Revitalising Singapore’s Forgotten Culture and Heritage
BEGIN YOUR LEARNING JOURNEY Although dialect is rarely spoken by young Singaporeans, it is not a useless skill. Discover how some young Singaporeans use dialects successfully in their everyday life. With our handy Survival Kit for the different dialect customs, traditions and cultures, some of which are still practised in Singapore.
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Table of Contents
1.0
About Us
6
2.0
The Idea Behind My Father Tongue
7
3.0
Objectives
8
4.0
Hokkien
9
4.1 Success Stories
11
4.2 Clan Directory
13
4.3 Food
15
4.4 Customs & Traditions
17
4.4.1 Wedding
18
4.4.2 Chinese New Year
19
4.4.3 Special
20
4.5 Music
21
4.6 Survival Kit
23
5.0
6.0
Teochew
28
5.1 Success Stories
30
5.2 Clan Directory
32
5.3 Food
33
5.4 Customs & Traditions
36
5.4.1 Wedding
37
5.4.2 Chinese New Year
38
5.4.3 Special
39
5.5 Music
40
5.6 Survival Kit
42
Cantonese
45
6.1 Success Stories
47
6.2 Clan Directory
49
6.3 Food
51
6.4 Customs & Traditions
53
6.4.1 Wedding
54
6.4.2 Chinese New Year
57
6.4.3 Special
59
6.5 Music
60
6.6 Survival Kit
62
7.0
Reference & Credits
66
7.1 Hokkien
67
7.2 Teochew
68
7.3 Cantonese
69
8.0
Sponsors
70
9.0
Partners
72
10.0
Special Thanks
73
11.0
Image Providers
74
ABOUT US My Father Tongue is a social campaign to revitalise the use of dialects in Singapore among youths.
We are 3 Final-year Nanyang Technological University students from the Wee Kim Wee School of Communication and Information who started this campaign because we believe that dialects are crucial to communicating with the older generation and preserving our Chinese culture. Like most youths, we are unable to converse fluently in our own dialect. Since we started work on this campaign, we are discovering more about our own dialects, we hope to inspire more youths to do the same through our campaign.
THE IDEA BEHIND MY FATHER TONGUE
Dialects form an integral part of the nation’s fabric and they help connect us with the pioneer generation and their roots, our own roots and culture as well as people from around the world who speak the same dialect. However, dialects have undoubtedly lost their significance in our society as more youths today are unable to speak them.
OBJECTIVES
My Father Tongue is a campaign that aims to encourage youths from the age of 18 to 35 years old to pick up dialects by making the learning process more convenient. Our campaign hopes to bridge the disparity between the intention and action by instilling a sense of self-efficacy.
HOKKIEN
H In search of a better future, The Hokkiens left their homes in China’s Fujian province, to settle in Singapore. When they first arrived at what they would now call home, they settled along the coastal areas, around Singapore River, especially in Telok Ayer region. Today, the Hokkiens make up 41% of the Chinese population in Singapore.
SUCCESS STORIES SOFINA NG 21 year old Student Sofina Ng, a 21 year old student is conversant in her dialect, Hokkien, or more accurately, Southern Min (閩南語). She did not consciously choose to learn dialects. Rather, she slowly picked it up by eavesdropping on family conversations spoken in Southern Min. In addition, her maternal grandmother could only speak Southern Min. This spurred her on to pick up the dialect. Sofina started helping out at the Lee Kong Chian Natural History Museum during her free time. At the museum, she met Siong Kiat, a curator and one of the authors behind the ebook, Minnan (Hokkien) Animal Names Used In Singapore. A documentation on Hokkien animal names and their pronunciations. She credits him as the one who broadened her mind on a lot of things. Sofina listed down 3 key motivations behind her learning Southern Min: ● It is my dialect, my ancestors’ dialect and I do not wish to lose this part of my culture. ● I wanted to be able to communicate with my grandmother more effectively. ● I can use it when I meet elderly who only can speak dialects.
Sofina picked up the dialect mainly from Siong Kiat and her parents. When she hears them using words that she doesn’t understand, she would interrupt their conversation to ask for explanations. She realised that she had to start practicing the dialect in order to be able to improve. After learning a new vocabulary word, she would try to apply it whenever she can and sometimes Siong Kiat would also “quiz” her on the terms so that the concepts can sink in. At the start she faced difficulties in the change in the tone of words, especially in the mid and end of the sentence. She also found it tough to express the things she wanted to say using the right words. Now, Sofina can communicate better with her grandmother. And when she does voluntary work with elderly, she would not hesitate to speak Southern Min with them. It makes them feel more at ease as they are usually more comfortable with communicating in dialects. She is able to engage in deeper conversations with them, instead of just the usual questions about eating, sleeping, watching TV. Sofina would encourage anyone who doesn’t know how to speak their dialect to start by practising and asking someone who really knows their dialect.
EUGENE NG
HEE JOE YONG
27 year old Project Manager
22 year old student at NUS
Eugene Ng is fluent in more than just his own dialect. Eugene is also fluent in Cantonese. He started learning dialects in a bid to communicate with the older generation and for work purposes. The learning process was a long one, he started at the tender age of 5 and it took him 8 years to be fluent in dialects.
Being a Hokkien, Joe Yong is proud to be fluent in Hokkien. As a child, her grandmother often babysat her. Naturally, Joe Yong became conversant with Hokkien. She started learning Hokkien at the tender age of 3 by listening and communicating with her grandmother everyday. As a young child, Joe Yong learnt Hokkien along with English and Chinese. It was natural for her to be fluent in three languages and she didn’t face much difficulty in learning Hokkien.
Initially, he faced difficulties in trying to understand what the other party is saying when he or she spoke too quickly. He persevered and made an effort to use dialects to communicate in his everyday life. He appreciates that dialects allows him to communicate better with others, a skill that comes in handy for his field of work.
Joe Yong shared that she has many friends who aren’t as comfortable interacting with their grandparents. A large part of this stems from them not being able to converse with their grandparents because they can’t speak dialects but this was never a problem for Joe Yong. Hokkien enabled her grandmother and her to share about their experiences. Through their daily conversations, Joe Yong learnt about how her grandmother survived World War II and moved from a kampung into her first HDB flat. She feels that these are stories that her generation would never personally experience or be able to learn from in textbooks. The sharing of these stories have brought them much closer. She encourages youths to learn dialects as it is always good to gain knowledge and dialects are a part of our culture and it shapes our identity.
