chau-cháu

Macanese

Alternative forms

• cha-cháu

Etymology

Reduplication of Cantonese 炒 (caau², “to stir-fry”). Compare Chinese Pidgin English chow-chow.

Noun

chau-cháu

1. Chinese stew, usually made of a mixture of meats and vegetables
2. a stir-fry

Derived terms

• arôz chauchau
• chau-chau pêle (“said stew made with pêle (puffed dried pork skin), pork, chinese sausages and cabbage”)

References

• https://www.macaneselibrary.org/pub/english/uipatua.htm