. . . . . . "\u5FB7\u5F0F\u70E4\u8C6C\u8173 (\u5FB7\u8A9E\uFF1ASchweinshaxe) \u662F\u4E00\u9053\u8457\u540D\u5FB7\u570B\u83DC\uFF0C\u70BA\u5C07\u9183\u88FD\u904E\u7684\u8C6C\u8173\u70E4\u81F3\u5916\u76AE\u7126\u9999\u9165\u8106\u800C\u6210\uFF0C\u5728\u5DF4\u4F10\u5229\u4E9E\u5C24\u5176\u666E\u53CA\u3002\u5728\u5967\u5730\u5229\u88AB\u7A31\u70BA\u300CStelze\u300D\uFF0C\u4E00\u822C\u6703\u9810\u5148\u8207\u845B\u7E37\u5B50\u53CA\u5927\u849C\u4E00\u8D77\u6D78\u6CE1\u6216\u716E\uFF0C\u518D\u70E4\u81F3\u8868\u76AE\u9165\u8106\uFF0C\u9032\u98DF\u6642\u8638\u4EE5\u82A5\u672B\u91AC\u3002 \u4EE5\u8C6C\u8173\u88FD\u4F5C\u7684\u5FB7\u570B\u6599\u7406\u9084\u6709\u5FB7\u5F0F\u7096\u732A\u811A (Eisbein)\uFF0C\u7531\u9183\u88FD\u5F8C\u7684\u732A\u8098\u518D\u52A0\u7096\u716E\u800C\u6210\u3002"@zh . . . . . . "Schweinshaxe (German pronunciation: [\u02C8\u0283va\u026Ans.haks\u0259]), in German cuisine, is a roasted ham hock (or \u201Cpork knuckle\u201D). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn [\u02C8\u0283va\u026Ans.haksn\u0329] or Sauhax(n) [\u02C8saohaks(n\u0329)]. A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (see, for beef, the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation. The meat is sometimes marinated for days, and in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically\u2014depending on size\u2014for two to three hours. The most popular side dishes are potatoes and cabbage variations. The Austrian version of this dish is called Stelze [\u02C8\u0283t\u025Bl.ts\u0259] or in dialect St\u00F6tzn/Stelzn ['\u0283t\u0153\u02D1.ts\u1E47]. It is usually marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chili peppers. The Bavarian version is classically served with potato dumplings and red cabbage, or with sauerkraut and potatoes."@en . . "\u30B7\u30E5\u30D0\u30A4\u30CD\u30CF\u30AF\u30BB\u306F\u3001\u30C9\u30A4\u30C4\u6599\u7406\u306E1\u3064\u3067\u3001\u30ED\u30FC\u30B9\u30C8\u3057\u305F\u8C5A\u811A\u3067\u3042\u308B\u3002\u30C9\u30A4\u30C4\u8A9E\u3067\u306FSchweinshaxe\u307E\u305F\u306FSchweinshachse\u3068\u7DB4\u3089\u308C\u3001\u3068\u3082\u306B\u30B7\u30E5\u30F4\u30A1\u30A4\u30F3\u30B9\u30CF\u30AF\u30BB\u3068\u767A\u97F3\u3059\u308B\u3002Schwein\u306E\u610F\u5473\u306F\u300C\u8C5A\u300D\u3001Haxe/Hachse\u306F\u300C\u4ED4\u725B\u3042\u308B\u3044\u306F\u8C5A\u306E\u3059\u306D\u8089\u300D\u3002\u7279\u306B\u30D0\u30A4\u30A8\u30EB\u30F3\u5DDE\u3067\u597D\u307E\u308C\u308B\u3002 \u30AA\u30FC\u30B9\u30C8\u30EA\u30A2\u3067\u306FStelze\u3068\u547C\u3070\u308C\u3001\u901A\u5E38\u6700\u521D\u306B\u30AD\u30E3\u30E9\u30A6\u30A7\u30A4\u30B7\u30FC\u30C9\u3001\u30CB\u30F3\u30CB\u30AF\u3068\u3068\u3082\u306B\u30DE\u30EA\u30CD\u304B\u4E0B\u8339\u3067\u3055\u308C\u3001\u76AE\u304C\u30D1\u30EA\u30D1\u30EA\u306B\u306A\u308B\u307E\u3067\u30ED\u30FC\u30B9\u30C8\u3055\u308C\u3066\u3001\u30DE\u30B9\u30BF\u30FC\u30C9\u3001\u30DB\u30FC\u30B9\u30E9\u30C7\u30A3\u30C3\u30B7\u30E5\u3001\u5510\u8F9B\u5B50\u3092\u6DFB\u3048\u3066\u63D0\u4F9B\u3055\u308C\u308B\u3002 \u8C5A\u811A\u304B\u3089\u4F5C\u308B\u30C9\u30A4\u30C4\u6599\u7406\u306B\u306F\u30A2\u30A4\u30B9\u30D0\u30A4\u30F3\u3082\u3042\u308B\u304C\u3001\u3053\u3061\u3089\u306F\u5869\u6F2C\u3051\u306B\u3057\u3066\u304B\u3089\u8339\u3067\u3066\u4F5C\u3089\u308C\u308B\u3002"@ja . . . . "Schweinshaxe"@en . "\u5FB7\u5F0F\u70E4\u8C6C\u8173"@zh . . . . "Schweinshaxe"@es . . "Le Schweinshaxe (prononc\u00E9 en allemand : [\u02C8\u0283va\u026Ans.haks\u0259][\u02C8\u0283va\u026Ans.haks\u0259]), dans la cuisine allemande, est un jambonneau r\u00F4ti. Le jarret est la partie de la jambe du cochon situ\u00E9e entre le pied et le jambon. Il est particuli\u00E8rement populaire en Bavi\u00E8re sous le nom Schweinshaxn [\u02C8\u0283va\u026Ans.haksn] ou Sauhax(n) [\u02C8saohaks(n)]. Une variante de ce plat est connue dans certaines parties de l'Allemagne comme Eisbein, dans lequel le jambonneau est confit et bouilli. Le Schweinshaxe est l'un des typiques Armeleuteessen (\u00AB aliment des pauvres \u00BB), dont les recettes sont bas\u00E9es sur des morceaux moins nobles (voir, pour la viande bovine, le populaire Sauerbraten). De tels morceaux bon march\u00E9 n\u00E9cessitent de longues p\u00E9riodes de pr\u00E9paration. La viande est g\u00E9n\u00E9ralement marin\u00E9e pendant des jours. Le Schweinshaxe est r\u00F4ti \u00E0 basse temp\u00E9rature, typiquement en fonction de la taille de deux \u00E0 trois heures. Il est g\u00E9n\u00E9ralement accompagn\u00E9 de pommes de terre et de chou. La version autrichienne de ce plat est appel\u00E9e Stelze [\u02C8\u0283t\u025Bl.ts\u0259] ou dans le dialecte local St\u00F6tzn, Stelzn ['\u0283t\u0153\u02D1.ts\u1E47]. Il est g\u00E9n\u00E9ralement marin\u00E9 ou pr\u00E9-cuit dans un m\u00E9lange de saumure, de graines de cumin et d'ail, r\u00F4ti jusqu'\u00E0 ce que la peau soit croustillante et servi avec de la moutarde, du raifort, et des piments marin\u00E9s. La version bavaroise est traditionnellement servie avec des boulettes de pommes de terre et du chou rouge ou avec de la choucroute et des pommes de terre."@fr . . . . . . . . "Schweinshaxe"@eo . "\u30B7\u30E5\u30D0\u30A4\u30CD\u30CF\u30AF\u30BB"@ja . "2741"^^ . . . . . "Schweinshaxe (German pronunciation: [\u02C8\u0283va\u026Ans.haks\u0259]), in German cuisine, is a roasted ham hock (or \u201Cpork knuckle\u201D). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn [\u02C8\u0283va\u026Ans.haksn\u0329] or Sauhax(n) [\u02C8saohaks(n\u0329)]. A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. The most popular side dishes are potatoes and cabbage variations."@en . "\uC288\uBC14\uC778\uC2A4\uD559\uC138(\uB3C5\uC77C\uC5B4: Schweinshaxe)\uB294 \uB3C5\uC77C\uC758 \uB3FC\uC9C0\uACE0\uAE30 \uC694\uB9AC\uC774\uB2E4. \uBC14\uC774\uC5D0\uB978\uC8FC\uC5D0\uC11C \uC990\uACA8 \uBA39\uB294\uB2E4. \uC7AC\uB8CC\uB85C \uC0AC\uC6A9\uB418\uB294 \uB3FC\uC9C0\uACE0\uAE30\uC758 \uBD80\uC704\uAC00 \uC871\uBC1C\uACFC \uBE44\uC2B7\uD558\uC9C0\uB9CC \uC871\uBC1C\uACFC \uB2EC\uB9AC \uC288\uBC14\uC778\uD559\uC138\uB294 \uB3FC\uC9C0\uC758 \uBC1C \uB05D\uBD80\uBD84\uC744 \uC0AC\uC6A9\uD558\uC9C0 \uC54A\uB294\uB2E4\uB294 \uC810\uC774 \uB2E4\uB974\uB2E4. \uD754\uD788 \uC73C\uAE68\uAC70\uB098 \uC587\uAC8C \uC36C \uAC10\uC790\uC640 \uC790\uC6B0\uC5B4\uD06C\uB77C\uC6B0\uD2B8\uB97C \uACC1\uB4E4\uC5EC \uBA39\uB294\uB2E4."@ko . "\u5FB7\u5F0F\u70E4\u8C6C\u8173 (\u5FB7\u8A9E\uFF1ASchweinshaxe) \u662F\u4E00\u9053\u8457\u540D\u5FB7\u570B\u83DC\uFF0C\u70BA\u5C07\u9183\u88FD\u904E\u7684\u8C6C\u8173\u70E4\u81F3\u5916\u76AE\u7126\u9999\u9165\u8106\u800C\u6210\uFF0C\u5728\u5DF4\u4F10\u5229\u4E9E\u5C24\u5176\u666E\u53CA\u3002\u5728\u5967\u5730\u5229\u88AB\u7A31\u70BA\u300CStelze\u300D\uFF0C\u4E00\u822C\u6703\u9810\u5148\u8207\u845B\u7E37\u5B50\u53CA\u5927\u849C\u4E00\u8D77\u6D78\u6CE1\u6216\u716E\uFF0C\u518D\u70E4\u81F3\u8868\u76AE\u9165\u8106\uFF0C\u9032\u98DF\u6642\u8638\u4EE5\u82A5\u672B\u91AC\u3002 \u4EE5\u8C6C\u8173\u88FD\u4F5C\u7684\u5FB7\u570B\u6599\u7406\u9084\u6709\u5FB7\u5F0F\u7096\u732A\u811A (Eisbein)\uFF0C\u7531\u9183\u88FD\u5F8C\u7684\u732A\u8098\u518D\u52A0\u7096\u716E\u800C\u6210\u3002"@zh . "Schweinshaxe \u00E4r ett s\u00E4tt att tillaga fl\u00E4skl\u00E4gg genom att grilla hela l\u00E4ggen fr\u00E5n r\u00E5tt tillst\u00E5nd (till skillnad fr\u00E5n rimmad). Vid tillagningen l\u00E4mnas sv\u00E5len p\u00E5 k\u00F6ttet, och den blir av detta knaprig. Schweinshaxe \u00E4r framf\u00F6r allt vanligt i s\u00F6dra Tyskland och \u00D6sterrike d\u00E4r den serveras med surk\u00E5l och kn\u00F6del. I norra Tyskland rimmas och kokas som regel fl\u00E4skl\u00E4ggen, som d\u00E5 kallas Eisbein. Denna k\u00F6ttrelaterade artikel saknar v\u00E4sentlig information. Du kan hj\u00E4lpa till genom att l\u00E4gga till den."@sv . . . . "Le Schweinshaxe (prononc\u00E9 en allemand : [\u02C8\u0283va\u026Ans.haks\u0259][\u02C8\u0283va\u026Ans.haks\u0259]), dans la cuisine allemande, est un jambonneau r\u00F4ti. Le jarret est la partie de la jambe du cochon situ\u00E9e entre le pied et le jambon. Il est particuli\u00E8rement populaire en Bavi\u00E8re sous le nom Schweinshaxn [\u02C8\u0283va\u026Ans.haksn] ou Sauhax(n) [\u02C8saohaks(n)]. Une variante de ce plat est connue dans certaines parties de l'Allemagne comme Eisbein, dans lequel le jambonneau est confit et bouilli. Il est g\u00E9n\u00E9ralement accompagn\u00E9 de pommes de terre et de chou."