Hokkien Clan Directory Ho San Kong Hoey
禾山公会
Kim Mui Hoey Kuan
金门会馆
Kim Tiong Huat Singapore Leong Khay Huay Kwan Phor Tiong Koh Peng Association
金长发联谊社 新加坡龙溪会馆 莆中高平公会
Chuan Khoon Kang Kong So
泉菌江公所
Boon San Lian Ngee Association
文山联谊社
Singapore An Hai Association
新加坡安海公会
Singapore Ann Kway Association
新加坡安溪会馆
Singapore Hokkien Huay Kuan
新加坡福建会馆
Singapore Futsing Association
新加坡福清会馆
Singapore Foochow Fong Kong Tong Hiong Huay
新加坡福州风岗同乡会
Singapore Foochow Kuan Hong Villagers' Association
新加坡福州关峰同乡会
Singapore Foochow Hup Pek Association
新加坡福州合北同乡会
Singapore Foochow Association
新加坡福州会馆
Singapore Futsing Tung Chiang Clansmen's Association
新加坡福清东张同乡会
Singapore Ying-Chew (Foochow) Association
新加坡福州瀛洲同乡会
Singapore Foochow Dionglok Association Singapore Koh Leng Association
新加坡福州长乐公会 新加坡古宁同乡会
Singapore Hui Ann Association
新加坡惠安公会
Singapore Chin Kang Huay Kuan
新加坡晋江会馆
Singapore Lung Yen Hui Kuan
新加坡龙岩会馆
Singapore Lam Ann Association
新加坡南安会馆
Putian Association Singapore
新加坡莆田会馆
Singapore Hockposian Association Singapore Jin Hoe Lian Ghee Sia Singapore Amoy Association Singapore Thor Guan Club Tung Ann District Guild Singapore Bukit Panjang Hokkien Konghuay
新加坡莆田仙乡联谊会 新加坡仁和联谊社 新加坡厦门公会 新加坡桃源俱乐部 新加坡同安会馆 新加坡武吉班让福建公会
Singapore Gnoh Kung Association
新加坡浯江公会
Eng Choon Hway Kuan Singapore
新加坡永春会馆
Singapore Hin Ann Huay Kwan
兴安会馆
Singapore Chang Chow General Association
漳州总会
Singapore Chao Ann Association
诏安会馆
FOOD Hokkien food usually relies on heavier cooking methods. Some of the methods include soupboiling, stewing, braising and frying. The emphasis of this cooking style is on the original taste of the food, the “鮮味”. Flavours of meat, seafood and mushrooms are often emphasised. Vinegar, ginger and lard is also used occasionally.
2.
1. KONG BAK PAU 扣肉包 Kong bak pau is a piece of fatty pork belly wedged between one steamed bun. The Hokkien Kong Bak Pau is made with pork belly first deep fried, then either steamed or braised in soy sauce.
PRAWN NOODLES 虾面 Hokkien prawn noodle soup was brought to Singapore by the immigrants from the Fujian province of China. This version of prawn noodles sits in a dark and rich pork-based stock. Hokkien prawn noodles soup is known as such because the noodles were made at Hokkien Street.
4. BAK KUT TEH
3.
肉骨茶
OYSTER OMELETTE 蚵仔煎 The oyster omelette can be found in Southern Fujian and in Chaozhou. But the dish differs slightly from the one in Singapore. The oyster omelette here has more fried egg than oysters. And the oysters are smaller in size.
Bak kut teh is believed to have its origins from the Fujian province in China. It is said that the early immigrants, especially the Chinese coolies would have bak kut teh as their breakfast before starting on their strenuous work. The Hokkien bak kut teh consists of pork ribs stewed in a dark brown coloured broth. The broth gets its dark colour from the addition of dark soy sauce. Herbs and spices such as garlic, cloves, cinnamon, star anise, fennel seeds and coriander are added to give that unique fragrance.
5. ANG KU KUEH 红龟糕 This is a must have item a child’s first month celebration. This kueh is made of rice flour with mung bean paste filling. The top side of the red skin resembles a tortoise. And tortoises symbolises long life in the Chinese culture.
CUSTOMS & TRADITIONS
WEDDING Wedding Traditional Red Potty
Ying Qin
子孙桶
迎亲
Red dates, dried longans, dried lotus seeds, sweets, etc. will be thrown into the spittoon/baby potty along with a piece of red paper.
Ying Qin is the traditional practice whereby the groom, along with his team of best men, will arrive early in the morning of the wedding to the bride’s home.
And when the dowry is delivered to the groom’s family, the red paper and all the sweet goodies are distributed to children. Tradition dictates that a young boy, preferably born in the year of the dragon, should pass urine into the spittoon.
On the wedding day, Hokkien custom required the groom to kick the door of the bridal car and escort the bride to the door of the house with a wicker tray held over the bride’s head.
CHINESE NEW YEAR Bai Ti Gong 拜天公 The 9th day of Chinese New Year is especially important to the Hokkiens. On this day, there is a celebration known to the Hokkiens as Bai Ti Gong, where offerings are prepared to celebrate the birthday of the Jade Emperor. The prayers start in the late evening of the 8th day or on the 9th day of the Chinese New Year. It is said that during a Chinese New Year of the Ming Dynasty, there was a raid in the province of Hokkien. Villagers had to abandon their homes to escape from the the pirates. The pirates robbed and burned down villages. Some villagers managed to get away by hiding in the sugarcane plantations. Thankful to escape with their lives, they prayed to “tian gong”. Thus, many Hokkiens would offer sugarcanes when they pray to the Celestial Emperor.
Green Lion Dance In China, only the Hokkiens have the green lion dance. During the Qing Dynasty, it was meant to overthrow the Qing. Therefore, killing the green lion represents overthrowing the Qing Dynasty. The green lion dance is only used in worshipping the deities.
SPECIAL
Hokkien Mooncake In the past, mooncakes were known as Scholar Cakes. Those taking the Imperial Examinations would be given mooncakes. Mooncakes were made in different sizes and the larger ones would be reserved for the best scholar. During the examination period, parents would buy mooncakes for their children for good luck. The filling of mooncakes usually includes winter melon, tangerine peel and melon seeds. To make it fragrant, sesame seeds are sprinkled on the white pastry. Occasionally, the mooncakes would come with savoury, minced-meat fillings.
MUSIC Hokkien Opera originated in Taiwan and flourished in Fujian, China. Chinese immigrants popularised it in Singapore. The operas are mainly based on the Chinese classics and myths. They usually highlighted morals like loyalty, love and patriotism. Operas were also performed at temples to observe certain religious rites or the birthdays of particular deities. Behind the stage design, costume and makeup for opera, there are symbolic meanings. Opera performances include displays of ethnic songs, dances, acrobatics, martial arts and acting. The learning of all the opera elements is usually by rote learning.
There are a few factors in deciding which opera to perform - the season, occasion or the decision of the opera sponsor. There is a Buddhist ritual of throwing down two wooden blocks (sin pooi), in order to confirm the choice of the opera. If the wooden blocks have mixed sides facing up, this would mean “yes” to the opera choice. The opera troupe would take a vacation in the week before Chinese New Year. It is believed that all the gods return to heaven during this time. Therefore, there is no need to employ the votive vehicle of wayang. In Singapore, the opera styles of each dialect differs in terms of acting, makeup, vocalism and instrumentation.
SURVIVAL KIT Having trouble communicating in dialect? Use our survival kit to have a crash course in Hokkien and learn basic communication skills with your friends today. View full list of recording on Soundcloud
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
How are you?
好势无?
Hoh Seh Boh
好无?
Hoh Boh
汝好
Lur/Li Hoh
好
Hoh
我真好
Gua Zin Hoh
感谢
Kam Sia
多谢
Toh Sia
You’re welcome
免客气
Mien/Bien Kheh Khi
Yes (Usage depends on context)
是
Si
着
Tioh
知
Zai
有
U
会使
Eh Sai
毋是
M Si
毋着
M Tioh
毋知
M Zai
无
Boh
未使
Bueh Sai
I’m fine
Thank you
No (Usage depends on context)
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
Do you have?
汝有无?
Lur/Li U Boh
I do not have
我无
Gua Boh
Here
这兜
Zit Tau
这爿
Zit Peng
彼兜
Hit Tau
彼爿
Hit Peng
我毋知
Gua M Zai
我[未/无]了解
Gua Bueh/Boh Liau Kai
请汝讲加一摆
C’ia Lur/Li Kong Keh Zit Pai
请汝阁讲一摆
C’ia Lur/Li Koh Kong Zit Pai
会使算数啰
Eh Sai S’ng Siau Loh
来算看偌济
Lai S’ng Kh’ua Lua Zueh
有菜单毋?
U Cai T’ua Boh
有菜单通看无?
