Bak Kut Teh — 肉骨茶
Cuisine: Malaysian · Origin: Klang Malaysia
Bak Kut Teh is a beloved Malaysian pork rib soup originating from Klang, characterized by a deeply aromatic broth infused with Chinese medicinal herbs, spices, and garlic. The dish features tender pork ribs and sometimes offal, slow-braised until the meat falls from the bone. The broth typically includes star anise, cinnamon, dried chilies, and goji berries, creating a complex, warming flavor profile. Traditionally served in bowls as a breakfast or lunch dish, it's accompanied by youtiao (fried dough sticks) for dipping and white rice. The name literally translates to 'meat bone tea,' though no tea is involved—the term refers to the practice of sipping the flavorful broth. Popular throughout Malaysia, Singapore, and among Chinese diaspora communities, Bak Kut Teh reflects the fusion of Chinese culinary traditions with local Malaysian ingredients and preferences. Each region and family maintains distinct recipes, with variations in spice intensity and herbal components.
Standard serving: ~400 kcal (1 bowl (450g), estimate)
Despite its name meaning 'meat bone tea,' Bak Kut Teh contains no actual tea—the 'tea' refers to the broth itself, which locals traditionally sip like tea between bites of tender pork ribs.
Photo by Alpha from Melbourne, Australia (CC BY-SA 2.0), source.
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肉骨茶 — 肉骨茶
料理：Malaysian · 起源地：Klang Malaysia
Bak Kut Teh is a beloved Malaysian pork rib soup originating from Klang, characterized by a deeply aromatic broth infused with Chinese medicinal herbs, spices, and garlic. The dish features tender pork ribs and sometimes offal, slow-braised until the meat falls from the bone. The broth typically includes star anise, cinnamon, dried chilies, and goji berries, creating a complex, warming flavor profile. Traditionally served in bowls as a breakfast or lunch dish, it's accompanied by youtiao (fried dough sticks) for dipping and white rice. The name literally translates to 'meat bone tea,' though no tea is involved—the term refers to the practice of sipping the flavorful broth. Popular throughout Malaysia, Singapore, and among Chinese diaspora communities, Bak Kut Teh reflects the fusion of Chinese culinary traditions with local Malaysian ingredients and preferences. Each region and family maintains distinct recipes, with variations in spice intensity and herbal components.
標準份量：約 400 kcal（1碗（450公克），估計值）
儘管肉骨茶的名字裡有「茶」字，但它其實不含茶葉——這裡的「茶」指的是湯頭本身，當地人傳統上會一邊享用軟嫩豬肋排，一邊像喝茶般地小口啜飲這道湯。
圖片來源：Alpha from Melbourne, Australia（CC BY-SA 2.0）— 來源