Module talk:zh/data/dial-syn/五香
Add topicLatest comment: 3 years ago by The dog2 in topic Singapore Hokkien
Singapore Hokkien
[edit]@Justinrleung Do you think we should also list 蝦棗 under Singapore Hokkien. Hokkien speakers use this term when they're referring to the Teochew style. The dog2 (talk) 15:09, 17 September 2021 (UTC)
- @The dog2: Are you sure 蝦棗 should even be here? They seem to be individual balls (at least in some renditions), and they seem to have shrimp in them, which is not necessarily an ingredient in 五香 AFAICT. — justin(r)leung { (t...) | c=› } 15:37, 17 September 2021 (UTC)
- @Justinrleung: 蝦棗 must also have pork. It's not shrimp only. I is always a mixture of pork and shrimp. And at least in Singapore, the Teochew people also make it long and wrapped in bean curd skin just like in 五香, though typically thicker. The main difference is that the entire stick is deep-fried whole in 五香, while 蝦棗 is sliced before it is deep-fried. The dog2 (talk) 15:44, 17 September 2021 (UTC)
- @The dog2: Yes, it must have pork, but it must also have shrimp, unlike 五香, right? — justin(r)leung { (t...) | c=› } 15:46, 17 September 2021 (UTC)
- @The dog2: In Singapore, 五香 often has shrimp too, but you're right in that it's not a necessary ingredient. It depends on the individual making it. In Xiamen, it's just pork and onions, with no shrimp. The dog2 (talk) 16:03, 17 September 2021 (UTC)
- @The dog2: I wouldn't put 蝦棗 in this module then. The name suggests that shrimp/prawn is a central ingredient. — justin(r)leung { (t...) | c=› } 17:04, 17 September 2021 (UTC)
- @Justinrleung: OK, I'll leave it to you. I thought we could just loosely consider them synonyms, just like we do for Cantonese 春捲 vs Hokkien/Teochew 薄餅, or Hokkien 蚵仔煎 vs Teochew 蠔烙, even though there are significant regional differences in the way these dishes are prepared. The dog2 (talk) 17:12, 17 September 2021 (UTC)
- @The dog2: 蝦棗 seems too different to consider as the same thing. In Singapore, they might have become more similar somehow, but they seem to be different things in the Teochew region (at least according to the Chinese Wikipedia page on 雞卷 (jījuǎn), though I haven't found evidence for all of those words). I don't think there's a way in any lect to use the same word to describe both 蝦棗 and 五香. — justin(r)leung { (t...) | c=› } 17:21, 17 September 2021 (UTC)
- @Justinrleung: OK, I'll leave the judgement up to you then. I'll concede that it is possible that in Singapore, the two dishes influenced each other because it is one of the places with large Hokkien and Teochew communities living in close proximity. And yes, they are considered separate dishes in Singapore even though they are somewhat similar. 蝦棗 is still very much associated with Teochew cuisine in Singapore, and is a staple at any Teochew restaurant, while 五香 is something you typically get when you go to a Hokkien restaurant. The dog2 (talk) 17:27, 17 September 2021 (UTC)
- @The dog2: 蝦棗 seems too different to consider as the same thing. In Singapore, they might have become more similar somehow, but they seem to be different things in the Teochew region (at least according to the Chinese Wikipedia page on 雞卷 (jījuǎn), though I haven't found evidence for all of those words). I don't think there's a way in any lect to use the same word to describe both 蝦棗 and 五香. — justin(r)leung { (t...) | c=› } 17:21, 17 September 2021 (UTC)
- @Justinrleung: OK, I'll leave it to you. I thought we could just loosely consider them synonyms, just like we do for Cantonese 春捲 vs Hokkien/Teochew 薄餅, or Hokkien 蚵仔煎 vs Teochew 蠔烙, even though there are significant regional differences in the way these dishes are prepared. The dog2 (talk) 17:12, 17 September 2021 (UTC)
- @The dog2: I wouldn't put 蝦棗 in this module then. The name suggests that shrimp/prawn is a central ingredient. — justin(r)leung { (t...) | c=› } 17:04, 17 September 2021 (UTC)
- @The dog2: In Singapore, 五香 often has shrimp too, but you're right in that it's not a necessary ingredient. It depends on the individual making it. In Xiamen, it's just pork and onions, with no shrimp. The dog2 (talk) 16:03, 17 September 2021 (UTC)
- @The dog2: Yes, it must have pork, but it must also have shrimp, unlike 五香, right? — justin(r)leung { (t...) | c=› } 15:46, 17 September 2021 (UTC)
- @Justinrleung: 蝦棗 must also have pork. It's not shrimp only. I is always a mixture of pork and shrimp. And at least in Singapore, the Teochew people also make it long and wrapped in bean curd skin just like in 五香, though typically thicker. The main difference is that the entire stick is deep-fried whole in 五香, while 蝦棗 is sliced before it is deep-fried. The dog2 (talk) 15:44, 17 September 2021 (UTC)