. . "Bakkwa, juga dikenal sebagai rougan (\u8089\u5E72) atau lazim dikenal di Indonesia dengan sebutan dendeng babi manis, adalah penganan daging kering Tionghoa mirip dendeng, dengan citarasa asin dan manis. Hidangan ini berasal dari provinsi Fujian di Tiongkok, di mana hidangan ini dianggap sebagai hidangan khas Hokkian. Meskipun ada pula jenis yang menggunakan daging sapi, kebanyakan bakkwa dibuat dari bahan daging babi."@in . . . . . . . . . . . . . . . "Bakkwa"@pt . . . . . "Rougan"@en . . "Le bakkwa, aussi appel\u00E9 rougan (\u8089\u5E72), est un morceau de viande s\u00E9ch\u00E9e sucr\u00E9-sal\u00E9 issu de la cuisine chinoise. Originaire du Fujian, il est consid\u00E9r\u00E9 comme une sucrerie. Le bakkwa est fabriqu\u00E9 en suivant une ancienne m\u00E9thode de conservation chinoise. La m\u00E9thode principale consiste \u00E0 faire s\u00E9cher sur une plaque, entre 50 et 60 \u00B0C, des morceaux de b\u0153uf, de porc ou de mouton, pr\u00E9par\u00E9s avec des \u00E9pices, du sucre, du sel et de la sauce soja. Il existe de nombreuses vari\u00E9t\u00E9s de bakkwa, comme le shafu, moins d\u00E9shydrat\u00E9, moins sucr\u00E9 et plus clair. Le bakkwa est pr\u00E9sent\u00E9 en fines tranches carr\u00E9es. \n* \n*"@fr . . "Dried meat" . . "4092"^^ . "Bakkwa"@fr . . . . "El bakkwa o rougan es un tipo de carne seca china dulce-salada parecido al jerky que se elabora con forma de l\u00E1minas planas y finas. Suele hacerse de cerdo. Se cree que surgi\u00F3 a partir de una conserva de carne y t\u00E9cnica de preservaci\u00F3n empleada en la antigua China y que a\u00FAn sigue practic\u00E1ndose en algunos lugares de influencia hoklo."@es . . "Bakkwa"@en . . . . . "\u8089\u4E7E"@zh . . . . "Bakkwa, juga dikenal sebagai rougan (\u8089\u5E72) atau lazim dikenal di Indonesia dengan sebutan dendeng babi manis, adalah penganan daging kering Tionghoa mirip dendeng, dengan citarasa asin dan manis. Hidangan ini berasal dari provinsi Fujian di Tiongkok, di mana hidangan ini dianggap sebagai hidangan khas Hokkian. Meskipun ada pula jenis yang menggunakan daging sapi, kebanyakan bakkwa dibuat dari bahan daging babi. Bakkwa dibuat berdasarkan teknologi pengawetan pangan tradisional, khususnya teknik pengawetan daging yang berasal dari Tiongkok. Secara umum, teknik pengawetan daging ini tidak berubah selama berabad-abad, dengan sedikit perbaikan teknis. Umumnya bakkwa dibuat dari bahan daging sapi, kambing, atau daging babi, dengan campuran bumbu, gula, garam, dan kecap asin, kemudian dikeringkan dalam rak dengan suhu oven antara 50 to 60 \u00B0C. Selain di Fujian, bakkwa sangat populer di Singapura dan Malaysia, khususnya di kalangan warga keturunan Tionghoa, sebagai hidangan saat tahun baru imlek. Bakkwa ala Singapura dan Malaysia sedikit berbeda dengan bakkwa asal Tiongkok, misalnya menggunakan teknik pemanggangan di atas bara api sehingga beraroma asap. Bakkwa Singapura dan Malaysia juga memiliki citarasa lebih manis dan terdapat pula variasi rasa pedas yang dibubuhi cabai."