@fr . "\u30B7\u30E5\u30D0\u30A4\u30CD\u30CF\u30AF\u30BB\u306F\u3001\u30C9\u30A4\u30C4\u6599\u7406\u306E1\u3064\u3067\u3001\u30ED\u30FC\u30B9\u30C8\u3057\u305F\u8C5A\u811A\u3067\u3042\u308B\u3002\u30C9\u30A4\u30C4\u8A9E\u3067\u306FSchweinshaxe\u307E\u305F\u306FSchweinshachse\u3068\u7DB4\u3089\u308C\u3001\u3068\u3082\u306B\u30B7\u30E5\u30F4\u30A1\u30A4\u30F3\u30B9\u30CF\u30AF\u30BB\u3068\u767A\u97F3\u3059\u308B\u3002Schwein\u306E\u610F\u5473\u306F\u300C\u8C5A\u300D\u3001Haxe/Hachse\u306F\u300C\u4ED4\u725B\u3042\u308B\u3044\u306F\u8C5A\u306E\u3059\u306D\u8089\u300D\u3002\u7279\u306B\u30D0\u30A4\u30A8\u30EB\u30F3\u5DDE\u3067\u597D\u307E\u308C\u308B\u3002 \u30AA\u30FC\u30B9\u30C8\u30EA\u30A2\u3067\u306FStelze\u3068\u547C\u3070\u308C\u3001\u901A\u5E38\u6700\u521D\u306B\u30AD\u30E3\u30E9\u30A6\u30A7\u30A4\u30B7\u30FC\u30C9\u3001\u30CB\u30F3\u30CB\u30AF\u3068\u3068\u3082\u306B\u30DE\u30EA\u30CD\u304B\u4E0B\u8339\u3067\u3055\u308C\u3001\u76AE\u304C\u30D1\u30EA\u30D1\u30EA\u306B\u306A\u308B\u307E\u3067\u30ED\u30FC\u30B9\u30C8\u3055\u308C\u3066\u3001\u30DE\u30B9\u30BF\u30FC\u30C9\u3001\u30DB\u30FC\u30B9\u30E9\u30C7\u30A3\u30C3\u30B7\u30E5\u3001\u5510\u8F9B\u5B50\u3092\u6DFB\u3048\u3066\u63D0\u4F9B\u3055\u308C\u308B\u3002 \u8C5A\u811A\u304B\u3089\u4F5C\u308B\u30C9\u30A4\u30C4\u6599\u7406\u306B\u306F\u30A2\u30A4\u30B9\u30D0\u30A4\u30F3\u3082\u3042\u308B\u304C\u3001\u3053\u3061\u3089\u306F\u5869\u6F2C\u3051\u306B\u3057\u3066\u304B\u3089\u8339\u3067\u3066\u4F5C\u3089\u308C\u308B\u3002"@ja . . "Schweinshaxe (germana prononco: [\u02C8\u0283va\u026Ans.Haks\u0259]), en la germana kuirarto, estas rostita \u015Dinka poplito (a\u016D \u201Cporka\u0135a fingronodo\u201D), precipe populara en Bavario kiel Schweinshaxn [\u02C8\u0283va\u026Ans.haksn] a\u016D Sauhaxn [\u02C8sauhaksn] . Schweinshaxe estas unu el la anta\u016De tipaj \"Armeleuteessen\" (man\u011Da\u0135oj por malri\u0109uloj), kies receptoj estas faritaj tiel do man\u011Da\u0135o estu preparita de malmultkosta viando (ekzemple, de la populara ). Tiaj malaltekostaj incizoj kutime postulas longan periodon de preparado. La viando estas kutime marinita dum tagoj, en la kazo de grandaj incizoj \u2014 \u011Dis semajno. Post tio, Schweinshaxe estas rostita tipe \u2014 dependanta sur grandeco \u2014 dum du \u011Dis tri horoj. La plej popularaj flankaj pladoj estas terpomoj kaj brasikaj varioj. La a\u016Dstra versio de \u0109i tiu plado estas vokita Stelze [\u02C8\u0283t\u025Bl.Ts\u025B] a\u016D en dialekto St\u00F6tzn/Stelzn ['\u0283t\u0153\u02D1.Ts\u1E47]. \u011Ci estas kutime marinita a\u016D pre-bolita en karvio semo kaj ajla peklakvo, rostita \u011Dis la ha\u016Dto estas krispa kaj servita kun mustardo, kreno kaj peklita kapsiketo. La bavara versio estas klasike servita kun terpomaj knedlikoj kaj ru\u011Da brasiko a\u016D kun acida brasiko kaj terpomoj."