As the name suggests, "meat and bone" is a soup made from meaty bones and traditional Chinese medicine. The word "tea" comes from the founder's name "Li Wendi" [1], which is called "tea" by customers because he sells meat and bone soup. As a "place of flesh and bones", The words "地" and "茶" in Hokkien have similar sounds, so it was later called "Bak Kut Teh". The snack itself does not contain tea. Bak Kut Teh is a thick soup that is simmered for many hours with traditional Chinese medicine, spices (including star anise, cinnamon, cloves, garlic) and pork chops. Some high-end restaurants in Malaysia will add sea cucumber and abalone to cook together. Bak Kut Teh is usually eaten with rice, tofu puffs or fried dough sticks dipped in soup. Season with soy sauce, crushed red pepper and minced garlic. Chinese strong tea is usually served to relieve greasiness. In Malaysia, Bak Kut Teh is a typical breakfast dish. According to legend, the ancestors who traveled across the ocean to Southeast Asia to make a living worked as laborers in the Straits Settlements in the Far East of the British Empire at that time. Since the British had plundered a lot of resources in Malaysia and needed to transport them back to their home countries, So a port was established in Klang, Selangor (now Port Klang). At that time, many of our ancestors had low education levels, were illiterate, and had no capital to do business, so they worked as miners in tin mines. Miners need to soak in the mining lake or mine in Jinshangou for a long time. Because it rains all year round and the underground can see each other, many miners are sick from overwork and need to take supplements, but they cannot afford those expensive Chinese herbal medicines. Later, there was a tin mine owner who had some knowledge of traditional Chinese medicine and had a benevolent heart. He sympathized with the miners' sufferings. On the other hand, he also hoped that his employees could stay healthy and improve their work efficiency, so he wrote down instructions for formulating traditional Chinese medicine. The kitchen cooked a pot of herbal bone soup to help the employees ward off the cold. At that time, a bowl of soup made with meat and bones boiled with cold-repelling medicinal herbs and a large bowl of white rice was an appetizing and rich meal that the elders used to ward off the cold and eliminate fatigue. Bak Kut Teh is not only delicious, but also rich in nutrients, can provide the required energy, and can resist wind and cold. It soon spread among the workers. The word "tea" comes from the founder's name "Li Wendi", because he sells meat and bones. The soup is called "meat and bone place" by customers. "teh" in Hokkien means "tea" in Chinese characters. This is the dialect pronunciation, so it was later called "Bak Kut Teh". Gradually, Bak Kut Teh has become a favorite among people in Singapore and Malaysia. Favorite food. Nowadays, as people's economic conditions have improved, it has evolved into a version of bak kut teh with colorful, rich and luxurious ingredients. Some even add abalone, sea cucumber and other expensive delicacies from the mountains and seas, and the medicinal formulas have also changed. The taste preferences of regional people have gradually changed. As Bak Kut Teh spread throughout Southeast Asia, Asia and around the world, its cooking style was also influenced by the local Chinese at that time. Common Bak Kut Teh flavors can be divided into the following three types: Teochew pie: lighter in color, but more pepper is used in the soup, so it has a stronger peppery flavor. Fujian style: darker in color and has a stronger medicinal flavor because more soy sauce (dark soy sauce) is used for seasoning. Cantonese style: Chinese medicinal wine is added to enhance its medicinal effect. At present, in Singapore, the Teochew style is more popular, while in Malaysia, the Hokkien style is more popular. In Malaysia, especially in Klang, a new type of "dried bak kut teh" has begun to emerge. Although it is called "dry bak kut teh", the broth is boiled into a thicker gravy, and other ingredients are added, such as: Wolfberry, dried dates, dried chili peppers and squid, etc. Compared with the original Bak Kut Teh, "dried Bak Kut Teh" tastes more textured, has a clearer taste, and has a more medicinal flavor than the traditional one. It is also known as a hangover cure. Since Islam prohibits eating pork, a "halal version" of Bak Kut Teh has also appeared in Malaysia, using chicken instead of pork chops and calling it "Chicken Bone Teh" [2][3][4]. During the swine flu outbreak, due to local Residents are panicking about pork due to the spread of the epidemic. In addition to selling halal versions, local restaurants have even replaced pork with seafood, or developed a "vegetarian" "Bak Kut Teh".

Delicious, reasonably priced, and plenty of stir-fry options. There is also dry bak kut teh. Will try next time

Reasonable price, good service As long as there is no waste, the boss is not stingy when adding soup 👍

Cheap prices, lots of choices, delicious food

Local Bak Kut Teh (pork herbal soup) that taste not bad at all. This tasted very different from the famous Bak Kut Teh opposite St Anne church. The opposite St Anne church one is very thick soup and salty (but yummy). But this one tasted very homely, traditional bak kut teh taste. Some might like this more. But because this is not a shop but instead a stall, cleanliness might be a concern.

We went there at 4 or 5 pm that day and there were not that many people. The food is really delicious The braised chicken feet are delicious, and the bak kut teh is a lot for 3 people. There are a lot of ingredients~dry bak kut teh and lady's finger beans.

Affordable price and good taste

The price is acceptable and the food is delicious

Very tasty and cheap

Nice place, nice food

(Translated by Google) Cheap (Original) 便宜