肉骨茶

Chinese

		pork ribs	tea; tea plant
trad. (肉骨茶)		肉骨	茶
simp. #(肉骨茶)		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

  (Pinyin): ròugǔchá

  (Zhuyin): ㄖㄡˋ ㄍㄨˇ ㄔㄚˊ

• Cantonese (Jyutping): juk⁶ gwat¹ caa⁴
• Southern Min

  (Hokkien, POJ): bah-kut-tê / bah-kut-têe

  (Teochew, Peng'im): bhah⁴ gug⁴ dê⁵

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• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: ròugǔchá
    • 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/
• 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/
• 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/

Noun

肉骨茶

1. bak kut teh (a Chinese soup popularly served in Malaysia and Singapore)

Descendants

• → English: bak kut teh