新加坡华语资料库

本资料库收录了具有文化、历史或情感意义的华语词汇。这些词汇是新加坡人过去或现在的生活用语，有的见于印刷媒体，有的则在日常对话中使用。

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Hokkien Prawn Mee (colloquially known as hok kien mee)

食物、植物

Food / Plants

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Hokkien Prawn Mee (colloquially known as hok kien mee)

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食物、植物

Food / Plants

释义

名词

以高汤、鲜虾、苏东、五花肉等食材，混合黄面和米粉炒制而成的面食。简称 “福建面”，也称 “炒福建虾面”。

DEFINITION

Noun

A noodle dish that consists of yellow noodles and rice vermicelli stir-fried with soup stock, fresh prawns, squid and pork belly. Abbreviated as “福建面” and also known in Mandarin as “炒福建虾面”.

由来

有说法认为，福建炒虾面是于 19 世纪末，由一位福建南来的移民所创。
这位福建移民最初在梧槽路（Rochor Road）摆摊，因此当时所售卖的面食便称为 “梧槽炒面”。有说法认为这位福建移民后来将秘方传授给了摊位助理，而后者再将秘方传授给了四位潮州籍的朋友，因此如今的福建炒虾面也被称为 “潮州福建炒虾面”。在东南亚一带，同名为 “福建面”的面食有不同的版本。例如，马来西亚槟城的福建面为一种汤面，而新加坡的福建面则属于炒面的一类。
在新加坡，福建炒虾面一般搭配參巴辣椒醬与酸柑汁食用。

ETYMOLOGY

It is believed that Hokkien Prawn Mee was created by an immigrant who came south from Fujian, China, at the end of the 19th century.
As the Fujian immigrant first set up a stall at Rochor Road, the noodle dish at that time was known as “Rochor fried noodle”. It is believed that the Fujian immigrant later handed over the secret recipe to his stall assistant, and the latter handed it over to four Teochew friends. Hence, Hokkien Prawn Mee is known as “潮州福建炒虾面” (literally Teochew Hokkien prawn mee) now. In Southeast Asia, there are different versions of “福建面”. For example, it is a soup noodle in Penang, Malaysia, while it is a stir-fried noodle in Singapore.
In Singapore, Hokkien Prawn Mee is usually served with sambal chili sauce and squeezed lime.

例句

他说，当年父亲跟福建人学炒面，后来自创一招，跟一般福建炒虾面不一样。（《联合早报》，2/12/2007）

SAMPLE SENTENCE

He said that his father learnt to stir-friy noodles from the Hokkiens years ago. He later invented his own unique method, which was different from the typical Hokkien Prawn Mee. (Lianhe Zaobao, 2/12/2007)

参考资料

点击查看福建炒虾面的参考资料

REFERENCES

Click here to view references for Hokkien Prawn Mee (colloquially known as hok kien mee)

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