Meat and bone meal (Minnan dialect) is a popular food in Southeast Asia, Malaysia and Singapore. It is a soup made of meat and bones and traditional Chinese medicine, without tea or tea ingredients. However, it is usually called Baku-Gucha because it is often used to make tea to reduce the fat of soup meat. Among them, Singapore's Songfa Meat Pie Ku tea and Malaysia's Selangor Meat Pie Ku tea are the most famous.
Although it is called tea, bak Kut teh is actually a thick soup made by mixing Chinese herbal medicines, spices (including star anise, Gui Xiang, clove and garlic) and pork chops for several hours. In some small towns in Malaysia, sea cucumber and abalone are even added to cook together.
Baku-bone tea is usually served with rice or fried dough sticks dipped in soup. Season with soy sauce, chopped red pepper and garlic. All kinds of China green tea (Guan Guanyin is the most popular in the Klang River valley) are usually eaten with soup, which is believed to remove the greasy pork. In Malaysia, bak Kut teh is a typical breakfast dish.
The origin of bak Kut teh:
The origin of Baku tea: A long time ago, China people traveled across the ocean to make a living in Malaysia. Due to low education and lack of business capital, ancestors went to mines to collect tin ore as miners. Miners need to soak in mines or pits for a long time. As it rains all the year round, many miners need to make up for it through overwork, but they can't afford those expensive Chinese herbal medicines. Later, a tin mine owner knew a little about Chinese medicine and was kind-hearted. On the other hand, he also hoped that his employees could be healthy and improve their work efficiency, so he wrote down the formula of traditional Chinese medicine and told the kitchen to cook a pot of medicinal bone soup to protect employees from the cold. At that time, a bowl of cook the meat and bones was eaten with a bowl of white rice to drive away the cold, which was an appetizing and rich meal used by the old ancestors to drive away the cold and eliminate fatigue.
Baku bone tea is not only delicious, but also nutritious, which can provide the needed energy and resist the cold, and soon spread among workers. Gradually, bak Kut teh became a favorite food for Singaporeans and Malaysians. Now, due to the improvement of people's economic conditions, it has evolved into a colorful and luxurious version of bak Kut teh, and some even add expensive delicacies such as abalone and sea cucumber, and the formula of medicinal materials has gradually changed with the tastes and preferences of local people.