校味
Chinese
editschool; proofread; to check school; proofread; to check; to compare |
taste | ||
---|---|---|---|
simp. and trad. (校味) |
校 | 味 | |
alternative forms | 較味/较味 |
Pronunciation
edit- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: gaau3 mei6
- Yale: gaau meih
- Cantonese Pinyin: gaau3 mei6
- Guangdong Romanization: gao3 méi6
- Sinological IPA (key): /kaːu̯³³ mei̯²²/
- (Standard Cantonese, Guangzhou–Hong Kong)+
Verb
edit校味
- (Cantonese) to season; to flavour
- 1960 August 5, “羅宋湯”, in 華僑日報, page 11:
- 各樣弄好之後,用一個瓦鍋或銻煲之類載淸水,再將各樣切好之用料一同放下,用慢火來煲,大約煲一個或二個半鐘頭時間,吃時再較味。 [Cantonese, trad.]
- gok3 joeng6 nung6 hou2 zi1 hau6, jung6 jat1 go3 ngaa5 wo1 waak6 tai1 bou1 zi1 leoi6-2 zoi3 cing1 seoi2, zoi3 zoeng1 gok3 joeng6 cit3 hou2 zi1 jung6 liu2 jat1 tung4 fong3 haa6, jung6 maan6 fo2 loi4 bou1, daai6 joek3 bou1 jat1 go3 waak6 ji6 go3 bun3 zung1 tau4 si4 gaan3, hek3 si4 zoi3 gaau3 mei6. [Jyutping]
- After handling the various ingredients, fill a clay pot or aluminium pot of some sort with water, then and the various chopped incredients; boil with low heat for around one or two and a half hour; season before consumption.
各样弄好之后,用一个瓦锅或锑煲之类载清水,再将各样切好之用料一同放下,用慢火来煲,大约煲一个或二个半钟头时间,吃时再较味。 [Cantonese, simp.]