肉骨茶是一道帶有複雜歷史、受人喜愛的豬肉菜餚。 Bak kut teh is a beloved pork dish with a complex history.
In the city of Klang, Malaysia, it’s not uncommon for locals to eat the same dish for breakfast each and every morning: bak kut teh . This beloved dish─with mostly unknown origins─ is based on a strong, fragrant▼ pork broth▼.
在馬來西亞的巴生市裡，當地人每天一大清早吃同一道料理 —— 肉骨茶 —— 來當作早餐相當稀鬆平常。這道深受大眾喜愛的佳餚是以氣味濃郁芳香的豬肉湯為湯底所製成的，其起源幾乎不詳。
The exact ingredients depend to a large extent not only on the regional▼ influences of a particular vendor▼ but also on individual preference. Still, the one thing that remains consistent is the presence of pork bones, fatty▼ meat, and a flavorful▼ broth.
Like many regional dishes, both Malaysia and Singapore claim the origin of bak kut teh . However, it was most likely an import from immigrants arriving from China’s Fujian province▼. Its heavy use of pork─along with traditional Chinese herbs▼ and spices, mushrooms, and tofu─seems to support this theory.
The name, however, is from the Hokkien dialect▼ of Chinese. It means “meat bone tea,” though tea is not actually one of the ingredients. Instead, it’s suspected that the “tea” actually refers to oolong tea, which is often served with the dish as a way to balance out the fat.
不過，bak kut teh 這個名稱來自於中文裡的福建話。指的是「肉骨茶」，儘管茶本身並不是其中一種食材。人們反而猜測「茶」其實指的是烏龍茶，烏龍茶時常搭配這道料理來享用，當作是消脂的一種方式。
not only... but (also)... = not merely... but (also)... 不僅……而且……