Baku-bone tea is a special food in Singapore, Malaysia and other regions. It is mainly made of ribs, garlic and medicinal materials. Its preparation method is to blanch the ribs to remove blood, and then add water, garlic cloves, medicinal materials, etc. To cook, simmer 1 hour or so, and finally add a little soy sauce to taste. Baku-gu-cha is delicious and rich in garlic, which is the representative of local cuisine.

There are many bakusha tea shops in Singapore, among which Taoyuan Restaurant and Ruiji bakusha tea are well-known, and Jinsha bakusha tea is popular in recent years. If you come to Singapore, you must try this delicious bak Kut teh!