| 翻訳と辞書 |
Ba-wan
''Ba-wan'' () is a Taiwanese street food, consisting of a 6–8 cm diameter disk-shaped translucent dough filled with a savory stuffing and served with a sweet and savory sauce. The stuffing varies widely according to different regions in Taiwan, but usually consists of a mixture of pork, bamboo shoots, and shiitake mushrooms. Changhua-style ba-wan is considered to be the "standard" ''ba-wan'' as it is the most famous and most widely imitated of all styles of ''ba-wan''.
The term "ba-wan" is a non-standard romanization of the Taiwanese pronunciation of "肉圓", as well as "" (in Mandarin, ròuwán; "meatball"). In Lukang, ''ba-wan'' are known as "bah-hôe" (肉回; ròu huí; lit. "meat returns") because they take on the block-like shape of the character 回.
The gelatinous dough is made of a combination of corn starch, sweet potato starch, and rice flour, which gives it its chewy, sticky, and gelatinous texture and a greyish translucent hue. ''Ba-wan'' are initially cooked by steaming; however, they may also be served after being deep fried to give them a "skin" or gently poached in oil to heat them without drying them out.
==History==
It is believed that ''ba-wan'' were first prepared in the Beidou township of Taiwan by a student by the name of Fàn Wànjū (范萬居) as food for disaster relief during the late Qing dynasty (1644–1912), when the Beidou region was struck by heavy floods. Since then, ''ba-wan'' had spread to different regions of Taiwan and is now considered by many as a national food, and can be found in most night markets in Taiwan. Their form makes them relatively easy to pre-make and store. Like potstickers or steamed buns, they can be quickly heated again in oil before serving.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Ba-wan」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|