Bak Kut Teh is a type of dietary method of drinking tea with both bone and meat. Bak-Kut-Teh, written in Min Nan Dialect is very well-known locally and abroad.
Bak kut teh is divided into two types, Hainan type in Singapore and Fujian type in Malaysia. Hainan bak kut teh is more peppery while Fujian type is rich in Chinese herbal medicinal.
According to legend, when Chinese first came to Nanyang to start a business, their living conditions were very poor. Many people suffered from rheumatism because they were not adapted to the hot and humid climate. In order to cure the disease and remove the cold inside the body, the sages used various Chinese herb medicine, including angelica, qi, codonopsis, etc., to cook the medicine. However, the medicine was called “tea” so that it would be easily accepted by the people.
People once accidentally put the bone into the “tea soup”, and it was out of expectations that this tea soup tasted very fragrant and delicious. Moreover, it has a very unique flavour. Later, people adjusted the ingredients for boiling the tea. After continuous improvement, it became a famous cuisine in Malaysia.
Xiaoyang Bak kut Teh has its special characteristics. It is fragrant with aromatic Chinese herbal medicine. In addition, it is simple, convenient and easy to cook this traditional soup at any time and anywhere.