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Currently I have Daikon cake linked to this page. I am open to moving this page to either Daikon cake or Turnip cake just to make it more searchable. Once the name format is figured out, we can create the other cake pages to be consistent. Benjwong 01:24, 21 June 2007 (UTC)
I've always seen this dish with small pieces of pork impregnated through the whole cake. This should be mentioned in the article. Badagnani 01:48, 21 June 2007 (UTC)
I'm sorry but I'll have to say that the Cantonese pronunciation "lo4 baak6 gao1" is wrong, as "gao1" is definitely Mandarin.
"Lobag" is Cantonese for "daikon". "Turnip" is an erroneous translation. Whoever put it on dimsum restaurants should correct this translation the first place. —Preceding unsigned comment added by Bestlyriccollection ( talk • contribs) 22:57, 29 July 2007
I've never heard of "turnip cake" before, but I know chai-tow, and its mandarin synonym "luo-buo" or "ruo-buo", can refer to both white radish or carrots. Typically carrots are referred to as "hong ruo-buo" (red carrot) whereas white radishes, or daikon, are referred to as "bai ruo-buo" (white carrot). So that's likely where the "carrot cake" mistranslation comes from. Frankly, I think this article needs to be merged with chai tow kway, and "turnip cake" should simply be used as a redirect.-- Subversive Sound ( talk) 23:28, 11 April 2010 (UTC)
The standard name for this food item is "turnip cake" and not "radish cake"; it comes from the regional dialectal term "turnip" for a daikon. [1] Calling the term "turnip cake" a "mistranslation" is a prescriptivist view, and calling it a "radish cake" is contrary to how most people who actually make and eat it would call it. I think we can consider this matter closed. Edderiofer ( talk) 11:25, 9 March 2021 (UTC)
References
How is this different from Chai tow kway? Badagnani ( talk) 08:39, 8 February 2008 (UTC)
User:Badagnani reverted my edits, and I've just put them back. Now I'm commenting on the changes. I've cooked it this way, so pls clearly indicate what's factually incorrect about my changes instead of just a non-friendly revert. Well I admit the Chinese sausage doesn't need soaking, but it is an essential ingredient (left out of the recipe) except if the cook wants to make a vegetarian variant.
Firstly, the shitake are diced. Secondly, nothing is 'deep fried'; thirdly, seasoning should always take place after all the 'bulk' ingredients are put in, in this case the rice flour - there's no point in seasoning it before because you'll end up with a bland-tasting mixture. Also, rice flour doesn't dissolve in water, but is a suspension which will settle when left. I felt that mentioning 'steaming at high heat' is redundant: 'steaming' in Chinese cuisine always takes place at a high heat. And of course, the cake can only be sliced up when it is hardened, and there's less goo and mess when it's cooled somewhat. Ohconfucius ( talk) 03:00, 23 June 2008 (UTC)
I see "It has been suggested that this article be merged into Chai tow kway. (Discuss) Proposed since April 2021."
but there's no thread here.
Oppose: Turnip cake is a vague term.
Condo951795 ( talk) 07:44, 5 May 2021 (UTC)
![]() | This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||||||
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Currently I have Daikon cake linked to this page. I am open to moving this page to either Daikon cake or Turnip cake just to make it more searchable. Once the name format is figured out, we can create the other cake pages to be consistent. Benjwong 01:24, 21 June 2007 (UTC)
I've always seen this dish with small pieces of pork impregnated through the whole cake. This should be mentioned in the article. Badagnani 01:48, 21 June 2007 (UTC)
I'm sorry but I'll have to say that the Cantonese pronunciation "lo4 baak6 gao1" is wrong, as "gao1" is definitely Mandarin.
"Lobag" is Cantonese for "daikon". "Turnip" is an erroneous translation. Whoever put it on dimsum restaurants should correct this translation the first place. —Preceding unsigned comment added by Bestlyriccollection ( talk • contribs) 22:57, 29 July 2007
I've never heard of "turnip cake" before, but I know chai-tow, and its mandarin synonym "luo-buo" or "ruo-buo", can refer to both white radish or carrots. Typically carrots are referred to as "hong ruo-buo" (red carrot) whereas white radishes, or daikon, are referred to as "bai ruo-buo" (white carrot). So that's likely where the "carrot cake" mistranslation comes from. Frankly, I think this article needs to be merged with chai tow kway, and "turnip cake" should simply be used as a redirect.-- Subversive Sound ( talk) 23:28, 11 April 2010 (UTC)
The standard name for this food item is "turnip cake" and not "radish cake"; it comes from the regional dialectal term "turnip" for a daikon. [1] Calling the term "turnip cake" a "mistranslation" is a prescriptivist view, and calling it a "radish cake" is contrary to how most people who actually make and eat it would call it. I think we can consider this matter closed. Edderiofer ( talk) 11:25, 9 March 2021 (UTC)
References
How is this different from Chai tow kway? Badagnani ( talk) 08:39, 8 February 2008 (UTC)
User:Badagnani reverted my edits, and I've just put them back. Now I'm commenting on the changes. I've cooked it this way, so pls clearly indicate what's factually incorrect about my changes instead of just a non-friendly revert. Well I admit the Chinese sausage doesn't need soaking, but it is an essential ingredient (left out of the recipe) except if the cook wants to make a vegetarian variant.
Firstly, the shitake are diced. Secondly, nothing is 'deep fried'; thirdly, seasoning should always take place after all the 'bulk' ingredients are put in, in this case the rice flour - there's no point in seasoning it before because you'll end up with a bland-tasting mixture. Also, rice flour doesn't dissolve in water, but is a suspension which will settle when left. I felt that mentioning 'steaming at high heat' is redundant: 'steaming' in Chinese cuisine always takes place at a high heat. And of course, the cake can only be sliced up when it is hardened, and there's less goo and mess when it's cooled somewhat. Ohconfucius ( talk) 03:00, 23 June 2008 (UTC)
I see "It has been suggested that this article be merged into Chai tow kway. (Discuss) Proposed since April 2021."
but there's no thread here.
Oppose: Turnip cake is a vague term.
Condo951795 ( talk) 07:44, 5 May 2021 (UTC)