XIAOLONGBAOとは 意味・読み方・使い方

語源

From the Hanyu Pinyin romanization of Mandarin 小籠包 / 小笼包 (xiǎolóngbāo, literally “little-basket dumpling”).

発音

• (Received Pronunciation) IPA: /ˈʃaʊlɒŋbaʊ/
• (英国発音) IPA: /ˈʃaʊlɔŋbaʊ/, /ʃaʊlɔŋˈbaʊ/

名詞

xiaolongbao (plural xiaolongbao or xiaolongbaos)

1. (Chinese cuisine) A type of dumpling or steamed bun (baozi) associated with eastern China, particularly Nanxiang near Shanghai.
   • 2014 September 5, Edwin Goei, “The Waiting Is the Hardest Part”, in Gustavo Arellano, editor, OC Weekly, volume 20, number 2, Costa Mesa, Calif.: OC Weekly, →OCLC, page 22:

     This is Din Tai Fung, the first OC outpost of the Taiwanese-based chain famous for xiaolongbaos (a.k.a. juicy pork dumplings). […] Shanghainese in origin, but perfected in Taiwan by Din Tai Fung’s Chinese founders, xiaolongbaos are bite-sized, soup-filled purses of pork.

   • 2014 October 6, Jenny Gao, “Lin Long Fang”, in Jenny Linford, editor, 1001 Restaurants You Must Experience Before You Die, London: Cassell Illustrated, published 2015, →ISBN, page 815, column 2:

     Perhaps the dish Shanghai is most famous for, other than its hong shao rou red-cooked pork, is xiaolongbao, a soup dumpling that is hard to pronounce but easy to devour. […] All of the xiaolongbaos are wrapped and steamed to order, and customers can watch as the assembly line of cooks prepare them.

   • 2016 December 2–4, Rachel Raczka, “Match point”, in Metro Boston, Boston, Mass., →OCLC, page 11, column 3:

     Pierogis: perhaps one of the crown jewels of all dumplings, somewhere between ravioli and gyoza, just below xiaolongbaos and empanadas.