# 五香
## Chinese
### Pronunciation

* Mandarin
    (Pinyin): wǔxiāng
    (Zhuyin): ㄨˇ ㄒㄧㄤ
* Cantonese (Jyutping): ng$^5$ hoeng$^1$
* Jin (Wiktionary): vu$^2$ xion$^1$
* Eastern Min (BUC): ngū-*hiŏng
* Southern Min
    (Hokkien, POJ): ngó͘-hiong / gó͘-hiong / ngó͘-hiang
    (Teochew, Peng'im): ngou$^6$ hiang$^1$
* Wu (Shanghai, Wugniu): $^6$ng-shian$_1$
* Mandarin
** (Standard Chinese)
*** Hanyu Pinyin: wǔxiāng
*** Zhuyin: ㄨˇ ㄒㄧㄤ
*** Tongyong Pinyin: wǔsiang
*** Wade–Giles: wu$^3$-hsiang$^1$
*** Yale: wǔ-syāng
*** Gwoyeu Romatzyh: wuushiang
*** Palladius: усян (usjan)
*** Sinological IPA : /u²¹⁴⁻²¹ ɕi̯ɑŋ⁵⁵/
* Cantonese
** (Standard Cantonese, Guangzhou–Hong Kong)
*** Jyutping: ng$^5$ hoeng$^1$
*** Yale: ńgh hēung
*** Cantonese Pinyin: ng$^5$ hoeng$^1$
*** Guangdong Romanization: ng$^5$ hêng$^1$
*** Sinological IPA : /ŋ̍¹³ hœːŋ⁵⁵/
* Jin
** (Taiyuan)
*** Wiktionary: vu$^2$ xion$^1$
*** Sinological IPA (old-style): /vu⁵³ ɕiɒ̃¹¹/
* Eastern Min
** (Fuzhou)
*** Bàng-uâ-cê: ngū-*hiŏng
*** Sinological IPA : /ŋu³³⁻²¹ hyoŋ⁵⁵/
* Southern Min
** (Hokkien: Xiamen, variant in Taiwan, Penang)
*** Pe̍h-ōe-jī: ngó͘-hiong
*** Tâi-lô: ngóo-hiong
*** Phofsit Daibuun: ngofhiofng
*** IPA (Kaohsiung): /ŋɔ̃⁴¹⁻⁴⁴ hiɔŋ⁴⁴/
*** IPA (Xiamen, Taipei): /ŋɔ̃⁵³⁻⁴⁴ hiɔŋ⁴⁴/
*** IPA (Penang): /ŋɔ⁴⁴⁵⁻³³ hiɔŋ³³/
** (Hokkien: Quanzhou)
*** Pe̍h-ōe-jī: gó͘-hiong
*** Tâi-lô: góo-hiong
*** Phofsit Daibuun: gofhiofng
*** IPA (Quanzhou): /ɡɔ⁵⁵⁴⁻²⁴ hiɔŋ³³/
** (Hokkien: Zhangzhou, General Taiwanese, Singapore)
*** Pe̍h-ōe-jī: ngó͘-hiang
*** Tâi-lô: ngóo-hiang
*** Phofsit Daibuun: ngofhiafng
*** IPA (Singapore): /ŋɔ⁴²⁻²⁴ hiaŋ⁴⁴/
*** IPA (Kaohsiung): /ŋɔ̃⁴¹⁻⁴⁴ hiaŋ⁴⁴/
*** IPA (Zhangzhou, Taipei): /ŋɔ̃⁵³⁻⁴⁴ hiaŋ⁴⁴/
** (Teochew)
*** Peng'im: ngou$^6$ hiang$^1$
*** Pe̍h-ōe-jī-like: ngŏu hiang
*** Sinological IPA : /ŋou³⁵⁻¹¹ hiaŋ³³/
* Wu
** (Northern: Shanghai)
*** Wugniu: $^6$ng-shian$_1$
*** MiniDict: ng$^去$ shian$^平$
*** Wiktionary Romanisation (Shanghai): $^3$hhngg-xian$_1$
*** Sinological IPA (Shanghai): /ŋ̍²² ɕiã⁴⁴/

### Noun

五香
* five spices (fennel, cinnamon, clove, star aniseed and prickly ash)
* ngo hiang (a dish in Hokkien and Teochew cuisine, traditionally consisting of a pork filling wrapped in beancurd skin and deep-fried)

#### Synonyms

* (five-spice powder):
| Variety | Location | Words |
| Formal (Written Standard Chinese) | Formal (Written Standard Chinese) | 五香 |
| Northeastern Mandarin | Taiwan | 五香 |
| Jilu Mandarin | Jinan | 五香 |
| Jianghuai Mandarin | Yangzhou | 五香 |
| Cantonese | Hong Kong | 五香 |
| Gan | Lichuan | 五香 |
| Jin | Taiyuan | 五香 |
| Eastern Min | Fuzhou | 五香 |
| Southern Min | Xiamen | 五香 |
| Southern Min | New Taipei (Tamsui) | 五香 |
| Southern Min | New Taipei (Pingxi) | 五香 |
| Southern Min | Kaohsiung (Cijin) | 五香 |
| Southern Min | Kaohsiung (Dalinpu, Siaogang) | 五香 |
| Southern Min | Yilan (Toucheng) | 五香 |
| Southern Min | Tainan | 五香 |
| Southern Min | Tainan (Anping) | 五香 |
| Southern Min | Penghu (Xiyu) | 五香 |
| Southern Min | Manila (Hokkien) | 五香 |
| Southern Min | Haikou | 招料, 芳料 |
* (ngo hiang):
| Variety | Location | Words |
| Northeastern Mandarin | Taiwan | 肉卷, 雞卷 |
| Northeastern Mandarin | Singapore | 五香 |
| Eastern Min | Fuzhou | 五香 |
| Southern Min | Xiamen | 五香 |
| Southern Min | Quanzhou | 五香 |
| Southern Min | Zhangzhou | 五香 |
| Southern Min | Dongshan | 五香 |
| Southern Min | Taipei | 雞卷 |
| Southern Min | New Taipei (Sanxia) | 雞卷 |
| Southern Min | Kaohsiung | 肉繭仔 |
| Southern Min | Yilan | 肉卷 |
| Southern Min | Changhua (Lukang) | 雞卷 |
| Southern Min | Taichung | 繭仔 |
| Southern Min | Tainan | 肉繭 |
| Southern Min | Hsinchu | 雞卷 |
| Southern Min | Kinmen | 雞卷 |
| Southern Min | Penghu (Magong) | 肉卷 |
| Southern Min | Penang (Hokkien) | 滷肉 |
| Southern Min | Singapore (Hokkien) | 五香 |
| Southern Min | Manila (Hokkien) | 雞卷, 五香卷 |
| Southern Min | Shantou (Chaoyang) | 五香 |

#### Derived terms

* 五香粉 (wǔxiāngfěn)
* 五香豆 (wǔxiāngdòu)
* 五香麵 / 五香面
* 五香麵兒 / 五香面儿

#### Related terms

* 十三香 (shísānxiāng)