cau3 pei3 cou3臭屁醋

Jyutpingcau3 pei3 cou3

Yalechau pei chou

Definition

A traditional, pungent Cantonese vinegar soup brewed from fermented rice and water.

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How it's used

Known formally as 薑醋, this dish is a traditional Cantonese tonic made by stewing ginger, eggs, and pork trotters in black vinegar for weeks. The nickname refers to the pungent, fermented smell that permeates the air during the long cooking process. It is culturally significant as a post-partum recovery food for new mothers.

Measure word

wun2碗wún

Examples

le1呢gaan1間pou3舖tau2頭maai6賣ge3嘅cau3臭pei3屁cou3醋hou2好ceot1出meng2名。

The smelly vinegar sold at this shop is very famous.

Common phrases

bou1煲cau3臭pei3屁cou3醋

to stew smelly vinegar

sik6食cau3臭pei3屁cou3醋

to eat smelly vinegar

Common mistake

Do not mistake this for a literal vinegar that smells like flatulence; it is a beloved traditional delicacy. Using the term in front of someone who is not familiar with the local culture might lead them to believe the food is spoiled or unhygienic.