Bahkud-tee: Difference between revisions

Bahkud-tee (view source)

48 bytes added , 14:07, 22 November 2020

lead|

45,019

edits

Revision as of 18:06, 25 October 2020 (view source) LearnTaiwanese (talk \| contribs) (-) ← Older edit		Latest revision as of 14:07, 22 November 2020 (view source) LearnTaiwanese (talk \| contribs) (lead\|)
Line 1:		Line 1:
	{{~~gsw~~\|Bahkud-tee\|肉骨茶\|Bak kut teh}}		{{lead\|Bahkud-tee\|肉骨茶\|Bak kut teh\|a pork rib dish cooked in broth popularly served in Malaysia and Singapore and also in neighboring areas like Riau Islands and Southern Thailand}} si khygoaan Malaysia Klang ee Hoajiin liauxlie. Løqbøea ti Sinkaphøf, Taioaan kab Tiongkog ma cyn sikviaa ciah.

	*a ~~Chinese soup~~ popularly served in Malaysia, Singapore~~, Mainland China and Taiwan (where there is a predominant Hoklo and Teochew community)~~ and also~~, neighbouring~~ areas like Riau Islands and Southern Thailand.