Kway chap (Chinese: 粿汁; pinyin: guǒzhī; Pe̍h-ōe-jī: kóe-chiap), also spelt kway jap and kueh jap, is a Teochew noodle soup originating in Chinese cuisine consisting of flat, broad rice sheets (kway) in a soup made with dark soy sauce, served with an assortment of pork cuts including offal, pork belly, intestines, and pig's ears, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.

Kway chap is a traditional Chinese dish that has a long history, particularly in Southern China, including regions like Guangdong, Guangxi, Fujian, and Hong Kong.

Over time, different regions developed their own variations of rice-based dishes, including 粿汁, adapting to local ingredients and culinary traditions.

Overall, Kway chap represents not only a delicious and comforting dish but also a culinary tradition with deep roots in Chinese history and culture.

This variation features a broth that is typically rich and flavorful, achieved through long hours of simmering pork bones, spices, and herbs.

It consists of flat, broad rice sheets (kway) served in a flavorful herbal broth with various types of braised ingredients.

The dish typically includes a variety of braised items such as pork belly, intestines, tofu, hard-boiled eggs, and sometimes duck meat or other offal.

It is also popular among the Chinese community in the Klang Valley, Sarawak and Johor, commonly found in restaurants that serve Teochew cuisine.