U Cai T’ua Thang Kh’ua Boh
这个偌济?
Zit Eh Lua Zueh
这个爱几鑘?
Zit Eh Ai Kui Lui
Take care
保重
Poh Tiong
It’s alright/I’m ok (Usage depends on context)
无代志
Boh Tai Zi
无要紧
Boh Lau Kin
无按怎
Boh An Z’ua
免
Mien/Bien
我真好
Gua Zin Hoh
我真私合
Gua Zin Su Ka
我真爱
Gua Zin Ai
There
I don’t know
Please say that again
Can I have the bill?
Can I have the menu?
How much is it?
I like it
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
I don’t like it
我无私合
Gua Boh Su Ka
我无爱
Gua Boh Ai
How do you call this?
这个按怎叫?
Zit Eh An Z’ua Kioh
What do you mean?
汝是什么意思?
Lur/Li Si Sim Mi I Sur
我未明白汝的意思
Gua Bueh Meng/Beng Peh Lur Eh I Sur
我毋知汝咧讲什么
Gua M Zai Lur Leh Kong Sim Mi
我听未明白
Gua Th’ia Bueh Meng/Beng Pehq
食饱未?
Zia Pa Bueh
汝食未?
Lur Zia Bueh
Have you eaten?
What do you want to eat? 汝爱吃什么?
Lur/Li Ai Zia Sim Mi
汝想欲食什么?
Lur S’iu Ber/Beh Zia Sim Mi
我食饱了
Gua Zia Pa Liao
我食饱啰
Gua Zia Pa Lo
会使教我无?
Eh Sai Ka Gua Boh
请汝教我按怎
C’ia Lur/Li Ka Gua An Z’ua
Delicious
真好食
Zin Hoh Ziaq
Have you taken your medicine?
汝食药未?
Lur/Li Zia Ioh Bueh
汝的药有食无?
Lur/Li Eh Ioh U Ziah Boh
Do you want to see the doctor?
汝爱看老君[莫/无]
Lur Ai Kh’ua Loh Kun Mai/Boh
Where does it hurt?
佗落痛
Toh Loh Th’ia
佗落一爿痛
Toh Loh Zit Peng Th’ia
佗落无好势
Toh Loh Boh Hoh Seh
佗落感觉未舒服
Toh Loh Kam Kat Bueh Su Hok
I am full
Please teach me
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
Do you have money?
汝有鑘无?
Lur U Lui Boh
汝的鑘有够无?
Lur Eh Lui U Kao Boh
What are you cooking today?
汝今日煮什么?
Lur K’ia Lit/Jit Zur Sim Mi
Are you free?
汝有闲无?
Lur/Li U Eng Boh
汝有时间无
Lur U Si Kan Boh
汝今日有想欲做什 么无?
Lur/Li K’ia Lit/Jit U S’iu Beh Zoh Sim Mi Boh
汝今日有物件爱做 无?
Lur/Li K’ia Lit/Jit U M’ng K’ia Ai Zoh Boh
汝今日爱做什么
Lur K’ia Lit/Jit Ai Zoh Sim Mi
Do you want to go anywhere?
汝有爱去佗落无?
Lur U Ai Khur/Khi Toh Loh Boh
Would you want to come with me?
汝爱做阵去无?
Lur Ai Zo Tin Khur/Khi Boh
汝爱佮我去无)?
Lur Ai Ka Gua Khur/Khi Boh
Are you feeling okay?
汝觉得好势无?
Lur/Li Kak Tit/Tek Hoh Seh Boh
汝有代志无?
Lur U Tai Zi Boh
汝有破病无?
Lur U P’ua P’i Boh
汝觉得按怎?
Lur/Li Kak Tit/Tek An Z’ua
汝会寒无?
Lur/Li Eh K’ua Boh
会寒未?
Eh K’ua Bueh
觉得寒未?
Kak Tit/Tek K’ua Bueh
汝会热无?
Lur/Li Eh Lua/Jua Boh
会热未?
Eh Lua/Jua Bueh
觉得热未?
Kak Tit/Tek Lua/Jua Bueh
What do you want to do today?
Are you cold?
Are you warm?
汝有想欲去佗落无? Lur U S’iu Beh Khur/Khi Toh Loh Boh
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
Do you need anything else?
汝阁爱什么无?
Lur/Li Koh Ai Sim Mi Boh
需要别物无?
Su Iau Pat Mi Boh
欠用别项物件无?
Khiam Eng Pat Hang Mi/M’ng K’ia Boh
Do you want to play mahjong?
爱拍麻雀莫?
Ai Pha Ma Ciok Mai
爱跋麻雀莫?
Ai Pua Ma Ciok Mai
I miss you
我真想汝
Gua Zin Siu Lur/Li
我真数念汝
Gua Zin Siau Liam Lur/Li
I love you
我爱汝
Gua Ai Lur/Li
1 bowl of porridge
一碗糜
Zit ’Ua Ber/Beh
2 plates of vegetables
二盘菜
N’ng P’ua Cai
3 fishes
三尾鱼
S’a Ber/Bueh Hur/Hi
4 pieces of tofu
四块豆腐
Si Ter/Teh Tau Hu
5 apples
五粒苹果
Gor Liap [Pheng Koh/Pheng Ker]
6 horses
六只马
Lak Zia Beh
7 houses
七间厝
Cit Keng Cu
8 stalks of flowers
八支花
Pueh Ki Hueh
9 books
九本书
Kau Pun Ceh
10 Hokkiens
十个福建人
Zap Eh Hok Kien Lang
Wishing you a prosperous new year
恭喜发财
Kiong Hi Huat Zai
May everything go as you 新正如意 wish in the new year Happy New Year
新年快乐
Sin Z’ia Lu/Ju I
Sin Ni Khuai Lok
TEOCHEW
T The Teochews originated from the Chaozhou prefecture in the Guangdong province of China. The first Teochews who arrived in Singapore after 1819 were known to have come from the Riau Islands of Indonesia and Siam (now called Thailand). Some Teochew immigrants made their homes along Singapore River and around Fort Canning. As they were living near the sea, many started working in the fishing industry. The Teochews went on to dominate the fishing industry. Today, the Teochews are second largest dialect group, making up 21% of the Chinese population in Singapore.
SUCCESS STORIES
TAY ZE WEI 26 year old Working in private banking
Although he is a Teochew, interestingly, he is a member of the Hokkien Association Singapore. Being fluent in dialects has been a boost for his career as he is able to build a better relationship with his dialect speaking clients. He was brought up by his grandparents and Teochew and Hokkien were the only dialects that his grandparents could speak. He started conversing with them in dialects at the age of 7 but it took him 11 years before he considered himself to be fluent speaker in both dialects. He practiced both dialects frequently with his grandparents but would sometimes mix both the dialects up as they sounded similar. Ze Wei found it much easier to pick up the dialects at a younger age. Now, in order to increase his dialect vocabulary, he has to make an effort to speak and understand the dialects thoroughly. He tries to use the dialects as often so that he can increase his knowledge of dialect terms. To the youths, Ze Wei has this to say, “Don’t feel that speaking dialects is anything less. Embrace dialects because these are our roots and our origin.”
