巴生精装肉骨茶
Klang Premium Bak Kut Teh

肉骨茶是一种骨肉兼饮茶的饮食方式,闽南语:Bak-Kut-Teh,风味享誉海内外。
肉骨茶分为新加坡的海南派及马来西亚的福建派,海南肉骨茶较重胡椒味,福建肉骨茶较重药材味。相传华人初来南洋创业时,生活条件很差,由于不适应湿热的气候,不少人因此患上风湿病。为了治病祛寒,先贤用了各种药材,包括当归、杞、党参等来煮药,但是,因忌讳而将药称为“茶”。
人们一次偶然将骨放入了「茶汤」里,没想到这(茶汤)喝起来十分香浓美味,风味独特。后来,人们特地调整煮茶的配料,经过不断地改进,就成为了马来西亚著名的美食之一。
晓阳精装肉骨茶拥有 5大特点,材料十足,清香浓郁,简单,方便,容易烹煮。

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.