Bakkwa

Bakkwa
Bakkwa
Traditional Chinese	Nhục càn
Simplified Chinese	Nhục càn
Literal meaning	dried meat
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	ròugān
IPA	[ɻôʊkán]
Yue: Cantonese
Yale Romanization	yuhk gōn
Jyutping	juk6 gon1
Southern Min
HokkienPOJ	bah-koaⁿ
Tâi-lô	bah-kuann

Bakkwa
	Chinese bakkwa made from pork
Alternative names	Rougan
Place of origin	China
Region or state	Fujian
Serving temperature	Hot or cold
Main ingredients	Dried meat
	Media: Bakkwa;

Bakkwa,also known asrougan,is aChinesesalty-sweetdried meatproduct similar tojerky.

Bakkwa is made with ameat preservationand preparation technique originating fromChina.^[1]The general method of production has remained virtually unchanged throughout the centuries, but the techniques have been gradually improved.^[1]It is traditionally made ofpork,beef,ormutton,which is prepared with spices, sugar, salt and soy sauce, then dried on racks at around 50 to 60 °C (122 to 140 °F) to a finalwater activitybetween 0.60 and 0.69.^[2]

Nowadays, products with a softer texture, lighter color and less sugar are preferred.^[1]Theshafutype of bakkwa products has a higher water content, and thus has a softer texture and lower sugar content.^[1]Whereas the traditional bakkwa has awater activitybelow 0.7,shafubakkwa tends to be closer to a water activity of about 0.79.^[3]Nevertheless,shafucan have a similar shelf life to other types of bakkwa.^[1]

Bakkwa is very popular inSingaporeandMalaysiawhere it is traditionally eaten during theChinese 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 is grilled over charcoal rather than air-dried, imparting a smokier flavor to the meat. The Singaporean and Malaysian versions of bakkwa are also sweeter than their mainland China counterparts with many different variations having developed to suit local palates, such as chili bakkwa.

Different kinds of bakkwa on display, Hong Kong
Bakkwa at aBee Cheng Hiangshop in Singapore

References

^^a ^b ^c ^d ^eLeistner, Lothar (1999). Lund, Barbara M.; et al. (eds.).The microbiological safety and quality of food: Volume 1.Gaithersburg: Aspen Publishers. p. 306.ISBN 978-0-8342-1323-4.
^International Commission on Microbiological Specifications for Foods, ed. (2005).Micro-organisms in foods 6: Microbal ecology of food commodities(2nd ed.). New York: Kluwer Academic / Plenum Publishers. p. 68.ISBN 978-0-306-48675-3.
^Leistner, L. (1995). "Principles and applications of hurdle technology". In G.W. Gould (ed.).New Methods of Food Preservation.Springer. p. 18.ISBN 978-1-4613-5876-3.

External links

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[leistner306-1] Leistner, Lothar (1999). Lund, Barbara M.; et al. (eds.).The microbiological safety and quality of food: Volume 1.Gaithersburg: Aspen Publishers. p. 306.ISBN 978-0-8342-1323-4.

[2] International Commission on Microbiological Specifications for Foods, ed. (2005).Micro-organisms in foods 6: Microbal ecology of food commodities(2nd ed.). New York: Kluwer Academic / Plenum Publishers. p. 68.ISBN 978-0-306-48675-3.

[3] Leistner, L. (1995). "Principles and applications of hurdle technology". In G.W. Gould (ed.).New Methods of Food Preservation.Springer. p. 18.ISBN 978-1-4613-5876-3.

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