁵/

/jʊk̚² paːu̯⁵⁵/

/nˡyʔ⁵⁻⁵⁵ pau⁵⁵/


米𥺆

/mi³¹ t͡sʰaŋ¹¹/

/mi³¹ t͡sʰaŋ¹¹/


杯麵

/peɪ̯⁵⁵ mi̯ɛn⁵¹/

/pue³³⁻²³ mĩ¹¹/

/peɪ̯⁵⁵ mi̯ɛn⁵¹/

/pue³³⁻²³ mĩ¹¹/


杯仔麵

/puːi̯⁵⁵ t͡sɐi̯³⁵ miːn²²/

/puːi̯⁵⁵ t͡sɐi̯³⁵ miːn²²/


合味道

/xɤ³⁵ weɪ̯⁵¹⁻⁵³ tɑʊ̯⁵¹/

/xɤ³⁵ weɪ̯⁵¹⁻⁵³ tɑʊ̯⁵¹/

Cup Noodles (a brand of instant cup noodle ramen)


蜆仔

/han³¹ e³¹⁻¹¹/

/han²⁴⁻³³ ə⁵⁵/

/kan⁵³⁻⁴⁴ a⁵³/

/han³¹ e³¹⁻¹¹/

/han²⁴⁻³³ ə⁵⁵/

/kan⁵³⁻⁴⁴ a⁵³/

(Xiamen and Zhangzhou Hokkien) a kind of edible yellow-green bivalve (narrow and long, living in fresh water or shallow beaches)


蚶仔

/ham⁴⁴⁻³³ a⁴¹/

/ham⁴⁴⁻³³ a⁵³/

/ham⁴⁴⁻³³ a⁴¹/

/ham⁴⁴⁻³³ a⁵³/

(Taiwanese Hokkien, euphemistic) vulva; female genitalia


麵炙

/mĩ²²⁻²¹ t͡sia²¹/

/mĩ⁴¹⁻²² t͡sia⁴¹/

/mĩ²²⁻²¹ t͡sia²¹/

/mĩ³³⁻¹¹ t͡sia¹¹/

/mĩ³³⁻²¹ t͡sia²¹/

/mĩ²²⁻²¹ t͡sia²¹/

/mĩ⁴¹⁻²² t͡sia⁴¹/

/mĩ²²⁻²¹ t͡sia²¹/

/mĩ³³⁻¹¹ t͡sia¹¹/

/mĩ³³⁻²¹ t͡sia²¹/


麵乾

/mĩ²²⁻²¹ kuã⁴⁴/

/mĩ⁴¹⁻²² kuã³³/

/mĩ²²⁻²¹ kuã⁴⁴/

/mĩ⁴¹⁻²² kuã³³/

(Quanzhou Hokkien) misua (a very thin variety of salted noodles made from wheat flour from Fujian, China)


麵麶

/mĩ³³⁻²¹ tʰi⁴⁴/

/mĩ³³⁻¹¹ tʰi⁴⁴/

/mĩ³³⁻²¹ tʰi⁴⁴/

/mĩ³³⁻¹¹ tʰi⁴⁴/

(Taiwanese Hokkien) wheat gluten; seitan


索麵

/soʔ²⁴⁻⁵³ miɛŋ²⁴²/

/soʔ²⁴⁻⁵³ miɛŋ²⁴²/

(Eastern Min, Puxian Min) misua (a very thin variety of salted noodles made from wheat flour from Fujian, China)


線麵

/ɕi̯ɛn⁵¹⁻⁵³ mi̯ɛn⁵¹/

/ɕi̯ɛn⁵¹⁻⁵³ mi̯ɛn⁵¹/


大麵

/tua³³⁻¹¹ mĩ³³/

/tua⁴¹⁻²² mĩ⁴¹/

/tua³³⁻²¹ mĩ³³/

/tua³³⁻¹¹ mĩ³³/

/tua⁴¹⁻²² mĩ⁴¹/

/tua³³⁻²¹ mĩ³³/


會餅

/hue²²⁻²¹ piã⁵³/

/hue²²⁻²¹ piã⁵³/

Mid-Autumn Festival
Mid-Autumn Festival#English

(Xiamen Hokkien) mooncake (a Chinese pastry traditionally eaten during the Mid-Autumn Festival)


海南雞飯

ㄏㄞˇ ㄋㄢˊ ㄐㄧ ㄈㄢˋ

Хайнань цзифань

/xaɪ̯²¹⁴⁻²¹ nän³⁵ t͡ɕi⁵⁵ fän⁵¹/

/hɔːi̯³⁵ naːm²¹ kɐi̯⁵⁵ faːn²²/

/hai⁴⁴⁵⁻³³ lam²³⁻²¹ ke³³⁻²¹ puĩ²¹/

/hai⁴²⁻²⁴ lam²⁴⁻²¹ kue⁴⁴⁻²² pŋ̍²²/

/xaɪ̯²¹⁴⁻²¹ nän³⁵ t͡ɕi⁵⁵ fän⁵¹/

/hɔːi̯³⁵ naːm²¹ kɐi̯⁵⁵ faːn²²/

/hai⁴⁴⁵⁻³³ lam²³⁻²¹ ke³³⁻²¹ puĩ²¹/

/hai⁴²⁻²⁴ lam²⁴⁻²¹ kue⁴⁴⁻²² pŋ̍²²/

Hainanese chicken rice
Hainanese chicken rice


飯疕仔

/pŋ̍³³⁻¹¹ pʰi⁵³⁻⁴⁴ a⁵³/

/pŋ̍³³⁻¹¹ pʰi⁵³⁻⁴⁴ a⁵³/

(Taipei Hokkien) rice crust; crust of cooked rice


㾪肉

/sɛiŋ³³⁻²¹ nˡyʔ⁵/

/san⁵³⁻⁵⁵ baʔ²/

/san⁵⁵⁻³⁵ baʔ⁵/

/saŋ⁵²⁻³⁵ nek̚⁴/

/sɛiŋ³³⁻²¹ nˡyʔ⁵/

/san⁵³⁻⁵⁵ baʔ²/

/san⁵⁵⁻³⁵ baʔ⁵/

/saŋ⁵²⁻³⁵ nek̚⁴/

(Eastern Min, Taiwanese Hokkien, Teochew) lean meat (especially pork)


奶肉

/liɪŋ⁴⁴⁻³³ baʔ²/

/liɪŋ⁴⁴⁻³³ baʔ²/

(Yilan Hokkien) lean meat (especially pork)


蔭豉

/im²¹⁻⁵³ sĩ²²/

/im²¹⁻⁵³ sĩ³³/

/im³¹⁻⁵³ si³¹/

/im⁴¹⁻⁵⁵⁴ si⁴¹/

/im²¹⁻⁵³ sĩ²²/

/im²¹⁻⁵³ sĩ³³/

/im³¹⁻⁵³ si³¹/

/im⁴¹⁻⁵⁵⁴ si⁴¹/

(Hokkien, Dabu Hakka) douchi, a food product made from salted, fermented black soybeans


蔭豉仔

/im²¹⁻⁵³ sĩ³³⁻²¹ a⁵³/

/im²¹⁻⁴¹ sĩ³³ a⁴¹/

/im¹¹⁻⁵³ sĩ³³ a⁵³/

/im²¹⁻⁵³ sĩ³³⁻²¹ a⁵³/

/im²¹⁻⁴¹ sĩ³³ a⁴¹/

/im¹¹⁻⁵³ sĩ³³ a⁵³/

(Taiwanese Hokkien) douchi, a food product made from salted, fermented black soybeans


蔭豉粕仔

(Sanxia Hokkien) douchi, a food product made from salted, fermented black soybeans


碗仔粿

/uãi⁵³⁻²⁴ a⁵³⁻²⁴ kə⁵³/

/uãi⁵³⁻²⁴ a⁵³⁻²⁴ kə⁵³/

(Kinmenese Hokkien) rice cake bowl (a type of snack in Fujian and Taiwan)


發粄

(Hakka) fa gao (a cake usually eaten during Chinese New Year)


粄條

/pän²¹⁴⁻²¹ tʰi̯ɑʊ̯³⁵/

/pän²¹⁴⁻²¹ tʰi̯ɑʊ̯³⁵/

bantiao; kway teow (a flat rice noodle, especially in Hakka cuisine)


乳腐

/ʐu²¹⁴⁻³⁵ fu²¹⁴⁻²¹⁽⁴⁾/

/jyː¹³ fuː²²/

/zz̩²² ɦu⁴⁴/

/ʐu²¹⁴⁻³⁵ fu²¹⁴⁻²¹⁽⁴⁾/

/jyː¹³ fuː²²/

/zz̩²² ɦu⁴⁴/


銅鑼燒

ㄊㄨㄥˊ ㄌㄨㄛˊ ㄕㄠ

/tʰʊŋ³⁵ lu̯ɔ³⁵ ʂɑʊ̯⁵⁵/

/tʰʊŋ³⁵ lu̯ɔ³⁵ ʂɑʊ̯⁵⁵/

Orthographic borrowing from Japanese 銅鑼焼き (dorayaki).


原型食物

ㄩㄢˊ ㄒㄧㄥˊ ㄕˊ ㄨˋ

/ɥɛn³⁵ ɕiŋ³⁵ ʂʐ̩³⁵ u⁵¹/

/ɥɛn³⁵ ɕiŋ³⁵ ʂʐ̩³⁵ u⁵¹/


魚豆腐

/y³⁵ toʊ̯⁵¹ fu¹/

/y³⁵ toʊ̯⁵¹ fu¹/

yudoufu (Chinese snack consisting of deep-fried cubes made of fish)


中東米

/ʈ͡ʂʊŋ⁵⁵ tʊŋ⁵⁵ mi²¹⁴⁻²¹⁽⁴⁾/

/ʈ͡ʂʊŋ⁵⁵ tʊŋ⁵⁵ mi²¹⁴⁻²¹⁽⁴⁾/


吉士打

/t͡ɕi³⁵ ʂʐ̩⁵¹ tä²¹⁴⁻²¹⁽⁴⁾/

/t͡ɕi³⁵ ʂʐ̩⁵¹ tä²¹⁴⁻²¹⁽⁴⁾/

Borrowed from English custard, via Cantonese.


卡士達

/kʰä²¹⁴⁻²¹ ʂʐ̩⁵¹ tä³⁵/

/kʰä²¹⁴⁻²¹ ʂʐ̩⁵¹ tä³⁵/


奶油凍

ㄋㄞˇ ㄧㄡˊ ㄉㄨㄥˋ

/naɪ̯²¹⁴⁻²¹ joʊ̯³⁵ tʊŋ⁵¹/

/naɪ̯²¹⁴⁻²¹ joʊ̯³⁵ tʊŋ⁵¹/


乳蛋糕

/ʐu²¹⁴⁻²¹ tän⁵¹ kɑʊ̯⁵⁵/

/ʐu²¹⁴⁻²¹ tän⁵¹ kɑʊ̯⁵⁵/


蛋羹

/tän⁵¹ kɤŋ⁵⁵/

/tän⁵¹ kɤŋ⁵⁵/


軟凍

/ʐu̯än²¹⁴⁻²¹ tʊŋ⁵¹/

/ʐu̯än²¹⁴⁻²¹ tʊŋ⁵¹/


牛奶沙司

ㄋㄧㄡˊ ㄋㄞˇ ㄕㄚ ㄙ

/ni̯oʊ̯³⁵ naɪ̯²¹⁴⁻²¹ ʂä⁵⁵ sz̩⁵⁵/

/ni̯oʊ̯³⁵ naɪ̯²¹⁴⁻²¹ ʂä⁵⁵ sz̩⁵⁵/


蛋漿

/tän⁵¹ t͡ɕi̯ɑŋ⁵⁵/

/tän⁵¹ t͡ɕi̯ɑŋ⁵⁵/


蛋奶凍

ㄉㄢˋ ㄋㄞˇ ㄉㄨㄥˋ

/tän⁵¹ naɪ̯²¹⁴⁻²¹ tʊŋ⁵¹/

/tän⁵¹ naɪ̯²¹⁴⁻²¹ tʊŋ⁵¹/


吉士醬

/t͡ɕi³⁵ ʂʐ̩⁵¹⁻⁵³ t͡ɕi̯ɑŋ⁵¹/

/t͡ɕi³⁵ ʂʐ̩⁵¹⁻⁵³ t͡ɕi̯ɑŋ⁵¹/


䣫𨟾

/li³⁵ ʈ͡ʂʐ̩⁵⁵/

/li³⁵ ʈ͡ʂʐ̩⁵⁵/

(obsolete) a kind of fermented bean curd


鵝卵

/ɡia²⁴⁻¹¹ nŋ̍³³/

/ɡia²³⁻³³ nŋ̍³³/

/ɡia²⁴⁻²² nŋ̍²²/

/ɡia²⁴⁻²² nŋ̍²²/

/ɡia¹³⁻²² nuĩ²²/

/ɡia²⁴⁻¹¹ nŋ̍³³/

/ɡia²³⁻³³ nŋ̍³³/

/ɡia²⁴⁻²² nŋ̍²²/

/ɡia²⁴⁻²² nŋ̍²²/

/ɡia¹³⁻²² nuĩ²²/


豬血粿

/ti⁴⁴⁻³³ hue(ʔ)³²⁻⁴¹ kue⁴¹/

/tu⁴⁴⁻³³ hui(ʔ)³²⁻⁵³ ke⁵³/

/ti⁴⁴⁻³³ hue(ʔ)³²⁻⁴¹ kue⁴¹/

/tu⁴⁴⁻³³ hui(ʔ)³²⁻⁵³ ke⁵³/


素雞

/su⁵¹ t͡ɕi⁵⁵/

/sou̯³³ kɐi̯⁵⁵/

/su³³ t͡ɕi⁴⁴/

/su⁵¹ t͡ɕi⁵⁵/

/sou̯³³ kɐi̯⁵⁵/

/su³³ t͡ɕi⁴⁴/


角菜

/kɔk̚¹ t͡sʰoɪ⁵³/

/kɔk̚¹ t͡sʰoɪ⁵³/

(Hakka, dialectal Cantonese, Lechang Min) spinach


豬食

/ʈ͡ʂu⁵⁵ ʂʐ̩³⁵/

/ʈ͡ʂu⁵⁵ ʂʐ̩³⁵/


能量棒

ㄋㄥˊ ㄌㄧㄤˋ ㄅㄤˋ

/nɤŋ³⁵ li̯ɑŋ⁵¹⁻⁵³ pɑŋ⁵¹/

/nɐŋ²¹ lœːŋ²² pʰaːŋ¹³/

/nɤŋ³⁵ li̯ɑŋ⁵¹⁻⁵³ pɑŋ⁵¹/

/nɐŋ²¹ lœːŋ²² pʰaːŋ¹³/


魚齋菜

/hɯ⁵⁵⁻¹¹ t͡se³³⁻²³ t͡sʰai²¹³/

/hɯ⁵⁵⁻¹¹ t͡se³³⁻²³ t͡sʰai²¹³/


魚腥菜

/hɯ⁵⁵⁻¹¹ t͡sʰẽ³³⁻²³ t͡sʰai²¹³/

/hɯ⁵⁵⁻¹¹ t͡sʰẽ³³⁻²³ t͡sʰai²¹³/


碗囝麵

uáⁿ kiáⁿ mīⁿ

/ũã⁵²⁻³⁵ kĩã⁵²⁻³⁵ mĩ¹¹/

/ũã⁵²⁻³⁵ kĩã⁵²⁻³⁵ mĩ¹¹/


魚春

/jyː²¹ t͡sʰɵn⁵⁵/

/hɯ⁵⁵⁻¹¹ t͡sʰuŋ³³/

/jyː²¹ t͡sʰɵn⁵⁵/

/hɯ⁵⁵⁻¹¹ t͡sʰuŋ³³/

(Cantonese, Hakka, Teochew) roe (eggs of fish)


茄囝

/kyo⁵³⁻³³ ⁽ᵏ⁻⁾iaŋ³³/

/kyo⁵³⁻³³ ⁽ᵏ⁻⁾iaŋ³³/


茄白菜

/kyo⁵³⁻²¹ ⁽ᵖ⁻⁾βaʔ⁵⁻²¹ ^((t͡sʰ-))ʒɑi²¹³/

/kyo⁵³⁻²¹ ⁽ᵖ⁻⁾βaʔ⁵⁻²¹ ^((t͡sʰ-))ʒɑi²¹³/


澀肉

(Teochew, Leizhou Min) lean meat (especially pork)


侯栗

→ Khmer: កៅឡាក់ (kawlak)

→ Thai: เกาลัด (gao-lát)

/kau²⁴⁻²¹ lat̚⁴³/

/kau²⁴⁻²¹ lat̚⁴³/


茶配

/te²⁴⁻²² pʰe²¹/

/te²⁴⁻²² pʰə⁴¹/

/tɛ¹³⁻²² pʰue²¹/

/te²⁴⁻²² pʰe²¹/

/te²⁴⁻²² pʰə⁴¹/

/tɛ¹³⁻²² pʰue²¹/

(Southern Min) refreshments (what one eats during tea time)


栗仔

/lɛ⁴² t͡siɛ²¹/

/lɛ⁴² t͡siɛ²¹/


蔥仔

/t͡sʰuŋ²⁴ e³¹/

/t͡sʰuŋ⁵³ ə⁵⁵/

/t͡sʰaŋ⁴⁴⁻³³ a⁴¹/

/t͡sʰaŋ⁴⁴⁻³³ a⁵³/

/t͡sʰaŋ³³ a⁵⁵⁴/

/t͡sʰaŋ⁴⁴⁻²² a⁵³/

/t͡sʰuŋ²⁴ e³¹/

/t͡sʰuŋ⁵³ ə⁵⁵/

/t͡sʰaŋ⁴⁴⁻³³ a⁴¹/

/t͡sʰaŋ⁴⁴⁻³³ a⁵³/

/t͡sʰaŋ³³ a⁵⁵⁴/

/t͡sʰaŋ⁴⁴⁻²² a⁵³/

(Hakka, Hokkien, dialectal Cantonese) green onion; spring onion; scallion


雪圓仔

(Sixian Hakka) tangyuan; Chinese glutinous rice balls


粄圓

/pan²⁴⁻³³ ʒan⁵⁵/

/pan²⁴⁻³³ ʒan⁵⁵/

(Hakka) tangyuan; Chinese glutinous rice balls


蘿蔔粄

(Hakka) radish cake; turnip cake (a common southern Chinese dish)


辣椒仔

/laːt̚² t͡siːu̯⁵⁵ t͡sɐi̯³⁵/

/laːt̚² t͡siːu̯⁵⁵ t͡sɐi̯³⁵/


肉脞麵

ㄖㄡˋ ㄘㄨㄛˇ ㄇㄧㄢˋ

/ʐoʊ̯⁵¹ t͡sʰu̯ɔ²¹⁴⁻²¹ mi̯ɛn⁵¹/

/ba(ʔ)³²⁻⁴² t͡sʰɔ²¹⁻⁴² mi²²/

/ba(ʔ)⁵ t͡sʰo⁴¹⁻⁵⁵⁴ mĩ⁴¹/

/ba(ʔ)³²⁻⁵³ t͡sʰo²¹⁻⁵³ mĩ²²/

/ba(ʔ)³²⁻⁴¹ t͡sʰɤ²¹⁻⁴¹ mĩ³³/

/ba(ʔ)³²⁻⁵³ t͡sʰo¹¹⁻⁵³ mĩ³³/

/baʔ²⁻⁴ t͡sʰo²¹³⁻⁵⁵ mi¹¹/

/ʐoʊ̯⁵¹ t͡sʰu̯ɔ²¹⁴⁻²¹ mi̯ɛn⁵¹/

/ba(ʔ)³²⁻⁴² t͡sʰɔ²¹⁻⁴² mi²²/

/ba(ʔ)⁵ t͡sʰo⁴¹⁻⁵⁵⁴ mĩ⁴¹/

/ba(ʔ)³²⁻⁵³ t͡sʰo²¹⁻⁵³ mĩ²²/

/ba(ʔ)³²⁻⁴¹ t͡sʰɤ²¹⁻⁴¹ mĩ³³/

/ba(ʔ)³²⁻⁵³ t͡sʰo¹¹⁻⁵³ mĩ³³/

/baʔ²⁻⁴ t͡sʰo²¹³⁻⁵⁵ mi¹¹/

(chiefly Singapore) bak chor mee (a noodle dish with minced meat)


麵薄

/mi̯ɛn⁵¹ pɑʊ̯³⁵/

/mi²²⁻²¹ poʔ⁴³/

/mi̯ɛn⁵¹ pɑʊ̯³⁵/

/mi²²⁻²¹ poʔ⁴³/

(chiefly Singapore, Malaysia) mee pok (flat egg noodles)


長壽麵

ㄔㄤˊ ㄕㄡˋ ㄇㄧㄢˋ

/ʈ͡ʂʰɑŋ³⁵ ʂoʊ̯⁵¹⁻⁵³ mi̯ɛn⁵¹/

/t͡sʰœːŋ²¹ sɐu̯²² miːn²²/

/ʈ͡ʂʰɑŋ³⁵ ʂoʊ̯⁵¹⁻⁵³ mi̯ɛn⁵¹/

/t͡sʰœːŋ²¹ sɐu̯²² miːn²²/

longevity noodles (a kind of noodles to be eaten on one's birthday)


十三香

/ʂʐ̩³⁵ sän⁵⁵ ɕi̯ɑŋ⁵⁵/

/sɐp̚² saːm⁵⁵ hœːŋ⁵⁵/

/ʂʐ̩³⁵ sän⁵⁵ ɕi̯ɑŋ⁵⁵/

/sɐp̚² saːm⁵⁵ hœːŋ⁵⁵/

thirteen spice powder (a kind of spice powder used in Chinese cooking)


烏醋

/u⁵⁵ t͡sʰu⁵¹/

/wuː⁵⁵ t͡sʰou̯³³/

/ɔ⁴⁴⁻²² t͡sʰɔ²¹/

/ɔ³³ t͡sʰɔ⁴¹/

/ɔ⁴⁴⁻²² t͡sʰɔ²¹/

/ɔ⁴⁴⁻³³ t͡sʰɔ¹¹/

/ɔ⁴⁴⁻³³ t͡sʰɔ²¹/

/u⁵⁵ t͡sʰu⁵¹/

/wuː⁵⁵ t͡sʰou̯³³/

/ɔ⁴⁴⁻²² t͡sʰɔ²¹/

/ɔ³³ t͡sʰɔ⁴¹/

/ɔ⁴⁴⁻²² t͡sʰɔ²¹/

/ɔ⁴⁴⁻³³ t͡sʰɔ¹¹/

/ɔ⁴⁴⁻³³ t͡sʰɔ²¹/


黑醋

/xeɪ̯⁵⁵ t͡sʰu⁵¹/

/hɐk̚⁵ t͡sʰou̯³³/

/xeɪ̯⁵⁵ t͡sʰu⁵¹/

/hɐk̚⁵ t͡sʰou̯³³/


棒糖

/pɑŋ⁵¹ tʰɑŋ³⁵/

/pʰaːŋ¹³ tʰɔːŋ²¹⁻³⁵/

/pɑŋ⁵¹ tʰɑŋ³⁵/

/pʰaːŋ¹³ tʰɔːŋ²¹⁻³⁵/


斑塊

/pän⁵⁵ kʰu̯aɪ̯⁵¹/

/pän⁵⁵ kʰu̯aɪ̯⁵¹/

粟米斑塊

粟米斑块

grouper fillet (or often substituted with other kinds of fish, like sole)


沙朗

/ʂä⁵⁵ lɑŋ²¹⁴⁻²¹⁽⁴⁾/

/saː⁵⁵ lɔːŋ¹³/

/ʂä⁵⁵ lɑŋ²¹⁴⁻²¹⁽⁴⁾/

/saː⁵⁵ lɔːŋ¹³/


煙肉

/jɛn⁵⁵ ʐoʊ̯⁵¹/

/jɛn⁵⁵ ʐoʊ̯⁵¹/


殺年豬

/ʂä⁵⁵ ni̯ɛn³⁵ ʈ͡ʂu⁵⁵/

/ʂä⁵⁵ ni̯ɛn³⁵ ʈ͡ʂu⁵⁵/

to kill a pig and prepare a feast in the time period approaching the Chinese New Year


甜酒

/tʰi̯ɛn³⁵ t͡ɕi̯oʊ̯²¹⁴⁻²¹⁽⁴⁾/

/tʰiːm²¹ t͡sɐu̯³⁵/

/ti̯ẽ¹³ t͡si̯əu̯⁴¹/

/ti̯ẽ¹³ t͡ɕi̯əu̯⁴¹/

/tʰi̯ɛn³⁵ t͡ɕi̯oʊ̯²¹⁴⁻²¹⁽⁴⁾/

/tʰiːm²¹ t͡sɐu̯³⁵/

/ti̯ẽ¹³ t͡si̯əu̯⁴¹/

/ti̯ẽ¹³ t͡ɕi̯əu̯⁴¹/


餅子

→ Japanese: 筒(ピン)子(ズ) (pinzu)

/piŋ²¹⁴ d͡z̥z̩⁴/

/pɛːŋ³⁵ t͡siː³⁵/

/piŋ²¹⁴ d͡z̥z̩⁴/

/pɛːŋ³⁵ t͡siː³⁵/


白糖糕

desc

→ Thai: ปาท่องโก๋ (bpaa-tɔ̂ng-gǒo, “white sugar sponge cake; youtiao”) (via Cantonese)

→ Lao: ປາທ່ອງໂກ໋ (pā thǭng kō, “youtiao”)

/paɪ̯³⁵ tʰɑŋ³⁵ kɑʊ̯⁵⁵/

/paːk̚² tʰɔːŋ²¹ kou̯⁵⁵/

/pe(ʔ)⁴⁻¹¹ tʰŋ̍²⁴⁻¹¹ ko⁴⁴/

/pe(ʔ)⁴⁻²¹ tʰŋ̍²³⁻³³ kɤ⁴⁴/

/paɪ̯³⁵ tʰɑŋ³⁵ kɑʊ̯⁵⁵/

/paːk̚² tʰɔːŋ²¹ kou̯⁵⁵/

/pe(ʔ)⁴⁻¹¹ tʰŋ̍²⁴⁻¹¹ ko⁴⁴/

/pe(ʔ)⁴⁻²¹ tʰŋ̍²³⁻³³ kɤ⁴⁴/


燒雞

/ʂɑʊ̯⁵⁵ t͡ɕi⁵⁵/

/siːu̯⁵⁵ kɐi̯⁵⁵/

/ʂɑʊ̯⁵⁵ t͡ɕi⁵⁵/

/siːu̯⁵⁵ kɐi̯⁵⁵/


國宴

/ku̯ɔ³⁵ jɛn⁵¹/

/kʷɔːk̚³ jiːn³³/

/ku̯ɔ³⁵ jɛn⁵¹/

/kʷɔːk̚³ jiːn³³/


素餐

/su⁵¹ t͡sʰän⁵⁵/

/su⁵¹ t͡sʰän⁵⁵/

From the Classic of Poetry, poem 112 (《詩經·魏風·伐檀》)

lang

(《詩經·魏風·伐檀》)

(《詩經·魏風·伐檀》)

O that superior man! He would not eat the bread of idleness!

The Classic of Poetry, c. 11ᵗʰ – 7ᵗʰ centuries BCE, translated based on James Legge's version

彼君子兮，不素餐兮。


什件

/ʂʐ̩³⁵ t͡ɕi̯ɛn⁵¹/

/ʂʐ̩³⁵ t͡ɕi̯ɑɻ⁵¹/

/ʂʐ̩³⁵ t͡ɕi̯ɛn⁵¹/

/ʂʐ̩³⁵ t͡ɕi̯ɑɻ⁵¹/


墨魚丸

/mu̯ɔ⁵¹ y³⁵ wän³⁵/

/mɐk̚² jyː²¹ jyːn²¹⁻³⁵/

/mu̯ɔ⁵¹ y³⁵ wän³⁵/

/mɐk̚² jyː²¹ jyːn²¹⁻³⁵/


葡國雞

/pʰu³⁵ ku̯ɔ³⁵ t͡ɕi⁵⁵/

/pʰou̯²¹ kʷɔːk̚³ kɐi̯⁵⁵/

/pʰu³⁵ ku̯ɔ³⁵ t͡ɕi⁵⁵/

/pʰou̯²¹ kʷɔːk̚³ kɐi̯⁵⁵/

galinha à portuguesa
galinha à portuguesa

Portuguese chicken; galinha à portuguesa (a chicken dish in Macanese cuisine)


酸忌廉

/syːn⁵⁵ kei̯²² liːm²¹⁻⁵⁵/

/syːn⁵⁵ kei̯²² liːm²¹⁻⁵⁵/


水煮肉

ㄕㄨㄟˇ ㄓㄨˇ ㄖㄡˋ

/ʂu̯eɪ̯²¹⁴⁻³⁵ ʈ͡ʂu²¹⁴⁻²¹ ʐoʊ̯⁵¹/

/sɵy̯³⁵ t͡syː³⁵ jʊk̚²/

/ʂu̯eɪ̯²¹⁴⁻³⁵ ʈ͡ʂu²¹⁴⁻²¹ ʐoʊ̯⁵¹/

/sɵy̯³⁵ t͡syː³⁵ jʊk̚²/

boiled meat, a kind of Sichuanese cuisine


薄荷糖

/pu̯ɔ⁵¹ xɤ³⁵ tʰɑŋ³⁵/

/pu̯ɔ⁵¹ xə¹ tʰɑŋ³⁵/

/pɔːk̚² hɔː²¹ tʰɔːŋ²¹⁻³⁵/

/pu̯ɔ⁵¹ xɤ³⁵ tʰɑŋ³⁵/

/pu̯ɔ⁵¹ xə¹ tʰɑŋ³⁵/

/pɔːk̚² hɔː²¹ tʰɔːŋ²¹⁻³⁵/

peppermint candy; peppermint drop; breath mint


米菓

/mi²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/mɐi̯¹³ kʷɔː³⁵/

/mi²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/mɐi̯¹³ kʷɔː³⁵/

Orthographic borrowing from Japanese 米菓 (beika).


