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. Hokkien 茶 (tê / têe) is said to come from the close-sounding Hokkien 地 (tē), a character in the name of the inventor, 李文地 (Lí Bûn-tē).

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

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

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

Descendants

→ English: bah kut teh
→ Malay: bak kut teh, bah kut teh
- → English: bak kut teh