WILSON TEOH 23 year old Studying at Nanyang Business School
Although Wilson Teoh, is a Teochew, he is fluent in 3 dialects, Hokkien, Teochew and Cantonese. The 23 year old is studying at Nanyang Business School at Nanyang Technological University and started learning dialects at the age of 17. It took 2 years of constant practice before he was confident in using dialects. He started learning dialects as he was curious to understand what the older generation were saying and he wanted to better communicate with them. Wilson also believes that learning dialects is a good way to know our ancestral roots (place of origin). When he first started learning dialects, he met with some difficulty in finding formal learning materials. For example, a dictionary that he could use to clarify doubts. Moreover, the terms used in Singapore are localized and learning from dialect TV programs alone would be insufficient to master local dialects. Wilson first picked up dialects by watching dialect dramas and movies, and by listening to dialect songs. He made an effort to speak to his elderly neighbours in dialects. And whenever he was unsure, he would clarify with his parents and grandparents. Over time, he became more confident in speaking them. Putting his new skills to good use, he started volunteering as an elderly befriender. And he has been a volunteer for about two years now. Through his volunteerism, he gets the chance to interact with more elderly and converse in dialects. From his experience, Wilson believes after learning dialects, he is more conscious about speaking proper English and Chinese in the appropriate settings. He would encourage all youths to pick up dialects, but he understands that it really boils down to an individual’s interest. Wilson has some tips for those who are planning to pick up dialects, “Start small by listening to popular dialect songs (e.g. Cantopop), then sing them during K-box to impress your friends!”
Teochew Clan Directory 潮安第三区同乡会 潮安会馆 潮安联谊社 潮安龙湖同乡会 潮荷同乡会 潮阳会馆 潮州西河公会 澄海会馆 宏安旅外同乡会 惠来同乡会 刘陇同乡会 南洋普宁会馆 汕头社 新加坡潮州八邑会馆 新加坡海陆丰会馆 新加坡揭阳会馆 义安公司 樟林旅外同乡会
FOOD Teochew cuisine is synonymous with fresh ingredients, with an emphasis on seafood, minimal handling, clean natural flavours coupled with subtle seasoning and light cooking methods such as quick stir-frying, poaching, braising and steaming.
1. TEOCHEW PORRIDGE 潮州糜 To many Singaporeans, Teochew food is synonymous to Teochew Porridge (or as we like to call, Teochew Muay). This form of porridge has consist of slightly more water with its grains nicely cooked open. There are 3 claims for the origin of this dish: climate, lack of rice and health reason. ● Climate: Chaozhou area is warm and that the people perspire a lot. Hence, it is important for them to quench their thirst while filling their stomach. ● Lack of rice: It is said that due to the lack of rice grains, people had to find a way to ration their grains yet at the same time, feed themselves full. ● Health reason: In the book Food Materia Medica (食物本草) from the Ming dynasty, porridge has been singled out as a healthy food that benefits one’s body.
2. POPIAH 薄饼 Popiah is Teochew for "thin pancake". It is made of a thin wheat wrapper stuffed with cooked vegetables and meats. Popiah originated from the Fujian province. The origin stems from spring roll, which was eaten during spring, the time with an abundance of vegetables. It is believed that popiah was usually eaten during the Qingming Festival in the past.
5.
3. RICE KUEH 桃粿 This symbolic Teochew food is traditionally seen on every occasion and festival. Rice kueh, or affectionately called Png Kueh, is shaped like a peach, which symbolises longevity. In Singapore, we have rice kueh in both red and white. As to why they are in different colours, some claim that the red ones are used for joyous events like wedding, while the white ones are for funerals. On the other hand, some say that the “red ones are used as an offering to the gods who dwell in heaven, while the white ones are used as an offering to the ancestors who dwell in hell.”
4. TEOCHEWSTYLE STEAMED POMFRET 潮州式蒸白鲳 The Teochews prefer to use light cooking method with natural flavours to bring up the freshness of seafood. Hence, they will steam their pomfret with ingredients such as preserved mustard, sour plum, tomatoes and scallions.
TEOCHEW TRADITIONAL TEA 潮州工夫茶 Tea is an integral part in Teochew cuisine, where many conversations begin with a cup of Gongfu tea. Gongfu tea, when directly translated means “tea that requires a lot of effort and skill to prepare”. It is a social etiquette strictly adhered to since 1012, in the Song Dynasty. The brewing of tea is itself a ceremonial ritual, and often, guests get to sample the best pick of the host’s tea collection. Traditionally, Oolong tea leaves (乌龙茶叶) such as Tieguanyin (如铁观音), Shui Xian(水仙) and Phoenix Tea(凤 凰茶) are used.
CUSTOMS & TRADITIONS
WEDDING
Fetching The Bride
Betrothal Gift Ceremony 过大礼
Traditionally, it is believed to be bad luck for the bride to see daylight before she meets her groom. Hence, the groom will have to fetch the bride prior to the dawn. The tea ceremony will normally be held between 4-5am in the morning.
During the Betrothal Gift Ceremony (过大礼), the Teochew Groom will have to bring over items such as: peanut & sesame candy, banana and 4 pieces of gold jewelry (四点金) in a straw basket. These items are exclusive to the Teochew culture.
CHINESE NEW YEAR Chinese New Year Practices
Yuan Xiao Festival 元宵节
In Teochew practice, it is common that there should always be leftovers at the reunion dinner so as to symbolise excess and abundance for the coming year. The food will then be served the next day, the first day of the Lunar New Year. Fish would definitely be included as one of the Lunar New Year dish. For Teochews, they believe that eating the rabbit fish (also known as pek tor he) with the rich roe ensures good luck in the coming year.
On the 15th of the first lunar month, it is also the last day of Chinese New Year, it is called Yuan Xiao Festival (元宵节). This day is considerably important to Teochews as local temples, such as Wak Hai Cheng Bio, have celebrations that starts from the eve and lasts through the night. At the temples, devotees visit on the eve to exchange flags, lanterns and red packets, and to get a new set of sugar lions (糖狮). Sugar lions are made by pouring hot sugar syrup into a lion-shaped mold and allowing it to cool. They symbolize wealth and good luck, and is also believed to be capable of repelling evil spirits. It is a Teochew tradition to offer sugar lion to god on Yuan Xiao Festival.
SPECIAL The Mazu Culture Many of the early Teochew immigrants in Chaozhou attributed their roots to Fujian, a coastal area in the Guangdong province. As such, the Teochew population are largely dependent on the sea for their livelihood. Mazu, the sea goddess believed to have great spiritual powers, was highly regarded to help and protect the seafarers. When early immigrants left their hometown by sea, they prayed to Mazu seeking blessing and protection in the journey. Having safely reached their new homeland, Mazu temples were then erected as a form of gratitude. On the 23rd of the 3rd Lunar month, Singapore’s Yueh Hai Ching temple (or also known as Wak Hai Cheng Bio) celebrates the birthday of Mazu. On top of having ritual ceremony of flowers and fruits offering, local opera troupe are also invited to perform as part of the celebration.
MUSIC The origins of Teochew music are traced back to the Tang (618-907) and Song dynasties (960-1279). It is a form of folk instrumental musicology in the Teochew regions of Guangdong province.
In Teochew music, ‘Erxian’ and percussion are the more distinctive component. Melodies of Teochew music are clear, emanating a classical charm of ancient Chinese music.
As the population migrated from the Central Plains, Teochew music embodies characteristics from both the inland music together with local music style of the region and various opera genres such as “Zhengzi,” “Kunqiang,” “Xiqin” and “Waijiang”. Teochew music can generally be divided into two main categories: for outdoor performance and for indoor performance. Music for indoor performance is usually centered around percussion instruments like gongs and drums. On the other hand, music for outdoor performance features ‘tone poem’, “which is a piece of orchestral music in a single continuous section where the content of a poem, or a non-musical source is illustrated or evoked.” This performance can be identified by its rich repertoire and distinctive tones.
