滷肉

Chinese

		brine; salt; gravy	meat; flesh
trad. (滷肉/鹵肉)		滷/鹵	肉
simp. (卤肉)		卤	肉
alternative forms		魯肉／鲁肉
anagram		肉滷／肉卤

Pronunciation

Mandarin
(Pinyin): lǔròu

(Zhuyin): ㄌㄨˇ ㄖㄡˋ
Cantonese (Jyutping): lou⁵ juk⁶
Southern Min (Hokkien, POJ): ló͘-bah / ló͘-mah

Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: lǔròu
  - Zhuyin: ㄌㄨˇ ㄖㄡˋ
  - Tongyong Pinyin: lǔròu
  - Wade–Giles: lu³-jou⁴
  - Yale: lǔ-ròu
  - Gwoyeu Romatzyh: luurow
  - Palladius: лужоу (lužou)
  - Sinological IPA ^(key): /lu²¹⁴⁻²¹ ʐoʊ̯⁵¹/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)⁺
  - Jyutping: lou⁵ juk⁶
  - Yale: lóuh yuhk
  - Cantonese Pinyin: lou⁵ juk⁹
  - Guangdong Romanization: lou⁵ yug⁶
  - Sinological IPA ^(key): /lou̯¹³ jʊk̚²/
Southern Min
- (Hokkien: General Taiwanese, Xiamen, Zhangzhou, Penang)
  - Pe̍h-ōe-jī: ló͘-bah
  - Tâi-lô: lóo-bah
  - Phofsit Daibuun: lofbaq
  - IPA (Taipei, Xiamen, Zhangzhou): /lɔ⁵³⁻⁴⁴ baʔ³²/
  - IPA (Penang): /lɔ⁴⁴⁵⁻³³ baʔ³/
  - IPA (Kaohsiung): /lɔ⁴¹⁻⁴⁴ baʔ³²/
- (Hokkien: Quanzhou)
  - Pe̍h-ōe-jī: ló͘-mah
  - Tâi-lô: lóo-mah
  - Phofsit Daibuun: lofmaq
  - IPA (Quanzhou): /lɔ⁵⁵⁴⁻²⁴ mãʔ⁵/

Noun

滷肉

stewed meat; braised meat
(Penang Hokkien) five-spice pork roll; loh bak (the local variant of ngo hiang)
(Philippine Hokkien) braised meat (especially adobo or humba)

Synonyms

Dialectal synonyms of 五香 (“ngo hiang”) [map]

Variety	Location	Words edit
Mandarin	Taiwan	肉卷, 雞卷
Mandarin	Singapore	五香
Eastern Min	Fuzhou	五香
Southern Min	Xiamen	五香
	Quanzhou	五香
	Zhangzhou	五香
	Dongshan	五香
	Taipei	雞卷
	New Taipei (Sanxia)	雞卷
	Kaohsiung	肉繭仔
	Yilan	肉卷
	Changhua (Lukang)	雞卷
	Taichung	繭仔
	Tainan	肉繭
	Hsinchu	雞卷
	Kinmen	雞卷
	Penghu (Magong)	肉卷
	Penang (Hokkien)	滷肉
	Singapore (Hokkien)	五香
	Manila (Hokkien)	雞卷, 五香卷
	Shantou (Chaoyang)	五香

Derived terms

滷肉飯／卤肉饭 (lǔròufàn)

Descendants

→ English: loh bak, lor bak, lobak

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