Module talk:zh/data/dial-syn/脆

爽、爽脆
Should we be including these for Guangzhou and HK Cantonese? RcAlex36 (talk) 08:24, 28 July 2020 (UTC)
 * I think they're slightly different. 酥 is also slightly different. I'm not sure. — justin(r)leung { (t...) 14:58, 28 July 2020 (UTC)
 * I would personally use 爽 for an apple. 炸魚皮 is 脆. RcAlex36 (talk) 15:01, 28 July 2020 (UTC)
 * Yup, I agree. I'm not sure how to define the difference, though. I guess 爽 is usually used for fruits and vegetables, whereas 脆 is used for fried things? Like cucumbers, apples, water chestnuts, etc. could be 爽 / 爽脆 / 爽口 (more like crunchy), but chips, fries, 炸魚皮, 油炸鬼, etc. could 脆 / 脆口 (more like crispy). — justin(r)leung { (t...) 15:05, 28 July 2020 (UTC)
 * It seems like 爽脆 could also be used for chips (used in an example in 粵典, though not published yet)? Also crunchy and crispy aren't that clear-cut either. As for 酥, it seems to be slightly different to me, and I agree with most dictionaries - it's not quite crunchy, but crispy and flaky. It's easy to break apart and 鬆軟, unlike 脆, which is usually hard., what do you think? — justin(r)leung { (t...) 15:31, 28 July 2020 (UTC)
 * Yes, 脆 is used more in the sense of deep-fried stuff, like say potato chips (or crisps, if you're a Brit) or deep fried fish skin, while 酥 is used more for things like pastries, such as the pastry of egg tarts, and implies a more flaky kind of texture, for example 香餅 from Ipoh or 馬蹄酥 from Penang. That's for Mandarin. I don't think Hokkien makes the distinction though. If you look at 臺灣閩南語常用詞辭典, 脆 is only used to mean "brittle" as in glass being brittle, and it's always 酥 when you're describing food. The dog2 (talk) 16:45, 28 July 2020 (UTC)
 * I'm not sure if that's true for Hokkien. The example sentence for 脆 is 這顆棗子很脆 - this is clearly describing a fruit. — justin(r)leung { (t...) 16:58, 28 July 2020 (UTC)
 * OK, but anyway, I think it is fine to split into two separate modules. The dog2 (talk) 17:45, 28 July 2020 (UTC)