. . . . . . . . . . . . . . . . . . . . . . . . "bah-ts\u00E0ng / mah-ts\u00E0ng"@en . . . . . . . . . . . . . . . . . . . . . . "\u3061\u307E\u304D\uFF08\u7CBD\u3001\u4E2D\u56FD\u8A9E: \u7CBD \u307E\u305F\u306F \u7CBD\u5B50\u3001\u62FC\u97F3: z\u00F2ng \u30C4\u30A9\u30F3 \u307E\u305F\u306F z\u00F2ngzi \u30C4\u30A9\u30F3\u30BA\uFF09\u306F\u3001\u3082\u3061\u7C73\u3084\u3046\u308B\u3061\u7C73\u3001\u7C73\u7C89\u306A\u3069\u3067\u4F5C\u3063\u305F\u9905\u3001\u3082\u3057\u304F\u306F\u3082\u3061\u7C73\u3092\u3001\u4E09\u89D2\u5F62\uFF08\u307E\u305F\u306F\u5186\u9310\u5F62\uFF09\u306B\u4F5C\u308A\u3001\u30B5\u30B5\u306A\u3069\u306E\u300C\u3061\u307E\u304D\u306E\u8449\u300D\uFF08\u4E2D\u56FD\u8A9E: \u7CBD\u8449; \u62FC\u97F3: z\u00F2ngy\u00E8\uFF09\u3067\u5305\u307F\u3001\u30A4\u30B0\u30B5\u306A\u3069\u3067\u7E1B\u3063\u305F\u98DF\u54C1\u3002\u8449\u3054\u3068\u84B8\u3057\u305F\u308A\u8339\u3067\u3066\u52A0\u71B1\u3057\u3001\u305D\u306E\u8449\u3092\u5265\u3044\u3066\u98DF\u3079\u308B\u3002"@ja . . . . . . . . . . . . . . . . . . "\u7CBD\uFF0C\u6216\u4F5C\u7CC9\uFF0C\u53C8\u7A31\u7CBD\u5B50\u70BA\u7AEF\u5348\u7BC0\u61C9\u7BC0\u98DF\u54C1\u4E4B\u4E00\uFF0C\u50B3\u7D71\u4EE5\u767D\u7C73\u70BA\u4E3B\u7684\u98DF\u54C1\uFF08\u53E6\u5916\u4E5F\u6709\u7528\u5C0F\u7C73\u6216\u828B\u982D\u3001\u7389\u7C73\u3001\u9AD8\u7CB1\u7B49\u7A40\u7269\u78E8\u6210\u7C89\uFF09\uFF0C\u4E26\u7528\u8449\u5B50\u5305\u88F9\u65BC\u5176\u5916\uFF0C\u88E1\u982D\u914D\u6599\u6709\u8C46\u6C99\u3001\u7EFF\u8C46\u3001\u7EA2\u8C46\u3001\u7709\u8C46\u3001\u9EC4\u8C46\u3001\u814A\u80A0\u3001\u9E79\u9D28\u86CB\u3001\u82B1\u751F\u3001\u6817\u5B50\u3001\u7389\u7C73\u3001\u51AC\u83C7\u3001\u867E\u7C73\u3001\u8C6C\u8089\u4E4B\u985E\uFF0C\u4E26\u6C34\u716E\u6216\u84B8\u719F\u3002\u4E2D\u570B\u5730\u5340\u7CBD\u5B50\u76F8\u95DC\u7684\u6587\u737B\u6700\u65E9\u898B\u65BC\u897F\u5143\u4E09\u4E16\u7D00\u897F\u6649\u5468\u8655\u7684\u300A\u98A8\u571F\u8A18\u300B\uFF0C\u539F\u8207\u796D\u7940\u7121\u95DC\u3002\u7D93\u6B77\u6578\u767E\u5E74\uFF0C\u5F8C\u4EBA\u5C07\u5176\u8D77\u6E90\u9472\u5D4C\u5165\u5404\u5730\u6C11\u9593\u4FE1\u4EF0\uFF0C\u884D\u751F\u796D\u7940\u9F8D\u3001\u4F0D\u5B50\u80E5\u6216\u95DC\u65BC\u5C48\u539F\u76F8\u95DC\u50B3\u8AAA\u3002"@zh . "\u7CBD\uFF0C\u6216\u4F5C\u7CC9\uFF0C\u53C8\u7A31\u7CBD\u5B50\u70BA\u7AEF\u5348\u7BC0\u61C9\u7BC0\u98DF\u54C1\u4E4B\u4E00\uFF0C\u50B3\u7D71\u4EE5\u767D\u7C73\u70BA\u4E3B\u7684\u98DF\u54C1\uFF08\u53E6\u5916\u4E5F\u6709\u7528\u5C0F\u7C73\u6216\u828B\u982D\u3001\u7389\u7C73\u3001\u9AD8\u7CB1\u7B49\u7A40\u7269\u78E8\u6210\u7C89\uFF09\uFF0C\u4E26\u7528\u8449\u5B50\u5305\u88F9\u65BC\u5176\u5916\uFF0C\u88E1\u982D\u914D\u6599\u6709\u8C46\u6C99\u3001\u7EFF\u8C46\u3001\u7EA2\u8C46\u3001\u7709\u8C46\u3001\u9EC4\u8C46\u3001\u814A\u80A0\u3001\u9E79\u9D28\u86CB\u3001\u82B1\u751F\u3001\u6817\u5B50\u3001\u7389\u7C73\u3001\u51AC\u83C7\u3001\u867E\u7C73\u3001\u8C6C\u8089\u4E4B\u985E\uFF0C\u4E26\u6C34\u716E\u6216\u84B8\u719F\u3002\u4E2D\u570B\u5730\u5340\u7CBD\u5B50\u76F8\u95DC\u7684\u6587\u737B\u6700\u65E9\u898B\u65BC\u897F\u5143\u4E09\u4E16\u7D00\u897F\u6649\u5468\u8655\u7684\u300A\u98A8\u571F\u8A18\u300B\uFF0C\u539F\u8207\u796D\u7940\u7121\u95DC\u3002\u7D93\u6B77\u6578\u767E\u5E74\uFF0C\u5F8C\u4EBA\u5C07\u5176\u8D77\u6E90\u9472\u5D4C\u5165\u5404\u5730\u6C11\u9593\u4FE1\u4EF0\uFF0C\u884D\u751F\u796D\u7940\u9F8D\u3001\u4F0D\u5B50\u80E5\u6216\u95DC\u65BC\u5C48\u539F\u76F8\u95DC\u50B3\u8AAA\u3002"@zh . . . . . . . . "\u0426\u0437\u0443\u043D\u0446\u0437\u044B (\u043A\u0438\u0442. \u7CBD\u5B50, \u043F\u0438\u043D\u044C\u0438\u043D\u044C z\u00F2ngzi) \u2014 \u043A\u0438\u0442\u0430\u0439\u0441\u043A\u043E\u0435 \u0431\u043B\u044E\u0434\u043E, \u043A\u043B\u0435\u0439\u043A\u0438\u0439 \u0440\u0438\u0441 \u0441 \u043D\u0430\u0447\u0438\u043D\u043A\u0430\u043C\u0438, \u0437\u0430\u0432\u0451\u0440\u043D\u0443\u0442\u044B\u0439 \u0432 \u0431\u0430\u043C\u0431\u0443\u043A\u043E\u0432\u044B\u0439, \u0442\u0440\u043E\u0441\u0442\u043D\u0438\u043A\u043E\u0432\u044B\u0439 \u0438\u043B\u0438 \u043B\u044E\u0431\u043E\u0439 \u0434\u0440\u0443\u0433\u043E\u0439 \u043F\u043B\u043E\u0441\u043A\u0438\u0439 \u043B\u0438\u0441\u0442, \u0432\u0430\u0440\u0451\u043D\u044B\u0439 \u043D\u0430 \u043F\u0430\u0440\u0443\u0301. \u041E\u0442 \u043A\u0438\u0442\u0430\u0439\u0446\u0435\u0432 \u044D\u0442\u043E \u0431\u043B\u044E\u0434\u043E \u0437\u0430\u0438\u043C\u0441\u0442\u0432\u043E\u0432\u0430\u043B\u0438 \u043B\u0430\u043E\u0441\u0446\u044B, \u0442\u0430\u0439\u0446\u044B (\u00AB\u0431\u0430\u0447\u0430\u043D\u0433\u00BB), \u043A\u0445\u043C\u0435\u0440\u044B (\u00AB\u043D\u043E\u043C \u0447\u0430\u043D\u0433\u00BB), \u0438\u043D\u0434\u043E\u043D\u0435\u0437\u0438\u0439\u0446\u044B \u0438 \u043C\u0430\u043B\u0430\u0439\u0446\u044B (\u0432 \u043F\u043E\u0441\u043B\u0435\u0434\u043D\u0438\u0445 \u0434\u0432\u0443\u0445 \u0441\u0442\u0440\u0430\u043D\u0430\u0445 \u044D\u0442\u043E \u0431\u043B\u044E\u0434\u043E \u043D\u0430\u0437\u044B\u0432\u0430\u0435\u0442\u0441\u044F \u00AB\u0431\u0430\u043A\u0447\u0430\u043D\u00BB \u0438\u043B\u0438 \u00AB\u0431\u0430\u0447\u0430\u043D\u00BB, \u0437\u0430\u0438\u043C\u0441\u0442\u0432\u043E\u0432\u0430\u043D\u0438\u0435 \u0438\u0437 \u0447\u0430\u043E\u0448\u0430\u043D\u044C\u0441\u043A\u043E\u0433\u043E \u043D\u0430\u0440\u0435\u0447\u0438\u044F \u044E\u0436\u043D\u043E\u043C\u0438\u043D\u044C\u0441\u043A\u043E\u0433\u043E \u044F\u0437\u044B\u043A\u0430). \u0422\u0430\u043A\u0436\u0435 \u0440\u0430\u0441\u043F\u0440\u043E\u0441\u0442\u0440\u0430\u043D\u0435\u043D\u043E \u00AB\u043C\u0430\u0447\u0430\u043D\u0433\u00BB."@ru . "\uCB5D\uCBD4(\uC911\uAD6D\uC5B4: \u7CBD\u5B50, \uBCD1\uC74C: z\u00F2ngzi,\uD55C\uAD6D \uD55C\uC790\uC74C: \uC885\uC790) \uB610\uB294 \uCB5D(\uC911\uAD6D\uC5B4: \u7CBD, \uBCD1\uC74C: z\u00F2ng)\uC740 \uCC39\uC300, \uC300, \uC300\uAC00\uB8E8 \uB4F1\uC73C\uB85C \uB9CC\uB4E0 \uB5A1\uC774\uB2E4. \uCC39\uC300\uC744 \uC0BC\uAC01\uD615\uC774\uB098 \uC6D0\uCD94\uD615\uC73C\uB85C \uB9CC\uB4E4\uC5B4 \uC5F0 \uC78E \uB4F1\uC758 \uC78E\uC73C\uB85C \uAC10\uC2F8\uC11C, \uC9DA\uC774\uB098 \uAC08\uB300 \uC904\uAE30 \uB4F1\uC73C\uB85C \uBB36\uB294\uB2E4. \uADF8\uB7F0 \uB2E4\uC74C \uC0B6\uACE0 \uAC00\uC5F4\uD558\uC5EC, \uC78E\uC744 \uBC97\uACA8 \uBA39\uB294\uB2E4."@ko . . "bakcang, bacang, machang, zang, nom asom, pya htote, chimaki, joong, doong"@en . . . . . . "Southern Min name"@en . . . "bakcang, bacang, machang, zang, nom asom, pya htote, chimaki, joong, doong"@en . "38509"^^ . . . . . "\u8AAC\u6587\u65B0\u9644"@en . . . . "tongzong"@en . "Shouwen xinfu"@en . . . . . . . . . "Bacang (makanan)"@in . . . . . . . . . "\u8089\u7CBD"@en . . . . . "Wu ch\u00FCn"@en . . "Mont phet htok"@en . . . . . . . "1122744146"^^ . "Zongzi"@fr . . . "\u4E16\u8BF4\u65B0\u8BED"@en . . . . "Zongzio estas tradicia \u0109ina man\u011Da\u0135o. \u011Ci estas piramidoforma man\u011Da\u0135o, farita el glueca rizo, envolvita en bambuajn a\u016D fragmitajn foliojn (kiun \u0109inoj man\u011Das dum la ). \u011Ci estas kuirita per a\u016D bolado. Aliaj apudaj kulturoj havas similajn man\u011Da\u0135ojn, influitajn de zongzio."@eo . "\u3061\u307E\u304D"@ja . . . . "z\u00F2ngzi"@en . . "Zongzi"@en . . "Bacang atau bakcang (Hanzi: \u8089\u7CBD; Pinyin: r\u00F2uz\u00F2ng; Pe\u030Dh-\u014De-j\u012B: bah-ch\u00E0ng) adalah penganan tradisional masyarakat Tionghoa. Kata 'bakcang' sendiri berasal dari bahasa Hokkien yang lazim dibahasakan di antara orang Tionghoa-Indonesia. Tentunya yang tidak kalah penting adalah daun pembungkus dan tali pengikat. Daun biasanya dipilih daun bambu panjang dan lebar yang harus dimasak terlebih dahulu untuk detoksifikasi. Bacang biasanya diikat berbentuk limas segitiga."@in . . . . . . "no"@en . . . "Zongzi"@en . . . . "Zong, zongzi (Chinese: \u7CBD\u5B50), ou recheios de arroz \u00E9 um prato t\u00EDpico da cozinha tradicional chinesa elaborado com arroz glutinoso cozido de tal forma que tenha diferentes recheios, sendo enrolado em folhas de bambu. Costumam cozinhar-se ou fervendo. Os habitantes do Laos, os tailandeses, os e os vietnamitas t\u00EAm pratos similares influenciados pelo zongzi."@pt . . . . . . . . . . "bah-ch\u00E0ng"@en . . . . "\u0426\u0437\u0443\u043D\u0446\u0437\u044B"@ru . "meat zong"@en . "Zongzi"@it . . . . "East Asia"@en . . "Hs\u00FC-ch'ih-hsieh-chih"@en . . . "Zongzi"@en . . . . "465125"^^ . . . "Lo zongzi (caratteri cinesi: \u7CBD\u5B50 o \u7CC9; pinyin: z\u00F2ng zi; Wade-Giles: tsung-tzu; hakka: zung ne; min: Bah-ch\u00E0ng; wu: tso\u014B tsX; cantonese: zung2 zi2; Yale: j\u00FAngj\u00ED), o pi\u00F9 semplicemente zong, \u00E8 un cibo tradizionale della cucina cinese, la cui pasta composta di riso glutinoso viene riempita con ripieni di diverso genere e poi avvolta in foglie di bamb\u00F9 o di giunchi. Il piatto risultante viene cotto al vapore oppure bollito. In altre parti dell'Asia orientale tale piatto assume altri nomi: in Giappone diventa chimaki, in Laos, Thailandia e Cambogia nom asom, nelle Filippine machang (parola derivante dal dialetto lan-nang), in Indonesia bakcang oppure bacang (\u8089\u7CBD). La stessa parola bakcang deriva dall'hokkien, un dialetto cinese parlato dai cinesi-indonesiani. Nel mondo occidentale, invece, i zongzi sono conosciuti come involtini di riso oppure tamales cinesi."