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Introduction to Bak-Kut-Teh
肉骨茶简介
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Bak Kut Teh is a famous Chinese soup in Malaysia and Singapore, especially in the Klang town. There are more than 200 Bak Kut Teh
stalls in Klang. The name literally translates as "pork bone soup". The dish simply consists of meaty pork ribs in a complex broth
of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together with pork ribs for hours. It is
a typical breakfast among the Malaysia Chinese.
肉骨茶（閩南語白話字拼音为bak-kut-tê） 是一種流行于東南亞的馬来西亞和新加坡一带的食品，以巴生肉骨茶最为著名。整个巴生，单单是肉骨茶档，就有两百家以上。肉骨茶实為混合中藥、香料（包括八角茴香、桂香、丁香、大蒜）及肉排熬制多個小時的濃湯。在馬來西亞，肉骨茶是一道当地华人典型的早點菜式。
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In the traditional bak kut teh stall, there is always a gas stool with a boiling water cattle beside each dining table and a Chinese
tea set on the table. Diners will make tea for themselves and drink it before tasting the delicious dish – Bak Kut Teh. Bak kut teh
is usually eaten with rice, and often served with youtiao (strips of fried dough) for dipping into the soup. Chinese tea of various
kinds is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
在地道的肉骨茶档中，桌子旁边都有一个煤气火炉烧着开水，桌子上放有功夫茶具。客人自提开水沏茶，先喝两杯，再喝一口汤，感觉大蒜味、当归味、八角味、甘草味、辣椒味和酱油味很浓的肉骨茶。肉骨茶通常伴白飯或以油條蘸湯來吃而喝中国清茶相信可以清走豬肉的油膩。
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Traditionally, the bak kut Teh soup is served in a bowl (with a cock painting on it) together with a bowl of white rice.
Soy sauce, chopped chilli padi and garlic is taken together as preferred as a condiment.
The main ingredients are pork meats, pork ribs, pork fat, pig tail, pig offal (liver, kidney as well as pig intestines).
Nowadays, some has added additional ingredients such as varieties of mushroom, lettuce, and pieces of dried tofu and
seafood.
传统的肉骨茶是盛在画有公鸡图样的大碗公里，配上一大碗白饭，另外有个酱油碟装著淋上酱油膏的切片红辣椒。 肉骨茶的材料住要肉骨、排骨、肥肉的肉块、猪尾巴、猪肝、猪腰和粉肠。新兴的肉骨茶用沙煲上桌（据说有不错的保温效果），除排骨之外还加了海参、腐竹、豆腐泡、香菇、蘑菇等材料，有时甚致加入其它海产（例如鱼、虾、鱼翅、海鲜或鲍鱼）一起熬制。
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The history of Bak Kut Teh
肉骨茶的由來
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There are few believes of the origin of Bak Kut Teh
在华人社会里流传着好几种对肉骨茶器源的说法：
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1. Once upon a time, there was a Chinese man leave his hometown and went to South East Asia to make a living. His wife
packed a packet of Chinese herbal soup paste into his luggage so that he could cook the soup for himself when he was
homesick and missed his wife. However the man felt in love with a local girl and married her. The bride discovered the
soup paste was nutrition but the taste was not good enough. She then cooked the soup paste together with meat and some
local spices. Every morning she woke up early to cook the soup for four hours. The dish was served with rice. After
eating the dish the man have sufficient energy to work in rubber estate.
说法一：
當年有一潮藉男子離鄉背井到南洋謀生，其妻子在行李中塞進一包湯料，好讓他出門在外煲湯自足，以便寄托懷鄉思妻之苦。後來該男人深得一女子心儀，委身下嫁；新婦發現其夫從故鄉帶來的湯料營養有餘口味不足，遂加入肉骨和香料，每日子夜即起，熬湯兩時辰，以湯泡飯侍夫。男人湯足肉飽，力氣大長，天色未亮，出門割膠。此為肉骨茶起源。
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2. A Chinese herbal shop’s owner worried about his son who disliked eating rice. Therefore he prepared Chinese herbal
soup with pork for his son. As result the appetite of his son has improved, and he wanted to eat it every day with rice.
