炒菜

Chinese

		saute; pan-fry; to fry saute; pan-fry; to fry; fried	dish (type of food); vegetables
trad. (炒菜)		炒	菜
simp. ^#(炒菜)		炒	菜

Mandarin
- (Standard Chinese)⁺
  - Hanyu Pinyin: chǎocài
  - Zhuyin: ㄔㄠˇ ㄘㄞˋ
  - Tongyong Pinyin: chǎocài
  - Wade–Giles: chʻao³-tsʻai⁴
  - Yale: chǎu-tsài
  - Gwoyeu Romatzyh: chaotsay
  - Palladius: чаоцай (čaocaj)
  - Sinological IPA ^(key): /ʈ͡ʂʰɑʊ̯²¹⁴⁻²¹ t͡sʰaɪ̯⁵¹/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)⁺
  - Jyutping: caau² coi³
  - Yale: cháau choi
  - Cantonese Pinyin: tsaau² tsoi³
  - Guangdong Romanization: cao² coi³
  - Sinological IPA ^(key): /t͡sʰaːu̯³⁵ t͡sʰɔːi̯³³/
Jin
- (Taiyuan)⁺
  - Wiktionary: cau² cai³
  - Sinological IPA (old-style): /t͡sʰau⁵³ t͡sʰai⁴⁵/
Southern Min
- (Hokkien)
  - Pe̍h-ōe-jī: chhá chhài
  - Tâi-lô: tshá tshài
  - Phofsit Daibuun: zhar zhaix
  - IPA (Xiamen): /t͡sʰa⁵³⁻⁴⁴ t͡sʰai²¹/
  - IPA (Quanzhou): /t͡sʰa⁵⁵⁴⁻²⁴ t͡sʰai⁴¹/
  - IPA (Zhangzhou): /t͡sʰa⁵³⁻⁴⁴ t͡sʰai²¹/
  - IPA (Taipei): /t͡sʰa⁵³⁻⁴⁴ t͡sʰai¹¹/
  - IPA (Kaohsiung): /t͡sʰa⁴¹⁻⁴⁴ t͡sʰai²¹/
- (Teochew)
  - Peng'im: ca² cai³
  - Pe̍h-ōe-jī-like: tshá tshài
  - Sinological IPA ^(key): /t͡sʰa⁵²⁻³⁵ t͡sʰai²¹³/

炒菜

炒菜

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