Ask any Chinese person, and you’ll likely be told that bak kwa means dried meat in the Hokkien dialect. Bak kwa is a meat preparation method in which “bak” refers to meat and “kwa” to dried, which translates to “dried meat”.

In the past, meat was considered a luxury item, so bak kwa was reserved for only Chinese New Year celebrations. This delicacy, once a Chinese New Year-only product, has now been made available all year round as a snack at home and in the pantry.

Its origins can be traced back to ancient China, specifically the province of Fujian; these succulent barbecued meats are first sliced into thin strips and dipped in a sugar and spice marinade before being air-dried and cooked over charcoal for the added hints of smoke.