「炒粿條」のUnicode(ユニコード)文字とURLエンコード 0g0.org

URLエンコード(UTF-8) :
%E7%82%92%E7%B2%BF%E6%A2%9D

URLエンコード(EUC-JP) :
%DF%D6%8F%D3%B9%DB%EA

数値文字参照(10進数) :
炒粿條

数値文字参照(16進数) :
炒粿條

炒粿條の説明

Chinese Pronunciation Noun 炒粿條 char kway teow (noodle dish) Synonyms 炒貴刁／炒贵刁 (chǎoguìdiāo) Descendants → English: char kway teow → Japanese: チャークイティオ (chākuitio)

Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. It is made from flat rice noodles (Chinese: 河粉; pinyin: hé fěn; Cantonese Yale: hó fán) or kway teow (Chinese: 粿條; Pe̍h-ōe-jī: kóe-tiâu; pinyin: guǒ tiáo; Cantonese Yale: gwó tìuh) of approximately 1 cm or about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan.Originally developed and catered to overseas-born Chinese labourers in the Southeast Asia region, the dish has achieved widespread popularity within the region from the late 20th century onwards, particularly in Malaysia and Singapore. The dish has also acquired a reputation of being unhealthy due to its high saturated fat content, as it is traditionally stir-fried in pork fat with crisp croutons of pork lard.