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

(Teochew, Peng'im): bhah⁴ gug⁴ dê⁵

Mandarin
- (Standard Chinese)⁺
  - Pinyin: ròugǔchá
  - Zhuyin: ㄖㄡˋ ㄍㄨˇ ㄔㄚˊ
  - Gwoyeu Romatzyh: rowguuchar
  - IPA ^(key): /ʐoʊ̯⁵¹ ku²¹⁴⁻²¹¹ ʈ͡ʂʰä³⁵/
Cantonese
- (Standard Cantonese, Guangzhou)⁺
  - Jyutping: juk⁶ gwat¹ caa⁴
  - Yale: yuhk gwāt chàh
  - Cantonese Pinyin: juk⁹ gwat⁷ tsaa⁴
  - Guangdong Romanization: yug⁶ gued¹ ca⁴
  - IPA ^(key): /jʊk̚² kʷɐt̚⁵ t͡sʰäː²¹/
Min Nan
- (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
  - IPA ^(key): /baʔ²⁻⁴ kuk̚²⁻⁴ te⁵⁵/

Noun

肉骨茶

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

Descendants

→ English: bak kut teh

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