鹹鹽

/ɕi̯ɛn³⁵ jɛn³⁵/

/ɕi̯ɛn³⁵ jɛn³⁵/


多香果

ㄉㄨㄛ ㄒㄧㄤ ㄍㄨㄛˇ

/tu̯ɔ⁵⁵ ɕi̯ɑŋ⁵⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/tɔː⁵⁵ hœːŋ⁵⁵ kʷɔː³⁵/

/tu̯ɔ⁵⁵ ɕi̯ɑŋ⁵⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/tɔː⁵⁵ hœːŋ⁵⁵ kʷɔː³⁵/


眾香子

/ʈ͡ʂʊŋ⁵¹ ɕi̯ɑŋ⁵⁵ d͡z̥z̩²/

/t͡sʊŋ³³ hœːŋ⁵⁵ t͡siː³⁵/

/ʈ͡ʂʊŋ⁵¹ ɕi̯ɑŋ⁵⁵ d͡z̥z̩²/

/t͡sʊŋ³³ hœːŋ⁵⁵ t͡siː³⁵/


牙買加胡椒

ㄧㄚˊ ㄇㄞˇ ㄐㄧㄚ ㄏㄨˊ ㄐㄧㄠ

Ямайцзя хуцзяо

/jä³⁵ maɪ̯²¹⁴⁻²¹ t͡ɕi̯ä⁵⁵ xu³⁵ t͡ɕi̯ɑʊ̯⁵⁵/

/ŋaː²¹ maːi̯¹³ kaː⁵⁵ wuː²¹ t͡siːu̯⁵⁵/

/ŋaː²¹ maːi̯¹³ kaː⁵⁵ wuː²¹ t͡siːu̯⁵⁵/


蛋捲

/tän⁵¹ t͡ɕy̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/tän⁵¹ t͡ɕy̯ɛn²¹⁴⁻²¹⁽⁴⁾/

egg roll (an egg-based, flute-shaped pastry with typically yellowish, flaky crust); barquillo


鹹檸檬

ㄒㄧㄢˊ ㄋㄧㄥˊ ㄇㄥˊ

/ɕi̯ɛn³⁵ niŋ³⁵ mɤŋ³⁵/

/ɕi̯ɛn³⁵ niŋ³⁵ mɤŋ³⁵/


螺螄粉

/lu̯ɔ³⁵ sz̩⁵⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/lɔː²¹ siː⁵⁵ fɐn³⁵/

/lu̯ɔ³⁵ sz̩⁵⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/lɔː²¹ siː⁵⁵ fɐn³⁵/

luosifen (a Liuzhou noodle dish made with river snail soup)


木桶飯

ㄇㄨˋ ㄊㄨㄥˇ ㄈㄢˋ

/mu⁵¹ tʰʊŋ²¹⁴⁻²¹ fän⁵¹/

/mu⁵¹ tʰʊŋ²¹⁴⁻²¹ fän⁵¹/

rice and side dishes (sometimes cooked in and) served in a wooden bin


咱人菜

/lan⁵⁵⁴⁻²⁴ naŋ²⁴⁻²² t͡sʰai⁴¹/

/nan⁵⁵⁴⁻²⁴ naŋ²⁴⁻²² t͡sʰai⁴¹/

/lan⁵⁵⁴⁻²⁴ laŋ²⁴⁻²² t͡sʰai⁴¹/

/lan⁵⁵⁴⁻²⁴ naŋ²⁴⁻²² t͡sʰai⁴¹/

/nan⁵⁵⁴⁻²⁴ naŋ²⁴⁻²² t͡sʰai⁴¹/

/lan⁵⁵⁴⁻²⁴ laŋ²⁴⁻²² t͡sʰai⁴¹/

(Philippine Hokkien) Chinese cuisine; Chinese food


可樂餅

ㄎㄜˇ ㄌㄜˋ ㄅㄧㄥˇ

/kʰɤ²¹⁴⁻²¹ lɤ⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

/hɔː³⁵ lɔːk̚² pɛːŋ³⁵/

/kʰɤ²¹⁴⁻²¹ lɤ⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

/hɔː³⁵ lɔːk̚² pɛːŋ³⁵/

Phono-semantic matching of Japanese コロッケ (korokke) + 餅／饼 (bǐng, “round flat cake”), ultimately from French croquette.


吉樂餅

ㄐㄧˊ ㄌㄜˋ ㄅㄧㄥˇ

/t͡ɕi³⁵ lɤ⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

/kɐt̚⁵ lɔːk̚² pɛːŋ³⁵/

/t͡ɕi³⁵ lɤ⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

/kɐt̚⁵ lɔːk̚² pɛːŋ³⁵/

Phono-semantic matching of French croquette + 餅／饼 (bǐng, “round flat cake”).


鱸鱠

/lu³⁵ kʰu̯aɪ̯⁵¹/

/lu³⁵ kʰu̯aɪ̯⁵¹/

(archaic) finely cut slices of perch meat


忌廉芝士

géi⁶ lim⁴⁻¹ ji¹ xi⁶⁻²

/kei̯²² liːm²¹⁻⁵⁵ t͡siː⁵⁵ siː²²⁻³⁵/

/kei̯²² liːm²¹⁻⁵⁵ t͡siː⁵⁵ siː²²⁻³⁵/


瑞士捲

ㄖㄨㄟˋ ㄕˋ ㄐㄩㄢˇ

/ʐu̯eɪ̯⁵¹⁻⁵³ ʂʐ̩⁵¹ t͡ɕy̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/sɵy̯²² siː²² kyːn³⁵/

/ʐu̯eɪ̯⁵¹⁻⁵³ ʂʐ̩⁵¹ t͡ɕy̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/sɵy̯²² siː²² kyːn³⁵/


綠豆仔

/liɪk̚⁴⁻³² tau³³ a⁴¹/

/liɪk̚⁴⁻³² tau³³ a⁵³/

/liɪk̚⁴⁻³² tau³³ a⁴¹/

/liɪk̚⁴⁻³² tau³³ a⁵³/

(Sixian Hakka, Taiwanese Hokkien, Zhangping Min) mung bean


飯篋仔

/pŋ̍³³⁻¹¹ kʰe(ʔ)³²⁻⁴⁴ a⁵³/

/pŋ̍³³⁻²¹ kʰe(ʔ)³²⁻⁴⁴ a⁴¹/

/pŋ̍³³⁻¹¹ kʰe(ʔ)³²⁻⁴⁴ a⁵³/

/pŋ̍³³⁻²¹ kʰe(ʔ)³²⁻⁴⁴ a⁴¹/

GT - General Taiwanese (no specific region identified)


飯盒仔

/pŋ̍³³⁻²¹ a(ʔ)⁴⁻³³ a⁴¹/

/pŋ̍³³⁻¹¹ a(ʔ)⁴⁻³³ a⁵³/

/pŋ̍³³⁻²¹ a(ʔ)⁴⁻³³ a⁴¹/

/pŋ̍³³⁻¹¹ a(ʔ)⁴⁻³³ a⁵³/


糕仔

/ko⁴⁴⁻³³ a⁵³/

/kɤ⁴⁴⁻³³ a⁴¹/

/ko⁴⁴⁻³³ a⁵³/

/kɤ⁴⁴⁻³³ a⁴¹/


花蛤仔

/hue⁴⁴⁻³³ kap̚³²⁻⁴ a⁵³/

/hue⁴⁴⁻³³ kap̚³²⁻⁴ a⁴¹/

/hue⁴⁴⁻³³ kap̚³²⁻⁴ a⁵³/

/hue⁴⁴⁻³³ kap̚³²⁻⁴ a⁴¹/

Ruditapes philippinarum
Wikispecies:Ruditapes philippinarum

(Taiwanese Hokkien) huage clam (Ruditapes philippinarum)


豆腐頭

/tʰeu̯⁵⁵ fu⁵⁵ tʰeu̯¹¹/

/tʰeu̯⁵⁵ fu⁵⁵ tʰeu̯¹¹/


鍋邊糊

/ku̯ɔ⁵⁵ pi̯ɛn⁵⁵ xu³⁵/

/ku̯ɔ⁵⁵ pi̯ɛn⁵⁵ xu³⁵/

a kind of rice cake popular in Fuzhou and surrounding areas


海蠣煎

/xaɪ̯²¹⁴⁻²¹ li⁵¹ t͡ɕi̯ɛn⁵⁵/

/hɔːi̯³⁵ lɐi̯²² t͡siːn⁵⁵/

/xaɪ̯²¹⁴⁻²¹ li⁵¹ t͡ɕi̯ɛn⁵⁵/

/hɔːi̯³⁵ lɐi̯²² t͡siːn⁵⁵/

oyster omelette (local delicacy in Chaoshan, Southern Fujian and Taiwan)


蠔煎

desc

→ English: orh jian, orh chien, or jian, or chien

→ Thai: ออส่วน (ɔɔ-sùuan)

/xɑʊ̯³⁵ t͡ɕi̯ɛn⁵⁵/

/o²⁴⁻²¹ t͡siɛn⁴⁴/

/o¹³⁻²² t͡siɛn⁴⁴/

/o²³⁻²¹ t͡siɛn³³/

/o²⁴⁻²² t͡siɛn⁴⁴/

/xɑʊ̯³⁵ t͡ɕi̯ɛn⁵⁵/

/o²⁴⁻²¹ t͡siɛn⁴⁴/

/o¹³⁻²² t͡siɛn⁴⁴/

/o²³⁻²¹ t͡siɛn³³/

/o²⁴⁻²² t͡siɛn⁴⁴/


蠔烙

→ English: orh luak, or luak

/xɑʊ̯³⁵ lɑʊ̯⁵¹/

/o⁵⁵⁻¹¹ luaʔ²/

/xɑʊ̯³⁵ lɑʊ̯⁵¹/

/o⁵⁵⁻¹¹ luaʔ²/

(chiefly Teochew) oyster omelette (local delicacy in Chaoshan, Southern Fujian and Taiwan)


蚵煎

→ English: o-chien, orh jian, or chien

/o²³⁻²¹ t͡siɛn³³/

/o²⁴⁻²² t͡siɛn³³/

/o¹³⁻²² t͡siɛn⁴⁴/

/o²⁴⁻²¹ t͡siɛn⁴⁴/

/o²⁴⁻²² t͡siɛn⁴⁴/

/o²³⁻²¹ t͡siɛn³³/

/o²⁴⁻²² t͡siɛn³³/

/o¹³⁻²² t͡siɛn⁴⁴/

/o²⁴⁻²¹ t͡siɛn⁴⁴/

/o²⁴⁻²² t͡siɛn⁴⁴/

(Hokkien, Dabu Hakka) oyster omelette (local delicacy in Chaoshan, Southern Fujian and Taiwan)


地羊肉

/ti²¹⁻¹¹ i̯æn¹³ ʐəu̯²⁴/

/ti²¹⁻¹¹ i̯æn¹³ ʐəu̯²⁴/


腥羶

/ɕiŋ⁵⁵ ʂän⁵⁵/

/sɪŋ⁵⁵ t͡siːn⁵⁵/

/sɪŋ⁵⁵ saːn⁵⁵/

/ɕiŋ⁵⁵ ʂän⁵⁵/

/sɪŋ⁵⁵ t͡siːn⁵⁵/

/sɪŋ⁵⁵ saːn⁵⁵/

(literary, literally) pungent smell of beef and mutton

(literary, figuratively) meat; non-vegetarian dish

(literary, figuratively, historical) northern invaders


鴨雜

/jä⁵⁵ t͡sä³⁵/

/ŋa̠²⁴ t͡sa̠²⁴/

/jä⁵⁵ t͡sä³⁵/

/ŋa̠²⁴ t͡sa̠²⁴/


雞爪爪

/t͡ɕi⁵⁵ t͡sau⁵³ t͡sau⁵³⁻²¹/

/t͡ɕi⁵⁵ t͡sua⁵³ t͡sua⁵³⁻²¹/

/t͡ɕi¹¹ t͡sua⁵³ t͡sua⁵³⁻¹¹/

/t͡ɕi⁵⁵ t͡sau⁵³ t͡sau⁵³⁻²¹/

/t͡ɕi⁵⁵ t͡sua⁵³ t͡sua⁵³⁻²¹/

/t͡ɕi¹¹ t͡sua⁵³ t͡sua⁵³⁻¹¹/


綠豆兒

/ly⁵¹⁻⁵³ tɤʊ̯ɻʷ⁵¹/

/nu²¹ tɚ²¹³/

/ly⁵¹⁻⁵³ tɤʊ̯ɻʷ⁵¹/

/nu²¹ tɚ²¹³/

(dialectal Mandarin, Fuliang Huizhou) Erhua form of 綠豆／绿豆 (lǜdòu, “mung bean”).


湖殼子

/ɸu¹³ kʰo²⁴ t͡sz̩³/

/ɸu¹³ kʰo²⁴ t͡sz̩³/


雞蛋糕

/t͡ɕi¹¹ tæ̃⁴⁵ kau¹¹/

/t͡ɕi³³ tan²¹⁻¹¹ kɒu̯³³/

/t͡ɕi¹¹ tæ̃⁴⁵ kau¹¹/

/t͡ɕi³³ tan²¹⁻¹¹ kɒu̯³³/


雞腳爪子

/t͡ɕi³³ t͡ɕi̯o²⁴ t͡sɒu̯⁴¹ t͡sz̩³/

/t͡ɕi³³ t͡ɕi̯o²⁴ t͡sɒu̯⁴¹ t͡sz̩³/


雞欛子

/t͡ɕi³³ pa̠⁴⁵ t͡sz̩³/

/t͡ɕi³³ pa̠⁴⁵ t͡sz̩³/


煳圪巴

/xu¹¹ kəʔ⁵⁴ pa¹¹/

/xu¹¹ kəʔ⁵⁴ pa¹¹/

(Taiyuan Jin) rice crust; crust of cooked rice


豬腳爪

/t͡sz̩⁵⁵ t͡ɕiaʔ³³ t͡sɔ²¹/

/t͡sz̩⁵⁵ t͡ɕiaʔ³³ t͡sɔ²¹/


殺豬的

/saʔ²⁻⁵⁴ t͡su¹¹ təʔ²/

/saʔ²⁻⁵⁴ t͡su¹¹ təʔ²/

(Jin) butcher (person who slaughters animals and sells their meat)


爆米花兒

ㄅㄠˋ ㄇㄧˇ ㄏㄨㄚㄦ

/pɑʊ̯⁵¹ mi²¹⁴⁻²¹ xu̯ɑɻ⁵⁵/

/pɑʊ̯⁵¹ mi²¹⁴⁻²¹ xu̯ɑɻ⁵⁵/

(Mandarin, Jin) Erhua form of 爆米花 (bàomǐhuā, “puffed rice; popcorn”).

GT - General Taiwanese (no particular region identified)


崩米花兒

/pəŋ¹¹ mi⁵³ xuɑɻ¹¹/

/pəŋ¹¹ mi⁵³ xuɑɻ¹¹/


後晌飯

/xoʊ̯⁵¹ ʂɑŋ¹ fän⁵¹/

/hɐu̯²² hœːŋ³⁵ faːn²²/

/xoʊ̯⁵¹ ʂɑŋ¹ fän⁵¹/

/hɐu̯²² hœːŋ³⁵ faːn²²/


甜根草

/tʰie¹¹ kəŋ¹¹ t͡sʰau⁵³/

/tʰie¹¹ kəŋ¹¹ t͡sʰau⁵³/

Glycyrrhiza uralensis
Wikispecies:Glycyrrhiza uralensis

(Jin) licorice root (Glycyrrhiza uralensis)


甜草根兒

/tʰie¹¹ t͡sʰau⁵³ kʌ̃ɻ¹¹/

/tʰie¹¹ t͡sʰau⁵³ kʌ̃ɻ¹¹/


黑夜飯

/xəʔ² ie⁴⁵ fæ̃⁴⁵/

/xəʔ² ie⁴⁵ fæ̃⁴⁵/


燙麵餃

/tʰɒ̃⁴⁵ mie⁴⁵ t͡ɕiau⁵³/

/tʰɒ̃⁴⁵ mie⁴⁵ t͡ɕiau⁵³/


春捲兒

/ʈ͡ʂʰu̯ən⁵⁵ t͡ɕy̯ɑɻ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰuən⁵⁵ t͡ɕyɚ⁵³/

/t͡sʰuŋ¹¹ t͡ɕyeɻ⁵³/

/ʈ͡ʂʰu̯ən⁵⁵ t͡ɕy̯ɑɻ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰuən⁵⁵ t͡ɕyɚ⁵³/

/t͡sʰuŋ¹¹ t͡ɕyeɻ⁵³/

(Mandarin, Jin) Erhua form of 春捲／春卷 (chūnjuǎn, “spring roll”).


粗麵

/t͡sʰu⁵⁵ mi̯ɛn⁵¹/

/t͡sʰu⁵⁵ mi̯ɛn⁵¹/


碗子肉

/væ̃⁵³ t͡səʔ¹ ʐəu⁴⁵/

/væ̃⁵³ t͡səʔ¹ ʐəu⁴⁵/


糨子

/t͡ɕi̯ɑŋ⁵¹ d͡z̥z̩¹/

/t͡ɕiaŋ²¹³ t͡sz̩⁵³/

/t͡ɕiɒ̃⁴⁵ t͡səʔ⁴/

/t͡ɕi̯ɑŋ⁵¹ d͡z̥z̩¹/

/t͡ɕiaŋ²¹³ t͡sz̩⁵³/

/t͡ɕiɒ̃⁴⁵ t͡səʔ⁴/

(Mandarin, Jin, colloquial) paste; starch


魚圓

/ŋ̍¹¹ i̯en¹¹/

/hɯ²⁴⁻²¹ ĩ²⁴/

/hɯ⁵⁵⁻¹¹ ĩ⁵⁵/

/ŋ̍²² ɦyø⁴⁴/

/ŋ̍¹¹ i̯en¹¹/

/hɯ²⁴⁻²¹ ĩ²⁴/

/hɯ⁵⁵⁻¹¹ ĩ⁵⁵/

/ŋ̍²² ɦyø⁴⁴/

(Hakka, Teochew, Wu, Singapore Hokkien and Mandarin) fishball


粿粞

/kui³³⁻⁵⁵ t͡sʰɑ²¹³/

/ke⁵³⁻²⁴ t͡sʰue¹²/

/ke⁵³⁻⁴⁴ t͡sʰue¹¹/

/ke⁵³⁻⁴⁴ t͡sʰue²¹/

/kue⁵³⁻⁴⁴ t͡sʰe²¹/

/kue⁵³⁻⁵⁵ t͡sʰe²¹/

/kue⁴¹⁻⁴⁴ t͡sʰe²¹/

/kə⁵⁵⁻³⁵ t͡sʰue³¹/

/kui³³⁻⁵⁵ t͡sʰɑ²¹³/

/ke⁵³⁻²⁴ t͡sʰue¹²/

/ke⁵³⁻⁴⁴ t͡sʰue¹¹/

/ke⁵³⁻⁴⁴ t͡sʰue²¹/

/kue⁵³⁻⁴⁴ t͡sʰe²¹/

/kue⁵³⁻⁵⁵ t͡sʰe²¹/

/kue⁴¹⁻⁴⁴ t͡sʰe²¹/

/kə⁵⁵⁻³⁵ t͡sʰue³¹/

(Xiamen, Zhangzhou and Taiwanese Hokkien) rice dough made from grinding glutinous rice and with water squeezed out (used to make rice delicacies)


米粩

/bi⁵³⁻⁴⁴ lau⁵³/

/bi⁴¹⁻⁴⁴ lau⁴¹/

/bi⁵³⁻⁴⁴ lau⁵³/

/bi⁴¹⁻⁴⁴ lau⁴¹/

(Hokkien) sugarcoated hollow puffed rice confection


豬腳腳

/t͡su⁵⁵ t͡ɕyo²¹ t͡ɕyo²¹⁻⁵⁵/

/t͡su⁵⁵ t͡ɕyo²¹ t͡ɕyo²¹⁻⁵⁵/


紅麴米

ㄏㄨㄥˊ ㄑㄩˊ ㄇㄧˇ

/xʊŋ³⁵ t͡ɕʰy⁵⁵ mi²¹⁴⁻²¹⁽⁴⁾/

/xʊŋ³⁵ t͡ɕʰy³⁵ mi²¹⁴⁻²¹⁽⁴⁾/

/xʊŋ³⁵ t͡ɕʰy⁵⁵ mi²¹⁴⁻²¹⁽⁴⁾/

/xʊŋ³⁵ t͡ɕʰy³⁵ mi²¹⁴⁻²¹⁽⁴⁾/

red yeast rice, a type of purple-red fermented rice cultivated with the fungus Monascus purpureus


湯圓兒

/tʰɑŋ⁵⁵ ɥɑɻ³⁵/

/tʰaŋ⁵⁵ yɚ²¹/

/tʰɑŋ⁵⁵ ɥɑɻ³⁵/

/tʰaŋ⁵⁵ yɚ²¹/

(dialectal Mandarin) Erhua form of 湯圓／汤圆 (tāngyuán, “tangyuan; Chinese glutinous rice ball”).


𩛲𩛲

/maŋ⁵⁵ maŋ⁵⁵/

/maŋ⁵⁵ maŋ⁵⁵/


幼麵

/joʊ̯⁵¹⁻⁵³ mi̯ɛn⁵¹/

/jɐu̯³³ miːn²²/

/iu²¹⁻⁴² mi²²/

/joʊ̯⁵¹⁻⁵³ mi̯ɛn⁵¹/

/jɐu̯³³ miːn²²/

/iu²¹⁻⁴² mi²²/

(chiefly Cantonese) thin egg and wheat noodles


麵囝

/mi²²⁻²¹ kiã⁴²/

/mi²²⁻²¹ kiã⁴²/

(Singapore Hokkien) thin egg and wheat noodles


肉脞

→ Thai: บะช่อ (bà-chɔ̂ɔ)

/ba(ʔ)³²⁻⁴² t͡sʰo²¹/

/nek̚⁴⁻² t͡sʰo²¹³/

/baʔ²⁻⁴ t͡sʰo²¹³/

/ba(ʔ)³²⁻⁴² t͡sʰo²¹/

/nek̚⁴⁻² t͡sʰo²¹³/

/baʔ²⁻⁴ t͡sʰo²¹³/

(Singapore Hokkien, Teochew) mince; minced meat (usually pork)


肉碎

/ʐoʊ̯⁵¹⁻⁵³ su̯eɪ̯⁵¹/

/jʊk̚² sɵy̯³³/

/ŋiʊk̚¹ suɪ⁵³/

/ʐoʊ̯⁵¹⁻⁵³ su̯eɪ̯⁵¹/

/jʊk̚² sɵy̯³³/

/ŋiʊk̚¹ suɪ⁵³/

mince; minced meat; ground meat (usually pork)


熟麵

/sek̚⁴³⁻²¹ mi²²/

/sek̚⁴³⁻²¹ mi²²/

(Singapore Hokkien) thick egg and wheat noodles


肉圓仔

/ba(ʔ)³²⁻⁵³ ĩ²⁴⁻²² a⁵³/

/ba(ʔ)³²⁻⁵³ ĩ¹³⁻²² a⁵³/

/hiak̚²⁴⁻² ĩ²⁴⁻²² a⁵⁵⁴/

/ba(ʔ)³²⁻⁵³ ĩ²⁴⁻²² a⁵³/

/ba(ʔ)³²⁻⁵³ ĩ¹³⁻²² a⁵³/

/hiak̚²⁴⁻² ĩ²⁴⁻²² a⁵⁵⁴/


味四素

(Northern Min) monosodium glutamate; MSG


豆腐莝

/te⁵⁵ xu⁵⁵ t͡sʰɔ³³/

/te⁵⁵ xu⁵⁵ t͡sʰɔ³³/

(Northern Min) dried beancurd strips in sticks or rolls


韭仔

Allium tuberosum
Allium tuberosum#Translingual

(Northern Min) garlic chives; Chinese chives (Allium tuberosum)


分歲暝

/pʰuiŋ⁵⁴ sy³³ maŋ³³/

/pʰuiŋ⁵⁴ sy³³ maŋ³³/

(Northern Min) the "reunion dinner" held on New Year's Eve of the Chinese New Year, during which family members get together to celebrate


芫荽仔

/ian¹¹ suɪ⁴⁴⁻³⁵ e³¹/

/yiŋ³³ sy⁵⁴ t͡siɛ²¹/

/ian¹¹ suɪ⁴⁴⁻³⁵ e³¹/

/yiŋ³³ sy⁵⁴ t͡siɛ²¹/


甜豉

/taŋ²¹ t͡sʰi⁵⁵/

/taŋ²¹ t͡sʰi⁵⁵/

(Northern Min) douchi, a food product made from salted, fermented black soybeans


𤊶

Phono-semantic compound (形聲 /形声): semantic 火 (“fire”) + phonetic 剌 (OC *raːd).

Han compound

(Cantonese, Hakka) Alternative form of 焫 (“to burn; to scald; to sear; very hot; scalding”)


牛排連

(Northern Min) steak; beefsteak (slice of beef)


肝子

/kæ̃²⁴ t͡sz̩²⁴/

/kæ̃²⁴ t͡sz̩²⁴/


蒜仁

/su̯än⁵¹ ʐən³⁵/

/su̯än⁵¹ ʐən³⁵/


砂煲飯

/ʂä⁵⁵ pɑʊ̯⁵⁵ fän⁵¹/

/ʂä⁵⁵ pɑʊ̯⁵⁵ fän⁵¹/

(chiefly Cantonese, especially Singapore) clay pot rice


甜酒釀

/di²² t͡ɕiɤ⁵⁵ n̠ʲiã²¹/

/di²² t͡ɕiɤ⁵⁵ n̠ʲiã²¹/


蟹柳

/ɕi̯ɛ⁵¹ li̯oʊ̯²¹⁴⁻²¹⁽⁴⁾/

/haːi̯¹³ lɐu̯¹³/

/ɕi̯ɛ⁵¹ li̯oʊ̯²¹⁴⁻²¹⁽⁴⁾/

/haːi̯¹³ lɐu̯¹³/

imitation crab stick
imitation crab stick


撈丁

/lɑʊ̯⁵⁵ tiŋ⁵⁵/

/lou̯⁵⁵ tɪŋ⁵⁵/

/lɑʊ̯⁵⁵ tiŋ⁵⁵/

/lou̯⁵⁵ tɪŋ⁵⁵/

出前一丁 w:zh:出前一丁

Demae Itchō (出前一丁) instant noodles prepared with extra ingredients, a specialty of Hong Kong cha chaan tengs


蝦油

/ha⁵³⁻³³ ieu⁵³/

/he²⁴⁻¹¹ iu²⁴/

/he²⁴⁻²² iu²⁴/

/he²³⁻³³ iu²³/

/hɛ¹³⁻²² iu¹³/

/ha⁵³⁻³³ ieu⁵³/

/he²⁴⁻¹¹ iu²⁴/

/he²⁴⁻²² iu²⁴/

/he²³⁻³³ iu²³/

/hɛ¹³⁻²² iu¹³/


午膳

/u²¹⁴⁻²¹ ʂän⁵¹/

/ŋ̍¹³ siːn²²/

/u²¹⁴⁻²¹ ʂän⁵¹/

/ŋ̍¹³ siːn²²/

午膳时间：下午1时至下午2时 [Literary Cantonese, simp.]
ng⁵ sin⁶ si⁴ gaan³: haa⁶ ng⁵ 1 si⁴ zi³ haa⁶ ng⁵ 2 si⁴ [Jyutping]

File:茶果嶺村 Cha Kwo Ling Village 鄰舍輔導會茶果嶺中心 Neighbourhood Advice-action Council Cha Kwo Ling Centre 門牌信箱 Mailbox, 2019.11.jpg 午膳時間：下午1時至下午2時 [Literary Cantonese, trad.]


晌午飯

ㄕㄤˇ ˙ㄏㄨㄛ ㄈㄢˋ

/ʂɑŋ²¹⁴⁻³⁵ u²¹⁴⁻²¹ fän⁵¹/

/ʂɑŋ²¹⁴ xu̯ɔ⁴ fän⁵¹/

/ɕi̯ɑʊ̯³³ u³³ fan³/

/ʂɑŋ²¹⁴⁻³⁵ u²¹⁴⁻²¹ fän⁵¹/

/ʂɑŋ²¹⁴ xu̯ɔ⁴ fän⁵¹/

/ɕi̯ɑʊ̯³³ u³³ fan³/

(dialectal Mandarin, Hengyang Xiang) lunch


晌飯

/ʂɑŋ²¹⁴⁻²¹ fän⁵¹/

/ʂɑŋ²¹⁴⁻²¹ fän⁵¹/


泡粑

(Sichuanese) fa gao (a cake usually eaten during Chinese New Year)


清𤆤

/t͡sʰiɪŋ⁴⁴⁻²² tim²²/

/t͡sʰiɪŋ⁴⁴⁻²² tim²²/

(Xiamen and Zhangzhou Hokkien) to stew meat without adding soy sauce


火鍋子

/xu̯ɔ²¹⁴⁻²¹ ku̯ɔ⁵⁵ d͡z̥z̩²/

/fo²¹³⁻¹³ uo⁴² t͡sz̩²/

/xuɤ⁵³ kuɤ¹¹ t͡səʔ²/

/xu̯ɔ²¹⁴⁻²¹ ku̯ɔ⁵⁵ d͡z̥z̩²/

/fo²¹³⁻¹³ uo⁴² t͡sz̩²/

/xuɤ⁵³ kuɤ¹¹ t͡səʔ²/

(dialectal Mandarin, Gan, Jin) pot used for hot pot


茶飯

/ʈ͡ʂʰä³⁵ fän⁵¹/

/t͡sʰaː²¹ faːn²²/

/ʈ͡ʂʰä³⁵ fän⁵¹/

/t͡sʰaː²¹ faːn²²/


波板糖

/pu̯ɔ⁵⁵ pän²¹⁴⁻²¹ tʰɑŋ³⁵/

/pɔː⁵⁵ paːn³⁵ tʰɔːŋ²¹⁻³⁵/

/pu̯ɔ⁵⁵ pän²¹⁴⁻²¹ tʰɑŋ³⁵/

/pɔː⁵⁵ paːn³⁵ tʰɔːŋ²¹⁻³⁵/

(chiefly Cantonese) lollipop (Classifier: 支 c)


驢肉火燒

ㄏㄨㄛˇ ˙ㄕㄠ ㄌㄩˊ ㄖㄡˋ

/xu̯ɔ²¹⁴ ʂɑʊ̯⁴ ly³⁵ ʐoʊ̯⁵¹/

/fɔː³⁵ siːu̯⁵⁵ lɵy̯²¹ jʊk̚²/

/xu̯ɔ²¹⁴ ʂɑʊ̯⁴ ly³⁵ ʐoʊ̯⁵¹/

/fɔː³⁵ siːu̯⁵⁵ lɵy̯²¹ jʊk̚²/

donkey burger (a kind of sandwich made from chopped or shredded donkey meat commonly eaten in Baoding and Hejian, Hebei Province, China)


車打乾酪

ㄔㄜ ㄉㄚˇ ㄍㄢ ㄌㄠˋ

чэда ганьлао

/ʈ͡ʂʰɤ⁵⁵ tä²¹⁴⁻²¹ kän⁵⁵ lɑʊ̯⁵¹/

/ʈ͡ʂʰɤ⁵⁵ tä²¹⁴⁻²¹ kän⁵⁵ lɑʊ̯⁵¹/


切達乾酪

ㄑㄧㄝˋ ㄉㄚˊ ㄍㄢ ㄌㄠˋ

цеда ганьлао

/t͡ɕʰi̯ɛ⁵¹ tä³⁵ kän⁵⁵ lɑʊ̯⁵¹/

/t͡ɕʰi̯ɛ⁵¹ tä³⁵ kän⁵⁵ lɑʊ̯⁵¹/


埃文達芝士

ㄞ ㄨㄣˊ ㄉㄚˊ ㄓ ㄕˋ

айвэньда чжиши

/ˀaɪ̯⁵⁵ wən³⁵ tä³⁵ ʈ͡ʂʐ̩⁵⁵ ʂʐ̩⁵¹/

/ˀaɪ̯⁵⁵ wən³⁵ tä³⁵ ʈ͡ʂʐ̩⁵⁵ ʂʐ̩⁵¹/


番豆油

/fan⁴⁴⁻³⁵ tʰeu⁵³⁻⁵⁵ iu¹¹/

/huaŋ³⁵⁻³³ tau³⁵⁻³³ iu²²/

/fan⁴⁴⁻³⁵ tʰeu⁵³⁻⁵⁵ iu¹¹/

/huaŋ³⁵⁻³³ tau³⁵⁻³³ iu²²/

(Hakka, Hainanese, Leizhou Min) peanut oil


地豆油

/tʰi⁵⁵ tʰeu̯⁵⁵ i̯u¹¹/

/tʰi⁵⁵ tʰeu̯⁵⁵ i̯u¹¹/


塗豆油

/tʰɔ²³⁻³³ tau³³⁻²¹ iu²³/

/tʰɔ²⁴⁻¹¹ tau²²⁻¹¹ iu²⁴/

/tʰɔ²⁴⁻¹¹ tau³³⁻¹¹ iu²⁴/

/tʰɔ²³⁻³³ tau³³⁻²¹ iu²³/

/tʰɔ²⁴⁻¹¹ tau²²⁻¹¹ iu²⁴/

/tʰɔ²⁴⁻¹¹ tau³³⁻¹¹ iu²⁴/

(Tong'an and Taiwanese Hokkien) peanut oil


玉棋

/y⁵¹ t͡ɕʰi³⁵/

/y⁵¹ t͡ɕʰi³⁵/


芻豢

/ʈ͡ʂʰu³⁵ xu̯än⁵¹/

/ʈ͡ʂʰu³⁵ xu̯än⁵¹/

In this month orders are given to the officers of slaughter and prayer to go round among the victims for sacrifice, seeing that they are entire and complete, examining their fodder and grain, [and] inspecting their condition as fat or thin.

