In Cantonese and southern Mainland cuisine,
马蹄 means water chestnut (Eleocharis dulcis), so called because the shiny brown bulbs look like horse hooves. Northern speakers use
荸荠 (bíqí) for the same vegetable. Classic dim sum
马蹄糕 (mǎtígāo, water-chestnut cake) gets its name from this sense.