釀豆腐

釀豆腐

See also: 酿豆腐

Chinese

		ferment; brew	tofu; bean curd; any food with tofu-like physical quality
trad. (釀豆腐)		釀	豆腐
simp. (酿豆腐)		酿	豆腐

釀豆腐

Pronunciation

• Mandarin

  (Pinyin): niàngdòufu

  (Zhuyin): ㄋㄧㄤˋ ㄉㄡˋ ˙ㄈㄨ

• Cantonese (Jyutping): joeng⁶ dau⁶ fu⁶
• Hakka

  (Sixian, PFS): ngiong-theu-fu

  (Meixian, Guangdong): ngiong⁴ têu⁴ fu⁴

• Min Nan (POJ): yōng-tāu-fū

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: niàngdòufu
    • Zhuyin: ㄋㄧㄤˋ ㄉㄡˋ ˙ㄈㄨ
    • Tongyong Pinyin: niàngdòufů
    • Wade–Giles: niang⁴-tou⁴-fu⁵
    • Yale: nyàng-dòu-fu
    • Gwoyeu Romatzyh: nianqdow.fu
    • Palladius: няндоуфу (njandoufu)
    • Sinological IPA ^(key): /njɑŋ⁵¹⁻⁵³ toʊ̯⁵¹ fu¹/
• Cantonese
  • (Standard Cantonese, Guangzhou)⁺
    • Jyutping: joeng⁶ dau⁶ fu⁶
    • Yale: yeuhng dauh fuh
    • Cantonese Pinyin: joeng⁶ dau⁶ fu⁶
    • Guangdong Romanization: yêng⁶ deo⁶ fu⁶
    • Sinological IPA ^(key): /jœːŋ²² tɐu̯²² fuː²²/
• Hakka
  • (Sixian, incl. Miaoli and Meinong)
    • Pha̍k-fa-sṳ: ngiong-theu-fu
    • Hakka Romanization System: ngiong teu fu
    • Hagfa Pinyim: ngiong⁴ teu⁴ fu⁴
    • Sinological IPA: /ɲi̯oŋ⁵⁵ tʰeu̯⁵⁵ fu⁵⁵/
  • (Meixian)
    • Guangdong: ngiong⁴ têu⁴ fu⁴
    • Sinological IPA: /ɲiɔŋ⁵³⁻⁵⁵ tʰeu⁵³⁻⁵⁵ fu⁵³/
• Min Nan
  • (Hokkien: Penang)
    • Pe̍h-ōe-jī: yōng-tāu-fū
    • Tâi-lô: yōng-tāu-fū
    • IPA (Penang): /jɔŋ²¹ tau²¹ fu²¹/

Note: from Cantonese.

Noun

釀豆腐

1. yong tau foo; stuffed tofu (a dish in Hakka cuisine)

Descendants

• → English: yong tau fu (via Cantonese)
• → Thai: เย็นตาโฟ (via Hakka)