肉骨茶
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肉骨茶。
Chinese
| pork ribs | tea; tea plant | ||
|---|---|---|---|
| trad. (肉骨茶) | 肉骨 | 茶 | |
| simp. #(肉骨茶) | 肉骨 | 茶 | |
Etymology
Called a 茶 (“tea”) despite there being no tea in the ingredients. 茶 (tê/têe) is said to come from the close-sounding Min Nan word 地 (tē), a character in the name of the founder 李文地.
Pronunciation
- Mandarin
- Cantonese (Jyutping): juk6 gwat1 caa4
- Southern Min
- (Hokkien, POJ): bah-kut-tê / bah-kut-têe
- (Teochew, Peng'im): bhah4 gug4 dê5
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin:
- Zhuyin: ㄖㄡˋ ㄍㄨˇ ㄔㄚˊ
- Tongyong Pinyin: ròugǔchá
- Wade–Giles: jou4-ku3-chʻa2
- Yale: ròu-gǔ-chá
- Gwoyeu Romatzyh: rowguuchar
- Palladius: жоугуча (žouguča)
- Sinological IPA (key): /ʐoʊ̯⁵¹ ku²¹⁴⁻²¹ ʈ͡ʂʰä³⁵/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: juk6 gwat1 caa4
- Yale: yuhk gwāt chàh
- Cantonese Pinyin: juk9 gwat7 tsaa4
- Guangdong Romanization: yug6 gued1 ca4
- Sinological IPA (key): /jʊk̚² kʷɐt̚⁵ t͡sʰaː²¹/
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Southern Min
- (Hokkien: Singapore)
- Pe̍h-ōe-jī: bah-kut-tê
- Tâi-lô: bah-kut-tê
- Phofsit Daibuun: bahkutdee
- IPA (Singapore): /ba(ʔ)³²⁻⁴² kut̚³²⁻⁴ te²⁴/
- (Hokkien: Penang)
- Pe̍h-ōe-jī: bah-kut-têe
- Tâi-lô: bah-kut-têe
- IPA (Penang): /ba(ʔ)³⁻⁴ kut̚³⁻⁴ tɛ²³/
- (Teochew)
- Peng'im: bhah4 gug4 dê5
- Pe̍h-ōe-jī-like: bah kuk tê
- Sinological IPA (key): /baʔ²⁻⁴ kuk̚²⁻⁴ te⁵⁵/
- (Hokkien: Singapore)
Noun
肉骨茶
- bak kut teh (a Chinese soup popularly served in Malaysia and Singapore)
Descendants
- → English: bak kut teh