釀豆腐

See also: 酿豆腐

Chinese

		ferment; brew	tofu; bean curd; any food with tofu-like physical quality
trad. (釀豆腐)		釀	豆腐
simp. (酿豆腐)		酿	豆腐

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Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: niàngdòufu
  - Zhuyin: ㄋㄧㄤˋ ㄉㄡˋ ˙ㄈㄨ
  - Tongyong Pinyin: niàngdòufů
  - Wade–Giles: niang⁴-tou⁴-fu⁵
  - Yale: nyàng-dòu-fu
  - Gwoyeu Romatzyh: nianqdow.fu
  - Palladius: няндоуфу (njandoufu)
  - Sinological IPA ^(key): /ni̯ɑŋ⁵¹⁻⁵³ toʊ̯⁵¹ fu¹/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)⁺
  - Jyutping: joeng⁶ dau⁶ fu⁶
  - Yale: yeuhng dauh fuh
  - Cantonese Pinyin: joeng⁶ dau⁶ fu⁶
  - Guangdong Romanization: yêng⁶ deo⁶ fu⁶
  - Sinological IPA ^(key): /jœːŋ²² tɐu̯²² fuː²²/
Hakka
- (Sixian, incl. Miaoli and Neipu)
  - Pha̍k-fa-sṳ: ngiong-theu-fu
  - Hakka Romanization System: ngiong teu fu
  - Hagfa Pinyim: ngiong⁴ teu⁴ fu⁴
  - Sinological IPA: /ŋi̯oŋ⁵⁵ tʰeu̯⁵⁵ fu⁵⁵/
- (Meixian)
  - Guangdong: ngiong⁴ têu⁴ fu⁴
  - Sinological IPA: /ŋiɔŋ⁵³⁻⁵⁵ tʰeu⁵³⁻⁵⁵ fu⁵³/
Southern Min
- (Hokkien: Penang)
  - Pe̍h-ōe-jī: yōng-tāu-fū
  - Tâi-lô: yōng-tāu-fū
  - IPA (Penang): /jɔŋ²¹ tau²¹ fu²¹/

Note: from Cantonese.

釀豆腐