Talk:Put chai ko

Page move
Why was this article moved without any discussion first? Where is the evidence this romanization is more common? Badagnani 23:24, 23 July 2007 (UTC)


 * 1. Be bold and if there is other voices. Then discuss. 2. The romanisation is hard to recognise it even native speaker. &mdash; HenryLi (Talk) 23:34, 23 July 2007 (UTC)

Sure, that's one way of doing it. The better, way, though, is to propose a page move, then do some searches to show the relative predominance of various romanizations. For Cantonese dishes there may be up to 10 or more romanizations, with one usually being the most common. Let's have that for this item. Badagnani 23:43, 23 July 2007 (UTC)


 * Yes, let's go for it. &mdash; HenryLi (Talk) 00:35, 24 July 2007 (UTC)

I could find very few websites (only about 5) that gave a romanization for this dish. Is it a very rare item and not usually appearing on dim sum menus? Badagnani 01:32, 24 July 2007 (UTC)

Picture
The picture is far from ideal. It is more like ma tou ko (馬豆糕) than put chai ko. &mdash; HenryLi (Talk) 23:38, 23 July 2007 (UTC)
 * Is the only image/access I have. Most people on flickr have not responded to my image request. Benjwong 11:09, 29 July 2007 (UTC)

Pandan
Many websites say that this dish can be cooked with pandan (a green leaf). Can this be added to the article? Badagnani 01:35, 24 July 2007 (UTC)