@eo . . . . . . . "Schweinshaxe"@de . . . . . "Schweinshaxe (germana prononco: [\u02C8\u0283va\u026Ans.Haks\u0259]), en la germana kuirarto, estas rostita \u015Dinka poplito (a\u016D \u201Cporka\u0135a fingronodo\u201D), precipe populara en Bavario kiel Schweinshaxn [\u02C8\u0283va\u026Ans.haksn] a\u016D Sauhaxn [\u02C8sauhaksn] . La a\u016Dstra versio de \u0109i tiu plado estas vokita Stelze [\u02C8\u0283t\u025Bl.Ts\u025B] a\u016D en dialekto St\u00F6tzn/Stelzn ['\u0283t\u0153\u02D1.Ts\u1E47]. \u011Ci estas kutime marinita a\u016D pre-bolita en karvio semo kaj ajla peklakvo, rostita \u011Dis la ha\u016Dto estas krispa kaj servita kun mustardo, kreno kaj peklita kapsiketo. La bavara versio estas klasike servita kun terpomaj knedlikoj kaj ru\u011Da brasiko a\u016D kun acida brasiko kaj terpomoj."@eo . . . . . . . . . "5919904"^^ . "\uC288\uBC14\uC778\uC2A4\uD559\uC138(\uB3C5\uC77C\uC5B4: Schweinshaxe)\uB294 \uB3C5\uC77C\uC758 \uB3FC\uC9C0\uACE0\uAE30 \uC694\uB9AC\uC774\uB2E4. \uBC14\uC774\uC5D0\uB978\uC8FC\uC5D0\uC11C \uC990\uACA8 \uBA39\uB294\uB2E4. \uC7AC\uB8CC\uB85C \uC0AC\uC6A9\uB418\uB294 \uB3FC\uC9C0\uACE0\uAE30\uC758 \uBD80\uC704\uAC00 \uC871\uBC1C\uACFC \uBE44\uC2B7\uD558\uC9C0\uB9CC \uC871\uBC1C\uACFC \uB2EC\uB9AC \uC288\uBC14\uC778\uD559\uC138\uB294 \uB3FC\uC9C0\uC758 \uBC1C \uB05D\uBD80\uBD84\uC744 \uC0AC\uC6A9\uD558\uC9C0 \uC54A\uB294\uB2E4\uB294 \uC810\uC774 \uB2E4\uB974\uB2E4. \uD754\uD788 \uC73C\uAE68\uAC70\uB098 \uC587\uAC8C \uC36C \uAC10\uC790\uC640 \uC790\uC6B0\uC5B4\uD06C\uB77C\uC6B0\uD2B8\uB97C \uACC1\uB4E4\uC5EC \uBA39\uB294\uB2E4."@ko . . . . "Schweinshaxe \u00E4r ett s\u00E4tt att tillaga fl\u00E4skl\u00E4gg genom att grilla hela l\u00E4ggen fr\u00E5n r\u00E5tt tillst\u00E5nd (till skillnad fr\u00E5n rimmad). Vid tillagningen l\u00E4mnas sv\u00E5len p\u00E5 k\u00F6ttet, och den blir av detta knaprig. Schweinshaxe \u00E4r framf\u00F6r allt vanligt i s\u00F6dra Tyskland och \u00D6sterrike d\u00E4r den serveras med surk\u00E5l och kn\u00F6del. I norra Tyskland rimmas och kokas som regel fl\u00E4skl\u00E4ggen, som d\u00E5 kallas Eisbein. Denna k\u00F6ttrelaterade artikel saknar v\u00E4sentlig information. Du kan hj\u00E4lpa till genom att l\u00E4gga till den."@sv . . . . . . . . . "1124054449"^^ . "Schweinshaxe"@sv . . "\uC288\uBC14\uC778\uC2A4\uD559\uC138"@ko . "Schweinshaxe"@fr .