The Book of Rites, c. 4ᵗʰ – 2ⁿᵈ century BCE, translated based on James Legge's version

Shì yuè yě, nǎi mìng zǎi zhù, xúnxìng xīshēng, shì quánjù, àn chúhuàn, zhān féijí.

是月也，乃命宰祝，循行犧牲，視全具，案芻豢，瞻肥瘠。

是月也，乃命宰祝，循行牺牲，视全具，案刍豢，瞻肥瘠。

(literary) fodder (grass and grains as animal food)


揚州炒飯

ㄧㄤˊ ㄓㄡ ㄔㄠˇ ㄈㄢˋ

Янчжоу чаофань

/jɑŋ³⁵ ʈ͡ʂoʊ̯⁵⁵ ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹ fän⁵¹/

/jœːŋ²¹ t͡sɐu̯⁵⁵ t͡sʰaːu̯³⁵ faːn²²/

/jɑŋ³⁵ ʈ͡ʂoʊ̯⁵⁵ ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹ fän⁵¹/

/jœːŋ²¹ t͡sɐu̯⁵⁵ t͡sʰaːu̯³⁵ faːn²²/


水粿

→ English: chwee kueh

desc

→ Thai: จุ๊ยก๊วย

→ Thai: จุ๊ยก๊วย

/t͡sui⁵²⁻³⁵ kue⁵²⁻²¹/

/t͡sui⁵²⁻³⁵ kue⁵²⁻²¹/

(Teochew) a kind of steamed rice cake with pickled radish


薏粑

(Hainanese) yi bua, a traditional Hainanese snack made of glutinous rice flour, a filling of shredded coconut and peanuts, wrapped in a coconut leaf on the circumference and steamed


工作餐

/kʊŋ⁵⁵ t͡su̯ɔ⁵¹ t͡sʰän⁵⁵/

/kʊŋ⁵⁵ t͡su̯ɔ⁵¹ t͡sʰän⁵⁵/


肉器

/ŋiʊk̚¹ hi⁵³/

/ŋiʊk̚¹ hi⁵³/


文昌雞

/wən³⁵ ʈ͡ʂʰɑŋ⁵⁵ t͡ɕi⁵⁵/

/wən³⁵ ʈ͡ʂʰɑŋ⁵⁵ t͡ɕi⁵⁵/

Wenchang chicken, a famous Hainanese dish


嘉積鴨

/t͡ɕi̯ä⁵⁵ t͡ɕi⁵⁵ jä⁵⁵/

/t͡ɕi̯ä⁵⁵ t͡ɕi⁵⁵ jä⁵⁵/


鹽水鴨

/jɛn³⁵ ʂu̯eɪ̯²¹⁴⁻²¹ jä⁵⁵/

/jɛn³⁵ ʂu̯eɪ̯²¹⁴⁻²¹ jä⁵⁵/

salted duck, a local speciality of Nanjing


醬鴨

/t͡ɕi̯ɑŋ⁵¹ jä⁵⁵/

/t͡sœːŋ³³ aːp̚³/

/t͡ɕiã³³ aʔ⁴⁴/

/t͡ɕi̯ɑŋ⁵¹ jä⁵⁵/

/t͡sœːŋ³³ aːp̚³/

/t͡ɕiã³³ aʔ⁴⁴/

braised duck, a local speciality of Suzhou


醬排骨

ㄐㄧㄤˋ ㄆㄞˊ ㄍㄨˇ

/t͡ɕi̯ɑŋ⁵¹ pʰaɪ̯³⁵ ku²¹⁴⁻²¹⁽⁴⁾/

/t͡ɕi̯ɑŋ⁵¹ pʰaɪ̯³⁵ ku²¹⁴⁻²¹⁽⁴⁾/

braised pork ribs, a local speciality of Wuxi


片兒川

/pʰi̯ɛn⁵¹ ˀɤɻ³⁵ ʈ͡ʂʰu̯än⁵⁵/

/pʰi̯ɛn⁵¹ ˀɤɻ³⁵ ʈ͡ʂʰu̯än⁵⁵/

noodle dish from Hangzhou consisting of noodles in soup with picked Chinese mustard, bamboo shoots and lean pork strips


滷鴨

/lu²¹⁴⁻²¹ jä⁵⁵/

/lɔ⁵³⁻⁴⁴ aʔ³²/

/lɔ⁵⁵⁴⁻²⁴ aʔ⁵/

/lɔ⁵³⁻⁴⁴ aʔ³²/

/lɔ⁵³⁻⁴⁴ aʔ³²/

/lɔ⁴¹⁻⁴⁴ aʔ³²/

/lou⁵²⁻³⁵ aʔ²/

/lu²¹⁴⁻²¹ jä⁵⁵/

/lɔ⁵³⁻⁴⁴ aʔ³²/

/lɔ⁵⁵⁴⁻²⁴ aʔ⁵/

/lɔ⁵³⁻⁴⁴ aʔ³²/

/lɔ⁵³⁻⁴⁴ aʔ³²/

/lɔ⁴¹⁻⁴⁴ aʔ³²/

/lou⁵²⁻³⁵ aʔ²/

braised duck, a Hokkien and Teochew dish


滷鵝

/lu²¹⁴⁻²¹ ˀɤ³⁵/

/lou⁵²⁻³⁵ ɡo⁵⁵/

/lu²¹⁴⁻²¹ ˀɤ³⁵/

/lou⁵²⁻³⁵ ɡo⁵⁵/


燒鵝

/ʂɑʊ̯⁵⁵ ˀɤ³⁵/

/siːu̯⁵⁵ ŋɔː²¹⁻³⁵/

/ʂɑʊ̯⁵⁵ ˀɤ³⁵/

/siːu̯⁵⁵ ŋɔː²¹⁻³⁵/


紅桃粿

ㄏㄨㄥˊ ㄊㄠˊ ㄍㄨㄛˇ

/xʊŋ³⁵ tʰɑʊ̯³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/hʊŋ²¹ tʰou̯²¹ kʷɔː³⁵/

/aŋ⁵⁵⁻¹¹ tʰo⁵⁵⁻¹¹ kue⁵²/

/xʊŋ³⁵ tʰɑʊ̯³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/hʊŋ²¹ tʰou̯²¹ kʷɔː³⁵/

/aŋ⁵⁵⁻¹¹ tʰo⁵⁵⁻¹¹ kue⁵²/

red peach cake; red peach kueh (a Teochew cake made of a mix of glutinous rice flour and sweet potato starch in the shape of a peach and coloured pink, with a filling of glutinous rice, dried shrimp, mushrooms, and other ingredients)


飯粿

/fän⁵¹ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/pŋ̍²²⁻²¹ kue⁴²/

/fän⁵¹ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/pŋ̍²²⁻²¹ kue⁴²/

(Singapore) red peach cake; red peach kueh (a Teochew dish made of a mix of glutinous rice flour and sweet potato starch in the shape of a peach and coloured pink, with a filling of glutinous rice, dried shrimp, mushrooms, and other ingredients)


筍粿

→ English: soon kueh

/su̯ən²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/suŋ⁵²⁻³⁵ kue⁵²⁻²¹/

/su̯ən²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/suŋ⁵²⁻³⁵ kue⁵²⁻²¹/

bamboo shoot dumplings, a local speciality of Chaozhou


紅油抄手

ㄏㄨㄥˊ ㄧㄡˊ ㄔㄠ ㄕㄡˇ

хунъю чаошоу

/xʊŋ³⁵ joʊ̯³⁵ ʈ͡ʂʰɑʊ̯⁵⁵ ʂoʊ̯²¹⁴⁻²¹⁽⁴⁾/

/hʊŋ²¹ jɐu̯²¹ t͡sʰaːu̯⁵⁵ sɐu̯³⁵/

/xʊŋ³⁵ joʊ̯³⁵ ʈ͡ʂʰɑʊ̯⁵⁵ ʂoʊ̯²¹⁴⁻²¹⁽⁴⁾/

/hʊŋ²¹ jɐu̯²¹ t͡sʰaːu̯⁵⁵ sɐu̯³⁵/


殺口甜

/ʂä⁵⁵ kʰoʊ̯²¹⁴⁻²¹ tʰi̯ɛn³⁵/

/ʂä⁵⁵ kʰoʊ̯²¹⁴⁻²¹ tʰi̯ɛn³⁵/


鑊焦

/ɦoʔ¹¹ t͡ɕiɔ²³/

/ɦoʔ¹¹ t͡ɕiɔ²³/


焦飯䊓

/t͡ɕiɔ⁵⁵ ve³³ zz̩²¹/

/t͡ɕiɔ⁵⁵ ve³³ zz̩²¹/


半夜飯

/pø³³ ɦia⁵⁵ ve²¹/

/pø³³ ɦia⁵⁵ ve²¹/

(Northern Wu) late-night snack; midnight snack


飯卷

/ve²² t͡ɕyø⁴⁴/

/ve²² t͡ɕyø⁴⁴/


醬清

/t͡ɕi̯ɑŋ⁵¹ t͡ɕʰiŋ⁵⁵/

/t͡siɔ̃²¹⁻⁵³ t͡sʰiɪŋ⁴⁴/

/t͡siɔ̃²¹⁻⁴² t͡sʰeŋ⁴⁴/

/t͡siũ²¹⁻⁴² t͡sʰeŋ⁴⁴/

/t͡siãu²¹⁻³³ t͡sʰeŋ³³/

/t͡sĩõ²¹³⁻⁵⁵ t͡sʰẽ³³/

/t͡ɕi̯ɑŋ⁵¹ t͡ɕʰiŋ⁵⁵/

/t͡siɔ̃²¹⁻⁵³ t͡sʰiɪŋ⁴⁴/

/t͡siɔ̃²¹⁻⁴² t͡sʰeŋ⁴⁴/

/t͡siũ²¹⁻⁴² t͡sʰeŋ⁴⁴/

/t͡siãu²¹⁻³³ t͡sʰeŋ³³/

/t͡sĩõ²¹³⁻⁵⁵ t͡sʰẽ³³/


味之素

/weɪ̯⁵¹ ʈ͡ʂʐ̩⁵⁵ su⁵¹/

/ᵐbi³² t͡si³³ ɬu³³⁻³³⁵/

/ˈui¹¹ t͡sz̩⁴² su³⁵/

/weɪ̯⁵¹ ʈ͡ʂʐ̩⁵⁵ su⁵¹/

/ᵐbi³² t͡si³³ ɬu³³⁻³³⁵/

/ˈui¹¹ t͡sz̩⁴² su³⁵/

Orthographic borrowing from Japanese 味の素 (Ajinomoto).

obor

(dated or Taishanese, Gan, Wu) monosodium glutamate; MSG


味子素

/u̯e̞i̯⁴⁵ t͡sz̩³ səu̯⁴⁵/

/u̯e̞i̯⁴⁵ t͡sz̩³ səu̯⁴⁵/


窩咑

/wɔː⁵⁵ taːk̚⁵/

/wɔː⁵⁵ taːk̚⁵/

otak-otak (a popular snack food in Southeast Asia comprising grilled fish cake wrapped inside a banana leaf)


胡蘿蔔蛋糕

ㄏㄨˊ ㄌㄨㄛˊ ˙ㄅㄛ ㄉㄢˋ ㄍㄠ

хулобо даньгао

/xu³⁵ lu̯ɔ³⁵ b̥u̯ɔ³ tän⁵¹ kɑʊ̯⁵⁵/

/xu³⁵ lu̯ɔ³⁵ b̥u̯ɔ³ tän⁵¹ kɑʊ̯⁵⁵/


線粉

/ˈɕiɛn³⁵ fɨn²¹³/

/ɕi³³ fən⁴⁴/

/ˈɕiɛn³⁵ fɨn²¹³/

/ɕi³³ fən⁴⁴/

(dialectal Mandarin, Gan, Wu) cellophane noodles; Chinese vermicelli (transparent noodle made from starch)


羊雜

/jɑŋ³⁵ t͡sä³⁵/

/jɑŋ³⁵ t͡sɑɻ³⁵/

/jɑŋ³⁵ t͡sä³⁵/

/jɑŋ³⁵ t͡sɑɻ³⁵/


油肉

/iu¹³⁻²² baʔ³²/

/ɦiɤ²² n̠ʲioʔ⁴⁴/

/iu¹³⁻²² baʔ³²/

/ɦiɤ²² n̠ʲioʔ⁴⁴/


魚腥蝦蟹

/ŋ̍²² ɕin⁵⁵ hø³³ ha²¹/

/ŋ̍²² ɕin⁵⁵ ho³³ ha²¹/

/ŋ̍²² sin³³ ho⁴⁴ hɑ/

/ŋ̍²² ɕin⁵⁵ hø³³ ha²¹/

/ŋ̍²² ɕin⁵⁵ ho³³ ha²¹/

/ŋ̍²² sin³³ ho⁴⁴ hɑ/

(Shanghainese, Suzhounese) aquatic product; seafood


長棍

/ʈ͡ʂʰɑŋ³⁵ ku̯ən⁵¹/

/t͡sʰœːŋ²¹ kʷɐn³³/

/zã²² kuən⁴⁴/

/ʈ͡ʂʰɑŋ³⁵ ku̯ən⁵¹/

/t͡sʰœːŋ²¹ kʷɐn³³/

/zã²² kuən⁴⁴/


疙瘩湯

/kɤ⁵⁵ d̥ä² tʰɑŋ⁵⁵/

/kɤ⁵⁵ d̥ä² tʰɑŋ⁵⁵/


香餅

/ɕi̯ɑŋ⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/hœːŋ⁵⁵ pɛːŋ³⁵/

/ɕi̯ɑŋ⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/hœːŋ⁵⁵ pɛːŋ³⁵/


粿加必

ㄍㄨㄛˇ ㄐㄧㄚ ㄅㄧˋ

/ku̯ɔ²¹⁴⁻²¹ t͡ɕi̯ä⁵⁵ pi⁵¹/

/ku̯ɔ²¹⁴⁻²¹ t͡ɕi̯ä⁵⁵ pi⁵¹/

kuih kapit (a crêpe-like snack traditionally eaten during the Lunar New Year in Malaysia)


油煠鬼

/ɦiɤ²² zaʔ⁵⁵ kue²¹/

/ɦiɤ²² zaʔ⁵⁵ kue²¹/

(Wu, dated in Shanghainese) youtiao (a type of Chinese fried bread stick)


油炸棍

/i̯əu̯¹³ t͡sa̠²⁴ ku̯ən⁴⁵/

/i̯əu̯¹³ t͡sa̠²⁴ ku̯ən⁴⁵/


油絞條

/i̯əu̯¹³ t͡ɕi³ ti̯ɒu̯¹³/

/i̯əu̯¹³ t͡ɕi³ ti̯ɒu̯¹³/


麻葉兒

/ma¹¹ iɑɻ⁴⁵/

/ma¹¹ iɑɻ⁴⁵/


酒板

/t͡ɕiɤ³³ pe⁴⁴/

/t͡ɕiɤ³³ pe⁴⁴/


明油

/miŋ³⁵ joʊ̯³⁵/

/miŋ³⁵ joʊ̯³⁵/

oil poured over cooked food (to give it a rich glossy look)


肥肉子

/ɸe̞i̯¹³ ʈ͡ʂəu̯²⁴ t͡sz̩³/

/ɸe̞i̯¹³ t͡səu̯²⁴ t͡sz̩³/

/ɸe̞i̯¹³ ʈ͡ʂəu̯²⁴ t͡sz̩³/

/ɸe̞i̯¹³ t͡səu̯²⁴ t͡sz̩³/


湯圓子

/tʰɔŋ⁴² yɵn² t͡sz̩¹/

/tʰan³³ y̯ẽ¹³ t͡sz̩³/

/tʰɔŋ⁴² yɵn² t͡sz̩¹/

/tʰan³³ y̯ẽ¹³ t͡sz̩³/

(dialectal Mandarin, Gan, Xiang) tangyuan; Chinese glutinous rice balls


圓粄仔

(Hakka) tangyuan; Chinese glutinous rice balls


惜圓

(Taiwanese Hakka) tangyuan; Chinese glutinous rice balls


蛋卷子

/tan²¹⁻¹¹ t͡ɕy̯ẽ⁴¹ t͡sz̩³/

/tan²¹⁻¹¹ t͡ɕy̯ẽ⁴¹ t͡sz̩³/


風栗

/fʊŋ⁵⁵ lɵt̚²⁻³⁵/

/fʊŋ⁵⁵ lɵt̚²⁻³⁵/


粿汁

→ English: kway chap

desc

→ Thai: กวยจั๊บ (guai-jáp), ก๋วยจั๊บ (gǔai-jáp)

/ku̯ɔ²¹⁴⁻²¹ ʈ͡ʂʐ̩⁵⁵/

/kue⁴²⁻²⁴ t͡sap̚³²/

/ku̯ɔ²¹⁴⁻²¹ ʈ͡ʂʐ̩⁵⁵/

/kue⁴²⁻²⁴ t͡sap̚³²/

kway chap (a Teochew dish consisting of rice flour sheets in a soy sauce-based broth, and other toppings such as stewed pork belly, pig offal, hard-boiled egg and tofu)


梅菜扣肉

ㄇㄟˊ ㄘㄞˋ ㄎㄡˋ ㄖㄡˋ

мэйцай коужоу

/meɪ̯³⁵ t͡sʰaɪ̯⁵¹⁻⁵³ kʰoʊ̯⁵¹⁻⁵³ ʐoʊ̯⁵¹/

/muːi̯²¹ t͡sʰɔːi̯³³ kʰɐu̯³³ jʊk̚²/

/moɪ¹¹ t͡sʰoɪ⁵³⁻⁵⁵ kʰeu⁵³⁻⁵⁵ ŋiʊk̚¹/

/meɪ̯³⁵ t͡sʰaɪ̯⁵¹⁻⁵³ kʰoʊ̯⁵¹⁻⁵³ ʐoʊ̯⁵¹/

/muːi̯²¹ t͡sʰɔːi̯³³ kʰɐu̯³³ jʊk̚²/

/moɪ¹¹ t͡sʰoɪ⁵³⁻⁵⁵ kʰeu⁵³⁻⁵⁵ ŋiʊk̚¹/

a Hakka dish made of pork belly slices stewed with meicai (dry pickled Chinese mustard)


芋頭扣肉

ㄩˋ ˙ㄊㄡ ㄎㄡˋ ㄖㄡˋ

юйтоу коужоу

/y⁵¹ tʰoʊ̯¹ kʰoʊ̯⁵¹⁻⁵³ ʐoʊ̯⁵¹/

/wuː²² tʰɐu̯²¹⁻³⁵ kʰɐu̯³³ jʊk̚²/

/y⁵¹ tʰoʊ̯¹ kʰoʊ̯⁵¹⁻⁵³ ʐoʊ̯⁵¹/

/wuː²² tʰɐu̯²¹⁻³⁵ kʰɐu̯³³ jʊk̚²/

a Hakka dish made of pork belly slices stewed with taro


豬腳醋

/ʈ͡ʂu⁵⁵ t͡ɕi̯ɑʊ̯²¹⁴⁻²¹ t͡sʰu⁵¹/

/t͡syː⁵⁵ kœːk̚³ t͡sʰou̯³³/

/ʈ͡ʂu⁵⁵ t͡ɕi̯ɑʊ̯²¹⁴⁻²¹ t͡sʰu⁵¹/

/t͡syː⁵⁵ kœːk̚³ t͡sʰou̯³³/

pork knuckles and ginger stew (a Cantonese dish, traditionally eaten by new mothers to restore strength and health)


荷葉飯

/xɤ³⁵ jɛ⁵¹⁻⁵³ fän⁵¹/

/hɔː²¹ jiːp̚² faːn²²/

/xɤ³⁵ jɛ⁵¹⁻⁵³ fän⁵¹/

/hɔː²¹ jiːp̚² faːn²²/

steamed rice with other ingredients such as Chinese sausage, mushrooms and dried shrimp wrapped in a lotus leaf (a Cantonese dish)


和牛

/xɤ³⁵ ni̯oʊ̯³⁵/

/wɔː²¹ ŋɐu̯²¹/

/xɤ³⁵ ni̯oʊ̯³⁵/

/wɔː²¹ ŋɐu̯²¹/

Orthographic borrowing from Japanese 和牛 (wagyū).


簡餐

/t͡ɕi̯ɛn²¹⁴⁻²¹ t͡sʰän⁵⁵/

/t͡ɕi̯ɛn²¹⁴⁻²¹ t͡sʰän⁵⁵/


蓮蓉包

ㄌㄧㄢˊ ㄖㄨㄥˊ ㄅㄠ

/li̯ɛn³⁵ ʐʊŋ³⁵ pɑʊ̯⁵⁵/

/liːn²¹ jʊŋ²¹ paːu̯⁵⁵/

/li̯ɛn³⁵ ʐʊŋ³⁵ pɑʊ̯⁵⁵/

/liːn²¹ jʊŋ²¹ paːu̯⁵⁵/

steamed bun with lotus seed paste filling


豆沙包

*荳沙包
*豆沙飽
*荳沙飽

/toʊ̯⁵¹ ʂä⁵⁵ pɑʊ̯⁵⁵/

/tɐu̯²² saː⁵⁵ paːu̯⁵⁵/

/toʊ̯⁵¹ ʂä⁵⁵ pɑʊ̯⁵⁵/

/tɐu̯²² saː⁵⁵ paːu̯⁵⁵/

hoppang (steamed bun with red bean paste filling)


九層糕

/t͡ɕi̯oʊ̯²¹⁴⁻²¹ t͡sʰɤŋ³⁵ kɑʊ̯⁵⁵/

/kɐu̯³⁵ t͡sʰɐŋ²¹ kou̯⁵⁵/

/t͡ɕi̯oʊ̯²¹⁴⁻²¹ t͡sʰɤŋ³⁵ kɑʊ̯⁵⁵/

/kɐu̯³⁵ t͡sʰɐŋ²¹ kou̯⁵⁵/

steamed nine-layered cake (a Hakka snack made of rice flour), called kue lapis in Indonesia; kuih lapis in Malaysia, Singapore, and Brunei; and kway lapay (ကွေလာပေး) or kway lapaysa (ကွေလာပေးစ) in Burma


紙包雞

→ English: chee pow kai

/ʈ͡ʂʐ̩²¹⁴⁻²¹ pɑʊ̯⁵⁵ t͡ɕi⁵⁵/

/t͡siː³⁵ paːu̯⁵⁵ kɐi̯⁵⁵/

/ʈ͡ʂʐ̩²¹⁴⁻²¹ pɑʊ̯⁵⁵ t͡ɕi⁵⁵/

/t͡siː³⁵ paːu̯⁵⁵ kɐi̯⁵⁵/

paper-wrapped chicken (a Cantonese dish)


番薯蛋

/fän⁵⁵ ʂu²¹⁴⁻²¹ tän⁵¹/

/faːn⁵⁵ syː²¹ taːn²²⁻³⁵/

/fän⁵⁵ ʂu²¹⁴⁻²¹ tän⁵¹/

/faːn⁵⁵ syː²¹ taːn²²⁻³⁵/


地瓜球

ㄉㄧˋ ㄍㄨㄚ ㄑㄧㄡˊ

/ti⁵¹ ku̯ä⁵⁵ t͡ɕʰi̯oʊ̯³⁵/

/tei̯²² kʷaː⁵⁵ kʰɐu̯²¹/

/ti⁵¹ ku̯ä⁵⁵ t͡ɕʰi̯oʊ̯³⁵/

/tei̯²² kʷaː⁵⁵ kʰɐu̯²¹/


蝦棗

/ɕi̯ä⁵⁵ t͡sɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

/he²⁴⁻²¹ t͡so⁴²/

/he⁵⁵⁻¹¹ t͡so⁵²/

/ɕi̯ä⁵⁵ t͡sɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

/he²⁴⁻²¹ t͡so⁴²/

/he⁵⁵⁻¹¹ t͡so⁵²/

deep-fried prawn ball or roll (a Teochew dish)


蝦醬雞

→ English: har cheong gai

/ɕi̯ä⁵⁵ t͡ɕi̯ɑŋ⁵¹ t͡ɕi⁵⁵/

/haː⁵⁵ t͡sœːŋ³³ kɐi̯⁵⁵/

/ɕi̯ä⁵⁵ t͡ɕi̯ɑŋ⁵¹ t͡ɕi⁵⁵/

/haː⁵⁵ t͡sœːŋ³³ kɐi̯⁵⁵/

deep-fried shrimp paste chicken (a local Cantonese dish in Malaysia and Singapore)


福建麵

→ English: Hokkien mee

ㄈㄨˊ ㄐㄧㄢˋ ㄇㄧㄢˋ

/fu³⁵ t͡ɕi̯ɛn⁵¹⁻⁵³ mi̯ɛn⁵¹/

/hɔk̚³²⁻⁴ kiɛn²¹⁻⁴² mi²²/

/hɔk̚³⁻⁴ kiɛn²¹⁻³³ mi²¹/

/fu³⁵ t͡ɕi̯ɛn⁵¹⁻⁵³ mi̯ɛn⁵¹/

/hɔk̚³²⁻⁴ kiɛn²¹⁻⁴² mi²²/

/hɔk̚³⁻⁴ kiɛn²¹⁻³³ mi²¹/

(Malaysia, chiefly Kuala Lumpur) thick egg noodles fried in pork lard with dark soy sauce, pork slices, squid, fish cake slices, cabbage and sometimes other ingredients

(Malaysia, chiefly Penang Hokkien) thick egg noodles and rice vermicelli in a spicy prawn broth with prawns, pork slices, fish cake slices and sometimes other indgredients, topped with bean sprouts, fried shallots, spring onions

(Singapore) thick egg noodles and rice vermicelli fried in pork lard and prawn broth with squid, prawns, pork slices, and bean sprouts, topped with fried shallots and spring onions


客家麵

ㄎㄜˋ ㄐㄧㄚ ㄇㄧㄢˋ

/kʰɤ⁵¹ t͡ɕi̯ä⁵⁵ mi̯ɛn⁵¹/

/kʰɤ⁵¹ t͡ɕi̯ä⁵⁵ mi̯ɛn⁵¹/


生肉麵

/ʂɤŋ⁵⁵ ʐoʊ̯⁵¹⁻⁵³ mi̯ɛn⁵¹/

/ʂɤŋ⁵⁵ ʐoʊ̯⁵¹⁻⁵³ mi̯ɛn⁵¹/

sang nyuk mee (a local dish in Kota Kinabalu)


砂鍋糜

/sua³³⁻²³ ue³³⁻²³ mue⁵⁵/

/sua³³⁻²³ ue³³⁻²³ mue⁵⁵/

(Teochew) clay pot rice porridge (a Teochew dish)


芋粿曲

/ɔ³³⁻²¹ kue⁵³⁻⁵⁵ kʰiau⁴⁴/

/ɔ³³⁻¹¹ ke⁵³⁻⁴⁴ kʰiau⁴⁴/

/ɔ³³⁻²² kə⁵⁵⁻³⁵ kʰiau³³/

/ɔ³³⁻²¹ kue⁵³⁻⁵⁵ kʰiau⁴⁴/

/ɔ³³⁻¹¹ ke⁵³⁻⁴⁴ kʰiau⁴⁴/

/ɔ³³⁻²² kə⁵⁵⁻³⁵ kʰiau³³/


芋曲

/ɔ³³⁻²¹ kʰiau⁴⁴/

/ɔ³³⁻²¹ kʰiau⁴⁴/


鳥鼠仔

/niãu⁵³⁻⁴⁴ t͡sʰi⁵³⁻⁴⁴ a⁵³/

/niãu⁵³⁻⁵⁵ t͡sʰi⁵³⁻⁵⁵ a⁵³/

/niãu⁵³⁻⁵⁵ t͡sʰu⁵³⁻⁵⁵ a⁵³/

/niãu⁵³⁻⁴⁴ t͡sʰi⁵³⁻⁴⁴ a⁵³/

/niãu⁵³⁻⁵⁵ t͡sʰi⁵³⁻⁵⁵ a⁵³/

/niãu⁵³⁻⁵⁵ t͡sʰu⁵³⁻⁵⁵ a⁵³/

(Zhangzhou Hokkien) deep-fried sweet wheat gluten


水波蛋

/ʂu̯eɪ̯²¹⁴⁻²¹ pu̯ɔ⁵⁵ tän⁵¹/

/ʂu̯eɪ̯²¹⁴⁻²¹ pu̯ɔ⁵⁵ tän⁵¹/


水煮嫩蛋

ㄕㄨㄟˇ ㄓㄨˇ ㄋㄣˋ ㄉㄢˋ

шуйчжу нэньдань

/ʂu̯eɪ̯²¹⁴⁻³⁵ ʈ͡ʂu²¹⁴⁻²¹ nən⁵¹⁻⁵³ tän⁵¹/


快熟麵

ㄎㄨㄞˋ ㄕㄨˊ ㄇㄧㄢˋ

/kʰu̯aɪ̯⁵¹ ʂu³⁵ mi̯ɛn⁵¹/

/kʰuai²¹³⁻²¹ ⁽ˢ⁻⁾lyʔ⁵⁻⁵⁵ miɛŋ²⁴²/

/kʰu̯aɪ̯⁵¹ ʂu³⁵ mi̯ɛn⁵¹/

/kʰuai²¹³⁻²¹ ⁽ˢ⁻⁾lyʔ⁵⁻⁵⁵ miɛŋ²⁴²/

(Malaysian and Singapore Mandarin, Eastern Min) instant noodle


清早飯

/t͡ɕʰiŋ¹¹ t͡sau⁵³ fæ̃⁴⁵/

/t͡ɕʰiŋ¹¹ t͡sau⁵³ fæ̃⁴⁵/


早清飯

/t͡sau⁵³ t͡ɕʰiŋ¹¹ fæ̃⁴⁵/

/t͡sau⁵³ t͡ɕʰiŋ¹¹ fæ̃⁴⁵/


起糕

/t͡ɕʰi⁵³ kau¹¹/

/t͡ɕʰi⁵³ kau¹¹/

(Jin) fa gao (a cake usually eaten during Chinese New Year)


髒髒包

/t͡sɑŋ⁵⁵ t͡sɑŋ⁵⁵ pɑʊ̯⁵⁵/

/t͡sɑŋ⁵⁵ t͡sɑŋ⁵⁵ pɑʊ̯⁵⁵/


乳品

/ʐu²¹⁴⁻³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/ʐu²¹⁴⁻³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/


奶製品

/naɪ̯²¹⁴⁻²¹ ʈ͡ʂʐ̩⁵¹ pʰin²¹⁴⁻²¹⁽⁴⁾/

/naːi̯¹³ t͡sɐi̯³³ pɐn³⁵/

/naɪ̯²¹⁴⁻²¹ ʈ͡ʂʐ̩⁵¹ pʰin²¹⁴⁻²¹⁽⁴⁾/

/naːi̯¹³ t͡sɐi̯³³ pɐn³⁵/


奶油製品

ㄋㄞˇ ㄧㄡˊ ㄓˋ ㄆㄧㄣˇ

найю чжипинь

/naɪ̯²¹⁴⁻²¹ joʊ̯³⁵ ʈ͡ʂʐ̩⁵¹ pʰin²¹⁴⁻²¹⁽⁴⁾/


過年飯

/kue²¹³⁻⁵⁵ ni⁵⁵⁻¹¹ puŋ¹¹/

/kue²¹³⁻⁵⁵ ni⁵⁵⁻¹¹ puŋ¹¹/

(Teochew) the "reunion dinner" held on New Year's Eve of the Chinese New Year, during which family members get together to celebrate


油炸豆腐

/iu¹¹ t͡sa⁵³⁻⁵⁵ tʰeu⁵³⁻⁵⁵ fu⁵³/

/iu¹¹ t͡sa⁵³⁻⁵⁵ tʰeu⁵³⁻⁵⁵ fu⁵³/


狗鬚仔

/keu³¹ si⁴⁴⁻³⁵ ie³¹/

/keu³¹ si⁴⁴⁻³⁵ ie³¹/


鷹嘴豆粉

ㄧㄥ ㄗㄨㄟˇ ㄉㄡˋ ㄈㄣˇ

инцзуйдоуфэнь

/iŋ⁵⁵ t͡su̯eɪ̯²¹⁴⁻²¹ toʊ̯⁵¹ fən²¹⁴⁻²¹⁽⁴⁾/


百葉結

ㄅㄞˇ ㄧㄝˋ ㄐㄧㄝˊ

/paɪ̯²¹⁴⁻²¹ jɛ⁵¹ t͡ɕi̯ɛ³⁵/

/paʔ³³ ɦiɪʔ⁵⁵ t͡ɕiɪʔ²¹/

/paɪ̯²¹⁴⁻²¹ jɛ⁵¹ t͡ɕi̯ɛ³⁵/

/paʔ³³ ɦiɪʔ⁵⁵ t͡ɕiɪʔ²¹/


黑暗料理

ㄏㄟ ㄢˋ ㄌㄧㄠˋ ㄌㄧˇ

хэйань ляоли

/xeɪ̯⁵⁵ ˀän⁵¹⁻⁵³ li̯ɑʊ̯⁵¹ li²¹⁴⁻²¹⁽⁴⁾/

/xeɪ̯⁵⁵ ˀän⁵¹⁻⁵³ li̯ɑʊ̯⁵¹ li²¹⁴⁻²¹⁽⁴⁾/

Chūka Ichiban!#Underground Cooking Society

From the manga series Chūka Ichiban!, which refers to food made by the Underground Cooking Society.

