Bahkud-tee: Difference between revisions

Bahkud-tee (view source)

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Revision as of 21:56, 19 January 2014 (view source) LearnTaiwanese (talk \| contribs) (w) ← Older edit		Latest revision as of 14:07, 22 November 2020 (view source) LearnTaiwanese (talk \| contribs) (lead\|)
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	~~'''~~{{~~tts~~\|~~Bahkuttee}}''' (baq+kud+[[~~tee~~]]; [[wikt:肉骨茶~~\|肉骨茶~~]]; {{w~~\|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.