Chinese Food

Bakkwa, orrougan 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, and the Philippines bakkwa or ba gua is the most widely used name. Cantonese speakers use the term yuhk gōn', Anglicised version long yok, while in China and Taiwanthe 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 asnack in Macau, Malaysia, Singapore, Taiwan and the Philippines. In Beidou, Taiwan, it is regarded as one of the three pork delicacies.

In Malaysia and Singapore, bakkwa has become a highly popular gift offered to visitors and acquaintances, as well as amongst corporate employees (some during the Chinese New Year). In Muslim-majority countries like Malaysia, halal chicken varieties of the snack may be used as a gift substitute. It may also be served in functions such as Chinese wedding banquets and religious ceremony dinners. While demand is particularly high during the festive seasons, it is also served throughout the year in various outlets as takeaway snacks or to be served together with main courses at home. The meat is commonly sold in red-coloured bags or packaging, an auspicious colour in Chinese culture.