(neologism, slang, humorous or derogatory) food made with questionable sanitation standards, such as certain street foods


黑料

/xeɪ̯⁵⁵ li̯ɑʊ̯⁵¹/

/xeɪ̯⁵⁵ li̯ɑʊ̯⁵¹/


及第粥

/t͡ɕi³⁵ ti⁵¹ ʈ͡ʂoʊ̯⁵⁵/

/kʰɐp̚² tɐi̯²²⁻³⁵ t͡sʊk̚⁵/

/kɐp̚² tɐi̯²²⁻³⁵ t͡sʊk̚⁵/

/t͡ɕi³⁵ ti⁵¹ ʈ͡ʂoʊ̯⁵⁵/

/kʰɐp̚² tɐi̯²²⁻³⁵ t͡sʊk̚⁵/

/kɐp̚² tɐi̯²²⁻³⁵ t͡sʊk̚⁵/

congee with pork and offal (a type of Cantonese congee)


豬雜湯

/ʈ͡ʂu⁵⁵ t͡sä³⁵ tʰɑŋ⁵⁵/

/t͡syː⁵⁵ t͡saːp̚² tʰɔːŋ⁵⁵/

/ʈ͡ʂu⁵⁵ t͡sä³⁵ tʰɑŋ⁵⁵/

/t͡syː⁵⁵ t͡saːp̚² tʰɔːŋ⁵⁵/


冰粉

/piŋ⁵⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/piŋ⁵⁵ fən²¹⁴⁻²¹⁽⁴⁾/


魚皮落花生

/hi²⁴⁻²² pe²⁴⁻²² lua²²⁻²¹ a⁴⁴⁻²² siɪŋ⁴⁴/

/ɡi²⁴⁻²² pe²⁴⁻²² lua²²⁻²¹ a⁴⁴⁻²² siɪŋ⁴⁴/


魚貨

/y³⁵ xu̯ɔ⁵¹/

/jyː²¹ fɔː³³/

/y³⁵ xu̯ɔ⁵¹/

/jyː²¹ fɔː³³/


魚臊

/hɯ²⁴⁻²² t͡sʰo³³/

/hi²⁴⁻²² t͡sʰo⁴⁴/

/hi¹³⁻²² t͡sʰo⁴⁴/

/hɯ²⁴⁻²² t͡sʰo³³/

/hi²⁴⁻²² t͡sʰo⁴⁴/

/hi¹³⁻²² t͡sʰo⁴⁴/


魚滷

/hɯ²⁴⁻²² lɔ²²/

/hi²⁴⁻²² lɔ²²/

/hɯ²⁴⁻²² lɔ²²/

/hi²⁴⁻²² lɔ²²/

(Quanzhou and Xiamen Hokkien) fish sauce


護國菜

ㄏㄨˋ ㄍㄨㄛˊ ㄘㄞˋ

/xu⁵¹ ku̯ɔ³⁵ t͡sʰaɪ̯⁵¹/

/xu⁵¹ ku̯ɔ³⁵ t͡sʰaɪ̯⁵¹/

patriotic soup (vegetable soup in Teochew cuisine)


蟹棗

/ɕi̯ɛ⁵¹ t͡sɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

/ɕi̯ɛ⁵¹ t͡sɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

crab jujube (fried crab cakes in Teochew cuisine)


川椒雞

чуаньцзяоцзи

/ʈ͡ʂʰu̯än⁵⁵ t͡ɕi̯ɑʊ̯⁵⁵ t͡ɕi⁵⁵/

/t͡sʰyːn⁵⁵ t͡siːu̯⁵⁵ kɐi̯⁵⁵/

/ʈ͡ʂʰu̯än⁵⁵ t͡ɕi̯ɑʊ̯⁵⁵ t͡ɕi⁵⁵/

/t͡sʰyːn⁵⁵ t͡siːu̯⁵⁵ kɐi̯⁵⁵/

Sichuan pepper chicken (deep fried chicken dish in Teochew cuisine)


竹升麵

/ʈ͡ʂu³⁵ ʂɤŋ⁵⁵ mi̯ɛn⁵¹/

/t͡sʊk̚⁵ sɪŋ⁵⁵ miːn²²/

/ʈ͡ʂu³⁵ ʂɤŋ⁵⁵ mi̯ɛn⁵¹/

/t͡sʊk̚⁵ sɪŋ⁵⁵ miːn²²/

noodles that were pressed using a bamboo log (a type of Cantonese noodle)


莜麵

/joʊ̯³⁵ mi̯ɛn⁵¹/

/jɐu̯²¹ miːn²²/

/joʊ̯³⁵ mi̯ɛn⁵¹/

/jɐu̯²¹ miːn²²/


北京鴨

/peɪ̯²¹⁴⁻²¹ t͡ɕiŋ⁵⁵ jä⁵⁵/

/pɐk̚⁵ kɪŋ⁵⁵ aːp̚³/

/pak̚³²⁻⁴ kiã⁴⁴⁻²² aʔ³²/

/pak̚⁵⁻²⁴ kiã³³ aʔ⁵/

/pak̚³²⁻⁵ kiã⁴⁴⁻²² aʔ³²/

/pak̚³²⁻⁴ kiã⁴⁴⁻³³ aʔ³²/

/pak̚³²⁻⁴ kiã⁴⁴⁻³³ aʔ³²/

/pak̚²⁻⁴ kĩã³³⁻²³ aʔ²/

/peɪ̯²¹⁴⁻²¹ t͡ɕiŋ⁵⁵ jä⁵⁵/

/pɐk̚⁵ kɪŋ⁵⁵ aːp̚³/

/pak̚³²⁻⁴ kiã⁴⁴⁻²² aʔ³²/

/pak̚⁵⁻²⁴ kiã³³ aʔ⁵/

/pak̚³²⁻⁵ kiã⁴⁴⁻²² aʔ³²/

/pak̚³²⁻⁴ kiã⁴⁴⁻³³ aʔ³²/

/pak̚³²⁻⁴ kiã⁴⁴⁻³³ aʔ³²/

/pak̚²⁻⁴ kĩã³³⁻²³ aʔ²/


鱟粿

/xoʊ̯⁵¹ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/xoʊ̯⁵¹ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/


鹽幫菜

/jɛn³⁵ pɑŋ⁵⁵ t͡sʰaɪ̯⁵¹/

/jɛn³⁵ pɑŋ⁵⁵ t͡sʰaɪ̯⁵¹/

yanbangcai (a genre of dishes from Zigong, Sichuan, China)


鐵蛋

/tʰi̯ɛ²¹⁴⁻²¹ tän⁵¹/

/tʰiːt̚³ taːn²²⁻³⁵/

/tʰi̯ɛ²¹⁴⁻²¹ tän⁵¹/

/tʰiːt̚³ taːn²²⁻³⁵/


棺材板

гуаньцайбань

/ku̯än⁵⁵ t͡sʰaɪ̯² pän²¹⁴⁻²¹⁽⁴⁾/

/ku̯än⁵⁵ t͡sʰaɪ̯³⁵ pän²¹⁴⁻²¹⁽⁴⁾/

/ku̯än⁵⁵ t͡sʰaɪ̯² pän²¹⁴⁻²¹⁽⁴⁾/

/ku̯än⁵⁵ t͡sʰaɪ̯³⁵ pän²¹⁴⁻²¹⁽⁴⁾/


紅蟳米糕

ㄏㄨㄥˊ ㄒㄩㄣˊ ㄇㄧˇ ㄍㄠ

хунсюнь мигао

/xʊŋ³⁵ ɕyn³⁵ mi²¹⁴⁻²¹ kɑʊ̯⁵⁵/

/aŋ²⁴⁻¹¹ t͡sim²⁴⁻¹¹ bi⁵³⁻⁴⁴ ko⁴⁴/

/aŋ²³⁻³³ t͡sim²³⁻³³ bi⁴¹⁻⁴⁴ kɤ⁴⁴/

/xʊŋ³⁵ ɕyn³⁵ mi²¹⁴⁻²¹ kɑʊ̯⁵⁵/

/aŋ²⁴⁻¹¹ t͡sim²⁴⁻¹¹ bi⁵³⁻⁴⁴ ko⁴⁴/

/aŋ²³⁻³³ t͡sim²³⁻³³ bi⁴¹⁻⁴⁴ kɤ⁴⁴/

steamed glutinous rice with crab and dried scallop (a local speciality of Tainan)


辛奇

/ɕin⁵⁵ t͡ɕʰi³⁵/

/sɐn⁵⁵ kʰei̯²¹/

/ɕin⁵⁵ t͡ɕʰi³⁵/

/sɐn⁵⁵ kʰei̯²¹/

Phono-semantic matching of Korean 김치 (gimchi) (ultimately from Chinese 沉菜), coined by Korea Agro-Fisheries & Food Trade Center and confirmed by the officials of trademark filing in 2013-11-07. The trademarked name had been filed in November 2013 in Chinese-speaking regions, but National Institute of Korean Language announced to revert the name to 泡菜 in 2014-05-14. South Korea's Ministry of Culture, Sports and Tourism official document released in 2021-07-22 used it as official translation, following an announcement of international standard of 泡菜 that had been made in November 2020 at Sichuan without Korean involvement, but the earliest usage of the term within the Korea's Ministry's web site was traced back to 2016-08-04.


琵琶鴨

/pʰi³⁵ pʰä³⁵ jä⁵⁵/

/pʰei̯²¹ pʰaː²¹ aːp̚³/

/pʰi³⁵ pʰä³⁵ jä⁵⁵/

/pʰei̯²¹ pʰaː²¹ aːp̚³/

pipa duck, a type of roasted duck dish where the duck is cut open and flattened into a shape reminiscent of a pipa for cooking


馬尿卵

/ma²⁴⁻¹¹ ŋi̯au̯⁵⁵ lon³¹/

/ma²⁴⁻¹¹ ŋi̯au̯⁵⁵ lon³¹/

§ - one that has a pine branch pattern; † - made with duck egg; ‡ - made with chicken egg


哈力克

/ha⁵⁵ liɪʔ³³ kʰəʔ²¹/

/ha⁵⁵ liɪʔ³³ kʰəʔ²¹/


冷盆

/lã²² bən⁴⁴/

/lã²² bən⁴⁴/


葷小菜

/huən⁵⁵ ɕiɔ³³ t͡sʰe²¹/

/huən⁵⁵ ɕiɔ³³ t͡sʰe²¹/


西菜

/ɕi⁵⁵ t͡sʰaɪ̯⁵¹/

/sɐi̯⁵⁵ t͡sʰɔːi̯³³/

/ɕi⁵⁵ t͡sʰe²¹/

/ɕi⁵⁵ t͡sʰaɪ̯⁵¹/

/sɐi̯⁵⁵ t͡sʰɔːi̯³³/

/ɕi⁵⁵ t͡sʰe²¹/


生鮮米

/sã⁵⁵ ɕi³³ mi²¹/

/sã⁵⁵ ɕi³³ mi²¹/

(Wu) sashimi (a Japanese dish consisting of thin slices or pieces of raw fish or meat)


胡芹

/xu¹¹ t͡ɕʰiŋ¹¹/

/xu¹¹ t͡ɕʰiŋ¹¹/

(Jin) celery, especially the Chinese celery


碟飯

/tiʔ⁴⁻² puŋ¹¹/

/tiʔ⁴⁻² puŋ¹¹/

(Cantonese, Hakka, Teochew) rice served with meat and vegetables on top


豆腐膜

(Teochew) dried beancurd strips in sticks or rolls


芒果布丁

ㄇㄤˊ ㄍㄨㄛˇ ㄅㄨˋ ㄉㄧㄥ

/mɑŋ³⁵ ku̯ɔ²¹⁴⁻²¹ pu⁵¹ tiŋ⁵⁵/

/mɔːŋ⁵⁵ kʷɔː³⁵ pou̯³³ tɪŋ⁵⁵/

/mɑŋ³⁵ ku̯ɔ²¹⁴⁻²¹ pu⁵¹ tiŋ⁵⁵/

/mɔːŋ⁵⁵ kʷɔː³⁵ pou̯³³ tɪŋ⁵⁵/


紅糟雞

/xʊŋ³⁵ t͡sɑʊ̯⁵⁵ t͡ɕi⁵⁵/

/xʊŋ³⁵ t͡sɑʊ̯⁵⁵ t͡ɕi⁵⁵/

Fujian red wine chicken (chicken braised in red yeast rice)


餅仔

/pɛːŋ³⁵ t͡sɐi̯³⁵/

/piaŋ⁵⁵ tᵘɔi⁵⁵/

/pɛːŋ³⁵ t͡sɐi̯³⁵/

/piaŋ⁵⁵ tᵘɔi⁵⁵/


糍仔

/tʰei²² tᵘɔi⁵⁵/

/tʰei²² tᵘɔi⁵⁵/


毛栗子

/mɑʊ̯³⁵ li⁵¹ d͡z̥z̩¹/

/mɒu̯¹³ li²⁴ t͡sz̩³/

/mɒu̯¹³ li⁴⁵ t͡sz̩³/

/mɑʊ̯³⁵ li⁵¹ d͡z̥z̩¹/

/mɒu̯¹³ li²⁴ t͡sz̩³/

/mɒu̯¹³ li⁴⁵ t͡sz̩³/

(dialectal Mandarin, Handan Jin) chestnut


蒜子

/su̯än⁵¹ t͡sz̩²¹⁴⁻²¹⁽⁴⁾/

/ɬᵘɔn²¹ tu⁵⁵/

/su̯än⁵¹ t͡sz̩²¹⁴⁻²¹⁽⁴⁾/

/ɬᵘɔn²¹ tu⁵⁵/


家宴

/t͡ɕi̯ä⁵⁵ jɛn⁵¹/

/t͡ɕi̯ä⁵⁵ jɛn⁵¹/


荸薺粉

/pi³⁵ t͡ɕʰi³ fən²¹⁴⁻²¹⁽⁴⁾/

/pi³⁵ t͡ɕʰi³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/pu̯ɔ³⁵ t͡ɕʰi³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/pi³⁵ t͡ɕʰi³ fən²¹⁴⁻²¹⁽⁴⁾/

/pi³⁵ t͡ɕʰi³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/pu̯ɔ³⁵ t͡ɕʰi³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

water chestnut starch; water chestnut flour


馬蹄露

/mä²¹⁴⁻²¹ tʰi³⁵ lu⁵¹/

/maː¹³ tʰɐi̯²¹ lou̯²²/

/mä²¹⁴⁻²¹ tʰi³⁵ lu⁵¹/

/maː¹³ tʰɐi̯²¹ lou̯²²/

water chestnut sweet soup (a kind of Cantonese sweet soup)


青草凍

/t͡sʰĩ⁴⁴⁻²² t͡sʰau⁵³⁻⁴⁴ taŋ²¹/

/t͡sʰĩ⁴⁴⁻²² t͡sʰau⁵³⁻⁴⁴ taŋ²¹/


田草凍

/t͡sʰan¹³⁻²² t͡sʰau⁵³⁻⁴⁴ taŋ²¹/

/t͡sʰan¹³⁻²² t͡sʰau⁵³⁻⁴⁴ taŋ²¹/


田草

/t͡sʰan²⁴⁻³³ t͡sʰau⁵³/

/t͡sʰan¹³⁻²² t͡sʰau⁵³/

/t͡sʰan²⁴⁻²² t͡sʰau⁵⁵⁴/

/t͡sʰan²⁴⁻²² t͡sʰau⁵³/

/t͡sʰan²⁴⁻³³ t͡sʰau⁵³/

/t͡sʰan¹³⁻²² t͡sʰau⁵³/

/t͡sʰan²⁴⁻²² t͡sʰau⁵⁵⁴/

/t͡sʰan²⁴⁻²² t͡sʰau⁵³/

(Zhangzhou and Taiwanese Hokkien) grass jelly


蟶埕

/tʰɛiŋ⁵⁵ tiaŋ⁵³/

/tʰan⁴⁴⁻²² tiã²⁴/

/tʰan⁴⁴⁻²² tiã¹³/

/tʰan⁴⁴⁻³³ tiã²⁴/

/tʰan⁴⁴⁻³³ tiã²³/

/tʰɛiŋ⁵⁵ tiaŋ⁵³/

/tʰan⁴⁴⁻²² tiã²⁴/

/tʰan⁴⁴⁻²² tiã¹³/

/tʰan⁴⁴⁻³³ tiã²⁴/

/tʰan⁴⁴⁻³³ tiã²³/

(Eastern Min, Southern Min) razor clam farm (on the seaside)


蟶乾

/ʈ͡ʂʰɤŋ⁵⁵ kän⁵⁵/

/tʰɛiŋ⁵⁵ ⁽ᵏ⁻⁾ŋaŋ⁵⁵/

/tʰɛŋ⁵³³⁻²¹ kua⁵³³/

/tʰɛŋ⁵³³⁻²¹ ⁽ᵏ⁻⁾ŋua⁵³³/

/tʰan⁴⁴⁻²² kuã⁴⁴/

/tʰan⁴⁴⁻²² kuã⁴⁴/

/tʰan⁴⁴⁻³³ kuã⁴⁴/

/tʰan⁴⁴⁻³³ kuã⁴⁴/

/ʈ͡ʂʰɤŋ⁵⁵ kän⁵⁵/

/tʰɛiŋ⁵⁵ ⁽ᵏ⁻⁾ŋaŋ⁵⁵/

/tʰɛŋ⁵³³⁻²¹ kua⁵³³/

/tʰɛŋ⁵³³⁻²¹ ⁽ᵏ⁻⁾ŋua⁵³³/

/tʰan⁴⁴⁻²² kuã⁴⁴/

/tʰan⁴⁴⁻²² kuã⁴⁴/

/tʰan⁴⁴⁻³³ kuã⁴⁴/

/tʰan⁴⁴⁻³³ kuã⁴⁴/


芽菜雞

/jä³⁵ t͡sʰaɪ̯⁵¹ t͡ɕi⁵⁵/

/ŋaː²¹ t͡sʰɔːi̯³³ kɐi̯⁵⁵/

/jä³⁵ t͡sʰaɪ̯⁵¹ t͡ɕi⁵⁵/

/ŋaː²¹ t͡sʰɔːi̯³³ kɐi̯⁵⁵/

Bean sprouts chicken (a local speciality of Ipoh)


淡汶餅

ㄉㄢˋ ㄨㄣˊ ㄅㄧㄥˇ

/tän⁵¹ wən³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/tän⁵¹ wən³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

tambun biscuit (a type of pastry from Penang)


馬蹄酥

/mä²¹⁴⁻²¹ tʰi³⁵ su⁵⁵/

/maː¹³ tʰɐi̯²¹ sou̯⁵⁵/

/be⁵³⁻⁴⁴ te²⁴⁻²² sɔ⁴⁴/

/bɛ⁴⁴⁵⁻³³ te²³⁻²¹ sɔ³³/

/mä²¹⁴⁻²¹ tʰi³⁵ su⁵⁵/

/maː¹³ tʰɐi̯²¹ sou̯⁵⁵/

/be⁵³⁻⁴⁴ te²⁴⁻²² sɔ⁴⁴/

/bɛ⁴⁴⁵⁻³³ te²³⁻²¹ sɔ³³/

beh teh saw (a type of pastry from Tong'an, with a variant made in Penang)


豆沙餅

→ English: tau sar piah, tau sar pneah

/toʊ̯⁵¹ ʂä⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/tɐu̯²² saː⁵⁵ pɛːŋ³⁵/

/tau²¹ sa³³⁻²¹ piã⁴⁴⁵/

/tau²²⁻²¹ sa⁴⁴⁻²² piã⁴²/

/tau¹¹ sa³³⁻²³ pĩã⁵²/

/toʊ̯⁵¹ ʂä⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/tɐu̯²² saː⁵⁵ pɛːŋ³⁵/

/tau²¹ sa³³⁻²¹ piã⁴⁴⁵/

/tau²²⁻²¹ sa⁴⁴⁻²² piã⁴²/

/tau¹¹ sa³³⁻²³ pĩã⁵²/

tau sar piah (a type of pastry with a sweet or savoury bean paste filling)


太陽餅

ㄊㄞˋ ㄧㄤˊ ㄅㄧㄥˇ

/tʰaɪ̯⁵¹ jɑŋ³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/tʰaːi̯³³ jœːŋ²¹ pɛːŋ³⁵/

/tʰai¹¹⁻⁵³ iɔŋ²⁴⁻¹¹ piã⁵³/

/tʰai²¹⁻⁴¹ iɔŋ²³⁻³³ piã⁴¹/

/tʰaɪ̯⁵¹ jɑŋ³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/tʰaːi̯³³ jœːŋ²¹ pɛːŋ³⁵/

/tʰai¹¹⁻⁵³ iɔŋ²⁴⁻¹¹ piã⁵³/

/tʰai²¹⁻⁴¹ iɔŋ²³⁻³³ piã⁴¹/

sun cake (a type of pastry from Taichung)


王梨酥

/ɔŋ²⁴⁻¹¹ lai²⁴⁻¹¹ sɔ⁴⁴/

/ɔŋ²³⁻³³ lai²³⁻³³ sɔ⁴⁴/

/ɔŋ²⁴⁻¹¹ lai²⁴⁻¹¹ sɔ⁴⁴/

/ɔŋ²³⁻³³ lai²³⁻³³ sɔ⁴⁴/

(Taiwanese Hokkien) pineapple cake (a Taiwanese pastry)


黃梨撻

ㄏㄨㄤˊ ㄌㄧˊ ㄊㄚˋ

/xu̯ɑŋ³⁵ li³⁵ tʰä⁵¹/

/xu̯ɑŋ³⁵ li³⁵ tʰä⁵¹/

(Singapore) pineapple tart (a type of pastry commonly eaten for Chinese New year)


肉末

/ʐoʊ̯⁵¹⁻⁵³ mu̯ɔ⁵¹/

/ʐoʊ̯⁵¹⁻⁵³ mu̯ɔ⁵¹/


無米粿

/u³⁵ mi²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/bo⁵⁵⁻¹¹ bi⁵²⁻³⁵ kue⁵²⁻²¹/

/u³⁵ mi²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/bo⁵⁵⁻¹¹ bi⁵²⁻³⁵ kue⁵²⁻²¹/


三撈河粉

ㄙㄢ ㄌㄠ ㄏㄜˊ ㄈㄣˇ

сань лао хэфэнь

/sän⁵⁵ lɑʊ̯⁵⁵ xɤ³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/saːm⁵⁵ lou̯⁵⁵ hɔː²¹ fɐn³⁵/

/sän⁵⁵ lɑʊ̯⁵⁵ xɤ³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/saːm⁵⁵ lou̯⁵⁵ hɔː²¹ fɐn³⁵/

san lou hor fun (flat rice noodles stir-fried with fish slices, egg, bean sprouts, spring onion, garlic and gravy; a local Cantonese dish in Singapore)


魚雞米粉

ㄩˊ ㄐㄧ ㄇㄧˇ ㄈㄣˇ

юй цзи мифэнь

/y³⁵ t͡ɕi⁵⁵ mi²¹⁴⁻³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/jyː²¹ kɐi̯⁵⁵ mɐi̯¹³ fɐn³⁵/

/y³⁵ t͡ɕi⁵⁵ mi²¹⁴⁻³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/jyː²¹ kɐi̯⁵⁵ mɐi̯¹³ fɐn³⁵/

thick rice noodles in soup with deep fried fish slices (a local Cantonese dish in Singapore)


糯米糍

/nu̯ɔ⁵¹ mi²¹⁴⁻²¹ t͡sʰz̩³⁵/

/nɔː²² mɐi̯¹³ t͡sʰiː²¹/

/ⁿdᵘɔ³² ᵐbai⁵⁵ tʰei²²/

/nu̯ɔ⁵¹ mi²¹⁴⁻²¹ t͡sʰz̩³⁵/

/nɔː²² mɐi̯¹³ t͡sʰiː²¹/

/ⁿdᵘɔ³² ᵐbai⁵⁵ tʰei²²/

glutinous rice ball; glutinous rice dumpling (a dessert)


烏米糜

/ɔ⁴⁴⁻²² bi⁴²⁻²⁴ be²⁴/

/ɔ⁴⁴⁻²² bi⁴²⁻²⁴ bə²⁴/

/ɔ⁴⁴⁻²² bi⁴²⁻²⁴ be²⁴/

/ɔ⁴⁴⁻²² bi⁴²⁻²⁴ bə²⁴/

(Singapore Hokkien) black glutinous rice porridge with coconut milk


牛奶油

/ŋu⁵³⁻³³ nˡɛiŋ⁵³⁻³³ ieu⁵³/

/ŋu⁵³⁻³³ nˡɛiŋ⁵³⁻³³ ieu⁵³/


炮鳳烹龍

ㄆㄠˊ ㄈㄥˋ ㄆㄥ ㄌㄨㄥˊ

паофэнпэнлун

/pʰɑʊ̯³⁵ fɤŋ⁵¹ pʰɤŋ⁵⁵ lʊŋ³⁵/

/pʰɑʊ̯³⁵ fɤŋ⁵¹ pʰɤŋ⁵⁵ lʊŋ³⁵/

烹龍炮鳳 烹龍炮鳳#Chinese

烹龙炮凤 烹龙炮凤#Chinese


烹龍炮鳳

ㄆㄥ ㄌㄨㄥˊ ㄆㄠˊ ㄈㄥˋ

пэнлунпаофэн

/pʰɤŋ⁵⁵ lʊŋ³⁵ pʰɑʊ̯³⁵ fɤŋ⁵¹/

/pʰɤŋ⁵⁵ lʊŋ³⁵ pʰɑʊ̯³⁵ fɤŋ⁵¹/


老少平安

ㄌㄠˇ ㄕㄠˋ ㄆㄧㄥˊ ㄢ

лаошао пинъань

/lɑʊ̯²¹⁴⁻²¹ ʂɑʊ̯⁵¹ pʰiŋ³⁵ ˀän⁵⁵/

/lou̯¹³ siːu̯³³ pʰɪŋ²¹ ɔːn⁵⁵/

/lɑʊ̯²¹⁴⁻²¹ ʂɑʊ̯⁵¹ pʰiŋ³⁵ ˀän⁵⁵/

/lou̯¹³ siːu̯³³ pʰɪŋ²¹ ɔːn⁵⁵/

So named since the dish is suitable for the elderly and children.

steamed tofu with fish paste (a Cantonese dish)


芥末墩

ㄐㄧㄝˋ ˙ㄇㄛ ㄉㄨㄣ

/t͡ɕi̯ɛ⁵¹ mu̯ɔ¹ tu̯ən⁵⁵/

ㄐㄧㄝˋ ˙ㄇㄛ ㄉㄨㄣㄦ

/t͡ɕi̯ɛ⁵¹ mu̯ɔ¹ tu̯əɻ⁵⁵/

/t͡ɕi̯ɛ⁵¹ mu̯ɔ¹ tu̯ən⁵⁵/

/t͡ɕi̯ɛ⁵¹ mu̯ɔ¹ tu̯əɻ⁵⁵/

mustard cabbage mounds (common dish in Beijing cuisine)


麻豆腐

/mä³⁵ toʊ̯⁵¹ fu¹/

/mä³⁵ toʊ̯⁵¹ fu²¹⁴⁻²¹⁽⁴⁾/

/mä³⁵ toʊ̯⁵¹ fu¹/

/mä³⁵ toʊ̯⁵¹ fu²¹⁴⁻²¹⁽⁴⁾/

spicy tofu paste (common dish in Beijing cuisine)


名點

/miŋ³⁵ ti̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/miŋ³⁵ ti̯ɛn²¹⁴⁻²¹⁽⁴⁾/


豆麵

/toʊ̯⁵¹⁻⁵³ mi̯ɛn⁵¹/

/toʊ̯⁵¹⁻⁵³ mi̯ɛn⁵¹/

bean flour (usually made from soy beans or mung beans)


豌豆黃

/wän⁵⁵ toʊ̯⁵¹ xu̯ɑŋ³⁵/

ㄨㄢ ㄉㄡˋ ㄏㄨㄤˊㄦ

ваньдоухуанр

/wän⁵⁵ toʊ̯⁵¹ xu̯ɑ̃ɻ³⁵/

/wän⁵⁵ toʊ̯⁵¹ xu̯ɑŋ³⁵/

/wän⁵⁵ toʊ̯⁵¹ xu̯ɑ̃ɻ³⁵/

pea-flour cake (a kind of dense, sweet cake made from split peas, originating from Beijing)


爆肚

/pɑʊ̯⁵¹ tu²¹⁴⁻²¹⁽⁴⁾/

/pɑʊ̯⁵¹ tuɻʷ²¹⁴⁻²¹⁽⁴⁾/

/paːu̯³³ tʰou̯¹³/

/pɑʊ̯⁵¹ tu²¹⁴⁻²¹⁽⁴⁾/

/pɑʊ̯⁵¹ tuɻʷ²¹⁴⁻²¹⁽⁴⁾/

/paːu̯³³ tʰou̯¹³/


蘇造肉

/su⁵⁵ t͡sɑʊ̯⁵¹⁻⁵³ ʐoʊ̯⁵¹/

/su⁵⁵ t͡sɑʊ̯⁵¹⁻⁵³ ʐoʊ̯⁵¹/

pork in broth (specialty dish of Beijing)


香菜末

/ɕi̯ɑŋ⁵⁵ t͡sʰaɪ̯⁵¹⁻⁵³ mu̯ɔ⁵¹/

/ɕi̯ɑŋ⁵⁵ t͡sʰaɪ̯⁵¹⁻⁵³ mu̯ɔ⁵¹/


名小吃

/miŋ³⁵ ɕi̯ɑʊ̯²¹⁴⁻²¹ ʈ͡ʂʰʐ̩⁵⁵/

/miŋ³⁵ ɕi̯ɑʊ̯²¹⁴⁻²¹ ʈ͡ʂʰʐ̩⁵⁵/

中華名小吃

中华名小吃


鹵煮火燒

ㄌㄨˇ ㄓㄨˇ ㄏㄨㄛˇ ㄕㄠ

/lu²¹⁴⁻³⁵ ʈ͡ʂu²¹⁴⁻³⁵ xu̯ɔ²¹⁴⁻²¹ ʂɑʊ̯⁵⁵/

/lu²¹⁴⁻³⁵ ʈ͡ʂu²¹⁴⁻³⁵ xu̯ɔ²¹⁴⁻²¹ ʂɑʊ̯⁵⁵/

pork stew with flatbread (traditional Beijing street food)


辣子雞

/lä⁵¹ d͡z̥z̩¹ t͡ɕi⁵⁵/

/lä⁵¹ d͡z̥z̩¹ t͡ɕi⁵⁵/


炒肝

/ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹ kän⁵⁵/

/ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹ kɑɻ⁵⁵/

/ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹ kän⁵⁵/

/ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹ kɑɻ⁵⁵/

pork liver and intestines in a thick gooey soup


粔籹

/t͡ɕy⁵¹⁻⁵³ ny⁵¹/

/t͡ɕy⁵¹⁻⁵³ ny⁵¹/

Either related to Tibetan མནའ (mna', “cake”) or Thai ขนม (kà-nǒm) (Unger, 1986 & Schuessler, 2007).

