At the beginning of the 19th century, in order to leave the country in turmoil, Fujian natives came to make a living in Nanyang. They mix traditional Chinese medicine with meat and bone, cook for many hours and gradually evolve into the well-known Klang Bak Kut Teh.
|Description||Mixed with natural dried herbs and spices|
|How to use||Open and boil|
|Size||12 boxes x 12 packs x 35g|
|Carton capacity||0.038 cubic meter|
|Shelf life||3 years (From the date of manufactured)|
|Storage conditions||Store in a cool, dry place|