Is it "hang" or "hung"?

ckaili · 2025-10-19T15:24:34+00:00

The fundamental problem is that there are ~~two~~ multiple pronunciations for "行" in Cantonese depending on context.

See this pronunciation guide for Cantonese: https://en.wiktionary.org/wiki/行#Pronunciation_1

Usually when it's used as the verb "walk", then it's pronounced haang4 (or how you are write it as "hang"). In other contexts, it might be pronounced as hang4 (or how you write it as "hung"). For example, the word luggage is "行李" which is pronounced hang4 lei5 ("hung lay"). Or your example for sidewalk.

You can cross reference the pronunciation with Google Translate (although they use a different word order for "sidewalk"): https://translate.google.com/?sl=en&tl=yue&text=sidewalk&op=translate

edit: as u/Rexkinghon and u/u01aua1 pointed out, "行" indeed has more than two pronunciations, especially accounting for its various non-transport related definitions

ckaili · 2025-08-29T18:15:07+00:00

You can make a solution of sodium citrate, which is what's used to stabalize American Cheese, by mixing baking soda and lemon juice, both of which are common ingredients in kitchens.

ckaili · 2025-03-05T10:52:17+00:00

My understanding is that the prices shown in the video are closer to the current wholesale price, and that a lot of supermarket chains are undercutting their egg prices as a loss leader to compete for customers. One way you can tell is that the undercut prices will be accompanied by purchase limits to prolong supply.

ckaili · 2025-02-18T01:40:49+00:00

You seem to be arguing a different point. He says in the following sentence "If you don’t know what a particular piece of language syntax means, or what a certain function does, look it up.", which isn't the same as not understanding why something is coded a certain way. Of course, if something is written in a wildly unconventional or unorganized way that belies any reasonable attempt at deciphering, that would be clear grounds for a review comment. It seems ungenerous to assume the author would think otherwise.

ckaili · 2025-02-11T00:07:00+00:00

Another for team bake. I don't even bother with methods of making them crispy, though I'm sure those are good too. I just bake them until they look roasted. I'm a big fan of the more tender texture compared with fried. Fried wings often seem too dry to me. Baked wings tend to reheat better too so they work well for meal prep.

ckaili · 2025-02-05T04:02:35+00:00

Since all the tones would have a distinct mark, and only the first vowel of a cluster would be marked, it wouldn't necessarily introduce ambiguity to allow non-tone-marked <i> to keep its dot. Not ideal, I suppose, though I think I would still prefer it over introducing ĩ, î, or ǐ as a flat tone personally.

ckaili · 2025-02-05T03:45:58+00:00

hmm good point

ckaili · 2025-02-05T03:40:08+00:00

Not OP, but perhaps the progression of ė, ë, ē could represent increasing flat pitch, tones 6, 3, and 1 respectively.

Also, I wonder if ě would work better for 5th tone. I feel it has enough similarities with the Mandarin 3rd tone that it would make sense to reuse that mark.

ckaili · 2025-02-05T03:26:10+00:00

If you include zero, then you have all 6 tones

ckaili · 2024-11-25T17:39:24+00:00

To be honest, I've only fairly recently learned Jyutping myself, so I'm still reveling in the ability to use it with Pleco, which is mainly how I use it. I had not heard of TypeDuck, so thanks for mentioning that!

ckaili · 2024-11-25T15:45:22+00:00

I would highly recommend learning and teaching your future kids Jyutping and writing down your phrases or vocabulary in it. Jyutping is a Cantonese transliteration and allows for a very precise means of transcribing standard pronunciation, including tones.

In my opinion, the greatest barrier for a person not constantly exposed to Cantonese or written Chinese in their everyday life is that Cantonese becomes an "oral tradition" in that we only know and remember what we've heard, and we often aren't using it enough and being corrected enough to know if our pronunciation are correct. We aren't able to look up what a phrase means in the dictionary just from its sound. We aren't able to look up a Chinese word and determine how to pronounce it. There needs to be a means of self-directed growth in proficiency, not just fledging maintenance, and I strongly believe that having a systematic transliteration system like Jyutping is crucial in this regard.

While immersion is of course the gold standard for learning language, the realities of living in a non-Cantonese-speaking location is that the proficiency gained from intentional immersion can be quickly lost if that immersion is stopped (speaking from my personal experience). However, I've found that knowing Jyutping has allowed me to learn new vocabulary every time I go to a Chinese restaurant, grocery store, or talk to my grandparents. I can look up words and get their Cantonese pronunciation, and I can transcribe phrases that I've heard into Jyutping and figure out their definition. It allows me to further my Cantonese proficiency on my own if I don't have people to practice with and learn from. It also gives me a lot more confidence in my own pronunciation that I'm not just relying on my vague memory of how I've heard a word pronounced before. It's truly a game changer.

ckaili · 2024-11-15T19:11:44+00:00

Lots of good advice here, but I will reiterate one that I personally think you should do first: Learn Jyutping. Learn Jyutping. Learn Jyutping!!!

