南部（兼海外）料理名。今台灣招牌寫『綠豆蒜』ⒸⒸⓀ『綠豆算』ⒸⒸⓀ『～筭』『綠豆饌』ⒸⒸⓉ 恰多。高雄新庄仔莊記寫『綠豆鑽』ⒸⒸⓀ。嗎有人寫『綠豆饡』ⒸⒸⓉ。只幾組朗有合台灣漢字在來个理路、不閣那『～蒜』、有人解說講「le̍k-tāu-soàn」所以号做「le̍k-tāu-soàn」是因爲生做親像切甲幼幼个蒜頭。通知現此時『～蒜』个使用加減有帶中文因素（～照字義塊思考）。夭咱那「soān-chio̍h」（請看）無寫做『鑚～』、「鑚、鑽」字嗎無適合借來寫「-soàn」亞是借來造字。「-Soàn」（詞素）閣干礁用帶只項料理个名、無介常用。造海字（饌）驚了袂和。閣再講、聲調無論、s + oan 个音節个約束卡那通講是「宣」字、不是「選」字。照按呢看、寫『～算』相對恰直。借盤調卡那「宣」字寫『～宣』凡世閣恰歸氣。南洋有人寫按呢。請看下脚。那塊寫漢羅、「-soàn」自然着寫做羅字。請參考石永豪〈綠豆蒜，還是綠豆饌？來屏東恆春大街 50 年老店阿伯綠豆饌一探究竟〉。

「Le̍k-tāu-soàn」只个詞潮州底、是潮州底个台灣先民所放落來个。主流現代潮州語講『LE̍K-TĀU-SUÀNG』（archive.ph/xi03o）、不閣照台語「-soàn」甲南洋福建語「-soàn」（請看下脚）來看、古早潮州語員那講『*LE̍K-TĀU-SUÀN』即着。泰語講『เต้าส่วน』（TAOSŪAN、羅馬注音無注調）、詞原潮語『*TĀU-SUÀN』。現代唐山潮州語『SUÀNG』（～*SUÀN？）是動詞、《潮詞滙》（487）注解『把粉或很小粒子的丸放入滾水中煮』。《潮詞滙》（487、488）夭有收「SUÀNG」『（魚、蟲）產卵、繁殖』甲「SUÀNG NÑG」『（蟲魚）產卵』、有可能相關。者个詞 FIELDE 無收。南洋夭有一項潮州料理号做『*NÔI-CHÍ-SUÀN』（新加坡潮語、呼音即閣確認）「liân-chí-soàn」（福建語）。新加坡个餐厛有寫『蓮只爽』（microurl.eu/92eb9b）。新加坡 TAMURA TV〈LOTUS SEED SWEET SOUP (蓮子爽)〉寫講『NOI JI SUAN, [ALSO KNOWN AS] LIAN CHEE SUAN IN HOKKIEN, IS A TEOCHEW SWEET SOUP. IT'S A CLOSE COUSIN OF TAU SUAN BUT IS MORE GLAMOUROUS BECAUSE LOTUS SEEDS COST MORE THAN GREEN BEANS. WHY DO SOME PEOPLE THINK LIAN CHEE SUAN, ALONG WITH TAU SUAN, IS HOKKIEN? THAT'S ANOTHER STORY FOR ANOTHER DAY』。仝人〈TAU SUAN〉寫講『NO ONE HAS EVER EXPLAINED TO ME THE MEANING OF 'SUAN'. BUT I KNOW THAT WHEN 豆爽 IS MADE WITH LOTUS SEEDS INSTEAD OF MUNG/GREEN BEANS, IT'S CALLED 蓮子爽. AND MY MOTHER MADE A SAVORY STICKY SOUP WITH CHICKEN AND DUCK 'SPARE PARTS' – GIZZARDS, LIVERS, BLOOD AND INTESTINES – CALLED 爽腹內. SO '爽' PROBABLY MEANS STICKY SOUP, WHICH COULD BE SAVORY OR SWEET. KIND OF LIKE '羹', I GUESS』。注意、唐山《漳腔典》soàn 甲 tāu 下底無收相關字詞。

照《WRITING IN HOKKIEN》〈tāu-suàn〉、治南洋、福建語「tāu-soàn」上慢自一九二三〇年代着有寫做『豆蒜』『豆算』。看起來『绿豆馔』『豆爽』自一九七〇年代寫起、夭『豆漺』上慢一九六八年着有人寫。一九八六年《聯合早報》錢翰琮〈油炸粿是油条　豆碹是绿豆羹〉按呢鼓勵大衆寫『绿豆羹』、通知彼拵時行寫『豆碹』。照《WRITING IN HOKKIEN》〈tāu-suàn〉、夭有人寫『豆萱』『豆宣』。『～碹』个理路甲『～鑽』相仝。星馬網路只馬員那眞多人寫『豆宣』『豆萱』。當初無的確有个是因爲「碹」字歹打即換打「萱」字「宣」字。不閣請看「soān-chio̍h」。

soān ("~ jiō")
soān-chio̍h

宣
鑚
算
蒜