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

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• 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

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

Synonyms

• 炒粿條／炒粿条 (chǎoguǒtiáo)