The Teochew opera is a popular genre of the Chinese opera performed in Teochew dialect for over 450 years. Originating from the Chaoshan province, it has travelled to Singapore with the ancestors who left their hometown. It is greatly influenced by Southern drama (Nan Xi), integrating Teochew folk music with the dialect intonation evolving into a distinctive repertoire. Some of the common names include “Chao Qiang”, “Chao Diao” and “Chao Ying Xi”. In a Teochew opera performance, the clown and female roles tend to be more artistically and culturally rich in their performance. Teochew opera costumes incorporates the traditional art of Teochew embroidery. For the music, the opera are based on a blend of various folk tunes, drums, percussive melodies and temple songs.
SURVIVAL KIT Having trouble communicating in dialect? Use our survival kit to have a crash course in Teochew and learn basic communication skills with your friends today. View full list of recording on Soundcloud
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
How are you?
你好
Le Ho
I’m fine
我好
Ua Ho
Thank you
甘谢
Gam Sia
You’re welcome
免客气
Miang Ke' Ki
Yes it is.
是，是照生
Si, Si Zio Se'n
No
唔是
M Si
Do you have?
你有阿无?
Le U A Bho?
I do not have
我无
Ua Bho
Here
只块
Zi Go
There
许块
He Go
I don’t know
我唔知/我[不会] 晓
Ua M Zai; Ua Bhoi Hiao
Please say that again
请你呾加一摆
Cian Le Dan Ge' Ze'g Bai
Can I have the bill?
请个我结数
Cian Gai Ua Gag Siao
Can I have the menu?
请乞我菜单
Cian Keh Ua Cai Duan
How much is it?
者个偌㩼钱？
Zia Ai Rio Zoi Zin?
Take care
小心/仔细
Sio Sing; Ze Soi
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
It’s alright/I’m ok
好，会使，无事
Ho, Oi Sai, Bho Se
I like it
我喜欢/我爱只个 物
Ua Hi Huan; Ua Ain Zi Gai Mue'h
I don’t like it
我唔合意
Ua M Hah I
How do you call this?
者个叫乜个?/者个 是底个？
Zia Gai Gio Mi Gai?/ Zia Gai Si Di Gai?
What do you mean?
这是什乜意思？/ 你个意思是。。？
Ze' si Sim Mi I Se? Le Gai I Se Si ...?
Have you eaten?
你食饱未？
Le Ziah Ba Bhue'?
What do you want to eat?
你想爱食乜个？
Le Sion Ain Ziah Mi Gai?
I am full
我个肚饱饱哩
Ua Gai Dou Ba Ba Li
Please teach me
请你教我
Cian Le Ga Ua
Delicious
真好食
Zing Ho Ziah
Have you taken your medicine?
你个药有食阿未？
Le Gai Ioh U Ziah A Bhue'?
Do you want to see the doctor?
你爱去看先生阿 勿？
Le Ain Ke Toin Sing Se'a Mai?
Where does it hurt?
你觉得底块痛？
Le Gag De'g Di Go Tian?
Do you have money?
你有钱阿无？
Le U Zin A Bho?
What are you cooking today?
你今日煮乜个？
Le Gian Rig Ze Mi Gai?
Are you free?
你有闲阿无？
Le U Oin A Bho?
What do you want to do today?
你今日爱做乜事？
Le Gian Rig Ain Zo Mi Se?
Do you want to go anywhere?
你爱去底块阿无？
Le Ain Ke Di Go A Bho?
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
Would you want to come with me?
你爱佮我去阿勿？
Le Ain Gah Ua Ke A Mai?
Are you feeling okay?
你觉得夭好[不会]？ Le Gag De'g Iao Ho Bhoi?
Are you cold/warm?
你觉得凝/热[不 会]？
Le Gag De'g Ngang Bhoi? Le Gag De'g Ruah Bhoi?
Do you need anything else?
你爱别乜物阿勿？
Le Ain Bag Mi Mue'h A Mai?
Do you want to play mahjong?
你爱拍麻雀阿勿？
Le Ain Pah Mua Ziah A Mai?
I miss you
我真想念你
Ua Ze’ng Sion Niam Le
I love you
我爱你
Ua Ain Le
1 bowl of porridge
一碗糜
Ze'g Uan Mue'
2 plates of vegetables
二盘菜
No Buan Cai
3 fish
三条鱼
San Diao He
4 pieces of tofu
四块豆腐
Si Go Dao Hu
5 apples
五粒苹果
Ngou Liab Peng Gue'
6 horses
六只马
Lag Ziah Me'
7 houses
七间厝
Cig Goin Cu
8 stalks of flowers
八支花
Boih Gi Hue'
9 books
九本书
Gao Bung Ze
10 Teochews
十个潮州人
Zab Gai Dio Ziu Nang
Happy New Year
新正如意
Sing Zian Ru I
CANTONESE
C The Cantonese hailed from the Guangdong (Canton) province of China, particularly near the Pearl River Delta. When they first immigrated to Singapore, they largely settled in Kreta Ayer region and could be found in various trades. While many worked as artisans or craftsmen, some were skilled carpenters, mechanics, goldsmiths, carvers or paperwork craftsmen. Today, the Cantonese are third largest dialect group, making up 15% of the Chinese population in Singapore.
SUCCESS STORIES
CHEW SHI LING 24 year old
She is belongs to the Cantonese dialect group and she can converse in Cantonese extremely well. learning Cantonese wasn’t a deliberate choice as all her family members speak Cantonese. She started learning dialects at around 3 or 4 years old and it took her a couple of years to be fluent in dialects. She faced virtually no difficulty in picking up the language. Being able to converse in Cantonese is a necessity in her Cantonese speaking household. Learning Cantonese has offered her access to new markets, platforms and communities. She believes that youths should learn their “Father-tongue” as it offers the learner a better understanding of their culture and roots. For those who are beginners, Shi Ling encourages them to take a conscientious effort in learning and immerse themselves in the native speaking environment as much as possible. For example, they can actively engage in conversations with native speakers and watch the dramas in their original languages.
ARTHUR HUA 22 year old Studying in SIM
Arthur Hua is a 22-year-old Cantonese studying in SIM. He can converse fluently in Cantonese and a little in Hokkien. Cantonese was introduced to him when he was a child and he enjoys speaking Cantonese. He picked up Cantonese along with English and Chinese, and he is comfortably fluent in all three of them. He picked up Cantonese primarily from his grandparents as they were his caretakers when he was young. It was his only way of communicating with them. From there, his interest in Cantonese developed and he watched Hong Kong dramas as a way to aid his learning. Although his dialect is Cantonese, at the age of 20, Arthur decided to learn a little bit of Hokkien from his friends as he thought it would be interesting to interact with different people in different ways. He enjoys being part of a different community and it is a nice experience to try something novel. He doesn’t consider himself to be fluent in Hokkien, but it took him about a couple of months before he could speak it more naturally and comfortably. He picked up Hokkien by interacting with his friends. Many of his peers are Hokkien speakers. And if they were using terms which Arthur did not understand, he would ask them for an explanation. Arthur would also get his friends to teach him conversational words and phrases. Arthur’s biggest obstacle was learning the intonation of words and the words themselves. It was a challenge for him to try to remember and speak the same words in different dialects as they sound pretty similar. And some expressions vary from one dialect to another. For Arthur, the beauty of dialects is in the nuances that make each dialect unique in its own way. Dialects are a way for Arthur to communicate more comfortably with people. He feels that being able to speak the same dialect with another person allows him to speak with them with more ease. Arthur feels that dialects are a rarity these days. And youths are less exposed to dialect because of the emphasis on English and the mother tongue languages. Arthur wants to tell the youths to not be afraid to speak dialects! It is normal for non-speakers to sound weird and be laughed at in the beginning. But that is how you improve. Arthur recommends that youths should just carry on speaking dialects and the skill will come naturally. The simplest way to improve is to speak more dialects. And watching TV shows of the dialect you are interested in will aid in helping you to pick up on how they speak and learn new terms from them. And who knows, you might get a bigger slice of Char Siew when the uncle finds out that you speak the same dialect!
