Difference between revisions of "Jyut:05022"
From Wenlin Dictionaries
(→first import) |
imported>Tangmu (→?) |
||
| Line 5: | Line 5: | ||
seealso 腐乳 fu6 jyu5, 南乳花生 naam4 jyu5 faa1 sang1, 南乳肉 naam4 jyu5 juk6 | seealso 腐乳 fu6 jyu5, 南乳花生 naam4 jyu5 faa1 sang1, 南乳肉 naam4 jyu5 juk6 | ||
df naam yu, i.e. fermented red beancurd (tofu) made with taro; its red color is due to the red rice wine lees with which it is made; usu. eaten with cooked food, such as steamed rice, mutton, pork, etc.; sometimes r.t. as Ch. cheese because of the intense smell and salty taste, even though it is made from soybeans | df naam yu, i.e. fermented red beancurd (tofu) made with taro; its red color is due to the red rice wine lees with which it is made; usu. eaten with cooked food, such as steamed rice, mutton, pork, etc.; sometimes r.t. as Ch. cheese because of the intense smell and salty taste, even though it is made from soybeans | ||
| − | |||
ser 05022 | ser 05022 | ||
| − | ref GHN1984:303; BWR1998:280; CTA1997:192; ZN1999:247; CE2005:699; SJPM20150426Pg62</WL> | + | ref GHN1984:303; BWR1998:280; CTA1997:192; ZN1999:247; CE2005:699; SJPM20150426Pg62 |
| + | </WL> | ||
Latest revision as of 20:08, 10 October 2023
To view this entry, please log in
The ABC Cantonese-English Dictionary (namespace Jyut)
URL: https://wenlin.co/wow/Jyut:05022
Refresh this page
