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魚蛋 in words.hk is jyu4 daan2. The fish is skinned and boned, chopped to a paste, and extruded into balls. The entry adds that in Hong Kong there is a white kind and a yellow kind that has been fried. The measures are 粒 or 串. Two collocations are given: 咖喱魚蛋 gaa3 lei1 jyu4 daan2, and 陳皮魚蛋. 陳皮, in the tong sui article, is can4 pei4 and can4 pei2. 咖喱魚蛋 has no page of its own. The characters used are 咖喱. A search for 咖哩 returns nothing. to-jyutping gives the same gaa3 lei1 jyu4 daan2.

雞蛋仔 is a different entry, gai1 daan6 zai2, also written 鷄蛋仔. Egg batter is mixed with sugar and flour and poured into a honeycomb mould. The pieces look like small eggs, crisp outside and soft inside, and the texture is described as close to bread. The measures are 底 or 件. 底 is the measure this entry uses for a whole slab. 格仔餅 is in the see-also list and has no page. to-jyutping gives gaak3 zai2 beng2.

牛雜 is also written 牛什, both ngau4 zaap6. The explanation is beef offal, a common Hong Kong street food. One example orders a bowl of 牛雜麪. The other says that someone who knows how to eat it always has it with mustard and sweet sauce. 芥辣 and 甜醬 are not given separate readings on this page.

墨魚丸 mak6 jyu4 jyun2 is a meatball made from cuttlefish, measure 粒. The near synonym is 墨丸. The 牛丸 entry, in the hotpot article, uses 粒 as well.

碗仔翅 is wun2 zai2 ci3. The explanation says it imitates shark-fin soup. The main ingredients are glass noodles, chicken and mushroom, with soy sauce, so the colour is brown. 浙醋 can be added to taste. 浙醋 has no page of its own. to-jyutping gives zit3 cou3. The measure is 碗. The English gloss begins with “shark's fin soup” and only afterwards says imitated. The main clause of the Chinese explanation is the imitation.

煎釀三寶 zin1 joeng6 saam1 bou2 is fish meat stuffed into ingredients such as eggplant, red sausage and green pepper, then fried. The entry places it in the Cantonese-speaking region. It does not add a Hong Kong label.

辣 has four entries. The one that matches chilli heat is the second, laat6. The explanation says that, biologically, the sensation comes from chemicals stimulating the mouth, so that the brain forms a feeling like great heat. The collocations include 辣醬, 麻辣 and 小辣. The English for 小辣 is mildly spicy. The first and third entries are naat3, also written 焫. The first is contact with high heat, or soldering. The English for 焫雞 is soldering iron. The fourth is still laat6, a morpheme meaning ruthless. 唔辣 and 多辣 have no pages.

車仔麵, 燒賣, 臭豆腐, 雞翼 and 砵仔糕 have no entries. to-jyutping gives ce1 zai2 min6, siu1 maai2, cau3 dau6 fu6, gai1 jik6 and but6 zai2 gou1. 燒賣 and the tone of 賣 are in dim sum. 糖不甩 has its own entry, in tong sui.

Sources

• LSHK Jyutping scheme
• CanCLID to-jyutping
• words.hk: 魚蛋, 雞蛋仔, 牛雜, 墨魚丸, 碗仔翅, 煎釀三寶, 辣