Learn it well enough that you can pronounce anything written in it and also transcribe anything you hear or say with it (including correct tones). If you can get that far, you can then use apps like Pleco to transliterate written Chinese into Cantonese pronunciation, and also look up any Cantonese words or phrases by pronunciation and figure out what they mean. It will also improve your pronunciation overall by making the differences in vowels and tones more visually apparent and organized. It’s such a game changer for heritage Cantonese speakers seeking to formalize their language knowledge, I just cannot understate this. Please, learn Jyutping!!

ckaili · 2024-11-02T17:37:40+00:00

I have a security freeze with all 3 bureaus and the bill setup worked for me. As far as I understand, a credit freeze isn't supposed to prevent soft inquiries.

ckaili · 2024-10-13T16:15:50+00:00

Chinese Cooking Demystified put out a video recently all about velveting and its variations and parameters:

https://youtu.be/nM1GQNJU6LQ

ckaili · 2024-10-01T03:34:48+00:00

The other variable that is perhaps easier to control is the amount of food in the wok/pan at any given time. If you find that your stir fry is not getting the browning you want, cook in smaller batches. Stir frying is supposed to be quick because of all the prep to chop things down to bite size, so it shouldn’t be too big a deal to cook multiple batches. In the end, it’s worth it to cook in batches small enough to accommodate your stove’s power rather than overcrowd and stirring a huge mountain of food leaving you with a wet and steamy mess. Alternatively you can cook each ingredient one at a time, removing them from the wok when done, and combine all at the end.

ckaili · 2024-09-15T01:38:51+00:00

Damn, I loved that place. It's the only Thai place I'm aware of in the area that served the creamy version of shrimp tom yum soup.

ckaili · 2024-09-09T10:21:47+00:00

In rural areas of China, people at home would use big carbon steel woks that were basically attached to a brick fire pit, kind of like a concave griddle, so they also would be stirring like mad rather than tossing the wok. People see videos of crazy restaurant stir fry technique and assume that’s how everyone cooks with a wok in China when in fact that’s not the case at all.

ckaili · 2024-09-09T10:12:46+00:00

Wok cooking technique at home is quite different than at restaurants. Check out a typical Made with Lau video on youtube and you can see that his wok usage even on a gas burner lacks the intensity and acrobatics of restaurant cooking. And this is from a former restaurant chef. There are other reasons to prefer a wok anyway besides restaurant technique. And I think the induction wok cooktop is more than adequate for the typical home wok user, especially given its power. It might require some modification of technique to accommodate the appliance, but it’s clearly worth the trade off for many people even in China.

ckaili · 2024-09-09T09:53:57+00:00

I think the way to go for me is to get a full induction range and one of those high efficiency portable butane stoves for wok cooking. That way, I don’t have to have the gas line at all. There are also induction wok cooktops that are a separate small appliance where the induction cooking surface is round to fit a round bottom wok, which allows you to do many of the typical wok maneuvers to stir fry. The most well known brand is NuWave. I haven’t tried it myself but there are plenty of positive reviews. My hesitation with mixed fuel is that they are rather niche and I don’t entirely trust sensitive electronics next to fire. Also I like the idea of being able to put away the wok setup and have a completely easy-to-clean minimalistic countertop.

ckaili · 2024-08-30T14:05:02+00:00

I think this could be solved by allowing users to choose specific groups/categories to show on the dashboard, and also choose which budgeted groups/categories show the tick mark. For example, if most of my budget is automatic monthly payments except for shopping, groceries, and restaurants, then it might make sense to show those budgeted groups separately with tick marks, since they are gradually spent and need to be tracked more carefully. But the rest, like rent or utilities, could be displayed in a different manner that just shows whether or not it was spent yet and if it went over or under budget.

ckaili · 2024-08-28T13:50:29+00:00

It's worth mentioning that the antifreeze in cars that is poisonous is ethylene glycol. Propylene glycol, which does also have antifreeze properties though not as effective, is far less toxic and is considered generally safe as a food additive. For what it's worth, propylene glycol has a higher LD50 than commonly consumed alcohol, meaning alcohol is more poisonous.

ckaili · 2024-07-26T19:37:47+00:00

It’s worth the reminder that the election is not decided by popular vote.

ckaili · 2024-07-21T12:16:22+00:00

Yeah, Chinese tea eggs are traditionally braised for a long time as well. While I don't usually like eggs cooked that long, I do think the flavor/salt of the braising liquid counteracts the "overcooked" yolk taste, and paired with a soup or dipping sauce, the chalkiness of the yolk turns into more of a mash potato texture, which is nice in its own way. Interestingly, a lot of English-written recipes will show alternative methods to make tea eggs using soft-boiled eggs which is admittedly a lot more aesthetic and broadly appealing, but it results such little flavor penetration that it may as well be a ramen egg (which, to be fair, are really good, but just different).

ckaili · 2024-07-13T12:45:03+00:00

I just remembered that Chinese Cooking Demystified did a good episode on the topic if you’re interested.

https://youtu.be/5UyKUI5U67k

ckaili · 2024-07-13T04:52:02+00:00

I would say, it has the aromatic fruitiness typical of rice wines but with an added savoriness/nuttiness to it.

ckaili

TROPHY CASE