肉骨茶
Chinese
| pork ribs | tea; tea plant | ||
|---|---|---|---|
| simp. and trad. (肉骨茶) |
肉骨 | 茶 | |
Pronunciation
- Mandarin
- (Standard Chinese)+
- Pinyin:
- Zhuyin: ㄖㄡˋ ㄍㄨˇ ㄔㄚˊ
- Gwoyeu Romatzyh: rowguuchar
- IPA (key): /ʐoʊ̯⁵¹ ku²¹⁴⁻²¹¹ ʈ͡ʂʰa̠³⁵/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou)+
- Jyutping: juk6 gwat1 caa4
- Yale: yuhk gwāt chàh
- Cantonese Pinyin: juk9 gwat7 tsaa4
- Guangdong Romanization: yug6 gued1 ca4
- IPA (key): /jʊk̚² kʷɐt̚⁵ t͡sʰɑː²¹/
- (Standard Cantonese, Guangzhou)+
- Min Nan
- (Hokkien: Singapore)
- Pe̍h-ōe-jī: bah-kut-tê
- Tâi-lô: bah-kut-tê
- Phofsit Daibuun: bahkutdee
- IPA (Singapore): /ba(ʔ)³²⁻⁴² kut̚³²⁻⁴ te²⁴/
- (Hokkien: Penang)
- Pe̍h-ōe-jī: bah-kut-têe
- Tâi-lô: bah-kut-têe
- IPA (Penang): /ba(ʔ)³⁻⁴ kut̚³⁻⁴ tɛ²³/
- (Hokkien: Singapore)
Noun
肉骨茶
- bak kut teh (a Chinese soup popularly served in Malaysia and Singapore)
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