Bakkwa, also known as ròugān, is a Chinese salty-sweet dried meat product similar to jerky.

[1] The general method of production has remained virtually unchanged throughout the centuries, but the techniques have been gradually improved.

[1] It is traditionally made of pork, beef, or mutton, which is prepared with spices, sugar, salt and soy sauce, then dried on racks at around 50 to 60 °C (122 to 140 °F) to a final water activity between 0.60 and 0.69.

[2] Nowadays, products with a softer texture, lighter color and less sugar are preferred.

When Chinese immigrants brought this delicacy over to Singapore and Malaysia, it began to take on local characteristics.