Bak Kut Teh

Bak Kut Teh (Simplified/Traditional Chinese: 肉骨茶; Pinyin: Ròu gǔ chá; Hokkien: bah-kut-tê, literally "meat bone tea") is a pork-rib soup simmered with herbs and spices. It is rooted in southern Fujian (Hokkien) food culture and became a signature breakfast and comfort soup among Chinese communities in Singapore and Malaysia, and is listed on Fujian Food.

Characteristics

Broth may be dark and peppery (Teochew-leaning pepper style) or herbal and soy-forward (Hokkien style); ribs are fall-apart tender. "Tea" refers to accompanying Chinese tea that cuts richness, not tea leaves cooked in the soup.

Ingredients (overview)

Pork ribs, garlic, white pepper or a herbal packet (star anise, cinnamon, cloves, etc.), soy sauce in some versions, water or stock. Eaten with rice, youtiao, or noodles.

History and culture

Associated with Hokkien laborers and port cities; commercial herbal packs and restaurant chains spread the dish across Southeast Asia while Fujian Food pages keep the Min-origin framing.

Serving and variations

With rice or dough sticks; Chinese tea on the side. See Fujian Food and Youtiao.

See also

• Fujian Food
• Youtiao
• Buddha Jumps Over the Wall
• Fuzhou Fish Balls
• List of dishes (A-Z)