@in . . "dried meat"@en . "\uBC14\uAFB8\uC559(\uBBFC\uB09C\uC5B4: bah-koa\u207F, \uC911\uAD6D\uC5B4 \uAC04\uCCB4\uC790: \u8089\u5E72, \uC815\uCCB4\uC790: \u8089\u4E7E, \uBCD1\uC74C: r\u00F2ug\u0101n \uB7EC\uC6B0\uAC04[*])\uC740 \uB2EC\uCF64\u00B7\uC9ED\uC870\uB984\uD55C \uC911\uAD6D\uC2DD \uB9C8\uB978\uACE0\uAE30\uC774\uB2E4. \uB3FC\uC9C0\uACE0\uAE30, \uC1E0\uACE0\uAE30, \uC591\uACE0\uAE30 \uB4F1\uC744 \uD5A5\uC2E0\uB8CC, \uC124\uD0D5, \uC18C\uAE08\uACFC \uAC04\uC7A5\uC73C\uB85C \uC591\uB150\uD574 \uC12D\uC528 50~60\uB3C4\uC5D0\uC11C \uAC74\uC870\uD574 \uB9CC\uB4E0\uB2E4."@ko . . . . . . . . . . . . "Rougan"@en . . "\uBC14\uAFB8\uC559(\uBBFC\uB09C\uC5B4: bah-koa\u207F, \uC911\uAD6D\uC5B4 \uAC04\uCCB4\uC790: \u8089\u5E72, \uC815\uCCB4\uC790: \u8089\u4E7E, \uBCD1\uC74C: r\u00F2ug\u0101n \uB7EC\uC6B0\uAC04[*])\uC740 \uB2EC\uCF64\u00B7\uC9ED\uC870\uB984\uD55C \uC911\uAD6D\uC2DD \uB9C8\uB978\uACE0\uAE30\uC774\uB2E4. \uB3FC\uC9C0\uACE0\uAE30, \uC1E0\uACE0\uAE30, \uC591\uACE0\uAE30 \uB4F1\uC744 \uD5A5\uC2E0\uB8CC, \uC124\uD0D5, \uC18C\uAE08\uACFC \uAC04\uC7A5\uC73C\uB85C \uC591\uB150\uD574 \uC12D\uC528 50~60\uB3C4\uC5D0\uC11C \uAC74\uC870\uD574 \uB9CC\uB4E0\uB2E4."@ko . "Bakkwa (ou \"bak kwa\", \u8089\u5E72, em l\u00EDngua chinesa ou mandarim) ou \"rougan\" (ou \"rou gan\", \u8089\u5E72, em l\u00EDngua hokkien), \u00E9 uma forma de conserva\u00E7\u00E3o de carne tradicional da China, em que a carne de vaca, porco ou carneiro \u00E9 curada com a\u00E7\u00FAcar, sal, molho de soja e especiarias e depois seca e grelhada; ambas as express\u00F5es significam \u201Ccarne seca\u201D. Esta iguaria \u00E9 origin\u00E1ria da prov\u00EDncia de Fujian, mas tornou-se um prato favorito em Singapura e na Mal\u00E1sia, especialmente durante o Ano Novo Chin\u00EAs."@pt . . "juk6 gon1"@en . . . "Bakkwa"@en . "Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China. The general method of production has remained virtually unchanged throughout the centuries, but the techniques have been gradually improved. It is traditionally made of pork, beef, or mutton, which is prepared with spices, sugar, salt and soy sauce, then dried on racks at around 50 to 60 \u00B0C (122 to 140 \u00B0F) to a final water activity between 0.60 and 0.69. \n* Different kinds of bakkwa on display, Hong Kong \n*"@en . . . . . "Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China. The general method of production has remained virtually unchanged throughout the centuries, but the techniques have been gradually improved. It is traditionally made of pork, beef, or mutton, which is prepared with spices, sugar, salt and soy sauce, then dried on racks at around 50 to 60 \u00B0C (122 to 140 \u00B0F) to a final water activity between 0.60 and 0.69. Nowadays, products with a softer texture, lighter color and less sugar are preferred. The shafu type of bakkwa products has a higher water content, and thus has a softer texture and lower sugar content. Whereas the traditional bakkwa has a water activity below 0.7, shafu bakkwa tends to be closer to a water activity of about 0.79. Nevertheless, shafu can have a similar shelf life to other types of bakkwa. Bakkwa is very popular in Singapore and