滷菜

Chinese

		brine; salt; gravy	dish (type of food); vegetables
trad. (滷菜/鹵菜)		滷/鹵	菜
simp. (卤菜)		卤	菜

Pronunciation

• Mandarin

  (Pinyin): lǔcài

  (Zhuyin): ㄌㄨˇ ㄘㄞˋ

• Cantonese (Jyutping): lou⁵ coi³
• Hakka (Sixian, PFS): lû-chhoi

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: lǔcài
    • Zhuyin: ㄌㄨˇ ㄘㄞˋ
    • Tongyong Pinyin: lǔcài
    • Wade–Giles: lu³-tsʻai⁴
    • Yale: lǔ-tsài
    • Gwoyeu Romatzyh: luutsay
    • Palladius: луцай (lucaj)
    • Sinological IPA ^(key): /lu²¹⁴⁻²¹ t͡sʰaɪ̯⁵¹/
• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)⁺
    • Jyutping: lou⁵ coi³
    • Yale: lóuh choi
    • Cantonese Pinyin: lou⁵ tsoi³
    • Guangdong Romanization: lou⁵ coi³
    • Sinological IPA ^(key): /lou̯¹³ t͡sʰɔːi̯³³/
• Hakka
  • (Sixian, incl. Miaoli and Meinong)
    • Pha̍k-fa-sṳ: lû-chhoi
    • Hakka Romanization System: lu´ coi
    • Hagfa Pinyim: lu¹ coi⁴
    • Sinological IPA: /lu²⁴⁻¹¹ t͡sʰoi̯⁵⁵/

Noun

滷菜

1. pot-stewed dish (of meat or fowl)

Synonyms

• (Hakka) 滷醬菜／卤酱菜

Related terms

• 滷汁／卤汁 (lǔzhī)