The Verses of Chu, 4ᵗʰ century BCE – 2ⁿᵈ century CE

粔籹蜜餌，有餦餭兮。

粔籹蜜饵，有𫗠𫗮兮。


蜜餌

/mi⁵¹ ˀɤɻ²¹⁴⁻²¹⁽⁴⁾/

/mi⁵¹ ˀɤɻ²¹⁴⁻²¹⁽⁴⁾/

粔籹蜜餌，有餦餭兮。

粔籹蜜饵，有𫗠𫗮兮。

a pastry made from honey, rice, and flour


蘇打餅

/su⁵⁵ tä³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/su⁵⁵ tä²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/sou̯⁵⁵ taː³⁵ pɛːŋ³⁵/

/su⁵⁵ tä³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/su⁵⁵ tä²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/sou̯⁵⁵ taː³⁵ pɛːŋ³⁵/

soda cracker; saltine (Classifier: 塊／块 m c)


蘇打餅乾

ㄙㄨ ㄉㄚˊ ㄅㄧㄥˇ ㄍㄢ

ㄙㄨ ㄉㄚˇ ㄅㄧㄥˇ ㄍㄢ

суда бингань

/su⁵⁵ tä³⁵ piŋ²¹⁴⁻²¹ kän⁵⁵/

/su⁵⁵ tä²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹ kän⁵⁵/

/sou̯⁵⁵ taː³⁵ pɛːŋ³⁵ kɔːn⁵⁵/

/su⁵⁵ tã²¹ pin³³ kø⁴⁴/

/su⁵⁵ tã³³ pin³³ kø²¹/

/su⁵⁵ tä³⁵ piŋ²¹⁴⁻²¹ kän⁵⁵/

/su⁵⁵ tä²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹ kän⁵⁵/

/sou̯⁵⁵ taː³⁵ pɛːŋ³⁵ kɔːn⁵⁵/

/su⁵⁵ tã²¹ pin³³ kø⁴⁴/

/su⁵⁵ tã³³ pin³³ kø²¹/


小賣

/ɕi̯ɑʊ̯²¹⁴⁻²¹ maɪ̯⁵¹/

/siːu̯³⁵ maːi̯²²/

/siɤ⁴¹⁻⁴⁴ be³³/

/ɕi̯ɑʊ̯²¹⁴⁻²¹ maɪ̯⁵¹/

/siːu̯³⁵ maːi̯²²/

/siɤ⁴¹⁻⁴⁴ be³³/


黑菜

/xeɪ̯⁵⁵ t͡sʰaɪ̯⁵¹/

/xeɪ̯⁵⁵ t͡sʰaɪ̯⁵¹/

a designation given to a dish whose primary ingredients are black and believed to support kidney function when eaten


和尚肉

/xo¹³ ʂan⁴⁵ ʐəu̯²⁴/

/xo¹³ san⁴⁵ ʐəu̯²⁴/

/xo¹³ ʂan⁴⁵ ʐəu̯²⁴/

/xo¹³ san⁴⁵ ʐəu̯²⁴/


果飯

/ko⁴¹ ɸan²¹⁻¹¹/

/ko⁴¹ ɸan²¹⁻¹¹/

(Xiang) eight-treasure rice pudding (a traditional Chinese New Year dessert)


食盒子

/ʂʐ̩²⁴ xo²⁴ t͡sz̩³/

/ʂʐ̩²⁴ xo²⁴ t͡sz̩³/


卵糕

/l̃ouŋ²⁴²⁻⁵⁵ ⁽ᵏ⁻⁾ŋo⁵⁵/

/nø²¹ ⁽ᵏ⁻⁾o⁵³³/

/ny²¹ ⁽ᵏ⁻⁾ɵ⁵³³/

/l̃ouŋ²⁴²⁻⁵⁵ ⁽ᵏ⁻⁾ŋo⁵⁵/

/nø²¹ ⁽ᵏ⁻⁾o⁵³³/

/ny²¹ ⁽ᵏ⁻⁾ɵ⁵³³/

(Hainanese, Sixian Hakka, Zhao'an Hokkien, Leizhou Min, Eastern Min, Puxian Min) cake


羊排

/jɑŋ³⁵ pʰaɪ̯³⁵/

/jœːŋ²¹ pʰaːi̯²¹/

/iũ²⁴⁻¹¹ pai²⁴/

/iũ²³⁻³³ pai²³/

/jɑŋ³⁵ pʰaɪ̯³⁵/

/jœːŋ²¹ pʰaːi̯²¹/

/iũ²⁴⁻¹¹ pai²⁴/

/iũ²³⁻³³ pai²³/


私家菜

/sz̩⁵⁵ t͡ɕi̯ä⁵⁵ t͡sʰaɪ̯⁵¹/

/sz̩⁵⁵ t͡ɕi̯ä⁵⁵ t͡sʰaɪ̯⁵¹/

dish cooked in a private kitchen (operating out of someone's home); private-home cuisine


官府菜

/ku̯än⁵⁵ fu²¹⁴⁻²¹ t͡sʰaɪ̯⁵¹/

/ku̯än⁵⁵ fu²¹⁴⁻²¹ t͡sʰaɪ̯⁵¹/


魷魚絲

/joʊ̯³⁵ y³⁵ sz̩⁵⁵/

/jɐu̯²¹ jyː²¹ siː⁵⁵/

/joʊ̯³⁵ y³⁵ sz̩⁵⁵/

/jɐu̯²¹ jyː²¹ siː⁵⁵/


包飯

/pɑʊ̯⁵⁵ fän⁵¹/

/pau⁴⁴⁻³³ pŋ̍³³/

/pau³³⁻²¹ puĩ²¹/

/pɑʊ̯⁵⁵ fän⁵¹/

/pau⁴⁴⁻³³ pŋ̍³³/

/pau³³⁻²¹ puĩ²¹/

(Penang Hokkien) boxed meal; takeaway meal; bento


金華火腿

ㄐㄧㄣ ㄏㄨㄚˊ ㄏㄨㄛˇ ㄊㄨㄟˇ

Цзиньхуа хотуй

/t͡ɕin⁵⁵ xu̯ä³⁵ xu̯ɔ²¹⁴⁻³⁵ tʰu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/

/kɐm⁵⁵ waː²¹ fɔː³⁵ tʰɵy̯³⁵/

/kɐm⁵⁵ waː²¹ fɔː³⁵ tʰɵy̯³⁵/

Jinhua ham (a premium and expensive type of cured Chinese ham made in the city of Jinhua, Zhejiang)


宣威火腿

ㄒㄩㄢ ㄨㄟ ㄏㄨㄛˇ ㄊㄨㄟˇ

Сюаньвэй хотуй

/ɕy̯ɛn⁵⁵ weɪ̯⁵⁵ xu̯ɔ²¹⁴⁻³⁵ tʰu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/

Xuanwei ham (a type of dry cured ham from Xuanwei, Yunnan)


如皋火腿

ㄖㄨˊ ㄍㄠ ㄏㄨㄛˇ ㄊㄨㄟˇ

/ʐu³⁵ kɑʊ̯⁵⁵ xu̯ɔ²¹⁴⁻³⁵ tʰu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/

Rugao ham (a type of dry cured ham from Rugao, Jiangsu)


手扒肉

/ʂoʊ̯²¹⁴⁻²¹ pʰä³⁵ ʐoʊ̯⁵¹/

/ʂoʊ̯²¹⁴⁻²¹ pʰä³⁵ ʐoʊ̯⁵¹/


松露巧克力

ㄙㄨㄥ ㄌㄨˋ ㄑㄧㄠˇ ㄎㄜˋ ㄌㄧˋ

сунлу цяокэли

/sʊŋ⁵⁵ lu⁵¹ t͡ɕʰi̯ɑʊ̯²¹⁴⁻²¹ kʰɤ⁵¹⁻⁵³ li⁵¹/


荷蘭蔥

/ho¹¹ lan¹¹ t͡sʰʊŋ⁴⁴/

/ho¹¹ lan¹¹ t͡sʰʊŋ⁴⁴/


串串

/ʈ͡ʂʰu̯än⁵¹ ʈ͡ʂʰu̯än¹/

/ʈ͡ʂʰu̯än⁵¹ ʈ͡ʂʰu̯ɑɻ¹/

/ʈ͡ʂʰu̯än⁵¹ ʈ͡ʂʰu̯än¹/

/ʈ͡ʂʰu̯än⁵¹ ʈ͡ʂʰu̯ɑɻ¹/


烤乳豬

/kʰɑʊ̯²¹⁴⁻³⁵ ʐu²¹⁴⁻²¹ ʈ͡ʂu⁵⁵/

/siːu̯⁵⁵ jyː¹³ t͡syː⁵⁵/

/kʰɑʊ̯²¹⁴⁻³⁵ ʐu²¹⁴⁻²¹ ʈ͡ʂu⁵⁵/

/siːu̯⁵⁵ jyː¹³ t͡syː⁵⁵/


蛋散

/tän⁵¹ sän²¹⁴⁻²¹⁽⁴⁾/

/tän⁵¹ sän²¹⁴⁻²¹⁽⁴⁾/

(chiefly Cantonese) a type of snack in the form of twisted crisps made from eggs


貓乳

/mɒu̯³³ y⁴¹/

/mɒu̯³³ y⁴¹/

Euphemistic for 腐乳 because 腐 is homophonous to 虎 (“tiger”).


芫荽菜

/i̯ẽ¹³ si³³ t͡sʰai̯⁴⁵/

/i̯ẽ¹³ ɕi³³ t͡sʰai̯⁴⁵/

/i̯ẽ¹³ si³³ t͡sʰai̯⁴⁵/

/i̯ẽ¹³ ɕi³³ t͡sʰai̯⁴⁵/


金腿

/t͡ɕin⁵⁵ tʰu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/

/t͡ɕin⁵⁵ tʰu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/

金華火腿 金華火腿#Chinese

金华火腿 金华火腿#Chinese

Short for 金華火腿／金华火腿 (Jīnhuá huǒtuǐ, “Jinhua ham”).


宣腿

/ɕy̯ɛn⁵⁵ tʰu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/

/ɕy̯ɛn⁵⁵ tʰu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/

宣威火腿 宣威火腿#Chinese

Short for 宣威火腿 (Xuānwēi huǒtuǐ, “Xuanwei ham”).


墨西哥捲餅

ㄇㄛˋ ㄒㄧ ㄍㄜ ㄐㄩㄢˇ ㄅㄧㄥˇ

Мосигэ цзюаньбин

/mu̯ɔ⁵¹ ɕi⁵⁵ kɤ⁵⁵ t͡ɕy̯ɛn²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/


捲餅

/t͡ɕy̯ɛn²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/t͡ɕy̯ɛn²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/


飯巴

/puoŋ²⁴²⁻⁵⁵ pa⁵⁵/

/puoŋ²⁴²⁻⁵⁵ pa⁵⁵/

(dialectal Cantonese, dialectal Hakka, Eastern Min) rice crust; crust of cooked rice


鼎巴

/tiaŋ³³⁻²¹ pa⁵⁵/

/tia⁴⁵³⁻²¹ pa⁵³³/

/tiaŋ³³⁻²¹ pa⁵⁵/

/tia⁴⁵³⁻²¹ pa⁵³³/

(Eastern Min, Putian Puxian Min) rice crust; crust of cooked rice


草粿

→ Thai: เฉาก๊วย (chǎo-gúai)

/t͡sʰɑʊ̯²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰou̯³⁵ kʷɔː³⁵/

/t͡sʰau⁵²⁻³⁵ kue⁵²⁻²¹/

/t͡sʰɑʊ̯²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰou̯³⁵ kʷɔː³⁵/

/t͡sʰau⁵²⁻³⁵ kue⁵²⁻²¹/


獅子狗卷

ㄕ ㄗˇ ㄍㄡˇ ㄐㄩㄢˇ

шицзыгоу цзюань

/ʂʐ̩⁵⁵ t͡sz̩²¹⁴⁻³⁵ koʊ̯²¹⁴⁻³⁵ t͡ɕy̯ɛn²¹⁴⁻²¹⁽⁴⁾/


左宗棠雞

ㄗㄨㄛˇ ㄗㄨㄥ ㄊㄤˊ ㄐㄧ

Цзо Цзунтан цзи

/t͡su̯ɔ²¹⁴⁻²¹ t͡sʊŋ⁵⁵ tʰɑŋ³⁵ t͡ɕi⁵⁵/

/t͡sɔː³⁵ t͡sʊŋ⁵⁵ tʰɔːŋ²¹ kɐi̯⁵⁵/

/t͡su̯ɔ²¹⁴⁻²¹ t͡sʊŋ⁵⁵ tʰɑŋ³⁵ t͡ɕi⁵⁵/

/t͡sɔː³⁵ t͡sʊŋ⁵⁵ tʰɔːŋ²¹ kɐi̯⁵⁵/

General Tso's chicken
General Tso's chicken


左宗雞

/t͡su̯ɔ²¹⁴⁻²¹ t͡sʊŋ⁵⁵ t͡ɕi⁵⁵/

/t͡sɔː³⁵ t͡sʊŋ⁵⁵ kɐi̯⁵⁵/

/t͡su̯ɔ²¹⁴⁻²¹ t͡sʊŋ⁵⁵ t͡ɕi⁵⁵/

/t͡sɔː³⁵ t͡sʊŋ⁵⁵ kɐi̯⁵⁵/


左公雞

/t͡su̯ɔ²¹⁴⁻²¹ kʊŋ⁵⁵ t͡ɕi⁵⁵/

/t͡sɔː³⁵ kʊŋ⁵⁵ kɐi̯⁵⁵/

/t͡su̯ɔ²¹⁴⁻²¹ kʊŋ⁵⁵ t͡ɕi⁵⁵/

/t͡sɔː³⁵ kʊŋ⁵⁵ kɐi̯⁵⁵/


肉餡餅

ㄖㄡˋ ㄒㄧㄢˋ ㄅㄧㄥˇ

/ʐoʊ̯⁵¹⁻⁵³ ɕi̯ɛn⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

ㄖㄡˋ ㄒㄧㄢˋㄦ ㄅㄧㄥˇ

/ʐoʊ̯⁵¹⁻⁵³ ɕi̯ɑɻ⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

/ʐoʊ̯⁵¹⁻⁵³ ɕi̯ɛn⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

/ʐoʊ̯⁵¹⁻⁵³ ɕi̯ɑɻ⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/


糖蔥薄餅

ㄊㄤˊ ㄘㄨㄥ ㄅㄠˊ ㄅㄧㄥˇ

танцун баобин

/tʰɑŋ³⁵ t͡sʰʊŋ⁵⁵ pɑʊ̯³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/tʰɯŋ⁵⁵⁻¹¹ t͡sʰaŋ³³⁻²³ poʔ⁴⁻² pĩã⁵²/

/tʰɑŋ³⁵ t͡sʰʊŋ⁵⁵ pɑʊ̯³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/tʰɯŋ⁵⁵⁻¹¹ t͡sʰaŋ³³⁻²³ poʔ⁴⁻² pĩã⁵²/


糖蔥

/tʰɑŋ³⁵ t͡sʰʊŋ⁵⁵/

/tʰŋ̍²⁴⁻²² t͡sʰaŋ⁴⁴/

/tʰŋ̍²⁴⁻²² t͡sʰaŋ³³/

/tʰŋ̍¹³⁻²² t͡sʰaŋ⁴⁴/

/tʰŋ̍²⁴⁻¹¹ t͡sʰaŋ⁴⁴/

/tʰŋ̍²³⁻³³ t͡sʰaŋ⁴⁴/

/tʰɯŋ⁵⁵⁻¹¹ t͡sʰaŋ³³/

/tʰɑŋ³⁵ t͡sʰʊŋ⁵⁵/

/tʰŋ̍²⁴⁻²² t͡sʰaŋ⁴⁴/

/tʰŋ̍²⁴⁻²² t͡sʰaŋ³³/

/tʰŋ̍¹³⁻²² t͡sʰaŋ⁴⁴/

/tʰŋ̍²⁴⁻¹¹ t͡sʰaŋ⁴⁴/

/tʰŋ̍²³⁻³³ t͡sʰaŋ⁴⁴/

/tʰɯŋ⁵⁵⁻¹¹ t͡sʰaŋ³³/

a type of candy made of melted white sugar solidified into long spring onion-like strips (a traditional Teochew and Taiwanese sweet)


春餅兒

/ʈ͡ʂʰu̯ən⁵⁵ piɤ̯̃ɻ²¹⁴⁻²¹⁽⁴⁾/

/ʈ͡ʂʰu̯ən⁵⁵ piɤ̯̃ɻ²¹⁴⁻²¹⁽⁴⁾/

(Mandarin) Erhua form of 春餅／春饼 (chūnbǐng, “spring roll”).


拭餅𩛩

/t͡sʰit̚³²⁻⁵⁴ piã⁵³⁻²⁴ kauʔ³²/

/t͡sʰit̚³²⁻⁵⁴ piã⁵³⁻²⁴ kauʔ³²/


蝦糋

/hɛ²³⁻²¹ t͡sĩ²¹/

/he²⁴⁻²¹ t͡sĩ²¹/

/hɛ²³⁻²¹ t͡sĩ²¹/

/he²⁴⁻²¹ t͡sĩ²¹/

(Hokkien) prawn fritter (a local dish from Penang)


天葵子

/tʰi̯ɛn⁵⁵ kʰu̯eɪ̯³⁵ t͡sz̩²¹⁴⁻²¹⁽⁴⁾/

/tʰiɛn⁴⁴⁻²² kʰue²⁴⁻²² t͡si⁵³/

/tʰiɛn³³ kʰue²⁴⁻²² t͡si⁵⁵⁴/

/tʰiɛn⁴⁴⁻²² kʰue¹³⁻²² t͡si⁵³/

/tʰiɛn⁴⁴⁻³³ kʰue²⁴⁻¹¹ t͡si⁵³/

/tʰiɛn⁴⁴⁻³³ kʰue²³⁻³³ t͡si⁴¹/

/tʰi̯ɛn⁵⁵ kʰu̯eɪ̯³⁵ t͡sz̩²¹⁴⁻²¹⁽⁴⁾/

/tʰiɛn⁴⁴⁻²² kʰue²⁴⁻²² t͡si⁵³/

/tʰiɛn³³ kʰue²⁴⁻²² t͡si⁵⁵⁴/

/tʰiɛn⁴⁴⁻²² kʰue¹³⁻²² t͡si⁵³/

/tʰiɛn⁴⁴⁻³³ kʰue²⁴⁻¹¹ t͡si⁵³/

/tʰiɛn⁴⁴⁻³³ kʰue²³⁻³³ t͡si⁴¹/


葵瓜子

/kʰu̯eɪ̯³⁵ ku̯ä⁵⁵ t͡sz̩²¹⁴⁻²¹⁽⁴⁾/

/kʷʰɐi̯²¹ kʷaː⁵⁵ t͡siː³⁵/

/kʰu̯eɪ̯³⁵ ku̯ä⁵⁵ t͡sz̩²¹⁴⁻²¹⁽⁴⁾/

/kʷʰɐi̯²¹ kʷaː⁵⁵ t͡siː³⁵/


望日葵子

ㄨㄤˋ ㄖˋ ㄎㄨㄟˊ ㄗˇ

/wɑŋ⁵¹⁻⁵³ ʐ̩⁵¹ kʰu̯eɪ̯³⁵ t͡sz̩²¹⁴⁻²¹⁽⁴⁾/


天津飯

тяньцзиньфань

/tʰi̯ɛn⁵⁵ t͡ɕin⁵⁵ fän⁵¹/

/tʰi̯ɛn⁵⁵ t͡ɕin⁵⁵ fän⁵¹/

Wasei kango (和製漢語), orthographically borrowed from Japanese 天(てん)津(しん)飯(はん) (Tenshinhan).


粽球

/t͡saŋ²¹³⁻⁵⁵ kiu⁵⁵/

/t͡saŋ²¹³⁻⁵⁵ kiu⁵⁵/


乒乓粿

/pʰiŋ⁵⁵ pʰɑŋ⁵⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/piŋ³³⁻²³ poŋ⁵⁵⁻¹¹ kue⁵²/

/pʰiŋ⁵⁵ pʰɑŋ⁵⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/piŋ³³⁻²³ poŋ⁵⁵⁻¹¹ kue⁵²/

a dish from Jieyang consisting of rice cakes with peanuts, sesame seeds, white sugar and other ingredients


檸檬雞

/niŋ³⁵ mɤŋ³⁵ t͡ɕi⁵⁵/

/nɪŋ²¹ mʊŋ²¹⁻⁵⁵ kɐi̯⁵⁵/

/niŋ³⁵ mɤŋ³⁵ t͡ɕi⁵⁵/

/nɪŋ²¹ mʊŋ²¹⁻⁵⁵ kɐi̯⁵⁵/


瑞典鹽醃鯡魚

ㄖㄨㄟˋ ㄉㄧㄢˇ ㄧㄢˊ ㄧㄢ ㄈㄟ ㄩˊ

жуйдянь янь янь фэйюй

/ʐu̯eɪ̯⁵¹ ti̯ɛn²¹⁴⁻²¹ jɛn³⁵ jɛn⁵⁵ feɪ̯⁵⁵ y³⁵/

surströmming (traditional Swedish delicacy)


生麵

/ʂɤŋ⁵⁵ mi̯ɛn⁵¹/

/saːŋ⁵⁵ miːn²²/

/ʂɤŋ⁵⁵ mi̯ɛn⁵¹/

/saːŋ⁵⁵ miːn²²/

(Hong Kong) thin egg noodles, often used for wonton noodles


菜飯

→ English: cai png, cai fan

/t͡sʰaɪ̯⁵¹⁻⁵³ fän⁵¹/

/t͡sʰɔːi̯³³ faːn²²/

/t͡sʰai²¹⁻⁴² pŋ̍²²/

/t͡sʰaɪ̯⁵¹⁻⁵³ fän⁵¹/

/t͡sʰɔːi̯³³ faːn²²/

/t͡sʰai²¹⁻⁴² pŋ̍²²/

uncle, I really love you, because your cai fan is both delicious and cheap

2021, Annette Lee and Benjamin Kheng, 这个那个 (The Caifan Song)

uncle wǒ zhēnde hěn ài nǐ, yīnwèi nǐ zhǔ de càifàn yòu hǎochī yòu nàme biànyí

uncle我真的很愛你 因為你煮的菜飯又好吃又那麼便宜

uncle我真的很爱你 因为你煮的菜饭又好吃又那么便宜

(originally Northern Wu) Caifan (a Jiangnan rice dish cooked with leafy greens, sometimes soybeans, other root vegetables, cured or fresh meat)


青蒜

/t͡ɕʰiŋ⁵⁵ su̯än⁵¹/

/t͡sʰɛːŋ⁵⁵ syːn³³/

/t͡ɕʰiŋ⁵⁵ su̯än⁵¹/

/t͡sʰɛːŋ⁵⁵ syːn³³/


撈起

→ English: lohei

/lɑʊ̯⁵⁵ t͡ɕʰi²¹⁴⁻²¹⁽⁴⁾/

/lɑʊ̯⁵⁵ t͡ɕʰi²¹⁴⁻²¹⁽⁴⁾/

to toss yusheng (a Chinese New Year custom in Singapore)


法式鹹派

ㄈㄚˇ ㄕˋ ㄒㄧㄚˊ ㄆㄞˋ

/fä²¹⁴⁻²¹ ʂʐ̩⁵¹ ɕi̯ä³⁵ pʰaɪ̯⁵¹/

/fä²¹⁴⁻²¹ ʂʐ̩⁵¹ ɕi̯ä³⁵ pʰaɪ̯⁵¹/


菽水

/ʂu³⁵ ʂu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/

/ʂu³⁵ ʂu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/


零嗒

(Hakka) snack; between-meal nibbles (a light meal)


零吃

/liŋ³⁵ ʈ͡ʂʰʐ̩⁵⁵/

/liŋ³⁵ ʈ͡ʂʰʐ̩ɻ⁵⁵/

/lɪŋ²¹ hɛːk̚³/

/liŋ³⁵ ʈ͡ʂʰʐ̩⁵⁵/

/liŋ³⁵ ʈ͡ʂʰʐ̩ɻ⁵⁵/

/lɪŋ²¹ hɛːk̚³/

(chiefly Mainland China) snack; between-meal nibbles


薄罉

/pɔːk̚² t͡sʰaːŋ⁵⁵/

/pɔːk̚² t͡sʰaːŋ⁵⁵/

(Cantonese) a kind of pancake in Cantonese cuisine, made from rice flour


包伙

/pɑʊ̯⁵⁵ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/pɑʊ̯⁵⁵ xu̯ɔ²¹⁴⁻²¹⁽⁴⁾/


咕咾肉

/ku⁵⁵ lɑʊ̯²¹⁴⁻²¹ ʐoʊ̯⁵¹/

/kuː⁵⁵ lou̯¹³ jʊk̚²/

/ku⁵⁵ lɑʊ̯²¹⁴⁻²¹ ʐoʊ̯⁵¹/

/kuː⁵⁵ lou̯¹³ jʊk̚²/


緞帶麵

ㄉㄨㄢˋ ㄉㄞˋ ㄇㄧㄢˋ

дуаньдаймянь

/tu̯än⁵¹⁻⁵³ taɪ̯⁵¹⁻⁵³ mi̯ɛn⁵¹/

/tu̯än⁵¹⁻⁵³ taɪ̯⁵¹⁻⁵³ mi̯ɛn⁵¹/


餛飩兒

/xu̯ən³⁵ tʰu̯əɻ³/

/xu̯ən³⁵ tʰu̯əɻ³/

(Mandarin) Erhua form of 餛飩／馄饨 (húntun).


百頁

/paɪ̯²¹⁴⁻²¹ jɛ⁵¹/

/paʔ³³ ɦiɪʔ⁴⁴/

/paɪ̯²¹⁴⁻²¹ jɛ⁵¹/

/paʔ³³ ɦiɪʔ⁴⁴/

thin pieces of tofu dehydrated and steamed until firm


鱁鮧

/ʈ͡ʂu³⁵ i³⁵/

/ʈ͡ʂu³⁵ i³⁵/

a sauce made with salted fish intestine or swim bladder


粢飯糰

/t͡sʰz̩³⁵ fän⁵¹ tʰu̯än³⁵/

/t͡sʰiː⁵⁵ faːn²² tʰyːn²¹/

/t͡sʰz̩⁵⁵ ve³³ dø²¹/

/t͡sʰz̩³⁵ fän⁵¹ tʰu̯än³⁵/

/t͡sʰiː⁵⁵ faːn²² tʰyːn²¹/

/t͡sʰz̩⁵⁵ ve³³ dø²¹/

a large glutinous rice ball with youtiao and/or other ingredients wrapped inside


粢飯

/t͡sʰz̩³⁵ fän⁵¹/

/t͡sʰiː⁵⁵ faːn²²/

/t͡sʰz̩⁵⁵ ve²¹/

/t͡sʰz̩³⁵ fän⁵¹/

/t͡sʰiː⁵⁵ faːn²²/

/t͡sʰz̩⁵⁵ ve²¹/


流沙包

/li̯oʊ̯³⁵ ʂä⁵⁵ pɑʊ̯⁵⁵/

/lɐu̯²¹ saː⁵⁵ paːu̯⁵⁵/

/li̯oʊ̯³⁵ ʂä⁵⁵ pɑʊ̯⁵⁵/

/lɐu̯²¹ saː⁵⁵ paːu̯⁵⁵/

steamed bun with salted duck's egg custard filling (a common dim sum dish)


蒸糕

/ʈ͡ʂɤŋ⁵⁵ kɑʊ̯⁵⁵/

/t͡sɪŋ⁵⁵ kou̯⁵⁵/

/ʈ͡ʂɤŋ⁵⁵ kɑʊ̯⁵⁵/

/t͡sɪŋ⁵⁵ kou̯⁵⁵/


炒粿角

/t͡sʰa⁵²⁻³⁵ kue⁵²⁻³⁵ kak̚²/

/t͡sʰa⁵²⁻³⁵ kue⁵²⁻³⁵ kak̚²/

(Malaysia Teochew) fried rice cake (a Teochew dish from Penang)


炒粿

/ʈ͡ʂʰɑʊ̯²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰa⁵²⁻³⁵ kue⁵²⁻²¹/

/ʈ͡ʂʰɑʊ̯²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰa⁵²⁻³⁵ kue⁵²⁻²¹/

fried rice cakes (a traditional Teochew dish)


拌麵

/pän⁵¹⁻⁵³ mi̯ɛn⁵¹/

/puã²²⁻²¹ mĩ²²/

/pän⁵¹⁻⁵³ mi̯ɛn⁵¹/

/puã²²⁻²¹ mĩ²²/


肉卷

/ʐoʊ̯⁵¹ t͡ɕy̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/ba(ʔ)²⁻⁵³ kuĩ⁵³/

/ʐoʊ̯⁵¹ t͡ɕy̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/ba(ʔ)²⁻⁵³ kuĩ⁵³/

Taiwanese pork roll (a dish consisting of a pork filling wrapped in beancurd skin and deep-fried)


