Bakkwa 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 Hokkien influence. In Malaysia, Singapore, Riau Islands and the Philippines bakkwa or bagua is the most widely used name.

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  • Bakkwa 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 Hokkien influence. In Malaysia, Singapore, Riau Islands and the Philippines bakkwa or bagua 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. " Bakkwa is particularly popular as a snack in Macau, Malaysia, Singapore, Taiwan, Riau Islands and the Philippines (known much as Chinese Tapa). In Beidou, Taiwan, it is regarded as one of the three pork delicacies.
  • El bakkwa o rougan es un tipo de carne seca china dulce-salada parecido al jerky que se elabora con forma de láminas planas y finas. Suele hacerse de cerdo. Se cree que surgió a partir de una conserva de carne y técnica de preservación empleada en la antigua China y que aún sigue practicándose en algunos lugares de influencia hoklo. En Malasia, Singapur y las Filipinas el nombre más usado es bakkwa o ba gua. Los hablantes cantoneses usan el término yuhk gōn', mientras en China y Taiwán el producto se llama más comúnmente rougan. Las versiones comercialmente disponibles se etiquetan a veces como «cerdo barbacoa», «cerdo seco» o «jerky de cerdo». El rougan es especialmente popular como aperitivo en Macao, Malasia, Singapur, Taiwán y las Filipinas. En Beidou (Taiwán) es considerado una de las tres delicias de cerdo.
  • Bakkwa eller rougan er et saltsøt kjøttprodukt kjent fra det kinesiske kjøkken. Det produseres i flate tynne flak, som regel fra svin. Det antas at bakkwa har sin bakgrunn blant hoklofolket. I Malaysia, Singapore og Filippinene er bakkwa eller ba gua den mest benyttede betegnelsen. På kantonesisk sier man gjerne yuhk gōn, anglisert long yok, mens det ellers i Kina og på Taiwan helst heter rougan. Rougan er særlig populær som en snack i Macao, Malaysia, Singapore, Taiwan og på Filippinene.
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  • juk6 gon1
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  • dried meat
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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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  • 肉干
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  • poj
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  • 肉乾
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  • Bakkwa eller rougan er et saltsøt kjøttprodukt kjent fra det kinesiske kjøkken. Det produseres i flate tynne flak, som regel fra svin. Det antas at bakkwa har sin bakgrunn blant hoklofolket. I Malaysia, Singapore og Filippinene er bakkwa eller ba gua den mest benyttede betegnelsen. På kantonesisk sier man gjerne yuhk gōn, anglisert long yok, mens det ellers i Kina og på Taiwan helst heter rougan. Rougan er særlig populær som en snack i Macao, Malaysia, Singapore, Taiwan og på Filippinene.
  • Bakkwa 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 Hokkien influence. In Malaysia, Singapore, Riau Islands and the Philippines bakkwa or bagua is the most widely used name.
  • El bakkwa o rougan es un tipo de carne seca china dulce-salada parecido al jerky que se elabora con forma de láminas planas y finas. Suele hacerse de cerdo. Se cree que surgió a partir de una conserva de carne y técnica de preservación empleada en la antigua China y que aún sigue practicándose en algunos lugares de influencia hoklo. En Malasia, Singapur y las Filipinas el nombre más usado es bakkwa o ba gua.
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  • Bakkwa
  • Bakkwa
  • Bakkwa
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