粿汁

See also: 果汁

Chinese

		cooked rice for making cake	juice
trad. (粿汁)		粿	汁
simp. #(粿汁)		粿	汁

Pronunciation

• Mandarin

  (Pinyin): guǒzhī

  (Zhuyin): ㄍㄨㄛˇ ㄓ

• Southern Min

  (Hokkien, POJ): kóe-chap

  (Teochew, Peng'im): guê² zab⁴

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: guǒzhī
    • Zhuyin: ㄍㄨㄛˇ ㄓ
    • Tongyong Pinyin: guǒjhih
    • Wade–Giles: kuo³-chih¹
    • Yale: gwǒ-jr̄
    • Gwoyeu Romatzyh: guoojy
    • Palladius: гочжи (gočži)
    • Sinological IPA ^(key): /ku̯ɔ²¹⁴⁻²¹ ʈ͡ʂʐ̩⁵⁵/
• Southern Min
  • (Hokkien: Singapore)
    • Pe̍h-ōe-jī: kóe-chap
    • Tâi-lô: kué-tsap
    • Phofsit Daibuun: koefzab
    • IPA (Singapore): /kue⁴²⁻²⁴ t͡sap̚³²/
  • (Teochew)
    • Peng'im: guê² zab⁴
    • Pe̍h-ōe-jī-like: kué tsap
    • Sinological IPA ^(key): /kue⁵²⁻³⁵ t͡sap̚²/

Noun

粿汁

1. kway chap (a Teochew dish consisting of rice flour sheets in a soy sauce-based broth, and other toppings such as stewed pork belly, pig offal, hard-boiled egg and tofu)

Descendants

• → English: kway chap
• → Thai: กวยจั๊บ (guai-jáp), ก๋วยจั๊บ (gǔai-jáp)