肉繭

/ba(ʔ)³²⁻⁵³ kiɛn⁵³/

/ba(ʔ)³²⁻⁵³ kiɛn⁵³/

(southern Taiwanese and Medan Hokkien) Taiwanese meat roll


肉繭仔

/ba(ʔ)³²⁻⁴¹ kiɛn⁴¹⁻⁴⁴ a⁴¹/

/ba(ʔ)³²⁻⁴¹ kiɛn⁴¹⁻⁴⁴ a⁴¹/

(southern Taiwanese Hokkien) Taiwanese meat roll


光麵

/ku̯ɑŋ⁵⁵ mi̯ɛn⁵¹/

/kʷɔːŋ⁵⁵ miːn²²/

/kuɑ̃⁵⁵ mi²¹/

/ku̯ɑŋ⁵⁵ mi̯ɛn⁵¹/

/kʷɔːŋ⁵⁵ miːn²²/

/kuɑ̃⁵⁵ mi²¹/

plain noodles in broth, without any vegetables or meat


清湯麵

/t͡ɕʰiŋ⁵⁵ tʰɑŋ⁵⁵ mi̯ɛn⁵¹/

/t͡sʰɪŋ⁵⁵ tʰɔːŋ⁵⁵ miːn²²/

/t͡sʰiɪŋ⁴⁴⁻²² tʰŋ̍⁴⁴⁻²² mĩ²²/

/t͡sʰiɪŋ³³ tʰŋ̍³³ mĩ⁴¹/

/t͡sʰiɪŋ⁴⁴⁻²² tʰŋ̍⁴⁴⁻²² mĩ²²/

/t͡sʰiɪŋ⁴⁴⁻³³ tʰŋ̍⁴⁴⁻³³ mĩ³³/

/t͡sʰiɪŋ⁴⁴⁻³³ tʰŋ̍⁴⁴⁻³³ mĩ³³/

/t͡ɕʰin⁵⁵ tʰɑ̃³³ mi²¹/

/t͡ɕʰiŋ⁵⁵ tʰɑŋ⁵⁵ mi̯ɛn⁵¹/

/t͡sʰɪŋ⁵⁵ tʰɔːŋ⁵⁵ miːn²²/

/t͡sʰiɪŋ⁴⁴⁻²² tʰŋ̍⁴⁴⁻²² mĩ²²/

/t͡sʰiɪŋ³³ tʰŋ̍³³ mĩ⁴¹/

/t͡sʰiɪŋ⁴⁴⁻²² tʰŋ̍⁴⁴⁻²² mĩ²²/

/t͡sʰiɪŋ⁴⁴⁻³³ tʰŋ̍⁴⁴⁻³³ mĩ³³/

/t͡sʰiɪŋ⁴⁴⁻³³ tʰŋ̍⁴⁴⁻³³ mĩ³³/

/t͡ɕʰin⁵⁵ tʰɑ̃³³ mi²¹/


茴芹

/xu̯eɪ̯³⁵ t͡ɕʰin³⁵/

/wuːi̯²¹ kʰɐn²¹/

/xu̯eɪ̯³⁵ t͡ɕʰin³⁵/

/wuːi̯²¹ kʰɐn²¹/


北豆腐

/peɪ̯²¹⁴⁻²¹ toʊ̯⁵¹ fu¹/

/peɪ̯²¹⁴⁻²¹ toʊ̯⁵¹ fu²¹⁴⁻²¹⁽⁴⁾/

/peɪ̯²¹⁴⁻²¹ toʊ̯⁵¹ fu¹/

/peɪ̯²¹⁴⁻²¹ toʊ̯⁵¹ fu²¹⁴⁻²¹⁽⁴⁾/


南豆腐

/nän³⁵ toʊ̯⁵¹ fu¹/

/nän³⁵ toʊ̯⁵¹ fu²¹⁴⁻²¹⁽⁴⁾/

/nän³⁵ toʊ̯⁵¹ fu¹/

/nän³⁵ toʊ̯⁵¹ fu²¹⁴⁻²¹⁽⁴⁾/


什碎

/t͡saːp̚² sɵy̯³³/

/t͡saːp̚² sɵy̯³³/

炒什碎飯

炒什碎饭


年菜

/ni̯ɛn³⁵ t͡sʰaɪ̯⁵¹/

/nĩ²⁴⁻²² t͡sʰai²¹/

/nĩ²⁴⁻²² t͡sʰai⁴¹/

/nĩ¹³⁻²² t͡sʰai²¹/

/nĩ²⁴⁻¹¹ t͡sʰai¹¹/

/nĩ²³⁻³³ t͡sʰai²¹/

/ni̯ɛn³⁵ t͡sʰaɪ̯⁵¹/

/nĩ²⁴⁻²² t͡sʰai²¹/

/nĩ²⁴⁻²² t͡sʰai⁴¹/

/nĩ¹³⁻²² t͡sʰai²¹/

/nĩ²⁴⁻¹¹ t͡sʰai¹¹/

/nĩ²³⁻³³ t͡sʰai²¹/

sumptuous food and dishes prepared for the Lunar New Year


沙薑雞

/ʂä⁵⁵ t͡ɕi̯ɑŋ⁵⁵ t͡ɕi⁵⁵/

/saː⁵⁵ kœːŋ⁵⁵ kɐi̯⁵⁵/

/ʂä⁵⁵ t͡ɕi̯ɑŋ⁵⁵ t͡ɕi⁵⁵/

/saː⁵⁵ kœːŋ⁵⁵ kɐi̯⁵⁵/


玫瑰奶球

ㄇㄟˊ ˙ㄍㄨㄟ ㄋㄞˇ ㄑㄧㄡˊ

мэйгуй найцю

/meɪ̯³⁵ g̊u̯eɪ̯³ naɪ̯²¹⁴⁻²¹ t͡ɕʰi̯oʊ̯³⁵/

/muːi̯²¹ kʷɐi̯³³ naːi̯¹³ kʰɐu̯²¹/

/muːi̯²¹ kʷɐi̯³³ naːi̯¹³ kʰɐu̯²¹/


麵包布丁

ㄇㄧㄢˋ ㄅㄠ ㄅㄨˋ ㄉㄧㄥ

мяньбао будин

/mi̯ɛn⁵¹ pɑʊ̯⁵⁵ pu⁵¹ tiŋ⁵⁵/

/miːn²² paːu̯⁵⁵ pou̯³³ tɪŋ⁵⁵/

/mi̯ɛn⁵¹ pɑʊ̯⁵⁵ pu⁵¹ tiŋ⁵⁵/

/miːn²² paːu̯⁵⁵ pou̯³³ tɪŋ⁵⁵/


公司三文治

ㄍㄨㄥ ㄙ ㄙㄢ ㄨㄣˊ ㄓˋ

гунсы саньвэньчжи

/kʊŋ⁵⁵ sz̩⁵⁵ sän⁵⁵ wən³⁵ ʈ͡ʂʐ̩⁵¹/

/kʊŋ⁵⁵ siː⁵⁵ saːm⁵⁵ mɐn²¹ t͡siː²²/

/kʊŋ⁵⁵ sz̩⁵⁵ sän⁵⁵ wən³⁵ ʈ͡ʂʐ̩⁵¹/

/kʊŋ⁵⁵ siː⁵⁵ saːm⁵⁵ mɐn²¹ t͡siː²²/

(Hong Kong, Macau) club sandwich (Classifier: 件 c; 份 c)


酸筍

/su̯än⁵⁵ su̯ən²¹⁴⁻²¹⁽⁴⁾/

/sŋ̍⁴⁴⁻²² sun⁵³/

/sŋ̍³³ sun⁵⁵⁴/

/sŋ̍⁴⁴⁻²² sun⁵³/

/sŋ̍⁴⁴⁻³³ sun⁵³/

/sŋ̍⁴⁴⁻³³ sun⁴¹/

/su̯än⁵⁵ su̯ən²¹⁴⁻²¹⁽⁴⁾/

/sŋ̍⁴⁴⁻²² sun⁵³/

/sŋ̍³³ sun⁵⁵⁴/

/sŋ̍⁴⁴⁻²² sun⁵³/

/sŋ̍⁴⁴⁻³³ sun⁵³/

/sŋ̍⁴⁴⁻³³ sun⁴¹/

sour bamboo shoot, a specialty of Guangxi


湖殼油

/ɸu¹³ kʰo²⁴ i̯əu̯¹³/

/ɸu¹³ kʰo²⁴ i̯əu̯¹³/

(Xiang) clam shell oil (used to prevent chapped skin)


湯丸

/tʰɔːŋ⁵⁵ jyːn²¹⁻³⁵/

/tʰɔːŋ⁵⁵ jyːn²¹⁻³⁵/

(Leizhou Min, Eastern Min, Cantonese) Alternative form of 湯圓 /汤圆 (tāngyuán)


齋米粉

/ʈ͡ʂaɪ̯⁵⁵ mi²¹⁴⁻³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/t͡se⁴⁴⁻²² bi⁴²⁻²⁴ hun⁴²/

/ʈ͡ʂaɪ̯⁵⁵ mi²¹⁴⁻³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/t͡se⁴⁴⁻²² bi⁴²⁻²⁴ hun⁴²/

(Singapore) vegetarian bee hoon (a local Buddhist vegetarian dish)


醬汁

/t͡ɕi̯ɑŋ⁵¹ ʈ͡ʂʐ̩⁵⁵/

/t͡sœːŋ³³ t͡sɐp̚⁵/

/t͡ɕi̯ɑŋ⁵¹ ʈ͡ʂʐ̩⁵⁵/

/t͡sœːŋ³³ t͡sɐp̚⁵/


便宴

/pi̯ɛn⁵¹⁻⁵³ jɛn⁵¹/

/pi̯ɛn⁵¹⁻⁵³ jɛn⁵¹/


部隊鍋

ㄅㄨˋ ㄉㄨㄟˋ ㄍㄨㄛ

/pu⁵¹⁻⁵³ tu̯eɪ̯⁵¹ ku̯ɔ⁵⁵/

/pou̯²² tɵy̯²²⁻³⁵ wɔː⁵⁵/

/pu⁵¹⁻⁵³ tu̯eɪ̯⁵¹ ku̯ɔ⁵⁵/

/pou̯²² tɵy̯²²⁻³⁵ wɔː⁵⁵/

Calque of Korean 부대(部隊)찌개 (budaejjigae).


菜頭酸

/t͡sʰai¹¹⁻⁵³ tʰau²⁴⁻¹¹ sŋ̍⁴⁴/

/t͡sʰai²¹⁻⁵³ tʰau²⁴⁻²² sŋ̍⁴⁴/

/t͡sʰai⁴¹⁻⁵⁵⁴ tʰau²⁴⁻²² sŋ̍³³/

/t͡sʰai²¹⁻⁴¹ tʰau²³⁻³³ sŋ̍⁴⁴/

/t͡sʰai²¹⁻⁵³ tʰau¹³⁻²² suĩ⁴⁴/

/t͡sʰai¹¹⁻⁵³ tʰau²⁴⁻¹¹ sŋ̍⁴⁴/

/t͡sʰai²¹⁻⁵³ tʰau²⁴⁻²² sŋ̍⁴⁴/

/t͡sʰai⁴¹⁻⁵⁵⁴ tʰau²⁴⁻²² sŋ̍³³/

/t͡sʰai²¹⁻⁴¹ tʰau²³⁻³³ sŋ̍⁴⁴/

/t͡sʰai²¹⁻⁵³ tʰau¹³⁻²² suĩ⁴⁴/


牛仔骨

ㄋㄧㄡˊ ㄗㄞˇ ㄍㄨˇ

/ni̯oʊ̯³⁵ t͡saɪ̯²¹⁴⁻³⁵ ku²¹⁴⁻²¹⁽⁴⁾/

/ŋɐu̯²¹ t͡sɐi̯³⁵ kʷɐt̚⁵/

/ni̯oʊ̯³⁵ t͡saɪ̯²¹⁴⁻³⁵ ku²¹⁴⁻²¹⁽⁴⁾/

/ŋɐu̯²¹ t͡sɐi̯³⁵ kʷɐt̚⁵/


美點雙輝

ㄇㄟˇ ㄉㄧㄢˇ ㄕㄨㄤ ㄏㄨㄟ

мэйдянь шуанхуэй

/meɪ̯²¹⁴⁻³⁵ ti̯ɛn²¹⁴⁻²¹ ʂu̯ɑŋ⁵⁵ xu̯eɪ̯⁵⁵/

/mei̯¹³ tiːm³⁵ sœːŋ⁵⁵ fɐi̯⁵⁵/

/mei̯¹³ tiːm³⁵ sœːŋ⁵⁵ fɐi̯⁵⁵/

platter with two desserts (often pastries and/or cakes) served during a banquet


咖喱麵

/kʰä⁵⁵ li³⁵ mi̯ɛn⁵¹/

/ka⁴⁴⁻²² li⁴²⁻²⁴ mi²²/

/kʰä⁵⁵ li³⁵ mi̯ɛn⁵¹/

/ka⁴⁴⁻²² li⁴²⁻²⁴ mi²²/

curry noodles (a local dish in Malaysia and Singapore)


甘草糖

/kän⁵⁵ t͡sʰɑʊ̯²¹⁴⁻²¹ tʰɑŋ³⁵/

/kän⁵⁵ t͡sʰɑʊ̯²¹⁴⁻²¹ tʰɑŋ³⁵/


素肉

/su⁵¹⁻⁵³ ʐoʊ̯⁵¹/

/su⁵¹⁻⁵³ ʐoʊ̯⁵¹/


雞汁麵

/koi³³⁻²³ t͡sap̚²⁻⁴ mĩ¹¹/

/koi³³⁻²³ t͡sap̚²⁻⁴ mĩ¹¹/

Possibly from Japanese チキンラーメン (Chikin Ramen), Nissin's and world's first instant noodle product.

(Teochew, literally) chicken soup flavored noodles


雞麵

/koi³³⁻²³ mĩ¹¹/

/koi³³⁻²³ mĩ¹¹/

(Can we date this quote?), 潘琼林 (lyrics and music), “潮汕人在深圳市”, performed by 潘琼林:

I often make instant noodles in Shenzhen

ua² do⁶ cim¹ zung³ gêng¹ sion⁵ cong¹ goi¹ min⁷

我在深圳经常冲鸡面

我在深圳經常沖雞麵


流食

/li̯oʊ̯³⁵ ʂʐ̩³⁵/

/li̯oʊ̯³⁵ ʂʐ̩³⁵/


半流食

/pän⁵¹ li̯oʊ̯³⁵ ʂʐ̩³⁵/

/pän⁵¹ li̯oʊ̯³⁵ ʂʐ̩³⁵/


普食

/pʰu²¹⁴⁻²¹ ʂʐ̩³⁵/

/pʰu²¹⁴⁻²¹ ʂʐ̩³⁵/


標準粉

ㄅㄧㄠ ㄓㄨㄣˇ ㄈㄣˇ

бяочжуньфэнь

/pi̯ɑʊ̯⁵⁵ ʈ͡ʂu̯ən²¹⁴⁻³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/pi̯ɑʊ̯⁵⁵ ʈ͡ʂu̯ən²¹⁴⁻³⁵ fən²¹⁴⁻²¹⁽⁴⁾/


糊糊

/wuː²¹ wuː²¹/

/kɔ²⁴⁻²² kɔ²⁴/

/kɔ²⁴⁻²² kɔ²⁴/

/kɔ¹³⁻²² kɔ¹³/

/kɔ²⁴⁻¹¹ kɔ²⁴/

/kɔ²³⁻³³ kɔ²³/

/wuː²¹ wuː²¹/

/kɔ²⁴⁻²² kɔ²⁴/

/kɔ²⁴⁻²² kɔ²⁴/

/kɔ¹³⁻²² kɔ¹³/

/kɔ²⁴⁻¹¹ kɔ²⁴/

/kɔ²³⁻³³ kɔ²³/


烏魚子

/u⁵⁵ y³⁵ t͡sz̩²¹⁴⁻²¹⁽⁴⁾/

/ɔ⁴⁴⁻³³ hi²³⁻³³ t͡si⁴¹/

/ɔ⁴⁴⁻³³ hu²⁴⁻¹¹ t͡si⁵³/

/u⁵⁵ y³⁵ t͡sz̩²¹⁴⁻²¹⁽⁴⁾/

/ɔ⁴⁴⁻³³ hi²³⁻³³ t͡si⁴¹/

/ɔ⁴⁴⁻³³ hu²⁴⁻¹¹ t͡si⁵³/


韭菜餃

ㄐㄧㄡˇ ㄘㄞˋ ㄐㄧㄠˇ

/t͡ɕi̯oʊ̯²¹⁴⁻²¹ t͡sʰaɪ̯⁵¹ t͡ɕi̯ɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

/kɐu̯³⁵ t͡sʰɔːi̯³³ kaːu̯³⁵/

/kɐu̯³⁵ t͡sʰɔːi̯³³ kaːu̯³⁵/

dumpling with shrimp and chives (a dim sum dish)


燒臘鋪

/ʂɑʊ̯⁵⁵ lä⁵¹⁻⁵³ pʰu⁵¹/

/siːu̯⁵⁵ laːp̚² pʰou̯³³⁻³⁵/

/ʂɑʊ̯⁵⁵ lä⁵¹⁻⁵³ pʰu⁵¹/

/siːu̯⁵⁵ laːp̚² pʰou̯³³⁻³⁵/


煎餃

/t͡ɕi̯ɛn⁵⁵ t͡ɕi̯ɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

/t͡ɕi̯ɛn⁵⁵ t͡ɕi̯ɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

pan-fried dumpling
(Taiwan, especially) pan-fried gyoza


魚餃

/y³⁵ t͡ɕi̯ɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

/jyː²¹ kaːu̯³⁵/

/hɯ²⁴⁻²¹ kiau⁴²/

/y³⁵ t͡ɕi̯ɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

/jyː²¹ kaːu̯³⁵/

/hɯ²⁴⁻²¹ kiau⁴²/


注水肉

ㄓㄨˋ ㄕㄨㄟˇ ㄖㄡˋ

/ʈ͡ʂu⁵¹ ʂu̯eɪ̯²¹⁴⁻²¹ ʐoʊ̯⁵¹/

/ʈ͡ʂu⁵¹ ʂu̯eɪ̯²¹⁴⁻²¹ ʐoʊ̯⁵¹/


切粉

→ Chadong: me⁴ fən³ kat⁷ (calque)

/t͡ɕʰi̯ɛ⁵⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/t͡ɕʰi̯ɛ⁵⁵ fən²¹⁴⁻²¹⁽⁴⁾/


焦皮

→ Chadong: tθiu¹ pi²

(Guilin Pinghua) rice crust; crust of cooked rice


綠豆爽

ㄌㄩˋ ㄉㄡˋ ㄕㄨㄤˇ

/ly⁵¹⁻⁵³ toʊ̯⁵¹ ʂu̯ɑŋ²¹⁴⁻²¹⁽⁴⁾/

/lʊk̚² tɐu̯²² sɔːŋ³⁵/

/lʊk̚² tɐu̯²²⁻³⁵ sɔːŋ³⁵/

/ly⁵¹⁻⁵³ toʊ̯⁵¹ ʂu̯ɑŋ²¹⁴⁻²¹⁽⁴⁾/

/lʊk̚² tɐu̯²² sɔːŋ³⁵/

/lʊk̚² tɐu̯²²⁻³⁵ sɔːŋ³⁵/

2022, “潮曲學潮語” (16:44 from the start), in 吓？咩嘢話？, spoken by 張武孝, RTHK 香港電台:

So what's the difference between Teochew lek tau suan and Cantonese luk dau song anyway?

ciu⁴ zau¹ ge³ luk⁶ dau⁶ song² tung⁴ maai⁴ gwong² dung¹ jan⁴ ge³ luk⁶ dau⁶⁻² saa¹ jau⁵ me¹ fan¹ bit⁶ ne¹?

潮州嘅綠豆爽同埋廣東人嘅綠豆沙有咩分別呢？

潮州嘅绿豆爽同埋广东人嘅绿豆沙有咩分别呢？

2022, “潮曲學潮語” (17:45 from the start), in 吓？咩嘢話？, spoken by 許百堅, RTHK 香港電台:

Lek tau suan usually has cheng sim ee in it.

luk⁶ dau⁶⁻² song² tung¹ soeng⁴ wui⁵ gaa¹ cing¹ sam¹ jyun⁴⁻² ge³.

綠豆爽通常會加清心丸嘅。

绿豆爽通常会加清心丸嘅。

sweet split mung bean soup (a Teochew dessert)


滷菜

/lu²¹⁴⁻²¹ t͡sʰaɪ̯⁵¹/

/lou̯¹³ t͡sʰɔːi̯³³/

/lu²⁴⁻¹¹ t͡sʰoi̯⁵⁵/

/lu²¹⁴⁻²¹ t͡sʰaɪ̯⁵¹/

/lou̯¹³ t͡sʰɔːi̯³³/

/lu²⁴⁻¹¹ t͡sʰoi̯⁵⁵/


滷醬菜

/lu²⁴⁻¹¹ t͡si̯oŋ⁵⁵ t͡sʰoi̯⁵⁵/

/lu²⁴⁻¹¹ t͡si̯oŋ⁵⁵ t͡sʰoi̯⁵⁵/

(Southern Sixian Hakka) pot-stewed dish (of meat or fowl)


柿花

/ʂʐ̩⁵¹ xu̯ä⁵⁵/

/t͡sʰɨ⁵⁵ fa²⁴/

/ʂʐ̩⁵¹ xu̯ä⁵⁵/

/t͡sʰɨ⁵⁵ fa²⁴/

(Southwestern Mandarin, Shaojiang Min, Lechang Tuhua) persimmon


柿花乾

/t͡sʰɨ⁵⁵ fa²⁴⁻¹¹ kon²⁴/

/t͡sʰɨ⁵⁵ fa²⁴⁻¹¹ kon²⁴/

(Southern Sixian Hakka) dried persimmon; persimmon cake


縊蟶

/i⁵¹ ʈ͡ʂʰɤŋ⁵⁵/

/i⁵¹ ʈ͡ʂʰɤŋ⁵⁵/

Chinese razor clam (Sinonovacula constricta)


清心丸

/t͡ɕʰiŋ⁵⁵ ɕin⁵⁵ wän³⁵/

/t͡sʰɪŋ⁵⁵ sɐm⁵⁵ jyːn²¹⁻³⁵/

/t͡sʰeŋ³³⁻²³ sim³³⁻²³ ĩ⁵⁵/

/t͡ɕʰiŋ⁵⁵ ɕin⁵⁵ wän³⁵/

/t͡sʰɪŋ⁵⁵ sɐm⁵⁵ jyːn²¹⁻³⁵/

/t͡sʰeŋ³³⁻²³ sim³³⁻²³ ĩ⁵⁵/

clear heart ball (a Teochew jelly cube made of starch, often put in sweet split mung bean soup)


三角粿

ㄙㄢ ㄐㄧㄠˇ ㄍㄨㄛˇ

/sän⁵⁵ t͡ɕi̯ɑʊ̯²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/sã⁴⁴⁻²² kak̚³²⁻⁵ kue⁵³/

/sän⁵⁵ t͡ɕi̯ɑʊ̯²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/sã⁴⁴⁻²² kak̚³²⁻⁵ kue⁵³/

a type of deep-fried rice cake cut into triangles (a local speciality of Zhangzhou)


麥包

/maɪ̯⁵¹ pɑʊ̯⁵⁵/

/mɐk̚² paːu̯⁵⁵/

/maɪ̯⁵¹ pɑʊ̯⁵⁵/

/mɐk̚² paːu̯⁵⁵/


伍斯特醬

ㄨˇ ㄙ ㄊㄜˋ ㄐㄧㄤˋ

/u²¹⁴⁻²¹ sz̩⁵⁵ tʰɤ⁵¹⁻⁵³ t͡ɕi̯ɑŋ⁵¹/

/u²¹⁴⁻²¹ sz̩⁵⁵ tʰɤ⁵¹⁻⁵³ t͡ɕi̯ɑŋ⁵¹/

Worcestershire sauce
Worcestershire sauce


蘹香

/xu̯aɪ̯³⁵ ɕi̯ɑŋ⁵⁵/

/xu̯aɪ̯³⁵ ɕi̯ɑŋ⁵⁵/


肉油粕

/ba(ʔ)³²⁻⁴² iu²⁴⁻²¹ pʰoʔ³²/

/ba(ʔ)³²⁻⁵³ iu²⁴⁻²² pʰoʔ³²/

/ba(ʔ)³⁻⁴ iu²³⁻²¹ pʰoʔ³/

/ba(ʔ)³²⁻⁵³ iu¹³⁻²² pʰoʔ³²/

/mã(ʔ)⁵ iu²⁴⁻²² pʰoʔ⁵/

/hiak̚²⁴⁻² iu²⁴⁻²² pʰoʔ⁵/

/ba(ʔ)³²⁻⁴² iu²⁴⁻²¹ pʰoʔ³²/

/ba(ʔ)³²⁻⁵³ iu²⁴⁻²² pʰoʔ³²/

/ba(ʔ)³⁻⁴ iu²³⁻²¹ pʰoʔ³/

/ba(ʔ)³²⁻⁵³ iu¹³⁻²² pʰoʔ³²/

/mã(ʔ)⁵ iu²⁴⁻²² pʰoʔ⁵/

/hiak̚²⁴⁻² iu²⁴⁻²² pʰoʔ⁵/

(Hokkien) lard dregs; cracklings (a crispy snack made from material remaining from rendering lard from fatty pork)


豬油粕仔

/ti⁴⁴⁻³³ iu²³⁻³³ pʰɤ(ʔ)³²⁻⁴⁴ a⁴¹/

/tu⁴⁴⁻³³ iu²⁴⁻¹¹ pʰo(ʔ)³²⁻⁴⁴ a⁵³/

/ti⁴⁴⁻³³ iu²³⁻³³ pʰɤ(ʔ)³²⁻⁴⁴ a⁴¹/

/tu⁴⁴⁻³³ iu²⁴⁻¹¹ pʰo(ʔ)³²⁻⁴⁴ a⁵³/

(Taiwanese Hokkien) lard dregs; cracklings (a crispy snack made from material remaining from rendering lard from fatty pork)


耐放

/naɪ̯⁵¹⁻⁵³ fɑŋ⁵¹/

/nɔːi̯²² fɔːŋ³³/

/naɪ̯⁵¹⁻⁵³ fɑŋ⁵¹/

/nɔːi̯²² fɔːŋ³³/

with long shelf life; long-lasting (of food)


豆豉鯪魚

ㄉㄡˋ ㄔˇ ㄌㄧㄥˊ ㄩˊ

доучи линъюй

/toʊ̯⁵¹ ʈ͡ʂʰʐ̩²¹⁴⁻²¹ liŋ³⁵ y³⁵/

/tɐu̯²² siː²² lɛːŋ²¹ jyː²¹⁻³⁵/

/toʊ̯⁵¹ ʈ͡ʂʰʐ̩²¹⁴⁻²¹ liŋ³⁵ y³⁵/

/tɐu̯²² siː²² lɛːŋ²¹ jyː²¹⁻³⁵/


加映包

/t͡ɕi̯ä⁵⁵ iŋ⁵¹ pɑʊ̯⁵⁵/

/t͡ɕi̯ä⁵⁵ iŋ⁵¹ pɑʊ̯⁵⁵/


稞麥麵包

ㄎㄜ ㄇㄞˋ ㄇㄧㄢˋ ㄅㄠ

кэмай мяньбао

/kʰɤ⁵⁵ maɪ̯⁵¹⁻⁵³ mi̯ɛn⁵¹ pɑʊ̯⁵⁵/

/kʰɤ⁵⁵ maɪ̯⁵¹⁻⁵³ mi̯ɛn⁵¹ pɑʊ̯⁵⁵/


黑麵包

/xeɪ̯⁵⁵ mi̯ɛn⁵¹ pɑʊ̯⁵⁵/

/xeɪ̯⁵⁵ mi̯ɛn⁵¹ pɑʊ̯⁵⁵/


全麥麵包

ㄑㄩㄢˊ ㄇㄞˋ ㄇㄧㄢˋ ㄅㄠ

цюаньмай мяньбао

/t͡ɕʰy̯ɛn³⁵ maɪ̯⁵¹⁻⁵³ mi̯ɛn⁵¹ pɑʊ̯⁵⁵/

/t͡sʰyːn²¹ mɐk̚² miːn²² paːu̯⁵⁵/

/ʑi²² maʔ⁵⁵ mi³³ pɔ²¹/

/t͡ɕʰy̯ɛn³⁵ maɪ̯⁵¹⁻⁵³ mi̯ɛn⁵¹ pɑʊ̯⁵⁵/

/t͡sʰyːn²¹ mɐk̚² miːn²² paːu̯⁵⁵/

/ʑi²² maʔ⁵⁵ mi³³ pɔ²¹/


巴馬臣

/pä⁵⁵ mä²¹⁴⁻²¹ ʈ͡ʂʰən³⁵/

/paː⁵⁵ maː¹³ sɐn²¹/

/pä⁵⁵ mä²¹⁴⁻²¹ ʈ͡ʂʰən³⁵/

/paː⁵⁵ maː¹³ sɐn²¹/

Borrowed from English Parmesan, from Italian Parmesan, probably via Cantonese.


肉包子

/ʐoʊ̯⁵¹ pɑʊ̯⁵⁵ d͡z̥z̩²/

/jʊk̚² paːu̯⁵⁵ t͡siː³⁵/

/ʐoʊ̯⁵¹ pɑʊ̯⁵⁵ d͡z̥z̩²/

/jʊk̚² paːu̯⁵⁵ t͡siː³⁵/


菜包

/t͡sʰaɪ̯⁵¹ pɑʊ̯⁵⁵/

/t͡sʰɔːi̯³³ paːu̯⁵⁵/

/t͡sʰai²¹⁻⁵³ pau⁴⁴/

/t͡sʰai⁴¹⁻⁵⁵⁴ pau³³/

/t͡sʰai²¹⁻⁵³ pau⁴⁴/

/t͡sʰai¹¹⁻⁵³ pau⁴⁴/

/t͡sʰai²¹⁻⁴¹ pau⁴⁴/

/t͡sʰaɪ̯⁵¹ pɑʊ̯⁵⁵/

/t͡sʰɔːi̯³³ paːu̯⁵⁵/

/t͡sʰai²¹⁻⁵³ pau⁴⁴/

/t͡sʰai⁴¹⁻⁵⁵⁴ pau³³/

/t͡sʰai²¹⁻⁵³ pau⁴⁴/

/t͡sʰai¹¹⁻⁵³ pau⁴⁴/

/t͡sʰai²¹⁻⁴¹ pau⁴⁴/


菜包子

/t͡sʰaɪ̯⁵¹ pɑʊ̯⁵⁵ d͡z̥z̩²/

/t͡sʰɔːi̯³³ paːu̯⁵⁵ t͡siː³⁵/

/t͡sʰaɪ̯⁵¹ pɑʊ̯⁵⁵ d͡z̥z̩²/

/t͡sʰɔːi̯³³ paːu̯⁵⁵ t͡siː³⁵/

(derogatory) good-for-nothing; useless person


米粉肉

/mi²¹⁴⁻³⁵ fən²¹⁴⁻²¹ ʐoʊ̯⁵¹/

/mɐi̯¹³ fɐn³⁵ jʊk̚²/

/mi²¹⁴⁻³⁵ fən²¹⁴⁻²¹ ʐoʊ̯⁵¹/

/mɐi̯¹³ fɐn³⁵ jʊk̚²/

steamed pork slices with glutinous rice flour (a southern Chinese dish)


蘋果醋

ㄆㄧㄥˊ ㄍㄨㄛˇ ㄘㄨˋ

/pʰiŋ³⁵ ku̯ɔ²¹⁴⁻²¹ t͡sʰu⁵¹/

/pʰiŋ³⁵ ku̯ɔ²¹⁴⁻²¹ t͡sʰu⁵¹/


京糕

/t͡ɕiŋ⁵⁵ kɑʊ̯⁵⁵/

/t͡ɕiŋ⁵⁵ kɑʊ̯⁵⁵/


蕙餚

/xu̯eɪ̯⁵¹ jɑʊ̯³⁵/

/xu̯eɪ̯⁵¹ jɑʊ̯³⁵/

huìyáo zhēng xī lánjiè, diànguì jiǔ xī jiāojiāng

蕙餚蒸兮蘭藉，奠桂酒兮椒漿

蕙肴蒸兮兰借，奠桂酒兮椒浆

簡文帝《三日侍皇太子曲水宴詩》序

蘭觴沿泝，蕙餚來往。

簡文帝《三日侍皇太子曲水宴詩》序

兰觞沿溯，蕙肴来往。

(obsolete) meat dish made with the 蕙 (huì, “orchid”) plant


蝦多士

/ɕi̯ä⁵⁵ tu̯ɔ⁵⁵ ʂʐ̩⁵¹/

/haː⁵⁵ tɔː⁵⁵ siː²²⁻³⁵/

/ɕi̯ä⁵⁵ tu̯ɔ⁵⁵ ʂʐ̩⁵¹/

/haː⁵⁵ tɔː⁵⁵ siː²²⁻³⁵/

(chiefly Cantonese) shrimp toast; prawn toast (Classifier: 件 c; 塊／块 c)


麥皮

/mɐk̚² pʰei̯²¹/

/mɐk̚² pʰei̯²¹/

(Hong Kong Cantonese, Taishanese) rolled oats


鴛鴦炒飯

ㄩㄢ ㄧㄤ ㄔㄠˇ ㄈㄢˋ

юаньян чаофань

/ɥɛn⁵⁵ jɑŋ⁵⁵ ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹ fän⁵¹/

/jyːn⁵⁵ jœːŋ⁵⁵ t͡sʰaːu̯³⁵ faːn²²/

/jiːn⁵⁵ jœːŋ⁵⁵ t͡sʰaːu̯³⁵ faːn²²/

/ɥɛn⁵⁵ jɑŋ⁵⁵ ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹ fän⁵¹/

/jyːn⁵⁵ jœːŋ⁵⁵ t͡sʰaːu̯³⁵ faːn²²/

/jiːn⁵⁵ jœːŋ⁵⁵ t͡sʰaːu̯³⁵ faːn²²/

yin yang fried rice (a rice dish in Hong Kong cuisine, consisting of fried rice with red sauce and white sauce)


大海椒

/tä⁵¹ xaɪ̯²¹⁴⁻²¹ t͡ɕi̯ɑʊ̯⁵⁵/

/tä⁵¹ xaɪ̯²¹⁴⁻²¹ t͡ɕi̯ɑʊ̯⁵⁵/

(chiefly Southwestern Mandarin) bell pepper; sweet pepper; capsicum


京都肉排

ㄐㄧㄥ ㄉㄨ ㄖㄡˋ ㄆㄞˊ

Цзинду жоупай

/t͡ɕiŋ⁵⁵ tu⁵⁵ ʐoʊ̯⁵¹ pʰaɪ̯³⁵/

/kɪŋ⁵⁵ tou̯⁵⁵ jʊk̚² pʰaːi̯²¹⁻³⁵/

/t͡ɕiŋ⁵⁵ tu⁵⁵ ʐoʊ̯⁵¹ pʰaɪ̯³⁵/

/kɪŋ⁵⁵ tou̯⁵⁵ jʊk̚² pʰaːi̯²¹⁻³⁵/

sweet-and-sour sauce
sweet-and-sour sauce

Peking pork; braised pork ribs in sweet-and-sour sauce


壽桃包

/ʂoʊ̯⁵¹ tʰɑʊ̯³⁵ pɑʊ̯⁵⁵/

/sɐu̯²² tʰou̯²¹⁻³⁵ paːu̯⁵⁵/

/ʂoʊ̯⁵¹ tʰɑʊ̯³⁵ pɑʊ̯⁵⁵/

/sɐu̯²² tʰou̯²¹⁻³⁵ paːu̯⁵⁵/

longevity peach bun (a kind of bun eaten at a birthday celebration)


菜點

/t͡sʰaɪ̯⁵¹ ti̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰaɪ̯⁵¹ ti̯ɛn²¹⁴⁻²¹⁽⁴⁾/


麵碼

/mi̯ɛn⁵¹ mä²¹⁴⁻²¹⁽⁴⁾/

/mi̯ɛn⁵¹ mɑɻ²¹⁴⁻²¹⁽⁴⁾/

/mi̯ɛn⁵¹ mä²¹⁴⁻²¹⁽⁴⁾/

/mi̯ɛn⁵¹ mɑɻ²¹⁴⁻²¹⁽⁴⁾/

vegetables that are mixed with noodles when served


菜碼

/t͡sʰaɪ̯⁵¹ mä²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰaɪ̯⁵¹ mɑɻ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰaɪ̯⁵¹ mä²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰaɪ̯⁵¹ mɑɻ²¹⁴⁻²¹⁽⁴⁾/

(regional) vegetables that are mixed with noodles when served


清油

/t͡ɕʰiŋ⁵⁵ joʊ̯³⁵/

/t͡sʰɪŋ⁵⁵ jɐu̯²¹/

/t͡ɕʰiŋ⁵⁵ joʊ̯³⁵/

/t͡sʰɪŋ⁵⁵ jɐu̯²¹/


足三兩

/t͡su³⁵ sän⁵⁵ li̯ɑŋ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʊk̚⁵ saːm⁵⁵ lœːŋ¹³⁻³⁵/

/t͡su³⁵ sän⁵⁵ li̯ɑŋ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʊk̚⁵ saːm⁵⁵ lœːŋ¹³⁻³⁵/

Named from the fact that three taels (三兩) is equivalent in weight to a quarter of a pound.

