新加坡华语资料库

本资料库收录了具有文化、历史或情感意义的华语词汇。这些词汇是新加坡人过去或现在的生活用语，有的见于印刷媒体，有的则在日常对话中使用。

检索
拼音索引

肉

ròu

骨

gŭ

茶

chá

bak kut teh

Food/Plants

食物、植物

Food / Plants

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bak kut teh

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Photo courtesy of Singapore Tourism Board
Food/Plants

食物、植物

Food / Plants

释义

名词

肉骨茶是新马福建人（闽南人）和潮州人的民间食品，使用中药材和香料（主要是胡椒）与猪排骨一起熬煮成汤。华人相信茶能去油腻，因此经常配以功夫茶一起享用。

DEFINITION

Noun

Bak Kut Teh is a common Hokkien (Minnan) or Teochew dish in Singapore and Malaysia. It is a soup broiled with several Chinese herbs (consisting mainly of pepper) and pork ribs. The Chinese believed that tea has grease-reducing properties, and often take this soup with traditional “Gong-fu” tea. The Mandarin term is literally translated as “肉骨茶” (meat bone tea).

由来
  • “肉骨茶”一词源自于福建（闽南）方言，福建话的发音是bah kut teh。根据福建人（闽南人）和潮州人的习惯，一般用中药材熬煮成的汤品称为茶汤或茶，因此这种用猪排骨和中药材一起熬煮的汤被称为肉骨茶。
ETYMOLOGY
  • The term bak kut teh originated from the Hokkien (Minnan) dialect. According to the Hokkien and Teochew culture, soup made with traditional Chinese herbs were termed as “tea soup” or “tea”. Therefore, this particular type of soup, made using pork ribs and traditional Chinese herbs were called bak kut teh (meat bone tea).
例句
汤的肉骨茶我们吃多了，干卤的肉骨茶，在本地就不多见。位于三巴旺购物中心对面的山番野生山瑞，就推出了这样一道“焖肉骨茶”。（《新明日报》，9/8/2010）
SAMPLE SENTENCE
While soup-based bak kut teh is common in Singapore, the braised version of bah kut teh is not. Food Odyssey Enterprise, situated opposite the Sembawang Shopping Centre, introduced a new dish called the “Braised Bak Kut Teh”. (Shin Min Daily News, 9/8/2010)
相关资料

  • 由于华人以猪肉为主要肉食，因此在表达以猪肉为食材的食品时，只要用“肉”来表达即可，比如肉包、叉烧肉、肉脞面等，因此猪排骨茶汤就称为“肉骨茶” 。

RELATED INFORMATION

  • As pork is the type of meat most commonly consumed by the Chinese, when describing dishes made with pork, the Chinese simply refer to it as “meat”, just like meat buns, char siew meat and minced meat noodles. Therefore, the pork ribs soup was named “bak kut teh” (meat bone tea).

参考资料
点击查看肉骨茶的参考资料
REFERENCES

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