Re: [Repost] Re: Chinese Menu

Lee Sau Dan wrote:

"Tak" == Tak To <takto@xxxxxxxxxxxxxx> writes:


Tak> There could be several styles of 生炒. How would you
Tak> characterize 生炒牛肉饭 and 生炒排骨 if not by a
Tak> sweet-and-sour sauce?

Frying.

Deep-frying or stir-frying? And what kind of sauce or glaze?


Tak> 生炒排骨to me is very similar to 咕魯肉.

Both involve frying.

The 生炒牛肉饭 in HK does not contain any tomatoes. It doesn't even
look red or pink. (i.e. no signs of any tomatoe oil/paste)

What kind of sauce/glaze for either of them? It is not sweet
and sour in taste?

Ketchup does not have to have tomato either.

----- -----

>> Not necessarily. Mandarin speakers pronounce HK's place name >> 灣仔 (Wanchai) as wan1zai3, not wan1zi3. They also pronounce >> 香港仔 (Aberdeen) as xiang1gang3zai3, not zi3.

Tak> Only if they know about these place names. I found that a
Tak> lot of mainlander knows only the <zi3> pronunciation, if they
Tak> know the character at all.

Or it's a mispronunciations, due to the 有邊讀邊 rule?

More likely from the term 仔細 <zi3xi4> ("careful"). Some small
dictionaries list only this reading.

For the other reading the character 崽 is used.

Tak
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Tak To takto@xxxxxxxxxxxxxx
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[taode takto ~{LU5B~}] NB: trim the xx to get my real email addr

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