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Path: utzoo!utcsri!utflis!chai
From: chai@utflis.UUCP
Newsgroups: net.cooks,net.veg,net.lang
Subject: Re: MSG in restaurants
Message-ID: <2144@utcsri.UUCP>
Date: Mon, 17-Feb-86 12:09:46 EST
Article-I.D.: utcsri.2144
Posted: Mon Feb 17 12:09:46 1986
Date-Received: Mon, 17-Feb-86 12:39:55 EST
References: <3895@glacier.ARPA> <242@imagen.UUCP> <11846@ucbvax.BERKELEY.EDU> <4981@alice.uUCp>
Reply-To: utflis!chai@utcsri.UUCP (Henry Chai)
Organization: Faculty of Library & Info. Sci., Univ. of Toronto
Lines: 18
Summary: 

In article <4981@alice.uUCp> d@alice.UucP (Daniel Rosenberg) writes:
>If, in a Chinese restaurant, you would like to have your food prepared
>without MSG, try this (Mandarin dialect)
>
>bu yao fong wai djing

OK, that's quite correct, but I'd rather spell it : boo yao fong way djeeng.
I'd hesitate to post the Cantonese equilvalent, since with the wrong pitches
it's likely to sound unintelligible, but here goes: bud yew fong may jing.
(the "may" must have a low pitch)

But the best bet is to say it in English!

[Incidentally, wai/may = taste; djeeng/jing = essence]
--
Henry Chai ( guest on suran@utcsri )
{watmath,ihnp4,allegra}!utcsri!utflis!chai        chai%utflis@TORONTO