肉骨茶的故事肉骨茶，可能很多人会误认是一种茶品名称，其实，此"茶"非彼"茶"，这是一道在马来西亚（甚至东南亚）家喻户晓的排骨药材汤，与茶并没有一丝关连。 真正由来无从思考，但一般说法认为是源自早期于南洋橡胶园工作的华人苦工，因他们需要大量体力劳动，故在早餐时候会吃一些营养丰富的食物，并加入一些补气活血的中药材，让身体更有力气，遂有肉骨茶的出现。
肉骨茶，可能很多人会误认是一种茶品名称，其实，此"茶"非彼"茶"，这是一道在马来西亚（甚至东南亚）家喻户晓的排骨药材汤，与茶并没有一丝关连。 真正由来无从思考，但一般说法认为是源自早期于南洋橡胶园工作的华人苦工，因他们需要大量体力劳动，故在早餐时候会吃一些营养丰富的食物，并加入一些补气活血的中药材，让身体更有力气，遂有肉骨茶的出现。
肉骨茶具有生血、旺血和补气的功效，对女性有滋补养颜的功效，对男性则有补肾的作用。" 可谓男女皆宜的补品。吃的时候再配一点甜酱油和辣椒，轻呷慢咽，加一碗白米饭，更能衬托肉骨茶的浓醇滋味。如再沏上一壶好茶，即使是在炎炎夏日吃得满头大汗仍然会大呼过瘾。
如果您没有来过吉隆玻或是也不曾品尝过美味的肉骨茶，没关系！现在就让座落在亚庇市的满天下茶餐厅带您走一趟肉骨茶之旅，让您大开眼界，瞧瞧肉骨茶有多「厉害」。
看看这道美食从过去到现在如何变身，从古老味一变再变，变出种种令人涶涎三尺的好口味！ 其实，传统的肉骨茶是盛在画有公鸡图样的大碗公里，通常伴白饭、油饭或以油条蘸汤来吃，而肉骨茶的好拍挡─红椒丝，是不可缺的配料，至于口味较重的朋友可以酱油、小辣椒和蒜蓉来调味。
The Story of Bak Kut Teh Most people who aren’t familiar with Chinese cuisines might find the name ‘bak kut teh’ as something in relation to tea products. Technically it is, but only by name, but we’ll get to that as we go along the story. So for now, we’ll just say that Bak Kut Teh has nothing to do with tea products (until proven otherwise), in fact, it’s pork ribs broiled in medicinal soup and well known not only in Malaysia but expands throughout Southeast Asia.
The history of Bak Kut Teh in Malaysia can be traced back all the way from the late Qing period. In order to flee the tumultuous country which has fallen into turmoil, the Chinese immigrants sailed the vast ocean throughout Southeast Asia and eventually landed to this country, which was then known as ‘Malaya’. Being a foreigner in a strange land and academically uneducated, hard labour was all they could do to eek a living and to survive they need extra nutrients to fortify their strength and stamina, ideally meat for energy and traditional medicinal herbs for stamina and well-being. But getting their hands on a piece of meat requires monetary exchange and that’s one thing they couldn’t afford, so instead of buying meat, they hunted for it. Luckily, wild boars and pigs freely roamed the jungle and that’s how pork became the choice for the recipe. Now, the olden people in the days would normally broil soup with medicinal properties and they would refer to it as ‘tea’ (hence its relation by name), but preparing two separate dishes are time consuming and a waste of resources, being innovative they decided to combine both while maintaining its beneficial properties and thus Bak Kut Teh is born.
Bak Kut Teh is not only delicious and rich in nutrients, aside from its capability to sustain hunger for a period of time its medicinal properties can be anti-rheumatic and improves the blood circulation. Gradually, the Bak Kut Teh soon became the new favourite food for all.
If you haven’t been to Kuala Lumpur and try out the delicious Bak Kut Teh, it does not matter! Let the Man Tian Xia Kopitiam which is located right in the heart of Kota Kinabalu give you an eye opener and tantalize everyone’s palates with its superb recipe.
Bak Kut Teh is usually eaten with rice, and often served with “youtiao” (strips of fried dough) for dipping into soup. Soy sauce is preferred as a condiment, with which chopped ‘chilli padi’ and garlic minces are taken together. Chinese tea of various kinds is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
