chau-cháu

Macanese

Alternative forms
  • cha-cháu

Etymology

Reduplication of Cantonese 炒 (caau2, “to stir-fry”).

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
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