Bakkwa facts for kids

Quick facts for kids
Bakkwa

Chinese bakkwa made from pork
Alternative names	Rougan
Place of origin	China
Region or state	Fujian
Main ingredients	Dried meat

Bakkwa, also called rougan, is a yummy Chinese food. It's a salty and sweet dried meat snack, a bit like jerky.

This special meat snack comes from China. People have been making Bakkwa for hundreds of years. The way it's made hasn't changed much, but the methods have gotten better over time.

How Bakkwa is Made

Bakkwa is usually made from pork, beef, or mutton. The meat is mixed with spices, sugar, salt, and soy sauce.

After mixing, the meat is dried on special racks. It's dried at temperatures between 50 and 60 degrees Celsius (122 to 140 degrees Fahrenheit). This drying process helps to preserve the meat and gives it its unique texture.

Modern Bakkwa

Today, many people prefer Bakkwa that is softer, lighter in color, and less sweet. A type called shafu Bakkwa has more water in it. This makes it softer and not as sugary.

Even with more water, shafu Bakkwa can stay fresh for a long time. It's just as good as the traditional, drier kinds.

Bakkwa in Asia

Bakkwa is super popular in Singapore and Malaysia. People often eat it during the Chinese New Year celebrations.

When Chinese people moved to Singapore and Malaysia, they brought Bakkwa with them. Over time, the way Bakkwa was made changed to fit local tastes. For example, in Singapore and Malaysia, the meat is often grilled over charcoal. This gives it a delicious smoky flavor.

The Bakkwa in Singapore and Malaysia is also sweeter than the kind found in mainland China. There are even new kinds, like chili Bakkwa, for those who like a spicy kick!

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  Different kinds of bakkwa on display, Hong Kong

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  Bakkwa at a Bee Cheng Hiang shop in Singapore

See also

In Spanish: Bakkwa para niños