Cantonese Clan Directory Pat Wo Wui Kun Tong San Lee Chee Sia Singapore Yen Peng Wui Kuan Hok Tek Chi Loke Yah Teng Association Kong Chow Wui Koon Kwong Wai Siew Peck San Theng Guangxi and Gaozhou Association
八和会馆 东山励志社 新加坡恩平会馆 福德祠绿野亭公会 冈州会馆 广惠肇碧山亭 广西暨高州会馆
Fa Yun Wui Kwun
花县会馆
Wui Neng Association
会宁公会
Kowloon Club Lui Chiu Hoe Kuan Nam Hoi Clan Association
九龙会 雷州会馆 南海同乡会
Nam Sum Wui Kun
南顺会馆
Ching Yuen Wooi Kwoon
清远会馆
Sam Sui Wui Kun
三水会馆
Shun Tak Community Guild, Singapore
顺德会馆
Thin Ho Thung Heong Wui
天河同乡会
Sai Chiew Villagers Association
西樵同乡会
Singapore Tung On Wui Kun
新加坡东安会馆
Singapore Poon Yue Association
新加坡番禺会馆
Singapore Koh Yiu Wooi Kwoon
新加坡高要会馆
Singapore Kwangtung Huikuan
新加坡广东会馆
Singapore Hok San Association
新加坡鹤山会馆
Ning Yeung Wui Kuan, Singapore
新加坡宁阳会馆
Chung Shan Association (Singapore)
新加坡中山会馆
Singapore Chung San Lam Chan Thung Hiong Wui Seng Chew Nanyang Tong San Association Chen Loon Wui Koon Seng Chow Chung San Koo Chan Thong Hiong Wui Yiu Ming Kung On Tung Heung Wui Siu Heng Wui Kun Hou Chow Wui Kwun
新加坡中山榄镇同乡会 星洲南洋东山会馆 星洲增龙会馆 星洲中山古镇同乡会 要明公安同乡会 肇庆会馆 中山海州会馆
FOOD
2.
The major goal of Cantonese (Yue) cuisine is to let the natural flavours and freshness of the ingredients shine because the Cantonese believe that condiments are meant to enhance the food's natural flavour, not cover it up. Therefore, the food tends to be less greasy but aesthetically appealing.
HAR GOW 虾饺
1. WONTON MEE 云吞面 Wonton originated in Guangzhou in the Qing Dynasty but became popular in Hong Kong after World War II. A luxury dish in the past, the present wonton noodles comprise of dumplings made of shrimps wrapped with yellow skin made of egg flour served with egg noodles in a savoury broth.
The history of Har Gow, or Shrimp Dumplings in Cantonese, can be traced back to the early 20th century at a tea shop in the village of Wu at Wufeng Township (a suburb of Guangzhou) surrounded by a river with an abundant supply of fishes and shrimps. Originally conceived by the owner of the tea shop who wanted to boost his business, he came up with the idea of stuffing his wheat starchmade dumplings with the locally produced shrimps together with pork, bamboo shoots, etc. to make it more appealing to his customers. Its popularity soon spread to the nearby city of Guangzhou after major restaurants started selling it as well.
4. 3. SWEET AND SOUR PORK 咕老肉 Originated in Canton in the 18th century or earlier, Sweet and Sour Pork was first used to test the culinary skills of family chef employed by a wealthy family in the prosperous neighbouring Shunde country. These bitesized pork pieces are first deep fried and then stir-fried with orangey sweet and sour sauce made of sugar, ketchup, white vinegar and soy sauce, and additional ingredients including pineapple, green pepper and onion.
CHEE CHEONG FUN 猪肠粉 Chee Cheong Fun (loosely translated as “pig intestine powder” in Cantonese) originated in Guangdong province of China as early as in the Qing dynasty. It is made of a mixture of rice flour, water and tapioca or glutinous rice flour and steamed in trays to form a large smooth white noodle sheet which would then be rolled up to form a shape that resembles that of the pig intestines (hence the name). Served with fragrant oil, soy sauce, sweet hoisin and chili sauce and a sprinkle of sesame seeds, it can come plain or packed with ingredients (prawns, char siew and more) in the rolls, depending on where you have it.
5. LOR MAI GAI 糯米鸡 A Cantonese dish originated in Guangdong province in China, Lor Mai Gai was brought to South East Asia by immigrants in the 19th century. It consists of steamed glutinous rice dish stuffed with chicken meat and wrapped with lotus leaf.
CUSTOMS & TRADITIONS
WEDDING Hair-Combing Ceremony 上头 Hair-combing is one pre-wedding custom practised traditionally by the Cantonese. On the night before the wedding, this ritual would be held at the respective homes of the groom and bride to symbolise their transition to adulthood. Prior to the ceremony, the subject will bathe or shower with water infused with pomelo or pomegranate leaves as these are believed to ward off evil. Following this, the groom or bride will put on a new set of undergarments, pyjamas and bedroom slippers and be seated in front of an open window with the moon visible or in front of a mirror. The Items required to be laid out on the table for this ceremony are: ●
A pair of Dragon and Phoenix candles 龙凤烛 (Long Feng Zhu), which will be lit until the fire extinguish on their own
●
Comb – Sharp comb for male, Round comb for female
●
Mirror
●
1-metre ruler
●
Sewing kit (for female)
●
Red string (attached to a pin) to be pin onto the hair to complete the ceremony
●
A bowl of glutinous rice balls (汤圆)
It is important to note that the ceremony has to be conducted by a good fortune woman (好 命婆)- typically an elder or any woman who is blissfully married with surviving husband, children and grandchildren. She will comb the hair of the bride or groom as she recites words of blessing aloud with every stroke.
Traditionally, there are 10 sets of auspicious words to be spoken. But in recent times, the number has been reduced to the first 3 or 4 sets as seen below: 一梳梳到尾 (yat sor sor dou mei) First stroke – from the beginning to the end, may the marriage last for eternity 二梳梳到白发齐眉 (yi sor sor dou pak fa cai mei) Second stroke – may you enjoy a long life together, even until your hair and eyebrow turn white 三梳梳到儿孙满地 (sahm sor sor dou yi xun moon dei) Third stroke – may your home be filled with children and grandchildren
四梳梳到四条银笋尽标齐 （sei sor sor dou sei tiu ahn son zhen biu cai) Four stroke – may you have a fulfilling and lasting marriage (Please note that there are other variations; the above is simply one of the versions.)
At the end of the ritual, the groom and the bride will be served the bowl of pink and white glutinous rice balls to symbolise a complete and sweet marriage. It is not compulsory for the groom and bride to undergo this ceremony but it is said that if one of the pair wishes to carry it out, the other has to do likewise for the ritual to be meaningful. On top of that, many believed that the couple should not perform this ceremony if their parents did not do so at their own wedding.
WEDDING Gift for Bride’s Home Visit 三朝回门 In Cantonese wedding customs, the roast pig is a symbol of the bride’s purity (virginity) because “pig” and “virginity” are homophones (ju) in Cantonese. After the marriage is consummated, the groom’s family sends a whole roast pig to the bride’s family in recognition of the bride’s virginity. Upon receiving the roast pig, the bride’s family would cut up the pig and distribute to relatives while the head and tail would be returned to the groom to signify “a good beginning and end” to the marriage, with the middle section replaced with a pair of trousers to signify “prosperity”. However, if the bride’s chastity is in doubt, disputes would ensue. In this case, the groom’s family would still send a roast pig to the bride’s family but with the tail or ears broken off. They would also reserve the rights to return the bride and demand compensation of a pig.
