梅菜扣肉

梅菜扣肉

Chinese

		meicai	a kind of braised meat
trad. (梅菜扣肉)		梅菜	扣肉
simp. #(梅菜扣肉)		梅菜	扣肉

Pronunciation

• Mandarin

  (Pinyin): méicài kòuròu

  (Zhuyin): ㄇㄟˊ ㄘㄞˋ ㄎㄡˋ ㄖㄡˋ

• Cantonese (Jyutping): mui⁴ coi³ kau³ juk⁶
• Hakka (Meixian, Guangdong): moi² coi⁴ kêu⁴ ngiug⁵

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: méicài kòuròu
    • Zhuyin: ㄇㄟˊ ㄘㄞˋ ㄎㄡˋ ㄖㄡˋ
    • Tongyong Pinyin: méicài kòuròu
    • Wade–Giles: mei²-tsʻai⁴ kʻou⁴-jou⁴
    • Yale: méi-tsài kòu-ròu
    • Gwoyeu Romatzyh: meitsay kowrow
    • Palladius: мэйцай коужоу (mɛjcaj koužou)
    • Sinological IPA ^(key): /meɪ̯³⁵ t͡sʰaɪ̯⁵¹⁻⁵³ kʰoʊ̯⁵¹⁻⁵³ ʐoʊ̯⁵¹/
• Cantonese
  • (Standard Cantonese, Guangzhou)⁺
    • Jyutping: mui⁴ coi³ kau³ juk⁶
    • Yale: mùih choi kau yuhk
    • Cantonese Pinyin: mui⁴ tsoi³ kau³ juk⁹
    • Guangdong Romanization: mui⁴ coi³ keo³ yug⁶
    • Sinological IPA ^(key): /muːi̯²¹ t͡sʰɔːi̯³³ kʰɐu̯³³ jʊk̚²/
• Hakka
  • (Meixian)
    • Guangdong: moi² coi⁴ kêu⁴ ngiug⁵
    • Sinological IPA: /moɪ¹¹ t͡sʰoɪ⁵³⁻⁵⁵ kʰeu⁵³⁻⁵⁵ ɲiʊk̚¹/

Noun

梅菜扣肉

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

Synonyms

• 梅乾扣肉／梅干扣肉