| 词条 | Ba-wan |
| 释义 |
| name = Ba-wan | image = Bawan umiao.jpg | image_size = 250px | caption = Ba-wan served with A-jit | alternate_name = | country = Taiwan | region = | creator = | course = Dim sum | type = Dumpling | served = | main_ingredient = Dough (corn starch, sweet potato starch, rice flour), pork, chicken, bamboo shoots, shiitake mushrooms | variations = | calories = | other = }} Ba-wan ({{zh|t={{linktext|肉圓}}|p=ròuyuán|w=jou4-yüan2|poj=bah-ôan|l=meat circle}}) is a Taiwanese street food, consisting of a 6–8 cm diameter disk-shaped translucent dough made of sweet potato starch[1][2] filled with a savory stuffing and served with a sweet and savory sauce. The stuffing varies widely according to different regions in Taiwan, but usually consists of a mixture of pork, bamboo shoots, and shiitake mushrooms.[3] Changhua-style ba-wan is considered to be the "standard" ba-wan as it is the most famous and most widely imitated of all styles of ba-wan. The term "ba-wan" is a non-standard romanization derived from Taiwanese Hokkien. In the township of Lukang, Changhua County, ba-wan are known as {{transl|nan|bahhoe}} ({{zh|c={{linktext|肉回}}|p=ròuhuí|poj=bah-hôe|l=meat return|labels=no}}) because they take on the block-like shape of the character 回. The gelatinous dough is made of a combination of corn starch, sweet potato starch, and rice flour, which gives it its chewy, sticky, and gelatinous texture and a greyish translucent hue. Ba-wan are initially cooked by steaming; however, they may also be served after being deep fried to give them a "skin" or gently poached in oil to heat them without drying them out. HistoryIt is believed that ba-wan were first prepared in the Beidou township of Changhua County by a scribe by the name of Fan Wan-chu ({{zh|labels=no|t=范萬居|p=Fàn Wànjū}}) as food for disaster relief, when the region was struck by heavy floods in 1898.[4] Since then, ba-wan had spread to different regions of Taiwan and is now considered by many as a national food, and can be found in most night markets in Taiwan. Their form makes them relatively easy to pre-make and store. Like potstickers or steamed buns, they can be quickly heated again in oil before serving. See also
References1. ^{{cite book | last=Behnke | first=A. | title=Taiwan in Pictures | publisher=Twenty-First Century Books | series=Visual Geography (Lerner) Series | year=2007 | isbn=978-0-8225-7148-3 | url=https://books.google.com/books?id=Qt7nmCdy4iIC&pg=PA53 | accessdate=5 November 2016 | page=53}} 2. ^{{cite web | last=Wong | first=Maggie Hiufu | title=40 Taiwanese foods we can't live without | website=CNN | date=24 July 2015 | url=http://www.cnn.com/2015/07/23/travel/40-taiwan-food/index.html | accessdate=5 November 2016}} 3. ^{{cite web | title=A beginner's guide to Taiwanese food in London: the best restaurants | website=Evening Standard | date=6 May 2015 | url=https://www.standard.co.uk/goingout/restaurants/a-beginners-guide-to-taiwanese-food-in-london-the-best-restaurants-and-what-to-order-10227059.html | accessdate=5 November 2016}} 4. ^{{cite news |author1=Han Cheung |title=Taiwan in Time: Deadly waters and their legends |url=http://www.taipeitimes.com/News/feat/archives/2018/08/05/2003697993 |accessdate=5 August 2018 |work=Taipei Times |date=5 August 2018}}
2 : Taiwanese cuisine|Dumplings |
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