Bak Kut Teh has its origin in port Klang area of the present day Malaysia, during British colonial administration.
肉骨茶最早出现在英国殖民统治下的巴生港，位于今天的马来西亚。
Most overseas Chinese, especially those living in South East Asia, have tried bak kut teh.
大多数海外华人，尤其是居住在东南亚地区的海外华人都品尝过肉骨茶。
Have you noticed that most of the bak kut teh are filled in bowl and then serve to the customers?
不懂你是否注意到，以前的肉骨茶大多数是以一碗碗端上。
When mention about bak kut teh, of course we will think about Lieong Kee Bae Good teh which located in Kepong.
提及肉骨茶，当然是先想到甲洞的良记肉骨茶。
This is the origin of Bak Kut Teh.
这就是最早的肉骨茶。
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.
在新加坡有三种肉骨茶：最常见的是潮州肉骨茶，色泽清淡，但汤中胡椒味儿较浓；
Boss also told that he does not add in Glutinous Rice wine but he cook the chicken with bak kut teh soup and put in some Shao Hing wine.
特别是老板并没有加入黄酒，而是采用肉骨茶汤与绍兴酒一起敖煮。
Boss also told that he does not add in Glutinous Rice wine but he cook the chicken with bak kut teh soup and put in some Shao Hing wine.
特别是老板并没有加入黄酒，而是采用肉骨茶汤与绍兴酒一起敖煮。
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