Malaysia where it is traditionally eaten during the Chinese New Year. When Chinese immigrants brought this delicacy over to Singapore and Malaysia, it began to take on local characteristics. A notable example lies in the preparation of bakkwa, where the meat is grilled over charcoal rather than air-dried, imparting a smokier flavor to the meat. The Singaporean and Malaysian versions of bakkwa are also sweeter than their mainland China counterparts with many different variations having developed to suit local palates, such as chili bakkwa. \n* Different kinds of bakkwa on display, Hong Kong \n* Bakkwa at a Bee Cheng Hiang shop in Singapore"@en . . "1116160889"^^ . . "\u8089\u4E7E\u3001\u8089\u812F\uFF0C\u662F\u6307\u7D93\u9183\u88FD\u53CA\u4E7E\u71E5\u8655\u7406\u5F8C\u7684\u8089\u985E\uFF0C\u901A\u5E38\u4EE5\u96DE\u8089\u3001\u8C6C\u8089\u6216\u725B\u8089\u88FD\u6210\uFF08\u96DE\u8089\u4E7E\u3001\u8C6C\u8089\u4E7E\u6216\u725B\u8089\u4E7E\uFF09\u3002\u8089\u4E7E\u5927\u591A\u88AB\u647A\u758A\u5305\u88F9\u5728\u5E7E\u7247\u767D\u8272\u5438\u6CB9\u7D19\u88E1\u3002\u70BA\u4FDD\u5B58\u4E00\u6BB5\u66F4\u9577\u7684\u6642\u9593\uFF0C\u901A\u5E38\u6703\u4EE5\u771F\u7A7A\u70BA\u4E3B\u3002\u7D93\u904E\u9019\u7A2E\u8655\u7406\u5F8C\uFF0C\u8089\u4E7E\u80FD\u5920\u4FDD\u5B58\u4E00\u6BB5\u5F88\u9577\u7684\u6642\u9593\u3002 \u8089\u4E7E\u5728\u81FA\u7063\u3001\u4E2D\u570B\u3001\u99AC\u4F86\u897F\u4E9E\u548C\u65B0\u52A0\u5761\u7B49\u570B\u5BB6\uFF0C\u6DF1\u7372\u83EF\u4EBA\u5BB6\u5EAD\u559C\u6B61\uFF0C\u662F\u5F88\u6709\u8C61\u5FB5\u6027\u7684\u904E\u5E74\u79AE\uFF0C\u4E5F\u5E38\u4F5C\u70BA\u904E\u5E74\u5FC5\u5403\u98DF\u54C1\u3002"@zh . "\u8089\u4E7E"@en . . "Bakkwa"@en . . "Bakkwa"@in . . . . "Le bakkwa, aussi appel\u00E9 rougan (\u8089\u5E72), est un morceau de viande s\u00E9ch\u00E9e sucr\u00E9-sal\u00E9 issu de la cuisine chinoise. Originaire du Fujian, il est consid\u00E9r\u00E9 comme une sucrerie. Le bakkwa est fabriqu\u00E9 en suivant une ancienne m\u00E9thode de conservation chinoise. La m\u00E9thode principale consiste \u00E0 faire s\u00E9cher sur une plaque, entre 50 et 60 \u00B0C, des morceaux de b\u0153uf, de porc ou de mouton, pr\u00E9par\u00E9s avec des \u00E9pices, du sucre, du sel et de la sauce soja. Il existe de nombreuses vari\u00E9t\u00E9s de bakkwa, comme le shafu, moins d\u00E9shydrat\u00E9, moins sucr\u00E9 et plus clair. Le bakkwa est pr\u00E9sent\u00E9 en fines tranches carr\u00E9es. Cet aliment est tr\u00E8s populaire \u00E0 Singapour et en Malaisie, o\u00F9 il est essentiellement consomm\u00E9 lors du Nouvel An chinois. Import\u00E9 par les migrants chinois, il s'est adapt\u00E9 aux caract\u00E9ristiques locales. G\u00E9n\u00E9ralement plus sucr\u00E9 qu'en Chine, le bakkwa peut ici \u00EAtre s\u00E9ch\u00E9 en plein air, ce qui lui conf\u00E8re un autre parfum. \n* Diff\u00E9rents types de bakkwa \u00E0 Hong Kong. \n* Bakkwa dans un magasin de Singapour."