芥辣

Chinese

		Brassica juncea	hot (spicy); pungent
simp. and trad. (芥辣)		芥	辣

Pronunciation

Cantonese (Jyutping): gaai³ laat⁶
Min Nan (POJ): kài-loa̍h / kài-lōa

Cantonese
- (Standard Cantonese, Guangzhou)⁺
  - Jyutping: gaai³ laat⁶
  - Yale: gaai laaht
  - Cantonese Pinyin: gaai³ laat⁹
  - Guangdong Romanization: gai³ lad⁶
  - IPA ^(key): /kɑːi̯³³ lɑːt̚²/
Min Nan
- (Hokkien: Xiamen, Quanzhou, Zhangzhou, Taipei, Tainan, Lukang)
  - Pe̍h-ōe-jī: kài-loa̍h
  - Tâi-lô: kài-lua̍h
  - Phofsit Daibuun: kaeloah
  - IPA (Taipei): /kaɪ¹¹⁻⁵³ luaʔ⁴/
  - IPA (Zhangzhou): /kaɪ²¹⁻⁵³ luaʔ¹²¹/
  - IPA (Xiamen): /kaɪ²¹⁻⁵³ luaʔ⁴/
  - IPA (Quanzhou): /kaɪ⁴¹⁻⁵⁵⁴ luaʔ²⁴/
- (Hokkien: Yilan)
  - Pe̍h-ōe-jī: kài-lōa
  - Tâi-lô: kài-luā
  - Phofsit Daibuun: kaeloa

Noun

芥辣

(Cantonese, Min Nan) mustard sauce

Descendants

Tagalog: keluwa

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