滷肉
Chinese
brine; salt; gravy | meat; flesh | ||
---|---|---|---|
trad. (滷肉/鹵肉) | 滷/鹵 | 肉 | |
simp. (卤肉) | 卤 | 肉 | |
alternative forms | 魯肉/鲁肉 |
Pronunciation
Noun
滷肉
- stewed meat; braised meat
- (Penang Hokkien) five-spice pork roll; loh bak (the local variant of ngo hiang)
- (Philippine Hokkien) braised meat (especially adobo or humba)
Synonyms
Dialectal synonyms of 五香 (“ngo hiang”) [map]
Variety | Location | Words edit |
---|---|---|
Mandarin | Taiwan | 肉卷, 雞卷 |
Singapore | 五香 | |
Min Dong | Fuzhou | 五香 |
Min Nan | Xiamen | 五香 |
Quanzhou | 五香 | |
Zhangzhou | 五香 | |
Dongshan | 五香 | |
Taipei | 雞卷 | |
New Taipei (Sanxia) | 雞卷 | |
Kaohsiung | 肉繭仔 | |
Yilan | 肉卷 | |
Changhua (Lukang) | 雞卷 | |
Taichung | 繭仔 | |
Tainan | 肉繭 | |
Hsinchu | 雞卷 | |
Kinmen | 雞卷 | |
Penghu (Magong) | 肉卷 | |
Penang (Hokkien) | 滷肉 | |
Singapore (Hokkien) | 五香 | |
Manila (Hokkien) | 五香卷 | |
Shantou (Chaoyang) | 五香 |
Derived terms
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Descendants
- → English: loh bak, lor bak, lobak