It was believed that this was the original recipe of Bak Kut Teh from the southern Malaysia. This story is written on
some of the Bak Kut Teh stalls nowadays.
说法二：
某藥材店老板為了骨瘦如材不愛吃飯的兒子苦惱，於是下手調配藥材肉骨湯，結果孩子不但吃開了胃，而且還天天要以湯撈飯，這就成了南馬肉骨茶配方的起源，聽說還有肉骨茶店把這典故寫在牆上。
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3. In end of the Qing dynasty, China was unstable and a lot of Chinese travelled to the Southeast Asia to seek for living.
Malaya at that time was a British colony (Malaysia was not independent yet and therefore it was called “the Malaya”), Britain
plundered much resources in the Malaya and need to ship them back to The Britain. Therefore they built the deep water port in
Klang. Many Chinese were not well educated at that time were labor. For those Chinese who excavates “tin” in the Klang valley
need to work for long hours. In order to maintain their physical strength and adapt to the tropical climate they use pig bones
and some traditional Chinese medicines as their “supplements”. This is the origin of Bak Kut Teh. Chinese also called the medicine
soup as “teh”. The Bak Kut Teh is delicious, nutritious and also provides the energy which needed; it can be the antirheumatic.
Therefore the recipe was widely spread among the laborers.
说法三：
“苦力”論。在清末時期，那时的华人为了逃离国家的动荡不安，纷纷遠涉重洋來到了南洋谋生计。那时的马来亚为英国殖民地（当时马来西亚还未独立，称为“马来亚”），英国在马来亚搜刮了许多的资源需要运送回英国，于是在巴生建立了深水码头。不少華人由于知识水平不高，来到马来亚也只能以劳动换取薪资。在巴生河谷採挖“錫米”的華人，為了維持長時間的體力消耗和適應熱帶地區的氣候，于是便用猪骨和一些普遍常用的中药，以及一些家传的偏方一起熬成汤来“进补”。这就是最早的肉骨茶。当时的中国人也把药汤称为“茶”。肉骨茶不但美味、营养丰富，還提供于所需的能量，並且能抗風濕，又能耐饑餓，一下在就在劳工间流传起来。
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4. After the Second World War, there was a cook called Li Wen Di. He was selling pork soup with fried rice. He added Chinese herbal
into the pork soup. People liked the new dish very much. It was believed that laborers picked up herbal from the port and brought it
to his stalls to cook the soup. Li Wen’s recipe soon became famous. People called Li Wen Di as “Bak Kut Di” (“Bak Kut” means Pork
Bone in Hokkian-Yongchun ). “Di" is pronounced as “Teh” in Hokkian-Yongchun. After sometimes the pork soup was called “Bak Kut Teh".
Li Wen called his shop as “De Li Bak Kut Teh". Hence “Bak Kut Teh” was born in Klang.
说法四：
在地二次世界大戰後有個名叫李文地的人，在後街經營賣家鄉燉肉骨的生意，並以豬油炒飯取代蠔乾鹹飯，由於他在肉骨中加進中藥配方，一時大受食客歡迎。據稱傳說中的那些苦力就是把拾來的藥材拿到李文地的食檔集資煮食，之後他才參照配方加以改良，而變出巴生肉骨茶的最初版本。後來有人為李文地取了個花名叫“肉骨地”，由於永春話裡“地”和“茶”同音，久而久之“肉骨地”就傳為“肉骨茶”，再加上吃肉配茶原是永春的食俗，李文地就乾脆掛起招牌寫上寶號“德地肉骨茶”！於是“肉骨茶”一名正式誕生。巴生也就成为了肉骨茶的發源地。
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