(chiefly Hong Kong) A hamburger from the fast food company McDonald's known as a Quarter Pounder in English (Classifier: 個／个)


餐點

/t͡sʰän⁵⁵ ti̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰän⁵⁵ ti̯ɛn²¹⁴⁻²¹⁽⁴⁾/


米麵

/mi²¹⁴⁻²¹ mi̯ɛn⁵¹/

/mɐi̯¹³ miːn²²/

/mi²¹⁴⁻²¹ mi̯ɛn⁵¹/

/mɐi̯¹³ miːn²²/


小麥粉

ㄒㄧㄠˇ ㄇㄞˋ ㄈㄣˇ

/ɕi̯ɑʊ̯²¹⁴⁻²¹ maɪ̯⁵¹ fən²¹⁴⁻²¹⁽⁴⁾/

/ɕi̯ɑʊ̯²¹⁴⁻²¹ maɪ̯⁵¹ fən²¹⁴⁻²¹⁽⁴⁾/


羊毛脂

/jɑŋ³⁵ mɑʊ̯³⁵ ʈ͡ʂʐ̩⁵⁵/

/jɑŋ³⁵ mɑʊ̯³⁵ ʈ͡ʂʐ̩⁵⁵/


蛋白粉

/tän⁵¹ paɪ̯³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/taːn²²⁻³⁵ paːk̚² fɐn³⁵/

/tän⁵¹ paɪ̯³⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/taːn²²⁻³⁵ paːk̚² fɐn³⁵/


樟茶鴨

/ʈ͡ʂɑŋ⁵⁵ ʈ͡ʂʰä³⁵ jä⁵⁵/

/ʈ͡ʂɑŋ⁵⁵ ʈ͡ʂʰä³⁵ jä⁵⁵/


槽糕

/t͡sʰɑʊ̯³⁵ kɑʊ̯⁵⁵/

/t͡sʰɑʊ̯³⁵ kɑʊ̯⁵⁵/

(regional) a kind of cake shaped from a mould


槽子糕

/t͡sʰɑʊ̯³⁵ d͡z̥z̩³ kɑʊ̯⁵⁵/

/t͡sʰɑʊ̯³⁵ d͡z̥z̩³ kɑʊ̯⁵⁵/


糖醋肉

/tʰɑŋ³⁵ t͡sʰu⁵¹⁻⁵³ ʐoʊ̯⁵¹/

/tʰɔːŋ²¹ t͡sʰou̯³³ jʊk̚²/

/tʰɑŋ³⁵ t͡sʰu⁵¹⁻⁵³ ʐoʊ̯⁵¹/

/tʰɔːŋ²¹ t͡sʰou̯³³ jʊk̚²/


乳類食品

ㄖㄨˇ ㄌㄟˋ ㄕˊ ㄆㄧㄣˇ

жулэй шипинь

/ʐu²¹⁴⁻²¹ leɪ̯⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/ʐu²¹⁴⁻²¹ leɪ̯⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/


山楂糕

/ʂän⁵⁵ ʈ͡ʂä⁵⁵ kɑʊ̯⁵⁵/

/ʂän⁵⁵ ʈ͡ʂä⁵⁵ kɑʊ̯⁵⁵/

hawthorn cake (a dessert from northern China made from hawthorn juice, sugar and agar)


糕乾

/kɑʊ̯⁵⁵ g̊än²/

/kou̯⁵⁵ kɔːn⁵⁵/

/kɑʊ̯⁵⁵ g̊än²/

/kou̯⁵⁵ kɔːn⁵⁵/

a kind of dry substitute milk cake, mainly made of rice flour and sugar


糕乾粉

/kɑʊ̯⁵⁵ g̊än² fən²¹⁴⁻²¹⁽⁴⁾/

/kɑʊ̯⁵⁵ g̊än² fən²¹⁴⁻²¹⁽⁴⁾/


番仔菜

/huan³³ a⁵⁵⁴⁻²⁴ t͡sʰai⁴¹/

/huan⁴⁴⁻²² a⁵³⁻⁴⁴ t͡sʰai²¹/

/huan³³ a⁵⁵⁴⁻²⁴ t͡sʰai⁴¹/

/huan⁴⁴⁻²² a⁵³⁻⁴⁴ t͡sʰai²¹/

(Philippine Hokkien) Filipino cuisine; Filipino food


狀元圓

状元圆
壯元丸
上元圓
上元丸

/t͡siɔŋ⁴¹⁻²² uan²⁴⁻²² ĩ²⁴/

/t͡siɔŋ⁴¹⁻²² uan²⁴⁻²² ĩ²⁴/

(Philippine Hokkien) glutinous rice ball eaten during the Lantern Festival


茶食

/ʈ͡ʂʰä³⁵ ʂʐ̩³/

/ʈ͡ʂʰä³⁵ ʂʐ̩³/


苦椒醬

ㄎㄨˇ ㄐㄧㄠ ㄐㄧㄤˋ

/kʰu²¹⁴⁻²¹ t͡ɕi̯ɑʊ̯⁵⁵ t͡ɕi̯ɑŋ⁵¹/

/kʰu²¹⁴⁻²¹ t͡ɕi̯ɑʊ̯⁵⁵ t͡ɕi̯ɑŋ⁵¹/


鳴門卷

ㄇㄧㄥˊ ㄇㄣˊ ㄐㄩㄢˇ

минмэньцзюань

/miŋ³⁵ mən³⁵ t͡ɕy̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/miŋ³⁵ mən³⁵ t͡ɕy̯ɛn²¹⁴⁻²¹⁽⁴⁾/

Orthographic borrowing from Japanese 鳴(なる)門(と)巻(ま)き (narutomaki).


米餅

/mi²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/mɐi̯¹³ pɛːŋ³⁵/

/mi²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/mɐi̯¹³ pɛːŋ³⁵/


喜馬拉雅鹽

ㄒㄧˇ ㄇㄚˇ ㄌㄚ ㄧㄚˇ ㄧㄢˊ

ㄒㄧ ㄇㄚˇ ㄌㄚ ㄧㄚˇ ㄧㄢˊ

/ɕi²¹⁴⁻³⁵ mä²¹⁴⁻²¹ lä⁵⁵ jä²¹⁴⁻²¹ jɛn³⁵/

/ɕi⁵⁵ mä²¹⁴⁻²¹ lä⁵⁵ jä²¹⁴⁻²¹ jɛn³⁵/

/ɕi²¹⁴⁻³⁵ mä²¹⁴⁻²¹ lä⁵⁵ jä²¹⁴⁻²¹ jɛn³⁵/

/ɕi⁵⁵ mä²¹⁴⁻²¹ lä⁵⁵ jä²¹⁴⁻²¹ jɛn³⁵/


玫瑰鹽

/meɪ̯³⁵ ku̯eɪ̯⁵⁵ jɛn³⁵/

/meɪ̯³⁵ ku̯eɪ̯⁵⁵ jɛn³⁵/


青方

/t͡ɕʰiŋ⁵⁵ fɑŋ⁵⁵/

/t͡ɕʰiŋ⁵⁵ fɑŋ⁵⁵/

(dated) greenish grey fermented bean curd


辣死你媽

ㄌㄚˋ ㄙˇ ㄋㄧˇ ㄇㄚ

/lä⁵¹ sz̩²¹⁴⁻³⁵ ni²¹⁴⁻²¹ mä⁵⁵/

/lä⁵¹ sz̩²¹⁴⁻³⁵ ni²¹⁴⁻²¹ mä⁵⁵/

Phono-semantic matching of Malay nasi lemak.


蒸餅

/ʈ͡ʂɤŋ⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/t͡sɪŋ⁵⁵ pɛːŋ³⁵/

/ʈ͡ʂɤŋ⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/t͡sɪŋ⁵⁵ pɛːŋ³⁵/

bánh chưng (a traditional Vietnamese dish made from glutinous rice, mung beans, pork and other ingredients, and eaten for Tết)


軟食

/ʐu̯än²¹⁴⁻²¹ ʂʐ̩³⁵/

/ʐu̯än²¹⁴⁻²¹ ʂʐ̩³⁵/


江淮菜

ㄐㄧㄤ ㄏㄨㄞˊ ㄘㄞˋ

Цзянхуай цай

/t͡ɕi̯ɑŋ⁵⁵ xu̯aɪ̯³⁵ t͡sʰaɪ̯⁵¹/

/t͡ɕi̯ɑŋ⁵⁵ xu̯aɪ̯³⁵ t͡sʰaɪ̯⁵¹/

Synonym of 淮揚菜 /淮扬菜 (Huáiyáng cài), the style of Chinese cuisine originating between the Huai and Yangtze rivers


漏斗蛋糕

ㄌㄡˋ ㄉㄡˇ ㄉㄢˋ ㄍㄠ

лоудоу даньгао

/loʊ̯⁵¹ toʊ̯²¹⁴⁻²¹ tän⁵¹ kɑʊ̯⁵⁵/

/lɐu̯²² tɐu̯³⁵ taːn²² kou̯⁵⁵/

/loʊ̯⁵¹ toʊ̯²¹⁴⁻²¹ tän⁵¹ kɑʊ̯⁵⁵/

/lɐu̯²² tɐu̯³⁵ taːn²² kou̯⁵⁵/


餱糧

/xoʊ̯³⁵ li̯ɑŋ³⁵/

/xoʊ̯³⁵ li̯ɑŋ³⁵/


份飯

/fən⁵¹⁻⁵³ fän⁵¹/

/fəɻ⁵¹⁻⁵³ fän⁵¹/

/fən⁵¹⁻⁵³ fän⁵¹/

/fəɻ⁵¹⁻⁵³ fän⁵¹/


生醃

/ʂɤŋ⁵⁵ jɛn⁵⁵/

/ʂɤŋ⁵⁵ jɛn⁵⁵/


棒頭糖

/bɑ̃²² dɤ⁵⁵ dɑ̃²¹/

/bɑ̃²² dɤ⁵⁵ dɑ̃²¹/

(chiefly Northern Wu) lollipop (Classifier: 根 w)


大鹽

/tä⁵¹ jɛn³⁵/

/tä⁵¹ jɛn³⁵/


𮨻湯

/ʂä³⁵ tʰɑŋ⁵⁵/

/ʂä³⁵ tʰɑŋ⁵⁵/

a kind of breakfast dish made with chicken and flour popular in northern Jiangsu and southern Shandong, especially in areas around Xuzhou


麵煎粿

ㄇㄧㄢˋ ㄐㄧㄢ ㄍㄨㄛˇ

/mi̯ɛn⁵¹ t͡ɕi̯ɛn⁵⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/mi²²⁻²¹ t͡siɛn⁴⁴⁻²² kue⁴²/

/mĩ¹¹ t͡siaŋ³³⁻²³ kue⁵²/

/mi̯ɛn⁵¹ t͡ɕi̯ɛn⁵⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/mi²²⁻²¹ t͡siɛn⁴⁴⁻²² kue⁴²/

/mĩ¹¹ t͡siaŋ³³⁻²³ kue⁵²/

(Singapore) apam balik (a kind of pancake)


油醋汁

/joʊ̯³⁵ t͡sʰu⁵¹ ʈ͡ʂʐ̩⁵⁵/

/joʊ̯³⁵ t͡sʰu⁵¹ ʈ͡ʂʐ̩⁵⁵/


陳村粉

чэньцуньфэнь

čɛnʹcunʹfɛnʹ

/ʈ͡ʂʰən³⁵ t͡sʰu̯ən⁵⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰɐn²¹ t͡sʰyːn⁵⁵ fɐn³⁵/

/ʈ͡ʂʰən³⁵ t͡sʰu̯ən⁵⁵ fən²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰɐn²¹ t͡sʰyːn⁵⁵ fɐn³⁵/

Named after 陳村／陈村 (Chencun), a town in Shunde, Guangdong province of China.


奶貝

/naɪ̯²¹⁴⁻²¹ peɪ̯⁵¹/

/naɪ̯²¹⁴⁻²¹ peɪ̯⁵¹/


瑞士汁

/ʐu̯eɪ̯⁵¹⁻⁵³ ʂʐ̩⁵¹ ʈ͡ʂʐ̩⁵⁵/

/sɵy̯²² siː²² t͡sɐp̚⁵/

/ʐu̯eɪ̯⁵¹⁻⁵³ ʂʐ̩⁵¹ ʈ͡ʂʐ̩⁵⁵/

/sɵy̯²² siː²² t͡sɐp̚⁵/

See 瑞士雞翼／瑞士鸡翼 (Ruìshì jīyì).

zh-l

瑞士雞翼／瑞士鸡翼 (Ruìshì jīyì)

Swiss sauce (a sweet sauce made from soy sauce and rock sugar)


西檸雞

/ɕi⁵⁵ niŋ³⁵ t͡ɕi⁵⁵/

/sɐi̯⁵⁵ nɪŋ²¹⁻³⁵ kɐi̯⁵⁵/

/ɕi⁵⁵ niŋ³⁵ t͡ɕi⁵⁵/

/sɐi̯⁵⁵ nɪŋ²¹⁻³⁵ kɐi̯⁵⁵/


舚脣咂嘴

ㄊㄧㄢˋ ㄔㄨㄣˊ ㄗㄚ ㄗㄨㄟˇ

тяньчуньцзацзуй

/tʰi̯ɛn⁵¹ ʈ͡ʂʰu̯ən³⁵ t͡sä⁵⁵ t͡su̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/


奶油泡芙

ㄋㄞˇ ㄧㄡˊ ㄆㄠˋ ㄈㄨˊ

/naɪ̯²¹⁴⁻²¹ joʊ̯³⁵ pʰɑʊ̯⁵¹ fu³⁵/

/naɪ̯²¹⁴⁻²¹ joʊ̯³⁵ pʰɑʊ̯⁵¹ fu³⁵/


乳油

/ʐu²¹⁴⁻²¹ joʊ̯³⁵/

/ʐu²¹⁴⁻²¹ joʊ̯³⁵/


培養肉

/pʰeɪ̯³⁵ jɑŋ²¹⁴⁻²¹ ʐoʊ̯⁵¹/

/pʰeɪ̯³⁵ jɑŋ²¹⁴⁻²¹ ʐoʊ̯⁵¹/


芳油

/pʰaŋ⁴⁴⁻³³ iu²³/

/pʰaŋ⁴⁴⁻³³ iu²⁴/

/pʰaŋ³³⁻²³ iu⁵⁵/

/pʰaŋ⁴⁴⁻³³ iu²³/

/pʰaŋ⁴⁴⁻³³ iu²⁴/

/pʰaŋ³³⁻²³ iu⁵⁵/

(Taiwanese Hokkien, Teochew) sesame oil (especially made from white sesame)


鹹篤篤

/kiam²⁴⁻²² tɔk̚³²⁻⁴ tɔk̚³²/

/kiam²⁴⁻²² tɔk̚⁵⁻²⁴ tɔk̚⁵/

/kiam¹³⁻²² tɔk̚³²⁻⁵ tɔk̚³²/

/kiam²⁴⁻¹¹ tɔk̚³²⁻⁴ tɔk̚³²/

/kiam²³⁻³³ tɔk̚³²⁻⁴ tɔk̚³²/

/kiam²⁴⁻²² tɔk̚³²⁻⁴ tɔk̚³²/

/kiam²⁴⁻²² tɔk̚⁵⁻²⁴ tɔk̚⁵/

/kiam¹³⁻²² tɔk̚³²⁻⁵ tɔk̚³²/

/kiam²⁴⁻¹¹ tɔk̚³²⁻⁴ tɔk̚³²/

/kiam²³⁻³³ tɔk̚³²⁻⁴ tɔk̚³²/


鰻重

Orthographic borrowing from Japanese 鰻重.


米篩漏

(Penghu Hokkien) mitaimu; bee thai bak; silver needle noodles


番薑醬

/huan⁴⁴⁻³³ kiũ⁴⁴⁻³³ t͡siũ¹¹/

/huan⁴⁴⁻³³ kiũ⁴⁴⁻³³ t͡siũ¹¹/

(Taiwanese Hokkien) red pepper paste; chili sauce


薟薑醬

(Magong Hokkien) red pepper paste; chili sauce


番仔薑醬

/huan⁴⁴⁻³³ a⁴¹⁻⁴⁴ kiũ⁴⁴⁻³³ t͡siũ²¹/

/huan⁴⁴⁻³³ a⁵³⁻⁵⁵ kiɔ̃⁴⁴⁻³³ t͡siɔ̃²¹/

/huan⁴⁴⁻³³ a⁴¹⁻⁴⁴ kiũ⁴⁴⁻³³ t͡siũ²¹/

/huan⁴⁴⁻³³ a⁵³⁻⁵⁵ kiɔ̃⁴⁴⁻³³ t͡siɔ̃²¹/

(Kaohsiung and Tainan Hokkien) red pepper paste; chili sauce


番薑仔醬

/huan⁴⁴⁻³³ kiũ⁴⁴⁻³³ a⁵³⁻⁵⁵ t͡siũ²¹/

/huan⁴⁴⁻³³ kiũ⁴⁴⁻³³ a⁵³⁻⁵⁵ t͡siũ²¹/

(Yilan Hokkien) red pepper paste; chili sauce


薟薑仔醬

/hiam³³ kiũ³³ a⁵⁵⁻³⁵ t͡siũ³¹/

/hiam³³ kiũ³³ a⁵⁵⁻³⁵ t͡siũ³¹/

(Lukang Hokkien) red pepper paste; chili sauce


薟椒仔醬

(Taichung Hokkien) red pepper paste; chili sauce


豬油粕

/tɯ³³ iu²⁴⁻²² pʰoʔ⁵/

/tɯ³³ iu²⁴⁻²² pʰoʔ⁵/

(Quanzhou Hokkien) lard dregs; cracklings (a crispy snack made from material remaining from rendering lard from fatty pork)


炒米花

/t͡sʰɒ⁴⁵³⁻¹³ ⁽ᵖ⁻⁾i⁴⁵³⁻²¹ ⁽ʰ⁻⁾ua⁵³³/

/t͡sʰɒ³³²⁻⁵⁵ ⁽ᵖ⁻⁾βi³³²⁻²¹ ⁽ʰ⁻⁾ua⁵³³/

/t͡sʰɔ³³ mi⁵⁵ ho²¹/

/t͡sʰɒ⁴⁵³⁻¹³ ⁽ᵖ⁻⁾i⁴⁵³⁻²¹ ⁽ʰ⁻⁾ua⁵³³/

/t͡sʰɒ³³²⁻⁵⁵ ⁽ᵖ⁻⁾βi³³²⁻²¹ ⁽ʰ⁻⁾ua⁵³³/

/t͡sʰɔ³³ mi⁵⁵ ho²¹/


油豆腐

/joʊ̯³⁵ toʊ̯⁵¹ fu²¹⁴⁻²¹⁽⁴⁾/

/joʊ̯³⁵ toʊ̯⁵¹ fu¹/

/ɦiɤ²² dɤ⁵⁵ vu²¹/

/ɦiɤ²² dɤ⁵⁵ ɦu²¹/

/joʊ̯³⁵ toʊ̯⁵¹ fu²¹⁴⁻²¹⁽⁴⁾/

/joʊ̯³⁵ toʊ̯⁵¹ fu¹/

/ɦiɤ²² dɤ⁵⁵ vu²¹/

/ɦiɤ²² dɤ⁵⁵ ɦu²¹/


打拋

/tä²¹⁴⁻²¹ pʰɑʊ̯⁵⁵/

/tä²¹⁴⁻²¹ pʰɑʊ̯⁵⁵/

Ocimum tenuiflorum
Ocimum tenuiflorum#Translingual


蚵乾

/o²⁴⁻²² kuã³³/

/o²⁴⁻²² kuã³³/


炊粿

/t͡sʰe³³ ke⁵⁵⁴/

/t͡sʰe⁴⁴⁻²² ke⁵³/

/t͡sʰe⁴⁴⁻³³ ke⁵³/

/t͡sʰə⁴⁴⁻²² kə³¹/

/t͡sʰə³³ kə⁵⁵⁴/

/t͡sʰue⁴⁴⁻³³ kue⁴¹/

/t͡sʰue⁴⁴⁻²² kue⁵³/

/t͡sʰe³³ ke⁵⁵⁴/

/t͡sʰe⁴⁴⁻²² ke⁵³/

/t͡sʰe⁴⁴⁻³³ ke⁵³/

/t͡sʰə⁴⁴⁻²² kə³¹/

/t͡sʰə³³ kə⁵⁵⁴/

/t͡sʰue⁴⁴⁻³³ kue⁴¹/

/t͡sʰue⁴⁴⁻²² kue⁵³/


肉絨坯

/nˡyʔ⁵ yŋ⁵³⁻⁵⁵ pʰui⁵⁵/

/nˡyʔ⁵ yŋ⁵³⁻⁵⁵ pʰui⁵⁵/


糜飯

/bə²⁴⁻²² pŋ̍⁴¹/

/be²⁴⁻²² pŋ̍²²/

/be²⁴⁻¹¹ pŋ̍³³/

/be²⁴⁻²² pŋ̍⁴¹/

/mãi¹³⁻²² puĩ²²/

/muẽ²³⁻³³ pŋ̍³³/

/muãi²⁴⁻¹¹ pŋ̍³³/

/muãi²³⁻³³ pŋ̍³³/

/mue⁵⁵⁻¹¹ pɯŋ¹¹/

/bə²⁴⁻²² pŋ̍⁴¹/

/be²⁴⁻²² pŋ̍²²/

/be²⁴⁻¹¹ pŋ̍³³/

/be²⁴⁻²² pŋ̍⁴¹/

/mãi¹³⁻²² puĩ²²/

/muẽ²³⁻³³ pŋ̍³³/

/muãi²⁴⁻¹¹ pŋ̍³³/

/muãi²³⁻³³ pŋ̍³³/

/mue⁵⁵⁻¹¹ pɯŋ¹¹/

(Southern Min) meal; dish; food; rice-based food or meal


糜糜

/be²⁴⁻²² mãi³³/

/be²⁴⁻²² mãi³³/

(Jinjiang Hokkien) meal; dish; food; rice-based food or meal


他他醬

/tʰä⁵⁵ tʰä⁵⁵ t͡ɕi̯ɑŋ⁵¹/

/tʰaː⁵⁵ tʰaː⁵⁵ t͡sœːŋ³³/

/tʰä⁵⁵ tʰä⁵⁵ t͡ɕi̯ɑŋ⁵¹/

/tʰaː⁵⁵ tʰaː⁵⁵ t͡sœːŋ³³/


塔塔醬

ㄊㄚˇ ㄊㄚˇ ㄐㄧㄤˋ

/tʰä²¹⁴⁻³⁵ tʰä²¹⁴⁻²¹ t͡ɕi̯ɑŋ⁵¹/

/tʰä²¹⁴⁻³⁵ tʰä²¹⁴⁻²¹ t͡ɕi̯ɑŋ⁵¹/


麵奇

/mĩ²²⁻²¹ ki⁴⁴/

/mĩ²²⁻²¹ ki⁴⁴/


番仔蔥

/huan⁴⁴⁻²² a³¹⁻²² t͡sʰaŋ⁴⁴/

/huan⁴⁴⁻²² a³¹⁻²² t͡sʰaŋ⁴⁴/


細豆

/sue¹¹²⁻⁴² tau²²/

/sue¹¹²⁻⁴² tau²²/


暝昏糜

/mɛ²² hui³⁵⁻³³ muɛ²²/

/mɛ²² hui³⁵⁻³³ muɛ²²/

(Leizhou Min) dinner; supper (evening meal)


暝宵

/me⁵⁵⁻¹¹ siɯu³³/

/me⁵⁵⁻¹¹ siɯu³³/

(Leizhou Min, Teochew) late-night snack; supper


鯗魚

/ɕi̯ɑŋ²¹⁴⁻²¹ y³⁵/

/sœːŋ³⁵ jyː²¹/

/ɕi̯ɑŋ²¹⁴⁻²¹ y³⁵/

/sœːŋ³⁵ jyː²¹/


炸豬排

/ʈ͡ʂä³⁵ ʈ͡ʂu⁵⁵ pʰaɪ̯³⁵/

/ʈ͡ʂä⁵¹ ʈ͡ʂu⁵⁵ pʰaɪ̯³⁵/

/ʈ͡ʂä³⁵ ʈ͡ʂu⁵⁵ pʰaɪ̯³⁵/

/ʈ͡ʂä⁵¹ ʈ͡ʂu⁵⁵ pʰaɪ̯³⁵/


黑牛

/hɐk̚⁵ ŋɐu̯²¹/

/haːk̚⁵ ŋɐu̯²¹/

/hɐk̚⁵ ŋɐu̯²¹/

/haːk̚⁵ ŋɐu̯²¹/

Calque of English black cow. Compare Brazilian Portuguese vaca preta, regional Latin American Spanish vaca negra.

