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炒粿條
caau2 gwai3 diu1 [馬] caau2 gwai2 diu1
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fried koay teow (rice noodles, broader than 米粉 but narrower than 沙河粉 or 豬腸粉) | A common dish in Southeast Asia and Southeast China. Fried Koay Teow is usu. fried with pork lard, chilli, prawns, mussels (螄蚶), eggs and sometimes 臘腸. This dish varies from place to place. In Malaysia and Singapore, Penang Fried Koay Teow is the definitive style. In HK, 炒粿條 is often written as 炒貴刁 to reflect the original pronunciation of 粿條 [gwe diao] in Chaozhou (Teochew) dialect.
 Level: 3 Google Frequency: 2,530 This term is used in both Cantonese and Mandarin/Standard written Chinese. |
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This word has been viewed 3450 times since 30th Oct 2012, was added by tym on 14th Jul 2004 02:25 and last edited on 22nd Jun 2010 04:57 |
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Chinese Language | Learn Chinese in China | Learn Mandarin in China | Chinese School | Chinese Lessons in the UK |
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Characters in this word:炒 caau2 - fry; speculate; boost; dismiss粿 gwo2 - rice cake 條 tiu4 - long narrow piece |
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Decimal representation of this word: 炒粿條
[big][url=http://www.cantonese.sheik.co.uk/dictionary/words/1687/]炒粿條[/url][/big]
HTML Code to link to this word:
<a href="http://www.cantonese.sheik.co.uk/dictionary/words/1687/" class="chinesemed" target="_blank">炒粿條</a>
Decimal representation of this word: 炒粿條
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