Bakkwa, or rougan is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. It is normally made from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hoklo (Hokkien) influence. In Malaysia, Singapore, and the Philippines bakkwa or ba gua is the most widely used name.

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  • Bakkwa, or rougan is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. It is normally made from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hoklo (Hokkien) influence. In Malaysia, Singapore, and the Philippines bakkwa or ba gua is the most widely used name. Cantonese speakers use the term yuhk gōn', Anglicised version long yok, while in China and Taiwan the product is more commonly known as rougan. Commercially available versions are sometimes labeled as "barbecued pork," "dried pork," or "pork jerky. " Rougan is particularly popular as a snack in Macau, Malaysia, Singapore, Taiwan and the Philippines. In Beidou, Taiwan, it is regarded as one of the three pork delicacies.
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  • juk6 gon1
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  • meat dried
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  • ròu gān
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  • BeefJerky.jpg
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  • Pieces of bakkwa
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  • bah-koaⁿ
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  • Bakkwa.ogg
  • 2006-01-21 (xsd:date)
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  • Bakkwa, or rougan is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. It is normally made from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hoklo (Hokkien) influence. In Malaysia, Singapore, and the Philippines bakkwa or ba gua is the most widely used name.
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  • Bakkwa
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