(Hong Kong Cantonese, Macau Cantonese) coke float


麵粉粿

→ English: mee hoon kueh

ㄇㄧㄢˋ ㄈㄣˇ ㄍㄨㄛˇ

/mi̯ɛn⁵¹ fən²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/mi²²⁻²¹ hun⁴²⁻²⁴ kue⁴²/

/mi̯ɛn⁵¹ fən²¹⁴⁻³⁵ ku̯ɔ²¹⁴⁻²¹⁽⁴⁾/

/mi²²⁻²¹ hun⁴²⁻²⁴ kue⁴²/

a dish from Zhangpu, Fujian made from thick cut wheat flour sheets


年飯

/ni̯ɛn³⁵ fän⁵¹/

/ˈn̠ʲiɛn³⁵ fan¹¹/

/ni̯ɛn³⁵ fän⁵¹/

/ˈn̠ʲiɛn³⁵ fan¹¹/

reunion dinner on New Year's Eve of the Chinese New Year


炒米

/ʈ͡ʂʰɑʊ̯²¹⁴⁻³⁵ mi²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰaːu̯³⁵ mɐi̯¹³/

/ʈ͡ʂʰɑʊ̯²¹⁴⁻³⁵ mi²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰaːu̯³⁵ mɐi̯¹³/


油麵筋

ㄧㄡˊ ㄇㄧㄢˋ ㄐㄧㄣ

/joʊ̯³⁵ mi̯ɛn⁵¹ t͡ɕin⁵⁵/

/jɐu̯²¹ miːn²² kɐn⁵⁵/

/joʊ̯³⁵ mi̯ɛn⁵¹ t͡ɕin⁵⁵/

/jɐu̯²¹ miːn²² kɐn⁵⁵/


鹹牛奶

/kiam²⁴⁻²² ɡu²⁴⁻²² nĩ⁴⁴/

/kiam²⁴⁻²² ɡu²⁴⁻²² nĩ⁴⁴/

(Hokkien) (a kind of) cheese (made by mixing salt)


辣貨醬

/laʔ¹¹ hu²² t͡ɕiã²³/

/laʔ¹¹ hu²² t͡ɕiã²³/


壯肉

/t͡sɑ̃³³ n̠ʲioʔ⁴⁴/

/t͡sɑ̃³³ n̠ʲioʔ⁴⁴/


摜奶油

ㄍㄨㄢˋ ㄋㄞˇ ㄧㄡˊ

/ku̯än⁵¹ naɪ̯²¹⁴⁻²¹ joʊ̯³⁵/

/ku̯än⁵¹ naɪ̯²¹⁴⁻²¹ joʊ̯³⁵/


白肉油

/pe(ʔ)⁴⁻²¹ ba(ʔ)³²⁻⁵³ iu²⁴/

/pɛ(ʔ)¹²¹⁻²¹ ba(ʔ)³²⁻⁵³ iu¹³/

/pe(ʔ)⁴⁻²¹ ba(ʔ)³²⁻⁵³ iu²⁴/

/pɛ(ʔ)¹²¹⁻²¹ ba(ʔ)³²⁻⁵³ iu¹³/

(Xiamen and Zhangzhou Hokkien) (extra) benefit; advantage (obtained when an opportunity is taken advantage of)


紅肉米

/aŋ⁵⁵⁻¹¹ nek̚⁴⁻² bi⁵²/

/aŋ⁵⁵⁻¹¹ nek̚⁴⁻² bi⁵²/


紅肉蜅

/aŋ⁵⁵⁻¹¹ nek̚⁴⁻² pou⁵⁵/

/aŋ⁵⁵⁻¹¹ nek̚⁴⁻² pou⁵⁵/


抻麵

/ʈ͡ʂʰən⁵⁵ mi̯ɛn⁵¹/

/t͡sʰɐn³⁵ miːn²²/

/ʈ͡ʂʰən⁵⁵ mi̯ɛn⁵¹/

/t͡sʰɐn³⁵ miːn²²/

lamian (a type of Chinese noodle made by pulling the dough by hand); hand-pulled noodles


味粉

(Guangzhou Cantonese) monosodium glutamate; MSG


培植肉

/pʰeɪ̯³⁵ ʈ͡ʂʐ̩³⁵ ʐoʊ̯⁵¹/

/pʰeɪ̯³⁵ ʈ͡ʂʐ̩³⁵ ʐoʊ̯⁵¹/


雜割

→ Dongxiang: zage

/t͡sä³⁵ kɤ⁵⁵/

/t͡sä³⁵ kɤ⁵⁵/

internal organs of animals; offal; entrails


膫粕

/la⁵⁵⁻¹¹ pʰoʔ²/

/la⁵⁵⁻¹¹ pʰoʔ²/


豆腐白

/tau³⁵⁻³³ hu³⁵⁻³³ pɛ³³/

/tau³⁵⁻³³ hu³⁵⁻³³ pɛ³³/


豆腐竹

/tau³⁵⁻³³ hu³⁵⁻³³ t͡sɔk̚⁵/

/tau³⁵⁻³³ hu³⁵⁻³³ t͡sɔk̚⁵/

(Leizhou Min) dried beancurd strips in sticks or rolls


竹仔枝

/tiɪk̚³²⁻⁵ a⁵³⁻⁴⁴ ki⁴⁴/

/tiɪk̚³²⁻⁴² a³¹⁻²² ki⁴⁴/

/tiɪk̚³²⁻⁴ a⁵³⁻⁴⁴ ki⁴⁴/

/tiak̚⁵⁻²⁴ a⁵⁵⁴⁻²⁴ ki³³/

/tiɪk̚³²⁻⁵ a⁵³⁻⁴⁴ ki⁴⁴/

/tiɪk̚³²⁻⁴² a³¹⁻²² ki⁴⁴/

/tiɪk̚³²⁻⁴ a⁵³⁻⁴⁴ ki⁴⁴/

/tiak̚⁵⁻²⁴ a⁵⁵⁴⁻²⁴ ki³³/

(Hokkien) dried beancurd strips in sticks or rolls


肉茸

/ʐoʊ̯⁵¹ ʐʊŋ³⁵/

/ba(ʔ)³²⁻⁵³ liɔŋ²⁴/

/ʐoʊ̯⁵¹ ʐʊŋ³⁵/

/ba(ʔ)³²⁻⁵³ liɔŋ²⁴/


雪片糕

/suat̚³²⁻⁵ pʰiɛn²¹⁻⁵³ ko⁴⁴/

/suat̚⁵⁻²⁴ pʰiɛn⁴¹⁻⁵⁵⁴ ko³³/

/suat̚³²⁻⁴ pʰiɛn²¹⁻⁴¹ kɤ⁴⁴/

/suat̚³²⁻⁴ pʰiɛn¹¹⁻⁵³ ko⁴⁴/

/suat̚³²⁻⁴ pʰiɛn²¹⁻⁵³ ko⁴⁴/

/sat̚⁵⁻²⁴ pʰiɛn⁴¹⁻⁵⁵⁴ ko³³/

/suat̚³²⁻⁵ pʰiɛn²¹⁻⁵³ ko⁴⁴/

/suat̚⁵⁻²⁴ pʰiɛn⁴¹⁻⁵⁵⁴ ko³³/

/suat̚³²⁻⁴ pʰiɛn²¹⁻⁴¹ kɤ⁴⁴/

/suat̚³²⁻⁴ pʰiɛn¹¹⁻⁵³ ko⁴⁴/

/suat̚³²⁻⁴ pʰiɛn²¹⁻⁵³ ko⁴⁴/

/sat̚⁵⁻²⁴ pʰiɛn⁴¹⁻⁵⁵⁴ ko³³/

(Liuzhou Mandarin, Hokkien) sweetened rectangular rice wafer; cloud cake


代食品

/taɪ̯⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/

/taɪ̯⁵¹ ʂʐ̩³⁵ pʰin²¹⁴⁻²¹⁽⁴⁾/


牛草肚

→ Indonesian: soto

/ɡu²³⁻³³ t͡sʰau⁴¹⁻⁴⁴ tɔ³³/

/ɡu²⁴⁻¹¹ t͡sʰau⁵³⁻⁴⁴ tɔ³³/

/ɡu²³⁻³³ t͡sʰau⁴¹⁻⁴⁴ tɔ³³/

/ɡu²⁴⁻¹¹ t͡sʰau⁵³⁻⁴⁴ tɔ³³/

(Taiwanese Hokkien) beef tripe; beef belly (stomach of a cow, such as the rumen)


杯杯麵

/peɪ̯⁵⁵ peɪ̯⁵⁵ mi̯ɛn⁵¹/

/peɪ̯⁵⁵ peɪ̯⁵⁵ mi̯ɛn⁵¹/


香腸捲

ㄒㄧㄤ ㄔㄤˊ ㄐㄩㄢˇ

сянчанцзюань

/ɕi̯ɑŋ⁵⁵ ʈ͡ʂʰɑŋ³⁵ t͡ɕy̯ɛn²¹⁴⁻²¹⁽⁴⁾/

ㄒㄧㄤ ㄔㄤˊ ㄐㄩㄢˇㄦ

сянчанцзюаньр

/ɕi̯ɑŋ⁵⁵ ʈ͡ʂʰɑŋ³⁵ t͡ɕy̯ɑɻ²¹⁴⁻²¹⁽⁴⁾/

/ɕi̯ɑŋ⁵⁵ ʈ͡ʂʰɑŋ³⁵ t͡ɕy̯ɛn²¹⁴⁻²¹⁽⁴⁾/

/ɕi̯ɑŋ⁵⁵ ʈ͡ʂʰɑŋ³⁵ t͡ɕy̯ɑɻ²¹⁴⁻²¹⁽⁴⁾/


缽缽雞

/pu̯ɔ⁵⁵ pu̯ɔ⁵⁵ t͡ɕi⁵⁵/

/pu̯ɔ⁵⁵ pu̯ɔ⁵⁵ t͡ɕi⁵⁵/

bobo chicken (spicy chicken dish from Sichuan)


雞公煲

/t͡ɕi⁵⁵ kʊŋ⁵⁵ pɑʊ̯⁵⁵/

/t͡ɕi⁵⁵ koŋ³³ pɔ²¹/

/t͡ɕi⁵⁵ kʊŋ⁵⁵ pɑʊ̯⁵⁵/

/t͡ɕi⁵⁵ koŋ³³ pɔ²¹/


醬油膏

/t͡ɕi̯ɑŋ⁵¹ joʊ̯³⁵ kɑʊ̯⁵⁵/

/t͡sœːŋ³³ jɐu̯²¹ kou̯⁵⁵/

/t͡ɕi̯ɑŋ⁵¹ joʊ̯³⁵ kɑʊ̯⁵⁵/

/t͡sœːŋ³³ jɐu̯²¹ kou̯⁵⁵/

(chiefly Taiwan) soy sauce paste; thick soy sauce; thickened soy sauce


白牛

/paːk̚² ŋɐu̯²¹/

/paːk̚² ŋɐu̯²¹/

Literally, “white cow”. Most likely formed by analogy of 黑牛.

(Hong Kong Cantonese, Macau Cantonese) Sprite float


暖鍋

/nɔŋ²¹ ua⁵⁴/

/luan⁵³⁻⁴⁴ e⁴⁴/

/nø²³ kəu¹¹/

/nɔŋ²¹ ua⁵⁴/

/luan⁵³⁻⁴⁴ e⁴⁴/

/nø²³ kəu¹¹/

(dialectal) pot used for hot pot; (Chinese-style) hot pot; (Western-style) fondue


海物

/xaɪ̯²¹⁴⁻²¹ u⁵¹/

/xaɪ̯²¹⁴⁻²¹ u⁵¹/


抓餅

/ʈ͡ʂu̯ä⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/ʈ͡ʂu̯ä⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

flaky pancake; fluffy pancake; “hand-grabbed pancake” (a type of pancake in Chinese cuisine made with flaky pastry dough)


蔥抓餅

ㄘㄨㄥ ㄓㄨㄚ ㄅㄧㄥˇ

/t͡sʰʊŋ⁵⁵ ʈ͡ʂu̯ä⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/t͡sʰʊŋ⁵⁵ ʈ͡ʂu̯ä⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

flaky scallion pancake; green onion pancake


乳酪餅

ㄖㄨˇ ㄌㄠˋ ㄅㄧㄥˇ

ㄖㄨˇ ㄌㄨㄛˋ ㄅㄧㄥˇ

/ʐu²¹⁴⁻²¹ lɑʊ̯⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

/ʐu²¹⁴⁻²¹ lu̯ɔ⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

/ʐu²¹⁴⁻²¹ lɑʊ̯⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

/ʐu²¹⁴⁻²¹ lu̯ɔ⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

(Taiwan) puff pastry sandwich (a piece of puff pastry, typically pan-fried and served wrapping toast bread with various fillings, a common Taiwanese breakfast dish)


剉冰

/t͡sʰu̯ɔ⁵¹ piŋ⁵⁵/

/t͡sʰu̯ɔ⁵¹ piŋ⁵⁵/


努隆吉

ㄋㄨˇ ㄌㄨㄥˊ ㄐㄧˊ

/nu²¹⁴⁻²¹ lʊŋ³⁵ t͡ɕi³⁵/

/nu²¹⁴⁻²¹ lʊŋ³⁵ t͡ɕi³⁵/

nurungji (traditional Korean snack made from scorched rice)


總匯三明治

ㄗㄨㄥˇ ㄏㄨㄟˋ ㄙㄢ ㄇㄧㄥˊ ㄓˋ

цзунхуэй саньминчжи

/t͡sʊŋ²¹⁴⁻²¹ xu̯eɪ̯⁵¹ sän⁵⁵ miŋ³⁵ ʈ͡ʂʐ̩⁵¹/


俱樂部三明治

ㄐㄩˋ ㄌㄜˋ ㄅㄨˋ ㄙㄢ ㄇㄧㄥˊ ㄓˋ

цзюйлэбу саньминчжи

/t͡ɕy⁵¹⁻⁵³ lɤ⁵¹⁻⁵³ pu⁵¹ sän⁵⁵ miŋ³⁵ ʈ͡ʂʐ̩⁵¹/


咔啦

/kʰä²¹⁴⁻²¹ lä⁵⁵/

/kʰä⁵⁵ lä⁵⁵/

/kʰä²¹⁴⁻²¹ lä⁵⁵/

/kʰä⁵⁵ lä⁵⁵/

卡啦
卡拉
咔啦
卡啦
卡拉

咔啦雞漢堡

咔啦鸡汉堡

(Taiwan, attributive, usually of chicken) crispy-fried; deep-fried; karaage


鹹酥雞

/ɕi̯ɛn³⁵ su⁵⁵ t͡ɕi⁵⁵/

/haːm²¹ sou̯⁵⁵ kɐi̯⁵⁵/

/kiam²³⁻³³ sɔ⁴⁴⁻³³ ke⁴⁴/

/kiam²⁴⁻¹¹ sɔ⁴⁴⁻³³ ke⁴⁴/

/ɕi̯ɛn³⁵ su⁵⁵ t͡ɕi⁵⁵/

/haːm²¹ sou̯⁵⁵ kɐi̯⁵⁵/

/kiam²³⁻³³ sɔ⁴⁴⁻³³ ke⁴⁴/

/kiam²⁴⁻¹¹ sɔ⁴⁴⁻³³ ke⁴⁴/

(Taiwan) Taiwanese fried chicken; salty crispy chicken; popcorn chicken


鹽酥雞

/jɛn³⁵ su⁵⁵ t͡ɕi⁵⁵/

/jɛn³⁵ su⁵⁵ t͡ɕi⁵⁵/

Synonym of 鹹酥雞 /咸酥鸡 (xiánsūjī, “Taiwanese fried chicken”)


焢肉

/kʰʊŋ⁵¹⁻⁵³ ʐoʊ̯⁵¹/

/hʊŋ⁵⁵ jʊk̚²/

/kʰɔŋ²¹⁻⁵³ baʔ³²/

/kʰɔŋ⁴¹⁻⁵⁵⁴ baʔ⁵/

/kʰɔŋ²¹⁻⁵³ baʔ³²/

/kʰɔŋ¹¹⁻⁵³ baʔ³²/

/kʰɔŋ²¹⁻⁴¹ baʔ³²/

/kʰʊŋ⁵¹⁻⁵³ ʐoʊ̯⁵¹/

/hʊŋ⁵⁵ jʊk̚²/

/kʰɔŋ²¹⁻⁵³ baʔ³²/

/kʰɔŋ⁴¹⁻⁵⁵⁴ baʔ⁵/

/kʰɔŋ²¹⁻⁵³ baʔ³²/

/kʰɔŋ¹¹⁻⁵³ baʔ³²/

/kʰɔŋ²¹⁻⁴¹ baʔ³²/

焢肉飯

焢肉饭


臘味

/lä⁵¹⁻⁵³ weɪ̯⁵¹/

/laːp̚² mei̯²²⁻³⁵/

/lä⁵¹⁻⁵³ weɪ̯⁵¹/

/laːp̚² mei̯²²⁻³⁵/

cured meat (such as lap cheong, cured duck, etc.)


茄兒

/d͡ʑi¹¹ əl⁵³/

/d͡ʑi¹¹ əl⁵³/

(dialectal Mandarin, Huizhou, Zhejiang Wu) eggplant; aubergine


熱炒

/ʐɤ⁵¹ ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

/jiːt̚² t͡sʰaːu̯³⁵/

/ʐɤ⁵¹ ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

/jiːt̚² t͡sʰaːu̯³⁵/


糖餅

/tʰɑŋ³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/tʰɑŋ³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

hotteok (type of filled pancake, popular as street food in South Korea)


今川燒

цзиньчуаньшао

/t͡ɕin⁵⁵ ʈ͡ʂʰu̯än⁵⁵ ʂɑʊ̯⁵⁵/

/t͡ɕin⁵⁵ ʈ͡ʂʰu̯än⁵⁵ ʂɑʊ̯⁵⁵/

Orthographic borrowing from Japanese 今川焼き (imagawayaki).


管仔粿

/kɔŋ⁴¹⁻⁴⁴ a⁴¹⁻⁴⁴ ke⁴¹/

/kɔŋ⁵³⁻⁴⁴ a⁵³⁻⁴⁴ kue⁵³/

/kɔŋ⁴¹⁻⁴⁴ a⁴¹⁻⁴⁴ ke⁴¹/

/kɔŋ⁵³⁻⁴⁴ a⁵³⁻⁴⁴ kue⁵³/

(Taiwanese Hokkien) imagawayaki; wheel cake


火車便當

ㄏㄨㄛˇ ㄔㄜ ㄅㄧㄢˋ ㄉㄤ

хочэ бяньдан

/xu̯ɔ²¹⁴⁻²¹ ʈ͡ʂʰɤ⁵⁵ pi̯ɛn⁵¹ tɑŋ⁵⁵/

/xu̯ɔ²¹⁴⁻²¹ ʈ͡ʂʰɤ⁵⁵ pi̯ɛn⁵¹ tɑŋ⁵⁵/

Partial calque from Japanese 駅弁(えきべん) (ekiben).

ekiben (bento sold at railroad stations)


晨炊

/ʈ͡ʂʰən³⁵ ʈ͡ʂʰu̯eɪ̯⁵⁵/

/ʈ͡ʂʰən³⁵ ʈ͡ʂʰu̯eɪ̯⁵⁵/


魚腥

/ŋ̍²² ɕin⁴⁴/

/ŋ̍¹⁵ siŋ⁵³/

/ŋ̍²² sin³³/

/ŋ̍²² ɕin⁴⁴/

/ŋ̍¹⁵ siŋ⁵³/

/ŋ̍²² sin³³/

(Shanghainese, Suzhounese) aquatic product; seafood


炊餅

/ʈ͡ʂʰu̯eɪ̯⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/ʈ͡ʂʰu̯eɪ̯⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

Changed from 蒸餅／蒸饼 (zhēngbǐng) to avoid the naming taboo of Emperor Renzong of Song (personal name Zhao Zhen 禎／祯 (zhēn)).

Wu the Elder would go out every day with a carrying pole to sell mantou, and only return in the evening.

The Plum in the Golden Vase, circa 1610 CE

Wǔdà měirì zì tiǎodānr chūqù mài chuībǐng, dào wǎn fāng guī.

武大每日自挑擔兒出去賣炊餅，到晚方歸。

武大每日自挑担儿出去卖炊饼，到晚方归。


杯子蛋糕

ㄅㄟ ˙ㄗ ㄉㄢˋ ㄍㄠ

бэйцзы даньгао

/peɪ̯⁵⁵ d͡z̥z̩² tän⁵¹ kɑʊ̯⁵⁵/

/puːi̯⁵⁵ t͡siː³⁵ taːn²² kou̯⁵⁵/

/peɪ̯⁵⁵ d͡z̥z̩² tän⁵¹ kɑʊ̯⁵⁵/

/puːi̯⁵⁵ t͡siː³⁵ taːn²² kou̯⁵⁵/


打拋豬

/tä²¹⁴⁻²¹ pʰɑʊ̯⁵⁵ ʈ͡ʂu⁵⁵/

/tä²¹⁴⁻²¹ pʰɑʊ̯⁵⁵ ʈ͡ʂu⁵⁵/

(Taiwan) stir-fried holy basil with pork; pork phat kaphrao


早午餐

/t͡sɑʊ̯²¹⁴⁻³⁵ u²¹⁴⁻²¹ t͡sʰän⁵⁵/

/t͡sou̯³⁵ ŋ̍¹³ t͡sʰaːn⁵⁵/

/t͡sɑʊ̯²¹⁴⁻³⁵ u²¹⁴⁻²¹ t͡sʰän⁵⁵/

/t͡sou̯³⁵ ŋ̍¹³ t͡sʰaːn⁵⁵/

Combination of 早餐 (zǎocān) and 午餐 (wǔcān).


早午飯

/t͡sɑʊ̯²¹⁴⁻³⁵ u²¹⁴⁻²¹ fän⁵¹/

/t͡sɑʊ̯²¹⁴⁻³⁵ u²¹⁴⁻²¹ fän⁵¹/

Combination of 早飯／早饭 (zǎofàn) and 午飯／午饭 (wǔfàn).

zh-l

早飯／早饭 (zǎofàn)

午飯／午饭 (wǔfàn)


涼拌麵

ㄌㄧㄤˊ ㄅㄢˋ ㄇㄧㄢˋ

/li̯ɑŋ³⁵ pän⁵¹⁻⁵³ mi̯ɛn⁵¹/

/li̯ɑŋ³⁵ pän⁵¹⁻⁵³ mi̯ɛn⁵¹/

cold noodles in sauce; cold-tossed noodles


口袋餅

ㄎㄡˇ ㄉㄞˋ ㄅㄧㄥˇ

/kʰoʊ̯²¹⁴⁻²¹ taɪ̯⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

/kʰoʊ̯²¹⁴⁻²¹ taɪ̯⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/


果仁蜜餅

ㄍㄨㄛˇ ㄖㄣˊ ㄇㄧˋ ㄅㄧㄥˇ

/ku̯ɔ²¹⁴⁻²¹ ʐən³⁵ mi⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/

/ku̯ɔ²¹⁴⁻²¹ ʐən³⁵ mi⁵¹ piŋ²¹⁴⁻²¹⁽⁴⁾/


巴拉瓦餅

ㄅㄚ ㄌㄚ ㄨㄚˇ ㄅㄧㄥˇ

/pä⁵⁵ lä⁵⁵ wä²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/pä⁵⁵ lä⁵⁵ wä²¹⁴⁻³⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/


巴卡拉瓦

ㄅㄚ ㄎㄚˇ ㄌㄚ ㄨㄚˇ

/pä⁵⁵ kʰä²¹⁴⁻²¹ lä⁵⁵ wä²¹⁴⁻²¹⁽⁴⁾/

/pä⁵⁵ kʰä²¹⁴⁻²¹ lä⁵⁵ wä²¹⁴⁻²¹⁽⁴⁾/


油潑麵

/joʊ̯³⁵ pʰu̯ɔ⁵⁵ mi̯ɛn⁵¹/

/joʊ̯³⁵ pʰu̯ɔ⁵⁵ mi̯ɛn⁵¹/


油潑扯麵

ㄧㄡˊ ㄆㄛ ㄔㄜˇ ㄇㄧㄢˋ

/joʊ̯³⁵ pʰu̯ɔ⁵⁵ ʈ͡ʂʰɤ²¹⁴⁻²¹ mi̯ɛn⁵¹/

/jɐu̯²¹ pʰuːt̚³ t͡sʰɛː³⁵ miːn²²/

/joʊ̯³⁵ pʰu̯ɔ⁵⁵ ʈ͡ʂʰɤ²¹⁴⁻²¹ mi̯ɛn⁵¹/

/jɐu̯²¹ pʰuːt̚³ t͡sʰɛː³⁵ miːn²²/


抹醬

/mu̯ɔ²¹⁴⁻²¹ t͡ɕi̯ɑŋ⁵¹/

/mu̯ɔ²¹⁴⁻²¹ t͡ɕi̯ɑŋ⁵¹/

奶油抹醬／奶油抹酱


五花兒肉

/u²¹⁴⁻²¹ xu̯ɑɻ⁵⁵ ʐoʊ̯⁵¹/

/u²¹⁴⁻²¹ xu̯ɑɻ⁵⁵ ʐoʊ̯⁵¹/

(Mandarin) Erhua form of 五花肉 (wǔhuāròu).


副菜

/fu⁵¹⁻⁵³ t͡sʰaɪ̯⁵¹/

/fu⁵¹⁻⁵³ t͡sʰaɪ̯⁵¹/


副餐

/fu⁵¹ t͡sʰän⁵⁵/

/fu⁵¹ t͡sʰän⁵⁵/


水煎包

/ʂu̯eɪ̯²¹⁴⁻²¹ t͡ɕi̯ɛn⁵⁵ pɑʊ̯⁵⁵/

/ʂu̯eɪ̯²¹⁴⁻²¹ t͡ɕi̯ɛn⁵⁵ pɑʊ̯⁵⁵/

pan-fried bun (usually covered and steamed after frying, with pork or vegetable filling)

生煎包

similar buns, but smaller and has thinner dough


米粉子

(Yangzhou Mandarin) glutinous rice flour


芋鹹

/ɔ⁴¹⁻²² kiam²⁴/

/ɔ⁴¹⁻²² kiam²⁴/


煎包

(Philippine Hokkien) pan-fried bun; fried siopao (popularly ascribed to originate from Shanghai)


吃口

/ʈ͡ʂʰʐ̩⁵⁵ kʰoʊ̯²¹⁴⁻²¹⁽⁴⁾/

/kɐt̚² hɐu̯³⁵/

/ʈ͡ʂʰʐ̩⁵⁵ kʰoʊ̯²¹⁴⁻²¹⁽⁴⁾/

/kɐt̚² hɐu̯³⁵/

texture of food and drink; mouthfeel; taste


現成飯

ㄒㄧㄢˋ ㄔㄥˊ ㄈㄢˋ

/ɕi̯ɛn⁵¹ ʈ͡ʂʰɤŋ³⁵ fän⁵¹/

/ɕi̯ɛn⁵¹ ʈ͡ʂʰɤŋ³⁵ fän⁵¹/


酸黃瓜

ㄙㄨㄢ ㄏㄨㄤˊ ㄍㄨㄚ

суаньхуангуа

/su̯än⁵⁵ xu̯ɑŋ³⁵ ku̯ä⁵⁵/

/su̯än⁵⁵ xu̯ɑŋ³⁵ ku̯ä⁵⁵/


雜累碎

/t͡sap̚¹²¹⁻²¹ lui²¹⁻⁵³ t͡sʰui²¹/

/t͡sap̚²⁴⁻² lui⁴¹⁻⁵⁵⁴ t͡sʰui⁴¹/

/t͡sap̚⁴⁻³² lui²¹⁻⁵³ t͡sʰui²¹/

/t͡sap̚¹²¹⁻²¹ lui²¹⁻⁵³ t͡sʰui²¹/

/t͡sap̚²⁴⁻² lui⁴¹⁻⁵⁵⁴ t͡sʰui⁴¹/

/t͡sap̚⁴⁻³² lui²¹⁻⁵³ t͡sʰui²¹/

(Hokkien) trivial and complicated; trifling and cumbersome

(Hokkien) miscellaneous; sundry (of objects)


歐包

/ˀoʊ̯⁵⁵ pɑʊ̯⁵⁵/

/ˀoʊ̯⁵⁵ pɑʊ̯⁵⁵/


炸物

/ʈ͡ʂä³⁵ u⁵¹/

/ʈ͡ʂä⁵¹⁻⁵³ u⁵¹/

/ʈ͡ʂä³⁵ u⁵¹/

/ʈ͡ʂä⁵¹⁻⁵³ u⁵¹/


大腸包小腸

ㄉㄚˋ ㄔㄤˊ ㄅㄠ ㄒㄧㄠˇ ㄔㄤˊ

дачан бао сяочан

/tä⁵¹ ʈ͡ʂʰɑŋ³⁵ pɑʊ̯⁵⁵ ɕi̯ɑʊ̯²¹⁴⁻²¹ ʈ͡ʂʰɑŋ³⁵/

(Taiwan) small sausage in large sausage (Taiwanese street food)


金沙醬

/t͡ɕin⁵⁵ ʂä⁵⁵ t͡ɕi̯ɑŋ⁵¹/

/t͡ɕin⁵⁵ ʂä⁵⁵ t͡ɕi̯ɑŋ⁵¹/


金莎醬

/t͡ɕin⁵⁵ ʂä⁵⁵ t͡ɕi̯ɑŋ⁵¹/

/t͡ɕin⁵⁵ ʂä⁵⁵ t͡ɕi̯ɑŋ⁵¹/

Alternative spelling of 金沙醬 /金沙酱 (jīnshājiàng)


韓式泡菜

ㄏㄢˊ ㄕˋ ㄆㄠˋ ㄘㄞˋ

Ханьши паоцай

/xän³⁵ ʂʐ̩⁵¹⁻⁵³ pʰɑʊ̯⁵¹⁻⁵³ t͡sʰaɪ̯⁵¹/

/xän³⁵ ʂʐ̩⁵¹⁻⁵³ pʰɑʊ̯⁵¹⁻⁵³ t͡sʰaɪ̯⁵¹/


幸運餅乾

ㄒㄧㄥˋ ㄩㄣˋ ㄅㄧㄥˇ ㄍㄢ

синъюнь бингань

/ɕiŋ⁵¹⁻⁵³ yn⁵¹ piŋ²¹⁴⁻²¹ kän⁵⁵/

/ɕiŋ⁵¹⁻⁵³ yn⁵¹ piŋ²¹⁴⁻²¹ kän⁵⁵/


夜點

(Nanjing Mandarin, Meixian and Yudu Hakka) late-night snack; supper


夜點心

/ɦia²² ti⁵⁵ ɕiŋ³¹/

/ɦia²² te⁵⁵ ɕiŋ³¹/

/ɦia²² ti⁵⁵ ɕiŋ³¹/

/ɦia²² te⁵⁵ ɕiŋ³¹/

(Suzhounese and Ningbonese) late-night snack; supper


缸口仔

/kɔŋ⁴⁴⁻³⁵ kʰau⁵³⁻⁵⁵ ʋe³¹/

/kɔŋ⁴⁴⁻³⁵ kʰau⁵³⁻⁵⁵ ʋe³¹/


卵包仔

(Zhao'an Hokkien) poached egg; fried egg (without breaking yolk)


蘿蔔絲餅

ㄌㄨㄛˊ ˙ㄅㄛ ㄙ ㄅㄧㄥˇ

/lu̯ɔ³⁵ b̥u̯ɔ³ sz̩⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

/lu̯ɔ³⁵ b̥u̯ɔ³ sz̩⁵⁵ piŋ²¹⁴⁻²¹⁽⁴⁾/

shredded radish pie (deep-fried pie fillied with sliced daikon, a southern Chinese and Taiwanese snack/street food)


筍絲

/su̯ən²¹⁴⁻²¹ sz̩⁵⁵/

/su̯ən²¹⁴⁻²¹ sz̩⁵⁵/

sliced bamboo shoots; dried and fermented bamboo shoots; menma


奧利奧

/ˀɑʊ̯⁵¹⁻⁵³ li⁵¹⁻⁵³ ˀɑʊ̯⁵¹/

/ˀɑʊ̯⁵¹⁻⁵³ li⁵¹⁻⁵³ ˀɑʊ̯⁵¹/


鼎邊趖

/tiã⁴¹⁻⁴⁴ pĩ⁴⁴⁻³³ sɤ²³/

/tiã⁵³⁻⁴⁴ pĩ⁴⁴⁻³³ so²⁴/

/tiã⁴¹⁻⁴⁴ pĩ⁴⁴⁻³³ sɤ²³/

/tiã⁵³⁻⁴⁴ pĩ⁴⁴⁻³³ so²⁴/

a Taiwanese traditional snack made by cooking batter into long strips and simmering them with various ingredients


白膏

/pa¹³⁻²¹ ko⁵³³/

/pa¹³⁻²¹ kɵ⁵³³/

/pa¹³⁻²¹ ko⁵³³/

/pa¹³⁻²¹ kɵ⁵³³/


雞腱

/ke⁵³³⁻¹³ kɛŋ²¹/

/ke⁵³³⁻¹³ kɛŋ²¹/


雞卵膏

/ke⁵³³⁻¹³ nø²¹ ko⁵³³/

/ke⁵³³⁻¹³ ny²¹ kɵ⁵³³/

/ke⁵³³⁻¹³ nø²¹ ko⁵³³/

/ke⁵³³⁻¹³ ny²¹ kɵ⁵³³/


卵膏

/nø²¹ ko⁵³³/

/ny²¹ kɵ⁵³³/

/nø²¹ ko⁵³³/

/ny²¹ kɵ⁵³³/


紅膏

/aŋ¹³⁻²¹ ko⁵³³/

/aŋ¹³⁻²¹ kɵ⁵³³/

/aŋ¹³⁻²¹ ko⁵³³/

/aŋ¹³⁻²¹ kɵ⁵³³/


餐包

/t͡sʰän⁵⁵ pɑʊ̯⁵⁵/

/t͡sʰaːn⁵⁵ paːu̯⁵⁵/

/t͡sʰän⁵⁵ pɑʊ̯⁵⁵/

/t͡sʰaːn⁵⁵ paːu̯⁵⁵/


素漢堡

/su⁵¹⁻⁵³ xän⁵¹ pɑʊ̯²¹⁴⁻²¹⁽⁴⁾/

/su⁵¹⁻⁵³ xän⁵¹ pɑʊ̯²¹⁴⁻²¹⁽⁴⁾/


噴霧油

/pʰən⁵⁵ u⁵¹ joʊ̯³⁵/

/pʰən⁵⁵ u⁵¹ joʊ̯³⁵/


蒜米

/su̯än⁵¹ mi²¹⁴⁻²¹⁽⁴⁾/

/su̯än⁵¹ mi²¹⁴⁻²¹⁽⁴⁾/


牛奶巧克力

ㄋㄧㄡˊ ㄋㄞˇ ㄑㄧㄠˇ ㄎㄜˋ ㄌㄧˋ

нюнай цяокэли

/ni̯oʊ̯³⁵ naɪ̯²¹⁴⁻³⁵ t͡ɕʰi̯ɑʊ̯²¹⁴⁻²¹ kʰɤ⁵¹⁻⁵³ li⁵¹/

/ŋɐu̯²¹ naːi̯¹³ t͡syː⁵⁵ kuː³⁵⁻⁵⁵ lɪk̚²⁻⁵/