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Fried in Chinese / Japanese...
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Fried
fú lǐ dé
弗里德 is the name Fried in Chinese (Mandarin).
Fried
furiido
フリード is the name Fried in Japanese Katakana.
Note: Because this title is entirely Japanese Katakana, it should be written by a Japanese calligrapher.
Not the results for Fried that you were looking for?
Below are some entries from our dictionary that may match your Fried search...
| Characters If shown, 2nd row is Simp. Chinese |
Pronunciation Romanization |
Simple Dictionary Definition |
狐 see styles |
hú hu2 hu kitsune(p); ketsune; kitsu(ok); kitsune きつね(P); けつね; きつ(ok); キツネ |
More info & calligraphy: Fox(1) (kana only) fox (esp. the red fox, Vulpes vulpes); (2) (kana only) fox (i.e. a sly person); (3) (kana only) (See きつねうどん) soba or udon topped with deep-fried tofu; (4) (abbreviation) (kana only) (See きつね色) light brown; golden brown; (surname) Kitsunezaki A fox; seems to be used also for a jackal. |
卡拉 see styles |
kǎ lā ka3 la1 k`a la ka la |
More info & calligraphy: Karrah |
吉列 see styles |
jí liè ji2 lie4 chi lieh |
breaded and fried cutlet (loanword via Cantonese) |
ケンタ see styles |
kenta ケンタ |
More info & calligraphy: Kenta |
フライ see styles |
furai フライ |
More info & calligraphy: Frye |
フリート see styles |
buriido / burido ブリード |
(1) bleeding (e.g. dyes); seepage; (2) breeding; lineage; pedigree; (3) breeding; raising livestock, etc.; (4) bleeding; losing blood; (personal name) Freed; Fried |
炸 see styles |
zhà zha4 cha zaa / za ザー |
to burst; to explode; to blow up; to bomb; (coll.) to fly into a rage; (coll.) to scamper off; to scatter (prefix) {food} (in names of Chinese dishes) deep-fried (chi: zhá) |
煎 see styles |
jiān jian1 chien sen せん |
to pan fry; to sauté (kana only) {food} jeon (fried dish of meat, vegetables, etc. coated in flour and egg) (kor:); (given name) Sen To simmer, fry. |
粩 see styles |
lāo lao1 lao |
a traditional pastry of Taiwan and Fujian which is fried, then coated with maltose and rolled in sesame seeds or chopped peanuts etc; Taiwan pr. [lao3] |
餲 see styles |
hé he2 ho |
deep-fried noodle cake, also known as 饊子|馓子[san3 zi5] |
乾鍋 干锅 see styles |
gān guō gan1 guo1 kan kuo |
dry pot, a type of dish in which ingredients are wok-fried, then served hot in a clay pot or on a metal pan |
伏兎 see styles |
buto ぶと |
(food term) (obscure) deep-fried mochi (Heian period) |
半玉 see styles |
hantama はんたま |
{food} half portion of noodles or fried rice; half ball (of noodles) |
卡啦 see styles |
kǎ lā ka3 la1 k`a la ka la |
crispy, deep-fried (variant of 卡拉[ka3 la1]) |
咔啦 see styles |
kǎ lā ka3 la1 k`a la ka la |
crispy, deep-fried (variant of 卡拉[ka3 la1]) |
唐揚 唐扬 see styles |
táng yáng tang2 yang2 t`ang yang tang yang karaage / karage からあげ |
Japanese-style fried food, usually chicken (orthographic borrowing from Japanese 唐揚げ "karaage") (noun/participle) (food term) deep-fried food |
天滓 see styles |
tenkasu てんかす |
tenkasu; crunchy bits of deep-fried dough produced as a byproduct of cooking tempura |
小揚 see styles |
koage こあげ |
(1) unloading a barge; (2) small pieces of fried tofu; (3) palanquin that carried guests to and from the red light district; (place-name) Koage |
巻煎 see styles |
kenchan けんちん kenchiin / kenchin けんちゃん |
(1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbreviation) Japanese tofu and vegetable chowder; (3) (archaism) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed |
巻繊 see styles |
kenchan けんちん kenchiin / kenchin けんちゃん |
(1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbreviation) Japanese tofu and vegetable chowder; (3) (archaism) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed |
巾着 see styles |
kinchaku きんちゃく |
(1) drawstring purse; money pouch; (2) {food} (See おでん) pouch of fried tofu stuffed with var. ingredients, used in oden; (3) (abbreviation) (See 腰巾着・1) hanger-on; follower; flunky; sycophant; (4) (archaism) unlicensed prostitute (Edo period) |
御掻 see styles |
okaki おかき |
(kana only) mochi cut thin, dried, and baked or fried |
御欠 see styles |
okaki おかき |
(kana only) mochi cut thin, dried, and baked or fried |
打拋 打抛 see styles |
dǎ pāo da3 pao1 ta p`ao ta pao |
holy basil (Ocimum tenuiflorum) (loanword from Thai "kaphrao") (used as an attributive in the names of Thai-style "phat kaphrao" dishes to indicate that the main ingredient is stir-fried with basil, as in 打拋豬|打抛猪[da3 pao1 zhu1], stir-fried pork with basil) |
排骨 see styles |
pái gǔ pai2 gu3 p`ai ku pai ku paikuu; paiguu / paiku; paigu パイクー; パイグー |
pork chop; pork cutlet; spare ribs; (coll.) skinny person {food} Chinese-style spare ribs (esp. pork, also beef or lamb), breaded and fried (chi: páigǔ) |
掻餅 see styles |
kakimochi かきもち |
(irregular okurigana usage) mochi cut thin, dried, and baked or fried |
揚げ see styles |
age あげ |
(1) (used in compounds) deep-frying; deep-fried food; (2) (abbreviation) (See 油揚げ・1) abura-age; thin deep-fried slices of tofu |
揚煮 see styles |
ageni あげに |
(1) (food term) fry-simmering; cooking by first briefly deep-frying, then simmering in broth; (2) (food term) fry-simmered food; fried food in broth |
欠餅 see styles |
kakimochi かきもち |
(irregular okurigana usage) mochi cut thin, dried, and baked or fried |
油揚 see styles |
aburaage / aburage あぶらげ |
(1) (food term) fried tofu; (n,vs,adj-no) (2) fried in oil; frying in oil |
Click here for more Fried results from our dictionary
The following table may be helpful for those studying Chinese or Japanese...
| Title | Characters | Romaji (Romanized Japanese) | Various forms of Romanized Chinese | |
| Fried | 弗里德 | fú lǐ dé fu2 li3 de2 fu li de fulide | fu li te fulite |
|
| Fried | フリード | furiido / furido | ||
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