29
Oct
09

A Note On Cantonese

In preparation for our trip to Hong Kong next week, though many of the people we encounter will speak English, we thought it would be nice to attempt to learn a bit of basic Cantonese.  So far we’ve encountered some features that make it quite a nice language.

  • Cantonse is gender neutral.  There is a word for “I”, one for “you” and one that covers “he/she/it”.  That’s a big plus over the gendered-ness of French for example, where everything seems to have a gender.
  • There is no tense in Cantonese verbs.  There is just the one word for “be” for example, much simpler than the irregular chaos that is the English “be” (I am, you are, she is, etc).
  • There are a regular marker words.  There is a single possessive marker, a plural marker and a question marker, much like Japanese.

However – and this is a biggie – Cantonese is a tonal language. This means that you can have one single word said in multiple ways, each with a different meaning.  I can just about get my head around the idea of high, medium and low pitch.  Where it gets complicated is the rising and falling tones.  Thai has one of each, making a balanced set of five tones.  Cantonese has a second rising tone, bringing it to six!

This means that for each syllable you can keep your pitch steady at one of three different levels; you can drop your pitch; you can raise it, or you can raise it more.  This site explains it well and has a nice English example: try saying “international”.  Sound it out .. “in-ter-na-tion-al” … lots of intonation.  Course, the difference is that if you say it a different way, you aren’t suddenly saying “parrot” or “yes, please I would like some boiled intestines.”


3 Responses to “A Note On Cantonese”


  1. 29/10/2009 at 4:24 pm

    Something to consider since there are LOTS of intestines about in HK. I’m okay with some offal, but I’d rather not chow down on any dog balls. . . Just saying.

  2. 30/10/2009 at 2:53 am

    Very interesting stuff :) What I want you to find out while you are there, though, is why only some Cantonese restaurants have my favourite dish, deep-fried shredded chicken in black bean sauce, on the menu. Others will make it if you ask for it, but most of them either don’t want to make it, don’t think the sauce will go well with the chicken, or, if I then insist, they give me the sauce separate from the chicken :)

    I’ve asked a few Chinese people here and none of them could tell me! :(

  3. 30/10/2009 at 1:28 pm

    We’ll keep an eye out for such a rare delicacy! :)


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