滷肉
Chinese
| brine; salt; gravy | meat; flesh | ||
|---|---|---|---|
| trad. (滷肉/鹵肉) | 滷/鹵 | 肉 | |
| simp. (卤肉) | 卤 | 肉 | |
| alternative forms | 魯肉／鲁肉 | ||
| anagram | 肉滷／肉卤 | ||
Pronunciation
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin: lǔròu
- Zhuyin: ㄌㄨˇ ㄖㄡˋ
- Tongyong Pinyin: lǔròu
- Wade–Giles: lu3-jou4
- Yale: lǔ-ròu
- Gwoyeu Romatzyh: luurow
- Palladius: лужоу (lužou)
- Sinological IPA (key): /lu²¹⁴⁻²¹ ʐoʊ̯⁵¹/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: lou5 juk6
- Yale: lóuh yuhk
- Cantonese Pinyin: lou5 juk9
- Guangdong Romanization: lou5 yug6
- Sinological IPA (key): /lou̯¹³ jʊk̚²/
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Southern Min
- (Hokkien: General Taiwanese, Xiamen, Zhangzhou, Penang)
- Pe̍h-ōe-jī: ló͘-bah
- Tâi-lô: lóo-bah
- Phofsit Daibuun: lofbaq
- IPA (Taipei, Xiamen, Zhangzhou): /lɔ⁵³⁻⁴⁴ baʔ³²/
- IPA (Penang): /lɔ⁴⁴⁵⁻⁴⁴ baʔ³/
- IPA (Kaohsiung): /lɔ⁴¹⁻⁴⁴ baʔ³²/
- (Hokkien: Quanzhou)
- Pe̍h-ōe-jī: ló͘-mah
- Tâi-lô: lóo-mah
- Phofsit Daibuun: lofmaq
- IPA (Quanzhou): /lɔ⁵⁵⁴⁻²⁴ mãʔ⁵/
- (Hokkien: General Taiwanese, Xiamen, Zhangzhou, Penang)
Noun
滷肉
- stewed meat; braised meat
- (Penang Hokkien) five-spice pork roll; loh bak (the local variant of ngo hiang)
- (Philippine Hokkien) braised meat (especially adobo and humba)
Synonyms
Dialectal synonyms of 五香 (“ngo hiang”) [map]
| Variety | Location | Words |
|---|---|---|
| Northeastern Mandarin | Taiwan | 肉卷, 雞卷 |
| Singapore | 五香 | |
| Eastern Min | Fuzhou | 五香 |
| Southern Min | Xiamen | 五香 |
| Quanzhou | 五香 | |
| Zhangzhou | 五香 | |
| Dongshan | 五香 | |
| Taipei | 雞卷 | |
| New Taipei (Sanxia) | 雞卷 | |
| Kaohsiung | 肉繭仔 | |
| Yilan | 肉卷 | |
| Changhua (Lukang) | 雞卷 | |
| Taichung | 繭仔 | |
| Tainan | 肉繭 | |
| Hsinchu | 雞卷 | |
| Kinmen | 雞卷 | |
| Penghu (Magong) | 肉卷 | |
| Penang (Hokkien) | 滷肉 | |
| Singapore (Hokkien) | 五香 | |
| Manila (Hokkien) | 雞卷, 五香卷 | |
| Shantou (Chaoyang) | 五香 |
Derived terms
Descendants
- → English: loh bak, lor bak, lobak