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肉骨茶 - Bah Kuet Teh
History
图片参考：bauetteh/home/images/history2
图片参考：bauetteh/home/images/history1
图片参考：bauetteh/home/images/history3
大马巴生是肉骨茶的发源地，而肉骨茶一词也是出自巴生旧区的肉骨茶老店徳地，之后才传至新马各地的。
根据巴生人的回忆，战前在巴生南区一带有好几位永春老乡在街头巷尾摆卖家乡小食，如蚝干咸饭，肉羮汤以及后来演变成肉骨茶的炖肉骨，不过当时并没肉骨茶一词，都说是＂吃肉骨＂吧了。
战后有个曾经在这些食档当过伙计，名叫李文地的人，在后街经营起自己的生意，只卖家乡炖肉骨，并以猪油炒饭取代蚝干咸饭。由于他在肉骨中加进中药配方，一时大受食客欢迎。
据称，传说中那些在搬运货物的过程中，捡拾偶来自故乡，跌落在地的药材碎片，然后集资买些肉骨加在一起熬煮成汤，蹲在后街配饭进食的苦力们，就是把拾来的药材拿到李文地的食档集资煮食，之后李文地才参照配方加以改良，而变出巴生肉骨茶的最初版本。
人人为这位肉骨茶的创始人李文地取了个花名叫＂肉骨地＂，由于永春话里＂地＂与＂茶＂同音，久而久之＂肉骨地＂就传为＂肉骨茶＂，再加上吃肉配茶是永春的食俗，李文地就干脆挂起招牌写上宝号＂德地肉骨茶＂。于是＂肉骨茶＂一名正式诞生。
由于苦力都需要精神体力来应付一天的粗重工作，这样一顿既便宜又丰富的肉骨茶早餐就流传开来，经过不断发展和改良，便成了现在新马华人社会的特色佳肴。
Bah Kuet Teh is a delicious Chinese soup concoction popularly served in Malaysia and Singapore. Generally it is cooked in a clay pot with various parts of the pig, varieties of mushroom, lettuce, and dried tofu sheets or pieces (taufu pok).
The soup itself is a broth which consists of several herbs and spices (including star anise, cinnamon, cloves and garlic) boiled together with soup bones for hours. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.
Klang, widely believed to be the home of Bah Kuet Teh, is famous for her many restaurants serving the best and tastiest Bah Kuet Teh in the region.
,参考: bauetteh/home/history,The English for the Chinese「肉骨茶」is called "Bah Kuet Teh ",参考: bauetteh,pork rib soup,