@fr . . "Bakkwa"@en . . "47836906"^^ . . "Bakkwa (ou \"bak kwa\", \u8089\u5E72, em l\u00EDngua chinesa ou mandarim) ou \"rougan\" (ou \"rou gan\", \u8089\u5E72, em l\u00EDngua hokkien), \u00E9 uma forma de conserva\u00E7\u00E3o de carne tradicional da China, em que a carne de vaca, porco ou carneiro \u00E9 curada com a\u00E7\u00FAcar, sal, molho de soja e especiarias e depois seca e grelhada; ambas as express\u00F5es significam \u201Ccarne seca\u201D. Esta iguaria \u00E9 origin\u00E1ria da prov\u00EDncia de Fujian, mas tornou-se um prato favorito em Singapura e na Mal\u00E1sia, especialmente durante o Ano Novo Chin\u00EAs. Este prato ter\u00E1 origem nas popula\u00E7\u00F5es pobres, onde o consumo de carne s\u00F3 era poss\u00EDvel durante o Ano Novo; as sobras eram cortadas em fatias finas, marinadas, secas ao ar livre e depois assadas numa placa. Quando os imigrantes trouxeram esta iguaria para Singapura e Mal\u00E1sia, ela tomou novas carater\u00EDsticas, com tempero mais doce e assada em brasas de carv\u00E3o, o que lhe d\u00E1 um agrad\u00E1vel sabor a fumo. A primeira e mais antiga banca de bak kwa em Singapura \u00E9 Kim Hock Guan, estabelecida em 1905."@pt . . . . . "Bakkwa"@es . . . "El bakkwa o rougan es un tipo de carne seca china dulce-salada parecido al jerky que se elabora con forma de l\u00E1minas planas y finas. Suele hacerse de cerdo. Se cree que surgi\u00F3 a partir de una conserva de carne y t\u00E9cnica de preservaci\u00F3n empleada en la antigua China y que a\u00FAn sigue practic\u00E1ndose en algunos lugares de influencia hoklo. En Malasia, Singapur y las Filipinas el nombre m\u00E1s usado es bakkwa o ba gua. Los hablantes cantoneses usan el t\u00E9rmino yuhk g\u014Dn', mientras en China y Taiw\u00E1n el producto se llama m\u00E1s com\u00FAnmente rougan. Las versiones comercialmente disponibles se etiquetan a veces como \u00ABcerdo barbacoa\u00BB, \u00ABcerdo seco\u00BB o \u00ABjerky de cerdo\u00BB. El rougan es especialmente popular como aperitivo en Macao, Malasia, Singapur, Taiw\u00E1n y las Filipinas. En Beidou (Taiw\u00E1n) es considerado una de las tres delicias de cerdo."@es . . . . . . "Chinese bakkwa made from pork"@en . . . . . . . . "\u8089\u4E7E\u3001\u8089\u812F\uFF0C\u662F\u6307\u7D93\u9183\u88FD\u53CA\u4E7E\u71E5\u8655\u7406\u5F8C\u7684\u8089\u985E\uFF0C\u901A\u5E38\u4EE5\u96DE\u8089\u3001\u8C6C\u8089\u6216\u725B\u8089\u88FD\u6210\uFF08\u96DE\u8089\u4E7E\u3001\u8C6C\u8089\u4E7E\u6216\u725B\u8089\u4E7E\uFF09\u3002\u8089\u4E7E\u5927\u591A\u88AB\u647A\u758A\u5305\u88F9\u5728\u5E7E\u7247\u767D\u8272\u5438\u6CB9\u7D19\u88E1\u3002\u70BA\u4FDD\u5B58\u4E00\u6BB5\u66F4\u9577\u7684\u6642\u9593\uFF0C\u901A\u5E38\u6703\u4EE5\u771F\u7A7A\u70BA\u4E3B\u3002\u7D93\u904E\u9019\u7A2E\u8655\u7406\u5F8C\uFF0C\u8089\u4E7E\u80FD\u5920\u4FDD\u5B58\u4E00\u6BB5\u5F88\u9577\u7684\u6642\u9593\u3002 \u8089\u4E7E\u5728\u81FA\u7063\u3001\u4E2D\u570B\u3001\u99AC\u4F86\u897F\u4E9E\u548C\u65B0\u52A0\u5761\u7B49\u570B\u5BB6\uFF0C\u6DF1\u7372\u83EF\u4EBA\u5BB6\u5EAD\u559C\u6B61\uFF0C\u662F\u5F88\u6709\u8C61\u5FB5\u6027\u7684\u904E\u5E74\u79AE\uFF0C\u4E5F\u5E38\u4F5C\u70BA\u904E\u5E74\u5FC5\u5403\u98DF\u54C1\u3002"@zh . . . "\u8089\u5E72"@en . "bah-koa\u207F"@en . "poj"@en . . . . . "\uBC14\uAFB8\uC559"@ko . "r\u00F2ug\u0101n"@en . .