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Unlike the Yale romanization of Mandarin, it is still widely used in books and dictionaries, especially for foreign learners of Cantonese. It shares some similarities with Hanyu Pinyin in that unvoiced, unaspirated consonants are represented by letters traditionally used in English and most other European languages to represent voiced sounds.
The Jyutping system [1] departs from all previous Cantonese romanisation systems (approximately 12, including Robert Morrison's pioneering work of 1828, and the widely used Standard Romanization, Yale and Sidney Lau systems) by introducing z and c initials and the use of eo and oe in finals, as well as replacing the initial y, used in all previous systems, with j.
The Institute of Language in Education Scheme (Chinese: 教院式拼音方案) also known as the List of Cantonese Pronunciation of Commonly-used Chinese Characters romanization scheme (常用字廣州話讀音表), ILE scheme, and Cantonese Pinyin, [1] is a romanization system for Cantonese developed by Ping-Chiu Thomas Yu (Chinese: 余秉昭) in 1971, [2] [3] and subsequently modified by the ...
The Hong Kong Government uses an unpublished system of Romanisation of Cantonese for public purposes which is based on the 1888 standard described by Roy T Cowles in 1914 as Standard Romanisation. [1]: iv The primary need for Romanisation of Cantonese by the Hong Kong Government is in the assigning of names to new streets and places. It has not ...
The chart below shows the difference between S. L. Wong (romanization), Guangdong Romanization, ILE romanization of Cantonese, Jyutping, Yale, Sidney Lau, Meyer–Wempe, along with IPA, S. L. Wong phonetic symbols and Cantonese Bopomofo.
Standard Romanization is a system of romanisation for Cantonese ... Unlike most modern systems of Cantonese romanization, ... (in the major dictionary of 1965 by ...
Cantonese 速速: chuk 1 chuk 1: lit. 'hurry', 'urgent' [3] Chopsticks: Pidgin 筷子: Kuai zi: from Chinese Pidgin English chop chop. Chop suey: Cantonese 雜碎: jaap 6 seui 3 'mixed pieces' Chow Cantonese 炒: seiiau 2: From meaning 'cook', perhaps based on Cantonese. lit. 'to stir fry' Chow chow: Cantonese any of a breed of heavy-coated ...
Meyer–Wempe romanization was the system used by two Roman Catholic missionaries in Hong Kong, Bernard F. Meyer and Theodore F. Wempe, for romanizing Cantonese in their Student's Cantonese English Dictionary published in 1935. [1]
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