@it . . "Source mentions \u67A3\u7CBD being phonetically similar to \u65E9\u4E2D , without any mention of a penbrush [presumably \u7B14\u7CBD]"@en . . . . . . . "\u7CC9"@en . . . . "\u300E\u7E8C\u9F4A\u8AE7\u8A18\u300F"@en . . . "Zongzi"@pt . . . "\u0426\u0437\u0443\u043D\u0446\u0437\u0438"@uk . . . . . . . . "Le z\u00F2ngzi (chinois : \u7CBD\u5B50 ; pinyin : z\u00F2ngzi ; Wade : tsung-tzu ; prononciation en mandarin standard : /ts\u028A\u014B\u02E9\u02E5 ts\u0268/ ; en minnan ta\u00EFwanais : badza (romanisation pe\u030Dh-\u014De-j\u012B : bah-ch\u00E0ng), \u00E9galement appel\u00E9 en vietnamien : b\u00E1nh \u00FA (Han tu :\U000296C4\U00025EFC), est un plat traditionnel originaire du centre de la Chine continentale. Il est semblable aux tamals m\u00E9soamericains, une sorte de papillote dans des feuilles."@fr . "Zongzi (chinesisch \u7CBD\u5B50, Pinyin z\u00F2ngz\u01D0), oder kurz Zong (\u7CBD, z\u00F2ng), ist eine traditionelle chinesische Speise aus Klebreis. Sie ist zur Zeit der Streitenden Reiche entstanden. Bis heute isst man sie in China traditionell zum Drachenbootfest, dem Du\u0101nw\u01D4ji\u00E9 (\u7AEF\u5348\u7BC0 / \u7AEF\u5348\u8282), am 5. Tag des 5. Monats nach dem traditionellen chinesischen Kalender. An diesem Tag f\u00E4hrt man nach Hause und verbringt traditionell das Fest zusammen mit der Familie, z. B. beim Drachenbootrennen."@de . . . "Zongzi"@es . "El Zong, zongzi, o rellenos de arroz es un plato t\u00EDpico de la cocina tradicional china elaborado de arroz glutinoso cocinado de tal forma que tenga diferentes rellenos y enrollado con hojas de bamb\u00FA. Suelen cocinarse al vapor o hirviendo. Los habitantes de Laos, los tailandeses, los camboyanos, los vietnamitas tienen platos similares influenciados por el zongzi."@es . . . . . . . . . "\u8089\u7CBD"@en . . . . . "\u0426\u0437\u0443\u043D\u0446\u0437\u0438 (\u043A\u0438\u0442. \u7CBD\u5B50, \u043F\u0456\u043D\u044C\u0457\u043D\u044C: z\u00F2ngzi) \u2014 \u0442\u0440\u0430\u0434\u0438\u0446\u0456\u0439\u043D\u0430 \u043A\u0438\u0442\u0430\u0439\u0441\u044C\u043A\u0430 \u0441\u0442\u0440\u0430\u0432\u0430, \u043A\u043B\u0435\u0439\u043A\u0438\u0439 \u0440\u0438\u0441 \u0437 \u043D\u0430\u0447\u0438\u043D\u043A\u043E\u044E, \u0437\u0430\u0433\u043E\u0440\u043D\u0443\u0442\u0438\u0439 \u0443 \u043B\u0438\u0441\u0442\u044F \u0431\u0430\u043C\u0431\u0443\u043A\u0443 \u0430\u0431\u043E \u0442\u0440\u043E\u0441\u0442\u0438\u043D\u0438. \u041D\u0430\u0447\u0438\u043D\u043A\u0438 \u0432\u0430\u0440\u0456\u044E\u044E\u0442\u044C \u0437\u0430\u043B\u0435\u0436\u043D\u043E \u0432\u0456\u0434 \u0440\u0435\u0433\u0456\u043E\u043D\u0443 \u0442\u0430 \u043C\u043E\u0436\u0443\u0442\u044C \u0431\u0443\u0442\u0438 \u044F\u043A \u0441\u043E\u043B\u043E\u043D\u0438\u043C\u0438, \u0442\u0430\u043A \u0456 \u0441\u043E\u043B\u043E\u0434\u043A\u0438\u043C\u0438. \u0426\u0437\u0443\u043D\u0446\u0437\u0438 \u0432\u0430\u0440\u044F\u0442\u044C \u043D\u0430 \u043F\u0430\u0440\u0443 \u0430\u0431\u043E \u0443 \u0432\u043E\u0434\u0456 \u043A\u0456\u043B\u044C\u043A\u0430 \u0433\u043E\u0434\u0438\u043D. \u0412\u043D\u0430\u0441\u043B\u0456\u0434\u043E\u043A \u043F\u043E\u0448\u0438\u0440\u0435\u043D\u043D\u044F \u0432 \u0410\u0437\u0456\u0430\u0442\u0441\u044C\u043A\u043E\u043C\u0443 \u0440\u0435\u0433\u0456\u043E\u043D\u0456 \u0441\u0442\u0440\u0430\u0432\u0430 \u0432\u0456\u0434\u043E\u043C\u0430 \u0439 \u043F\u0456\u0434 \u0456\u043D\u0448\u0438\u043C\u0438 \u043D\u0430\u0437\u0432\u0430\u043C\u0438: \u00AB\u0431\u0430\u0447\u0430\u043D\u0433\u00BB \u0430\u0431\u043E \u00AB\u0431\u0430\u043A\u0447\u0430\u043D\u00BB \u0432 \u0406\u043D\u0434\u043E\u043D\u0435\u0437\u0456\u0457, \u0421\u0456\u043D\u0433\u0430\u043F\u0443\u0440\u0456, \u0422\u0430\u0457\u043B\u0430\u043D\u0434\u0456 \u0442\u0430 \u041C\u0430\u043B\u0430\u0439\u0437\u0456\u0457, \u00AB\u043C\u0430\u0447\u0430\u043D\u0433\u00BB \u043D\u0430 \u0424\u0456\u043B\u0456\u043F\u043F\u0456\u043D\u0430\u0445, \u00AB\u043D\u043E\u043C \u0447\u0430\u043D\u0433\u00BB \u0443 \u041A\u0430\u043C\u0431\u043E\u0434\u0436\u0456, \u00AB\u0445\u0430\u043D\u043E\u043C \u0447\u0430\u043D\u0433\u00BB \u0443 \u041B\u0430\u043E\u0441\u0456, \u00AB\u0431\u0430\u043D\u044C \u0443 \u0447\u043E\u00BB \u0443 \u0412\u044C\u0454\u0442\u043D\u0430\u043C\u0456."@uk . "\u7CBD\u5B50"@en . . "Zongzi"@en . . "Zongzio estas tradicia \u0109ina man\u011Da\u0135o. \u011Ci estas piramidoforma man\u011Da\u0135o, farita el glueca rizo, envolvita en bambuajn a\u016D fragmitajn foliojn (kiun \u0109inoj man\u011Das dum la ). \u011Ci estas kuirita per a\u016D bolado. Aliaj apudaj kulturoj havas similajn man\u011Da\u0135ojn, influitajn de zongzio."@eo . . . "Lo zongzi (caratteri cinesi: \u7CBD\u5B50 o \u7CC9; pinyin: z\u00F2ng zi; Wade-Giles: tsung-tzu; hakka: zung ne; min: Bah-ch\u00E0ng; wu: tso\u014B tsX; cantonese: zung2 zi2; Yale: j\u00FAngj\u00ED), o pi\u00F9 semplicemente zong, \u00E8 un cibo tradizionale della cucina cinese, la cui pasta composta di riso glutinoso viene riempita con ripieni di diverso genere e poi avvolta in foglie di bamb\u00F9 o di giunchi. Il piatto risultante viene cotto al vapore oppure bollito. In altre parti dell'Asia orientale tale piatto assume altri nomi: in Giappone diventa chimaki, in Laos, Thailandia e Cambogia nom asom, nelle Filippine machang (parola derivante dal dialetto lan-nang), in Indonesia bakcang oppure bacang (\u8089\u7CBD). La stessa parola bakcang deriva dall'hokkien, un dialetto cinese parlato dai cinesi-indonesiani. Nel mondo occidentale, invece, i zongzi"@it . . . . . . . . . "Zongzi ([ts\u028A\u0302\u014B.ts\u0268]; Chinese: \u7CBD\u5B50), rouzong (Chinese: \u8089\u7CBD; Pe\u030Dh-\u014De-j\u012B: bah-ch\u00E0ng) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings."@en . . "\u5449\u5747"@en . "none"@en . . . . . . . . "Zongzi both ready to eat and still wrapped in a bamboo leaf"@en . "j\u00FAng"@en . . . "\u0426\u0437\u0443\u043D\u0446\u0437\u044B (\u043A\u0438\u0442. \u7CBD\u5B50, \u043F\u0438\u043D\u044C\u0438\u043D\u044C z\u00F2ngzi) \u2014 \u043A\u0438\u0442\u0430\u0439\u0441\u043A\u043E\u0435 \u0431\u043B\u044E\u0434\u043E, \u043A\u043B\u0435\u0439\u043A\u0438\u0439 \u0440\u0438\u0441 \u0441 \u043D\u0430\u0447\u0438\u043D\u043A\u0430\u043C\u0438, \u0437\u0430\u0432\u0451\u0440\u043D\u0443\u0442\u044B\u0439 \u0432 \u0431\u0430\u043C\u0431\u0443\u043A\u043E\u0432\u044B\u0439, \u0442\u0440\u043E\u0441\u0442\u043D\u0438\u043A\u043E\u0432\u044B\u0439 \u0438\u043B\u0438 \u043B\u044E\u0431\u043E\u0439 \u0434\u0440\u0443\u0433\u043E\u0439 \u043F\u043B\u043E\u0441\u043A\u0438\u0439 \u043B\u0438\u0441\u0442, \u0432\u0430\u0440\u0451\u043D\u044B\u0439 \u043D\u0430 \u043F\u0430\u0440\u0443\u0301. \u041E\u0442 \u043A\u0438\u0442\u0430\u0439\u0446\u0435\u0432 \u044D\u0442\u043E \u0431\u043B\u044E\u0434\u043E \u0437\u0430\u0438\u043C\u0441\u0442\u0432\u043E\u0432\u0430\u043B\u0438 \u043B\u0430\u043E\u0441\u0446\u044B, \u0442\u0430\u0439\u0446\u044B (\u00AB\u0431\u0430\u0447\u0430\u043D\u0433\u00BB), \u043A\u0445\u043C\u0435\u0440\u044B (\u00AB\u043D\u043E\u043C \u0447\u0430\u043D\u0433\u00BB), \u0438\u043D\u0434\u043E\u043D\u0435\u0437\u0438\u0439\u0446\u044B \u0438 \u043C\u0430\u043B\u0430\u0439\u0446\u044B (\u0432 \u043F\u043E\u0441\u043B\u0435\u0434\u043D\u0438\u0445 \u0434\u0432\u0443\u0445 \u0441\u0442\u0440\u0430\u043D\u0430\u0445 \u044D\u0442\u043E \u0431\u043B\u044E\u0434\u043E \u043D\u0430\u0437\u044B\u0432\u0430\u0435\u0442\u0441\u044F \u00AB\u0431\u0430\u043A\u0447\u0430\u043D\u00BB \u0438\u043B\u0438 \u00AB\u0431\u0430\u0447\u0430\u043D\u00BB, \u0437\u0430\u0438\u043C\u0441\u0442\u0432\u043E\u0432\u0430\u043D\u0438\u0435 \u0438\u0437 \u0447\u0430\u043E\u0448\u0430\u043D\u044C\u0441\u043A\u043E\u0433\u043E \u043D\u0430\u0440\u0435\u0447\u0438\u044F \u044E\u0436\u043D\u043E\u043C\u0438\u043D\u044C\u0441\u043A\u043E\u0433\u043E \u044F\u0437\u044B\u043A\u0430). \u0422\u0430\u043A\u0436\u0435 \u0440\u0430\u0441\u043F\u0440\u043E\u0441\u0442\u0440\u0430\u043D\u0435\u043D\u043E \u00AB\u043C\u0430\u0447\u0430\u043D\u0433\u00BB."@ru . . . . . . . . . "Le z\u00F2ngzi (chinois : \u7CBD\u5B50 ; pinyin : z\u00F2ngzi ; Wade : tsung-tzu ; prononciation en mandarin standard : /ts\u028A\u014B\u02E9\u02E5 ts\u0268/ ; en minnan ta\u00EFwanais : badza (romanisation pe\u030Dh-\u014De-j\u012B : bah-ch\u00E0ng), \u00E9galement appel\u00E9 en vietnamien : b\u00E1nh \u00FA (Han tu :\U000296C4\U00025EFC), est un plat traditionnel originaire du centre de la Chine continentale. Il est semblable aux tamals m\u00E9soamericains, une sorte de papillote dans des feuilles."@fr . "\u7B52\u7CC9/\u7B52\u7CBD"@en . "\u7BAC"@en . "tson tsy"@en . . . . . . . . . "Bacang atau bakcang (Hanzi: \u8089\u7CBD; Pinyin: r\u00F2uz\u00F2ng; Pe\u030Dh-\u014De-j\u012B: bah-ch\u00E0ng) adalah penganan tradisional masyarakat Tionghoa. Kata 'bakcang' sendiri berasal dari bahasa Hokkien yang lazim dibahasakan di antara orang Tionghoa-Indonesia. Bacang menurut legenda kali pertama muncul pada zaman Dinasti Zhou berkaitan dengan simpati rakyat kepada Qu Yuan yang bunuh diri dengan melompat ke Sungai . Pada saat itu, bacang dilemparkan rakyat sekitar ke dalam sungai untuk mengalihkan perhatian makhluk-makhluk di dalamnya supaya tidak memakan jenazah Qu Yuan. Untuk kemudian, bacang menjadi salah satu simbol perayaan Peh Cun atau Duanwu. Bacang secara harfiah bak adalah daging dan cang adalah berisi daging jadi arti bacang adalah berisi daging, tetapi pada praktiknya selain yang berisi daging ada juga cang yang berisikan sayur-sayuran atau yang tidak berisi. Yang berisi sayur-sayuran disebut chaicang, chai adalah sayuran dan yang tidak berisi biasanya dimakan bersama dengan srikaya atau gula disebut kicang. Bacang di Tiongkok selatan dan Asia Tenggara biasanya dibuat dari beras ketan sebagai bahan utama dengan daging babi, jamur shiitake, kuning telur asin, seledri, dan jahe sebagai isi. Namun, bacang sangat bervariasi menurut daerah seperti dengan adanya bacang versi manis sebagai hidangan penutup di Tiongkok bagian utara, dan kadang juga ada yang menggantikan daging babi dengan daging ayam. Untuk perasa biasanya ditambahkan sedikit garam, gula, merica, penyedap makanan, kecap, dan sedikit minyak nabati. Tentunya yang tidak kalah penting adalah daun pembungkus dan tali pengikat. Daun biasanya dipilih daun bambu panjang dan lebar yang harus dimasak terlebih dahulu untuk detoksifikasi. Bacang biasanya diikat berbentuk limas segitiga."