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Bak kwa, also known as rougan (Chinese: 肉干) or roupu (Chinese: 肉脯), is a Chinese salted dried meat product akin to jerky.
Even originating from China, Bak kwa is also popular in Singapore, Malaysia, and neighboring countries, especially during the Chinese New Year.
This delicacy, introduced by Chinese immigrants, has adapted to local flavors. A distinctive feature is the preparation method, where the meat is charcoal-smoked rather than air-dried, giving it a unique smoky taste. The versions of bakkwa found in Singapore and Malaysia tend to be sweeter than those from mainland China, with a range of variations like chili bak kwa to suit local palates.
