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Close-up of charcoal-grilled Chinese bakkwa jerky made from chicken meat on a white saucer, with a New Year red packet envelope Royalty Free Stock Photo
Close-up of charcoal-grilled Chinese bakkwa jerky made from chicken meat, in a glass bowl Royalty Free Stock Photo
Close-up of charcoal-grilled Chinese bakkwa jerky made from chicken meat, isolated on white background Royalty Free Stock Photo
Charming cozy night view of swimming pool and grot Royalty Free Stock Photo
chess pieces on a circuit board with bokeh lights Royalty Free Stock Photo
   
   
Close-up of charcoal-grilled Chinese bakkwa jerky made from chicken meat
   
   
   
   
   
   
   
Bakkwa literally `dried meat`, also known as rougan 肉干, is a Chinese salty-sweet dried meat product similar to jerky. It is traditionally made of pork, beef, or mutton, which is prepared with spices, sugar, salt and soy sauce, then air-dried. In Singapore and Malaysia, where this is a popular delicacy and traditionally eaten during Chinese New Year, the meat is grilled over charcoal rather than air-dried, impacting a smokier flavor to the meat. Chicken and fish have also been added to cater to local dietary needs.

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