紅燒肉

See also: 红烧肉

Chinese

		to braise in soy sauce until reddish-brown	meat; flesh
trad. (紅燒肉)		紅燒	肉
simp. (红烧肉)		红烧	肉

Pronunciation

• Mandarin

  (Pinyin): hóngshāoròu

  (Zhuyin): ㄏㄨㄥˊ ㄕㄠ ㄖㄡˋ

• Cantonese (Jyutping): hung⁴ siu¹ juk⁶
• Wu (Northern, Wugniu): ⁶ghon-sau₁-gnioq₈ / ²ghon-sau₁-zoq₈; ²ghon-sau₁-gnioq₈

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: hóngshāoròu
    • Zhuyin: ㄏㄨㄥˊ ㄕㄠ ㄖㄡˋ
    • Tongyong Pinyin: hóngshaoròu
    • Wade–Giles: hung²-shao¹-jou⁴
    • Yale: húng-shāu-ròu
    • Gwoyeu Romatzyh: horngshaurow
    • Palladius: хуншаожоу (xunšaožou)
    • Sinological IPA ^(key): /xʊŋ³⁵ ʂɑʊ̯⁵⁵ ʐoʊ̯⁵¹/
• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)⁺
    • Jyutping: hung⁴ siu¹ juk⁶
    • Yale: hùhng sīu yuhk
    • Cantonese Pinyin: hung⁴ siu¹ juk⁹
    • Guangdong Romanization: hung⁴ xiu¹ yug⁶
    • Sinological IPA ^(key): /hʊŋ²¹ siːu̯⁵⁵ jʊk̚²/
• Wu
  • (Northern: Shanghai)
    • Wugniu: ⁶ghon-sau₁-gnioq₈
    • MiniDict: ghon^去 sau^平 nyoh^入
    • Wiktionary Romanisation (Shanghai): ³hhon-sau₁-nyioq₅
    • Sinological IPA (Shanghai): /ɦoŋ²² sɔ⁵⁵ n̠ʲioʔ²¹/
  • (Northern: Hangzhou)
    • Wugniu: ²ghon-sau₁-zoq₈; ²ghon-sau₁-gnioq₈
    • MiniDict: ghon^平 sau^平 zoh^入; ghon^平 sau^平 nyoh^入
    • Sinological IPA (Hangzhou): /ɦoŋ²² sɔ³⁴ zoʔ⁵³/, /ɦoŋ²² sɔ³⁴ n̠ʲioʔ⁵³/

Note: ²ghon-sau₁-gnioq₈ - younger speakers only, influenced by nearby varieties.

Noun

紅燒肉

1. red-cooked meat, soy-braised pork

Synonyms

• (Jin) 碗子肉