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. In order to meet the tastes of patrons, Tehon Kashiku Bak Kut Teh puts some ingredients such as Angelica, Polygonum, and Ginseng in order to make a more fragrant tea.
|Description||With natural dried herbs spices and seasoning mixed into|
|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|