@in . . . . . . . . "Zongzi ([ts\u028A\u0302\u014B.ts\u0268]; Chinese: \u7CBD\u5B50), rouzong (Chinese: \u8089\u7CBD; Pe\u030Dh-\u014De-j\u012B: bah-ch\u00E0ng) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings."@en . . "bah-ch\u00E0ng / mah-ch\u00E0ng"@en . . . . "\u664B"@en . . . . . . "Glutinous ricestuffed with different fillings and wrapped in bamboo orreedleaves" . . . "Zongzi"@de . . . "Cantonese name"@en . . "tsung4-tzu5"@en . . . . "\uCB5D\uCBD4"@ko . "Zongzio"@eo . . . "El Zong, zongzi, o rellenos de arroz es un plato t\u00EDpico de la cocina tradicional china elaborado de arroz glutinoso cocinado de tal forma que tenga diferentes rellenos y enrollado con hojas de bamb\u00FA. Suelen cocinarse al vapor o hirviendo. Los habitantes de Laos, los tailandeses, los camboyanos, los vietnamitas tienen platos similares influenciados por el zongzi."@es . . "January 2022"@en . . . . . . . . "\u0426\u0437\u0443\u043D\u0446\u0437\u0438 (\u043A\u0438\u0442. \u7CBD\u5B50, \u043F\u0456\u043D\u044C\u0457\u043D\u044C: z\u00F2ngzi) \u2014 \u0442\u0440\u0430\u0434\u0438\u0446\u0456\u0439\u043D\u0430 \u043A\u0438\u0442\u0430\u0439\u0441\u044C\u043A\u0430 \u0441\u0442\u0440\u0430\u0432\u0430, \u043A\u043B\u0435\u0439\u043A\u0438\u0439 \u0440\u0438\u0441 \u0437 \u043D\u0430\u0447\u0438\u043D\u043A\u043E\u044E, \u0437\u0430\u0433\u043E\u0440\u043D\u0443\u0442\u0438\u0439 \u0443 \u043B\u0438\u0441\u0442\u044F \u0431\u0430\u043C\u0431\u0443\u043A\u0443 \u0430\u0431\u043E \u0442\u0440\u043E\u0441\u0442\u0438\u043D\u0438. \u041D\u0430\u0447\u0438\u043D\u043A\u0438 \u0432\u0430\u0440\u0456\u044E\u044E\u0442\u044C \u0437\u0430\u043B\u0435\u0436\u043D\u043E \u0432\u0456\u0434 \u0440\u0435\u0433\u0456\u043E\u043D\u0443 \u0442\u0430 \u043C\u043E\u0436\u0443\u0442\u044C \u0431\u0443\u0442\u0438 \u044F\u043A \u0441\u043E\u043B\u043E\u043D\u0438\u043C\u0438, \u0442\u0430\u043A \u0456 \u0441\u043E\u043B\u043E\u0434\u043A\u0438\u043C\u0438. \u0426\u0437\u0443\u043D\u0446\u0437\u0438 \u0432\u0430\u0440\u044F\u0442\u044C \u043D\u0430 \u043F\u0430\u0440\u0443 \u0430\u0431\u043E \u0443 \u0432\u043E\u0434\u0456 \u043A\u0456\u043B\u044C\u043A\u0430 \u0433\u043E\u0434\u0438\u043D. \u0412\u043D\u0430\u0441\u043B\u0456\u0434\u043E\u043A \u043F\u043E\u0448\u0438\u0440\u0435\u043D\u043D\u044F \u0432 \u0410\u0437\u0456\u0430\u0442\u0441\u044C\u043A\u043E\u043C\u0443 \u0440\u0435\u0433\u0456\u043E\u043D\u0456 \u0441\u0442\u0440\u0430\u0432\u0430 \u0432\u0456\u0434\u043E\u043C\u0430 \u0439 \u043F\u0456\u0434 \u0456\u043D\u0448\u0438\u043C\u0438 \u043D\u0430\u0437\u0432\u0430\u043C\u0438: \u00AB\u0431\u0430\u0447\u0430\u043D\u0433\u00BB \u0430\u0431\u043E \u00AB\u0431\u0430\u043A\u0447\u0430\u043D\u00BB \u0432 \u0406\u043D\u0434\u043E\u043D\u0435\u0437\u0456\u0457, \u0421\u0456\u043D\u0433\u0430\u043F\u0443\u0440\u0456, \u0422\u0430\u0457\u043B\u0430\u043D\u0434\u0456 \u0442\u0430 \u041C\u0430\u043B\u0430\u0439\u0437\u0456\u0457, \u00AB\u043C\u0430\u0447\u0430\u043D\u0433\u00BB \u043D\u0430 \u0424\u0456\u043B\u0456\u043F\u043F\u0456\u043D\u0430\u0445, \u00AB\u043D\u043E\u043C \u0447\u0430\u043D\u0433\u00BB \u0443 \u041A\u0430\u043C\u0431\u043E\u0434\u0436\u0456, \u00AB\u0445\u0430\u043D\u043E\u043C \u0447\u0430\u043D\u0433\u00BB \u0443 \u041B\u0430\u043E\u0441\u0456, \u00AB\u0431\u0430\u043D\u044C \u0443 \u0447\u043E\u00BB \u0443 \u0412\u044C\u0454\u0442\u043D\u0430\u043C\u0456."@uk . . . . . . . . . . . . . . . . . . . "\u7CBD"@zh . "\uCB5D\uCBD4(\uC911\uAD6D\uC5B4: \u7CBD\u5B50, \uBCD1\uC74C: z\u00F2ngzi,\uD55C\uAD6D \uD55C\uC790\uC74C: \uC885\uC790) \uB610\uB294 \uCB5D(\uC911\uAD6D\uC5B4: \u7CBD, \uBCD1\uC74C: z\u00F2ng)\uC740 \uCC39\uC300, \uC300, \uC300\uAC00\uB8E8 \uB4F1\uC73C\uB85C \uB9CC\uB4E0 \uB5A1\uC774\uB2E4. \uCC39\uC300\uC744 \uC0BC\uAC01\uD615\uC774\uB098 \uC6D0\uCD94\uD615\uC73C\uB85C \uB9CC\uB4E4\uC5B4 \uC5F0 \uC78E \uB4F1\uC758 \uC78E\uC73C\uB85C \uAC10\uC2F8\uC11C, \uC9DA\uC774\uB098 \uAC08\uB300 \uC904\uAE30 \uB4F1\uC73C\uB85C \uBB36\uB294\uB2E4. \uADF8\uB7F0 \uB2E4\uC74C \uC0B6\uACE0 \uAC00\uC5F4\uD558\uC5EC, \uC78E\uC744 \uBC97\uACA8 \uBA39\uB294\uB2E4."@ko . . . . . . . . "Zongzi (chinesisch \u7CBD\u5B50, Pinyin z\u00F2ngz\u01D0), oder kurz Zong (\u7CBD, z\u00F2ng), ist eine traditionelle chinesische Speise aus Klebreis. Sie ist zur Zeit der Streitenden Reiche entstanden. Bis heute isst man sie in China traditionell zum Drachenbootfest, dem Du\u0101nw\u01D4ji\u00E9 (\u7AEF\u5348\u7BC0 / \u7AEF\u5348\u8282), am 5. Tag des 5. Monats nach dem traditionellen chinesischen Kalender. An diesem Tag f\u00E4hrt man nach Hause und verbringt traditionell das Fest zusammen mit der Familie, z. B. beim Drachenbootrennen."@de . "Zong, zongzi (Chinese: \u7CBD\u5B50), ou recheios de arroz \u00E9 um prato t\u00EDpico da cozinha tradicional chinesa elaborado com arroz glutinoso cozido de tal forma que tenha diferentes recheios, sendo enrolado em folhas de bambu. Costumam cozinhar-se ou fervendo. Os habitantes do Laos, os tailandeses, os e os vietnamitas t\u00EAm pratos similares influenciados pelo zongzi."@pt . "\u3061\u307E\u304D\uFF08\u7CBD\u3001\u4E2D\u56FD\u8A9E: \u7CBD \u307E\u305F\u306F \u7CBD\u5B50\u3001\u62FC\u97F3: z\u00F2ng \u30C4\u30A9\u30F3 \u307E\u305F\u306F z\u00F2ngzi \u30C4\u30A9\u30F3\u30BA\uFF09\u306F\u3001\u3082\u3061\u7C73\u3084\u3046\u308B\u3061\u7C73\u3001\u7C73\u7C89\u306A\u3069\u3067\u4F5C\u3063\u305F\u9905\u3001\u3082\u3057\u304F\u306F\u3082\u3061\u7C73\u3092\u3001\u4E09\u89D2\u5F62\uFF08\u307E\u305F\u306F\u5186\u9310\u5F62\uFF09\u306B\u4F5C\u308A\u3001\u30B5\u30B5\u306A\u3069\u306E\u300C\u3061\u307E\u304D\u306E\u8449\u300D\uFF08\u4E2D\u56FD\u8A9E: \u7CBD\u8449; \u62FC\u97F3: z\u00F2ngy\u00E8\uFF09\u3067\u5305\u307F\u3001\u30A4\u30B0\u30B5\u306A\u3069\u3067\u7E1B\u3063\u305F\u98DF\u54C1\u3002\u8449\u3054\u3068\u84B8\u3057\u305F\u308A\u8339\u3067\u3066\u52A0\u71B1\u3057\u3001\u305D\u306E\u8449\u3092\u5265\u3044\u3066\u98DF\u3079\u308B\u3002"@ja . . . . . . . "zung2"@en . . "Glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves"@en . . . . . .