手機(jī)版
Most overseas Chinese, especially those living in South East Asia, have tried bak kut teh.
大多數(shù)海外華人，尤其是居住在東南亞地區(qū)的海外華人都品嘗過(guò)肉骨茶。
Pork rib tea is also called bak kut teh locally, which literally means “meat bone tea”, pronounced in the dialect of Fujian province in China. Pork rib contains both meat and bones, thus offering both nutrition and calcium for human body, especially after it is simmered for a long time with Chinese herbs and spices. It is usually served with rice or with noodles.
Pork rib tea 在當(dāng)?shù)匾步衎ak kut teh，字面意思就是“肉骨茶”，發(fā)音源自中國(guó)福建省的方言。豬肋排既有肉也有骨頭，尤其是經(jīng)過(guò)與中藥材和調(diào)味品長(zhǎng)時(shí)間的慢火煲燉后，可為人體提供營(yíng)養(yǎng)和鈣質(zhì)。肉骨茶通常用來(lái)搭配米飯或面條。
There are different versions of bak kut teh. In Singapore, there are three types of bak kut teh. The most common variant is the Teochew style, which is light in color but uses more pepper in the soup. The Hoklo (Hokkien), who prefer saltier food, use more soy sauce, which results in a darker soup. The Cantonese, with soup-drinking culture, add medicinal herbs to create a stronger flavoured soup.
肉骨茶有很多不同的做法。在新加坡有三種肉骨茶：最常見的是潮州肉骨茶，色澤清淡，但湯中胡椒味兒較濃；福建肉骨茶偏愛(ài)重口味，放的醬油較多，因此色澤偏深；廣東肉骨茶因?yàn)楫?dāng)?shù)靥赜械撵覝幕�，加入了一些中藥材，因此帶有濃厚的藥材味道�?br />
Bak Kut Teh has its origin in port Klang area of the present day Malaysia, during British colonial administration. In those early pioneering days, much of port activities relied on Chinese migrant coolies to do the heavy manual work. They needed something nourishing to maintain their good health while toiling in the hot and humid climate. Someone with knowledge of Traditional Chinese Medicine (TCM) came out with a secret recipe of using herbs and spices to cook with pork. After cooking, the soup always takes on the color of tea.
肉骨茶最早出現(xiàn)在英國(guó)殖民統(tǒng)治下的巴生港，位于今天的馬來(lái)西亞。在最初開拓的歲月里，很多港口作業(yè)都是靠那些從中國(guó)移居到當(dāng)?shù)氐目嗔τ梅敝氐捏w力勞動(dòng)來(lái)完成的。在炎熱潮濕的氣候下，他們需要吃一些有營(yíng)養(yǎng)的食物以維持身體健康。一些具有傳統(tǒng)中醫(yī)知識(shí)的人提出了一個(gè)秘方，就是用中草藥和調(diào)味料一起燉豬骨。燉好之后，骨湯往往呈現(xiàn)出茶色。
The other explanation is that tea is always served after eating it. Among Chinese people, there is this concept of drinking warm tea after a meal, particularly if the meal is oily. The purpose of doing this is to flush out the oil in the digestive tract.
另一種說(shuō)法是在吃完豬骨湯之后通常要飲茶。中國(guó)人有餐后喝熱茶的傳統(tǒng)，尤其是當(dāng)膳食比較油膩的時(shí)候。這樣做的目的是清洗掉消化道中的油脂。
The ingredients of the pork rib tea are pork spare ribs, white peppercorns, garlic, mushrooms, coriander leaves, dried liquorice root, red chili, dark soya and light soya.
豬骨茶的制造材料是豬肋排、白胡椒、大蒜、蘑菇、芫荽葉、干甘草根、紅辣椒、老抽和生抽。
備注：
port Klang 巴生港，馬來(lái)西亞最大的港口，地理位置優(yōu)越，位于馬六甲海峽，是遠(yuǎn)東至歐洲貿(mào)易航線的一個(gè)�？扛�
