Jyut:13889: Difference between revisions
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seealso 茶樓 caa4 lau4, 點心 dim2 sam1, 喼汁 gip1 zap1, 飲茶 jam2 caa4 | seealso 茶樓 caa4 lau4, 點心 dim2 sam1, 喼汁 gip1 zap1, 飲茶 jam2 caa4 | ||
df steamed meatballs, i.e. a kind of dimsum served in Ch. teahouses in HK. and usu. accompanied by 喼汁 gip1 zap1 'Worcestershire sauce' as a condiment for flavoring; made with ground beef, scallions, water chestnuts, placed on a bottom layer which is a thin strip of beancurd skin (called 腐竹 fu2 zuk1), and cooked by steaming in a bamboo-steamer | df steamed meatballs, i.e. a kind of dimsum served in Ch. teahouses in HK. and usu. accompanied by 喼汁 gip1 zap1 'Worcestershire sauce' as a condiment for flavoring; made with ground beef, scallions, water chestnuts, placed on a bottom layer which is a thin strip of beancurd skin (called 腐竹 fu2 zuk1), and cooked by steaming in a bamboo-steamer | ||
ser 13889 | ser 13889 | ||
ref PGJB20150507PgA14; RSBfmInternet08052015</WL> | ref PGJB20150507PgA14; RSBfmInternet08052015 | ||
</WL> | |||
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The ABC Cantonese-English Dictionary (namespace Jyut)
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