Singaporean Mandarin Database

This database contains a collection of Mandarin terms which have cultural, historical or sentimental value unique to Singapore. These terms may be used by Singaporeans in the past or at present. Some of the terms are read in print while others are used in our everyday conversations.

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面

miàn

薄

bó

mee pok

Food/Plants

食物、植物

Food / Plants

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mee pok

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Photo by Andrewbogott / Wikimedia Commons / CC BY-SA 4.0
Food/Plants

食物、植物

Food / Plants

释义

名词

使用面粉或麦粉制成的长宽面条。也写作 “面泊”。

DEFINITION

Noun

Long, flat noodles made of wheat flour. Also written in Chinese as “面泊”.

由来
  • 源自于潮州话 mee pok。
  • 除了面粉或麦粉，制作面薄的原材料还包括鸡蛋、盐及薯粉。
  • 有说法认为面仔与面薄皆为潮州特色面食。煮熟的面薄一般呈鲜黄色，主要用作潮州肉脞面或鱼圆面的食材之一。
  • 随着人们健康与保健意识的提高，一些厂商也制作了较健康的全谷面薄。
ETYMOLOGY
  • The Mandarin term “面薄” originated from the Teochew dialect term mee pok.
  • Apart from wheat flour, eggs, salt and tapioca starch are also used in the making of mee pok.
  • Mee pok as well as mee kia are said to be distinctively Teochew-style noodles. Like mee kia, cooked mee pok is bright yellow and is mainly used as an ingredient in Teochew bak chor mee or fishball noodles.
  • With increasing health awareness, some manufacturers have also come up with wholegrain mee pok.
 
例句

他表示，日本人的面食在二战后，发展出自己行走世界各地后汇聚而成的风味，因此面薄虽然是本地美食，不过却有了变异，例如佐料的运用，日式蘸酱都让口感异于传统面薄，这或许也是该摊位受欢迎的原因之一。（《新明日报》，13/10/2015）

SAMPLE SENTENCE
According to the owner of the fusion mee pok stall, just as Japanese noodles developed their own style after travelling around the world and gathering flavours after the Second World War, the mee pok here has undergone creative variations. The use of Japanese ingredients and seasonings in the sauce, for example, instantly differentiates it from the traditional style, which may be one of the reasons for the stall’s popularity. (Shin Min Daily News, 13/10/2015)
参考资料
点击查看面薄的参考资料
REFERENCES

Click here to view references for mee pok

 

 

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