臘肉
See also: 腊肉
Chinese
| 12th month of Chinese calendar; preserved (meat) | meat; flesh | ||
|---|---|---|---|
| trad. (臘肉) | 臘 | 肉 | |
| simp. (腊肉) | 腊 | 肉 | |
Pronunciation
- Mandarin
- (Standard Chinese)+
- Pinyin:
- Zhuyin: ㄌㄚˋ ㄖㄡˋ
- Gwoyeu Romatzyh: lahrow
- IPA (key): /la̠⁵¹⁻⁵³ ʐoʊ̯⁵¹/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou)+
- Jyutping: laap6 juk6
- Yale: laahp yuhk
- Cantonese Pinyin: laap9 juk9
- Guangdong Romanization: lab6 yug6
- IPA (key): /lɑːp̚² jʊk̚²/
- (Standard Cantonese, Guangzhou)+
- Min Nan
- (Hokkien)
- Pe̍h-ōe-jī: la̍h-bah
- Tâi-lô: la̍h-bah
- Phofsit Daibuun: laqbaq
- IPA (Xiamen): /la(ʔ)⁴⁻²¹ baʔ³²/
- IPA (Quanzhou): /la(ʔ)²⁴⁻²² baʔ⁵/
- IPA (Zhangzhou): /la(ʔ)¹²¹⁻²¹ baʔ³²/
- IPA (Taipei): /la(ʔ)⁴⁻¹¹ baʔ³²/
- IPA (Kaohsiung): /la(ʔ)⁴⁻²¹ baʔ³²/
- (Hokkien)
Noun
臘肉
- cured (pork) meat; salted and dried meat
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