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Cantonese Bopomofo, or Cantonese Phonetic Symbols (traditional Chinese: 粵語注音符號; simplified Chinese: 粤语注音符号; Jyutping: jyut6 jyu5 zyu3 jam1 fu4 hou6; Cantonese Yale: Yuht-yúh jyu-yām fùh-houh) is an extended set of Bopomofo characters used to transcribe Yue Chinese and, specifically, its prestige Cantonese dialect.
Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
Bopomofo is the name used for the system by the International Organization for Standardization (ISO) and Unicode. Analogous to how the word alphabet is derived from the names of the first two letters alpha and beta, the name bopomofo derives from the first four syllabographs in the system's conventional lexicographic order: ㄅ, ㄆ, ㄇ, and ...
Put chai ko (Chinese: 缽仔糕 or 砵仔糕; Cantonese Yale: buht jái gōu) is a popular snack in Hong Kong. [1] It is a rice cake made from white or brown sugar, long-grain rice flour with a little wheat starch or cornstarch. Sometimes red beans are also added. The batter is poured into porcelain bowls and steamed until cooked through. Then ...
Crispy fried chicken (simplified Chinese: 炸子鸡; traditional Chinese: 炸子雞) is a standard dish in the Cantonese cuisine of southern China and Hong Kong. [1] The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. [2]
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.
Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. [1] They are served as a type of dim sum during yum cha and are sometimes sold in ...
The basic elements of Chinese fried rice include rice, meat and vegetables, soy sauce and garlic. A number of fried rice recipes have been developed in China, such as Yangzhou and Sichuan fried rice. Leftover cooked rice among the Cantonese is commonly made into fried rice, prepared with chopped vegetables and meat. [5]