CHINESE NEW YEAR Flower Markets 迎春花市 The origin of flower fair can be traced back to the Ming Dynasty more than 5 centuries ago and the formation of it is closely connected with the climate, history and culture of Canton (Guangzhou). Traditionally, the Cantonese celebrate the Spring Festival (the literal translation of the modern Chinese name of Chinese New Year) by keeping flowers at home because the climate at the end of winter in Canton is always warm enough allow that. Customarily, the Cantonese prefer flowers with warm colours or those with the names which pronunciations are similar to something auspicious. For instance, tangerine is one of the most popular choices because the Cantonese pronunciation of tangerine is very similar to lucky or fortunate and its yellow colour looks gold, which connotes “money” or “property” for the family. Another example is daffodils due to its delicate fragrance for domestic environment. Peach flowers, on the other hand, are ideal for those who want to improve their Peach Blossom Luck (桃花运).
CHINESE NEW YEAR Hoi Nin 开年 The second day of Chinese New Year is an important day (as opposed to the first) for the Cantonese because it officially “opens” the new year (开年). Families, friends or colleagues will come together and begin the day with hoi nin faan (开年饭), a lavish meal complete with an abundance of meat such as steamed prawns, fish, chicken (to symbolise unity in the family) and roast pork (the red roasted skin to symbolise good health) as well as black sea moss, in the afternoon. As preparation of this meal is typically very time-consuming, the elders in the family would have to wake up very early in the morning to prepare the dished. This practise is presently still prevalent among most traditional families. In the ancient days, this is also one of the rare times when married women were allowed to return to their natal home together with their family since they did not have the opportunity to do so frequently. They would bring along boxes of biscuits and candies for their parents to distribute to their neighbours and close friends, However, because hoi nin faan is a meal to be taken only in the day, it was important for the married women to arrive at their natal home before dinner time. On this day, business people of the Cantonese dialect group will also hold a hoi nin prayer to start their business as they believe that in doing so, they will be blessed with good luck and prosperity in their business for the year.
SPECIAL A unique way of expressing thanks At Chinese restaurants, Cantonese thank the person pouring the tea by tapping the bent index and middle fingers together on the table, which symbolises ‘bowing’ to them as a sign of appreciation. This is done especially when the individual being served is engaged in an important conversation or still has his mouth full. Given the number of times tea is poured throughout a meal, the tapping gesture is a time saver in crowded and noisy restaurants. According to a legend, the origin of this gesture can be traced to the Qianlong Emperor, a Qing Dynasty emperor who travelled incognito to a tea house in South China. In order not to raise suspicions about his identity, he took his turn at pouring tea. Not wanting to draw unwanted attention, one of his companions tapped three fingers on the table (one finger representing his kowtowed head and the other two representing his prostrate arms) to express his appreciation. The clever emperor understood what he meant and from then on, this has been the practice widely used by the Cantonese.
MUSIC Cantonese opera originated at the end of the Ming Dynasty (1368-1644) and got popularised in the provinces of Guangdong and Guangxi of China and has flourished since the midnineteenth century, mainly in the Pearl River delta in the southern part of Guangdong province, as well as in Hong Kong, where Cantonese is spoken. Following the opening of Hong Kong and mass emigration of Chinese labourers to Southeast Asia in the mid-19th century, the popularity of Cantonese opera spread to Hong Kong, Singapore and Malaysia. Accompanied by an instrumental ensemble and performed against a backdrop of elaborate sets and costumes, Cantonese opera is a comprehensive art form which blends literature, history, music, dance, visual and martial arts. Combining several major operatic music styles from northern China and local folk music, the music of Cantonese opera is mainly based on bangzi and erhuang(major Cantonese opera tune families) music.
In Cantonese opera, the lyrics is considered more important than the music itself because the words are placed into the pool of melodies and tunes. A single song may have multiple melodies and it is up to the singer to add his/her own personality and flair to the melody when sung. Traditional Chinese instruments like the erhu, butterfly harp, pipa, Flute and percussion make up the orchestra accompanying the opera. Percussion instruments such as cymbals and many different drums are used to maintain the overall rhythm and pace of the music. Even though the erhu is traditionally used to lead the orchestra, the introduction of western instruments such as the cello, saxophone and the violin have been used in place of the erhu. This has helped Cantonese opera to form its very own distinctive features.
SURVIVAL KIT Having trouble communicating in dialect? Use our survival kit to have a crash course in Cantonese and learn basic communication skills with your friends today. View full list of recording on Soundcloud
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
How are you?
近排點呀?
Gahnpaaih dim a?
I’m fine thanks.
好好，有心
Hou hou, yauh sahm
Please.
請..
Ching
Please (asking for favour)
唔該
Mh'goi
Thank you (for object received)
多谢
Dojeh
Thank you (for kind gesture)
唔该
Mh'goi
You're welcome.
唔使客氣
Mh'sai haak-hei
Excuse me. (getting attention) 唔好意思.
Mh'hou yisi
Excuse me.
唔該.
Mh'goi
Excuse me. (to get past)
唔該借借
Mh'goi jeje
Sorry
對唔住
Deui-mh-jyuh
Yes
係
Haih
No
唔係
Mh'haih
Have / There is
有
Yauh
Don’t have / There is not
冇
Mouh
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
Here
呢度
Ni dou
呢边
Ni bin
嗰度
Go dou
嗰边
Go bin
我知
Ngoh ji
我知道
Ngoh ji dou
我唔知
Ngoh mh ji
我唔知道
Ngoh mh ji dou
Please say that again
唔该你再讲过
Mh’goi neih joi gong gwo
Can I have the bill?
帮我, 买单
Bong ngoh maai daan
唔该, 买单
Mh goi maai daan
唔该, 菜单
Mh'goi coi daan
唔该 /餐牌
Mh’goi caan paai
保重
Bou zung
小心
Siu saam
慢慢
Maan maan
慢行
Maan haang
唔紧要
Mh’gaan yiu
无相干
Mou seung gon
我无事
Ngoh mou si
我得
Ngoh daak
I like it
我钟意
Ngoh zung yi
I don’t like it
我唔钟意
Ngoh mh zung yi
There
I know
I don’t know
Can I have the menu?
Take care
It’s alright
I’m OK
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
How do you say this?
呢啲叫乜嘢？
Ni di giu maat ye?
呢个叫乜嘢？
Ni go giu maat ye?
What did you say?
你講乜嘢話?
Neih gong matyeh wa?
What does this mean?
呢個點解呀?
Nigo dimgaai a?
乜嘢意思?
Maat ye yi si?
Have you eaten?
你食咗未？
Neih sik zo mei?
What do you want to eat?
你要食乜?
Neih yiu sik maat?
Delicious!
好食
Hou sik
I’m full
我食饱咗
Ngoh sik baau zo
Please teach me
唔该你教教我
Mh’goi neih gaau gaau ngoh
Have you taken your medicine?
你食咗药未？
Neih sik zo yoek mei?
Do you want to see the doctor?
你睇唔睇医生?
Nei taai mh taai yi sang?
Where does it hurt?
边度痛?
Bin dou tung?
Do you have money?
你有无钱？
Neih yau mou cin?
What are you cooking today?
你今日煮乜？
Neih gaam yaat zyu maat?
Are you free?
