Serving up ‘dragon’ meat
BAK kwa means “dried meat” in Hokkien and is known as rougan in Mandarin.

However, in Cantonese-speaking families, we have always called it long yoke, which means “hung meat”, simply because traditionally they were literally hung out to dry in the sun.
retro recipe,bak kwa,pork,cny,Retro Recipe,Ian Lau
Homemade smoky sweet bak kwa treat for Lunar New Year