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Bakkwa, also known as rougan (), is a Chinese salty-sweet dried meat product similar to jerky. It originated from the Fujian province in China where it is considered a Hokkien delicacy.〔Guay Ee Ling (2010), (National Library Singapore, Heritage and Culture, "Bak kwa". )〕 Bakkwa is made with a meat preservation and preparation technique originating from China. The general method for production have remained virtually unchanged throughout the centuries, but the techniques have been gradually improved.〔 It is often made with beef, pork or mutton, which are prepared with spices, sugar, salt and soy sauce, while dried on racks at around 50 to 60 °C. Nowadays, products with a softer texture, lighter colour and less sugar are preferred.〔 The bakkwa products with the higher water content, thus having softer texture and lower sugar content are generally known as the ''shafu'' type of bakkwa.〔 Nevertheless, ''shafu'' can have similar shelf life as other types of bakkwa.〔 The meat is most commonly served plain and in square-shaped slices in the form of flat thin sheets. Bakkwa is immensely popular in Singapore and Malaysia where it is usually eaten during Chinese New Year. When Chinese immigrants brought this delicacy over to Singapore and Malaysia, it began to take on local characteristics. A notable example lies in the preparation of bakkwa, where the meat once still being air-dried is instead grilled over charcoal.〔 This imparts a smokier flavour to the meat. The Singaporean and Malaysian versions of bakkwa are also sweeter than its mainland China counterpart with many different variations adapted to suit the local palette such as chilli bakkwa.〔 File:歐~肉乾!.jpg|Different kinds of bakkwa on display, Hong Kong File:Bakkwa at a Bee Cheng Hiang store, Singapore - 20040111.jpg|Bakkwa at a Bee Cheng Hiang shop in Singapore ==See also== *Rousong (Pork floss) *Dried shredded squid *Jerky *Dendeng * List of dried foods * List of pork dishes 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bakkwa」の詳細全文を読む スポンサード リンク
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