玉子豆腐

Chinese

		egg	tofu; bean curd; any food with tofu-like physical quality
simp. and trad. (玉子豆腐)		玉子	豆腐

Etymology

Orthographic borrowing from Japanese 玉子豆腐 (tamago dōfu, literally “egg tofu”).

Pronunciation

• Mandarin

  (Pinyin): yùzǐ dòufu

  (Zhuyin): ㄩˋ ㄗˇ ㄉㄡˋ ˙ㄈㄨ

• Cantonese (Jyutping): juk⁶ zi² dau⁶ fu⁶

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: yùzǐ dòufu
    • Zhuyin: ㄩˋ ㄗˇ ㄉㄡˋ ˙ㄈㄨ
    • Tongyong Pinyin: yùzǐh dòufů
    • Wade–Giles: yü⁴-tzŭ³ tou⁴-fu⁵
    • Yale: yù-dž dòu-fu
    • Gwoyeu Romatzyh: yuhtzyy dow.fu
    • Palladius: юйцзы доуфу (jujczy doufu)
    • Sinological IPA ^(key): /y⁵¹ t͡sz̩²¹⁴⁻²¹ toʊ̯⁵¹ fu¹/
• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)⁺
    • Jyutping: juk⁶ zi² dau⁶ fu⁶
    • Yale: yuhk jí dauh fuh
    • Cantonese Pinyin: juk⁹ dzi² dau⁶ fu⁶
    • Guangdong Romanization: yug⁶ ji² deo⁶ fu⁶
    • Sinological IPA ^(key): /jʊk̚² t͡siː³⁵ tɐu̯²² fuː²²/

Noun

玉子豆腐

1. egg tofu, Japanese tofu-like egg-based dish