炒貴刁

See also: 炒贵刁

Chinese

		saute; pan-fry; to fry saute; pan-fry; to fry; fried	kway teow
trad. (炒貴刁)		炒	貴刁
simp. (炒贵刁)		炒	贵刁

Etymology

From Hokkien 炒粿條／炒粿条 (chhá-kóe-tiâu) or Teochew 炒粿條／炒粿条 (ca² guê² diao⁵ / ca² guê² diou⁵).

Pronunciation

Mandarin
(Pinyin): chǎoguìdiāo

(Zhuyin): ㄔㄠˇ ㄍㄨㄟˋ ㄉㄧㄠ
Cantonese (Jyutping): caau² gwai³ diu¹

Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: chǎoguìdiāo
  - Zhuyin: ㄔㄠˇ ㄍㄨㄟˋ ㄉㄧㄠ
  - Tongyong Pinyin: chǎoguèidiao
  - Wade–Giles: chʻao³-kuei⁴-tiao¹
  - Yale: chǎu-gwèi-dyāu
  - Gwoyeu Romatzyh: chaogueydiau
  - Palladius: чаогуйдяо (čaogujdjao)
  - Sinological IPA ^(key): /ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹ ku̯eɪ̯⁵¹ ti̯ɑʊ̯⁵⁵/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)
  - Jyutping: caau² gwai³ diu¹
  - Yale: cháau gwai dīu
  - Cantonese Pinyin: tsaau² gwai³ diu¹
  - Guangdong Romanization: cao² guei³ diu¹
  - Sinological IPA ^(key): /t͡sʰaːu̯³⁵ kʷɐi̯³³ tiːu̯⁵⁵/
  - Homophones:
    ^edit
    ^edit
    炒粿條／炒粿条
    炒貴刁／炒贵刁

Noun

炒貴刁

(chiefly Hong Kong) char kway teow (noodle dish)

Synonyms

炒粿條／炒粿条 (chǎoguǒtiáo)

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