奶油包
Chinese
cream
;
butter
bun
trad.
(
奶油包
)
奶油
包
simp.
#
(
奶油包
)
奶油
包
Pronunciation
Mandarin
(
Pinyin
)
:
nǎiyóubāo
(
Zhuyin
)
:
ㄋㄞˇ ㄧㄡˊ ㄅㄠ
Cantonese
(
Jyutping
)
:
naai
5
jau
4
baau
1
Mandarin
(
Standard Chinese
)
+
Hanyu Pinyin
:
nǎiyóubāo
Zhuyin
:
ㄋㄞˇ ㄧㄡˊ ㄅㄠ
Tongyong Pinyin
:
nǎiyóubao
Wade–Giles
:
nai
3
-yu
2
-pao
1
Yale
:
nǎi-yóu-bāu
Gwoyeu Romatzyh
:
naeyoubau
Palladius
:
найюбао
(najjubao)
Sinological IPA
(key)
:
/naɪ̯²¹⁴⁻²¹ joʊ̯³⁵ pɑʊ̯⁵⁵/
Cantonese
(
Standard Cantonese
,
Guangzhou
–
Hong Kong
)
+
Jyutping
:
naai
5
jau
4
baau
1
Yale
:
náaih yàuh b
ā
au
Cantonese Pinyin
:
naai
5
jau
4
baau
1
Guangdong Romanization
:
nai
5
yeo
4
bao
1
Sinological IPA
(
key
)
:
/naːi̯¹³ jɐu̯
²¹
paːu̯
⁵⁵
/
Noun
奶油包
cream bun
(
a type of pastry with origins in Hong Kong
)
Synonyms
椰絲奶油包
/
椰丝奶油包
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