Friends who have traveled to Southeast Asia should all know that there is a very popular food in Southeast Asia, called Baku-Gucha. Many people are very curious about this kind of food and think the name is strange. As a matter of fact, Baku Ku Tea, which belonged to the poor family in the early days, was simply disdainful to the rich.

the emergence of bak Kut teh had a lot to do with the Chinese who invaded South Asia in the late Qing Dynasty. Bak Kut Teh originated in Klang Port, 3 kilometers away from Kuala Lumpur, Malaysia. In the late Ming and early Qing Dynasties, many Chinese went to Nanyang. At that time, British colonists searched a lot of resources in the local area and needed to transport them back to the country. A deep-water wharf was built in Klang, where many Chinese made a living.

When Chinese first started their business in Nanyang, their living conditions were very poor. Because they were doing coolies and manual labor, they needed supplements to maintain their physical strength and adapt to the climate in the tropical region. They improved the tea drinking in southern Fujian and Chaoshan areas, added local spices, and made meat and bone tea bags. Before going out in the morning, they stewed ribs and served them with white rice or oil rice to increase their physical strength. The soup also contained bones, viscera and some minced meat.

Later, some people added traditional Chinese medicine formula to meat bones, which was very popular with diners. Because it was called meat bone tea because it was not pleasant to call medicine, it actually had no tea or tea ingredients, and many people often made tea to relieve the fat of soup meat, so it was called meat bone tea. Now bak Kut teh has developed from poor people's food in those days to one of the famous delicacies enjoyed by the rich and the poor, men, women and children, and it can be seen everywhere in Malaysia and Singapore.

Locals generally like to go to Chinatown to taste the special Baku-Gucha with different tastes. Baku-gu-cha is usually eaten with rice or fried dough sticks dipped in soup. Generally, locals like to have a dish of soy sauce with red pepper rings. Baku-gu-cha was first eaten as breakfast, and then as a midnight snack. Now it is eaten three times a day, and you can eat it at any time.