你得闲嘛？
Neih daak haan ma?
What do you want to do today?
你今日想做乜？
Neih gaam yaat seung zou maat?
Do you want to go anywhere?
你想去边？
Neih seung heoi bin?
Would you want to come with me?
你嚟唔嚟跟我？
Neih lei mh lei gaan ngoh?
Are you feeling okay?
你觉得点啊？
Neih gok daak dim a?
Are you feeling cold?
你冻嘛？
Neih dung ma?
Phrases
Translated
Pronunciation [** Internet access is needed to play the recordings]
Are you feeling warm?
你热嘛？
Neih yit ma?
Do you need anything else?
你重需要乜嘢？
Neih zung yiu maat ye?
Do you want to play mahjong?
你打唔打麻雀？
Neih daa mh daa maa zoek?
I miss you
我挂住你
Ngoh gwaa zyu neih a
I love you
我爱你
Ngoh oi neih
1 date outing
一次约会
Yaat ci yoek wui
2 ducks
两只鸭
Loeng zek aap
3 eggs
三粒蛋
Saam laap daan
4 fish
四条鱼
Sei tiu yu
5 persons
五个人
Ng go yaan
6 pens
六支笔
Luk zi baat
7 paintings
七幅画
Caat fuk waa
8 pairs of shoes
八对鞋
Baat deoi haai
9 books
九本书
Gau bun syu
10 pieces of shirt
十件恤衫
Saap gin seut saam
May all your wishes come true
万事如意
Maan si yu yi
Happy New Year
新年快乐
Saan Nin Faai Lok
REFERENCE & CREDITS We would like to thank the following sources for their invaluable information regarding the different dialects, without which My Father Tongue would not be possible.
HOKKIEN CLAN DIRECTORY
Compiled by NUS Libraries ● ●
FOOD
● ● ● ● ● ●
CUSTOMS & TRADITIONS
MUSIC
SURVIVAL KIT
● ● ● ● ● ● ●
A historical survey of Chinese foodways in Singapore by Joel Ong, 2015 Changing Chinese Foodways in Asia by David Y. H. Wu, Chee Beng Tan, 2001 Chinese Food and Foodways in Southeast Asia and Beyond by Tan Chee-Beng, 2012 Hokkien prawn noodle soup Fried Hokkien prawn noodles Eight Culinary Traditions of Chinese Cuisine Bak Kut Teh Understanding Marriage – Chinese Weddings in Singapore by Leong Huan Chie, 2011 Chinese Wedding Dress Taste of tradition: Teochew, Hainanese and Hokkien mooncakes Chun Jie (Spring Festival, Lunar New Year) Chinese dowry Are You Hokkien? 你是福建人吗？A TV programme by SingTel mio TV – Jia Le Channel Chinese Street Opera in Singapore by Siobhan Cool, 2012 Chinese Wayang: The Survival of Chinese Opera in the Streets of Singapore by Arnold Perris, 1978
Translation of phrases:
Mr Tan Siong Kiat and Mr Kelvin Lim
Audio recordings:
Ms Sofina Ng
TEOCHEW CLAN DIRECTORY
Compiled by NUS Libraries
FOOD
● ● ● ● ● ● ●
Today online ieatishootipost 潮汕民俗网 潮州小吃全攻略 Infopedia Asiaone and 潮汕饮食文化 iremembersg
CUSTOMS & TRADITIONS
● ● ● ● ● ●
Wedding bells House of Etiquette Beokeng Singapore Infopedia Dishthefish Ngee Ann Kongsi (The Mazu Culture)
MUSIC
●
Ngee Ann Kongsi
SURVIVAL KIT
Translation of phrases and Audio recordings:
Mr Goh Eng Choon
CANTONESE CLAN DIRECTORY
FOOD
Compiled by NUS Libraries ● ● ● ● ● ● ● ● ● ● ● ● ●
CUSTOMS & TRADITIONS
● ● ● ● ● ● ● ● ●
MUSIC ●
The Chinese Way by Min Ding, Jie Xu History of wonton noodles wins praise Best wonton noodles in Hong Kong Singapore Hawker Classics Unveiled: Decoding 25 Favourite Dishes (p. 120) by Temasek Polytechnic Food of China (p. 27) by By Deh-Ta Hsiung, Nina Simonds Fave Five “Pigs Intestine Noodle” or Chee Cheong Fun Shrimp Dumplings (Har Gow) Chinese weddings Traditional Chinese Wedding Customs You Need To Know- Cantonese / Hakka Hair combing ceremony What is Hair Combing Ritual 上头 (Shang Tou)? Understanding Marriage – Chinese Weddings in Singapore by Leong Huan Chie, 2011 Songs of Gold Mountain: Cantonese Rhymes from San Francisco Chinatown (p. 216) By Marlon K. Hom chinese-wedding-guide.com Traditional Chinese Wedding Gifts Cantonese Spring Festival: Flower Market and Flower Indoor Decoration Flower Fair in Guangzhou 年初二开年 CNY Day Two 年初二的习俗（正月初二祭财神、回娘家 迎婿日）正月初二、初三，嫁 GUANGZHOU: CHINA’S CAPITAL OF GASTRONOMY Taste of The Orient-Yum Cha House Claiming Diaspora: Music, Transnationalism, and Cultural Politics in Asian/Chinese America (p. 344) By Su Zheng Yueju Opera
Translation of phrases:
Mr P. P. Siew (Shao Hongxi) from Old Rafflesians Association
Audio recordings:
Mr P. P. Siew (Shao Hongxi) from Old Rafflesians Association
SURVIVAL KIT
SPONSORS
1. KEY SPONSOR
2. KEY VENUE SPONSOR & EVENT PARTNER
NATIONAL HERITAGE BOARD
CHINATOWN HERITAGE CENTRE
3. DIALECT WORKSHOPS
NATIONAL YOUTH COUNCIL
YOUTH CHANGEMAKERS
PARTNERS 1. TEOCHEW INFORMATION
2. DIALECT WORKSHOP FACILITATORS
TEOCHEW POIT IP HUAY KUAN
VIRIYA COMMUNITY SERVICES
3. FACILITATORS FOR INTERVIEW WITH THE ELDERLY
4. HOKKIEN, TEOCHEW & CANTONESE TRANSLATIONS FOR FACEBOOK
KRETA AYER SENIORS ACTIVITY CENTRE
SIBEY NOSTALGIC
5. KEY EVENT SUPPORTER
KRETA AYER-KIM SENG CITIZENS’ CONSULTATIVE COMMITTEE (KAKSCCC)
SPECIAL THANKS TO
1. CANTONESE CONTENT Mr P. P. Siew (Shao Hong Xi) Mrs Joanna Wong Mrs Jeannie Tien Ms Yoon Lai Cheng
2. TEOCHEW CONTENT Mr Goh Eng Choon
3. HOKKIEN CONTENT Mr Tan Siong Kiat Mr Kelvin Lim Ms Sofina Ng
4. NYC MENTOR Mr Sebastian Tay
5. CAMPAIGN MENTORS & ADVISORS Mr Ferdinand De Bakker Ms Amanda Huan Dr Lee Chun Wah
IMAGE PROVIDERS
“ANG KU KUEH (红龟糕)” BY TEBISHA
“KONG BAK PAU (扣肉包)” BY KAREN KONG
“BAK KUT TEH (肉骨茶)” BY WORMY LAU IS LICENSED UNDER CC BY-NC 2.0
IMAGE COURTESY OF SIRAPHAT AT FREEDIGITALPHOTOS.NET
My Father Tongue is a social campaign to revitalise the use of dialects in Singapore among youths
