Bopomofo in the context of "Chinese family of scripts"

The grave accent (`, ◌̀) (/ɡreɪv/ GRAYV or /ɡrɑːv/ GRAHV) is a diacritical mark used to varying degrees in French, Dutch, Portuguese, Italian, Catalan and many other Western European languages as well as for a few unusual uses in English. It is also used in other languages using the Latin alphabet, such as Mohawk and Yoruba, and with non-Latin writing systems such as the Greek and Cyrillic alphabets and the Bopomofo or Zhuyin Fuhao semi-syllabary. It has no single meaning, but can indicate pitch, stress, or other features.

For the most commonly encountered uses of the accent in the Latin and Greek alphabets, precomposed characters are available. For less-used and compound diacritics, a combining character facility is available. A free-standing version of the symbol (`), commonly called a backtick, also exists and has acquired other uses.

Taiwanese kana (タイ𚿳ヲァヌ𚿳ギイ𚿰カア𚿰ビェン𚿳, tâi oân gí ká biêng, [tai˨˦ uan˨˦ gi˥˩ ka˥˩ biɪŋ˨˦]) is a katakana-based writing system that was used to write Taiwanese Hokkien (commonly called "Taiwanese") when the island of Taiwan was under Japanese rule. It functioned as a phonetic guide to hanzi, much like furigana in Japanese or Zhuyin fuhao in Chinese. There were similar systems for other languages in Taiwan as well, including Hakka and Formosan languages.

The system was imposed by Japan at the time and used in a few dictionaries, as well as textbooks. The Taiwanese–Japanese Dictionary, published in 1931–32, is an example. It uses various signs and diacritics to identify sounds that do not exist in Japanese. The system is chiefly built for the Amoy dialect of Hokkien spoken in Taiwan, with some consideration for the Quanzhou and Zhangzhou dialects of Hokkien also spoken in Taiwan as well, which descendant speakers of all three of the historical major dialects of Hokkien thrived, developed, and intermixed in Taiwan for centuries producing modern Taiwanese Hokkien and its own specific regional dialects throughout the island (Formosa) and nearby smaller islands (e.g. Pescadores).

Chinese characters, also known as Han characters, Chinese script or Hanzi, are logographs used to write the Chinese languages and other Far Eastern languages from regions historically influenced by Chinese culture such as Japanese, Korean and (pre-colonial) Vietnamese. Unlike letters in the alphabets of most languages, which only transcribe the phonetics (phonemes) of speech (i.e. are phonegraphs), Chinese characters generally represent morphemes, the basic units of meaning in a language, thus making them the linguistic equivalent of words rather than letters, while the majority of "words" in the Chinese lexicon are in fact compounds and phrasemes (short phrases). The pronunciation of Chinese characters is transcribed phonetically via separate (usually romanized) transliteration systems such as the Pinyin, Zhuyin, Jyutping, Wade–Giles or Yale system.

At the most basic level, Chinese characters are composed of strokes (the actual linguistic equivalent of letters), which are written in a fixed stroke order for each character. The strokes are then organized into radicals, which are the fundamental root components that represent either a semantic feature or a homophone (often based on the Middle Chinese pronunciations) of the character. Historically, methods of writing characters have included carving inscriptions on stone, animal bones (usually turtle shells) or bronze; drawing ink onto bamboo slips, fabric (typically silk) or paper; and printing with woodblocks or moveable type. Technologies invented since the 19th century to facilitate the use of characters include telegraph codes and typewriters, as well as input methods and text encodings on computers.

Kung Pao chicken (Chinese: 宮保雞丁; pinyin: Gōngbǎo jīdīng; Wade–Giles: Kung-pao chi-ting; Zhuyin Fuhao: ㄍㄨㄥ ㄅㄠˇ ㄐㄧ ㄉㄧㄥ), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of cooked chicken, peanuts, vegetables and chili peppers, and Sichuan peppercorns. From its origins in Sichuan cuisine, the dish's popularity has spread throughout China, spawning a number of regional variations—some of which are less spicy than the classic version.