白灼蝦

See also: 白灼虾

Chinese

		to blanch; to cook by briefly immersing in boiling water	shrimp; prawn
trad. (白灼蝦)		白灼	蝦
simp. (白灼虾)		白灼	虾

Pronunciation

• Mandarin

  (Pinyin): báizhuóxiā

  (Zhuyin): ㄅㄞˊ ㄓㄨㄛˊ ㄒㄧㄚ

• Cantonese (Jyutping): baak⁶ coek³ haa¹

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: báizhuóxiā
    • Zhuyin: ㄅㄞˊ ㄓㄨㄛˊ ㄒㄧㄚ
    • Tongyong Pinyin: báijhuósia
    • Wade–Giles: pai²-cho²-hsia¹
    • Yale: bái-jwó-syā
    • Gwoyeu Romatzyh: bairjwoshia
    • Palladius: байчжося (bajčžosja)
    • Sinological IPA ^(key): /paɪ̯³⁵ ʈ͡ʂu̯ɔ³⁵ ɕi̯ä⁵⁵/
• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)⁺
    • Jyutping: baak⁶ coek³ haa¹
    • Yale: baahk cheuk hā
    • Cantonese Pinyin: baak⁹ tsoek⁸ haa¹
    • Guangdong Romanization: bag⁶ cêg³ ha¹
    • Sinological IPA ^(key): /paːk̚² t͡sʰœːk̚³ haː⁵⁵/

Noun

白灼蝦

1. white boiled shrimp (a Cantonese dish of boiled shrimp to be eaten with soy sauce)