3 in 1

3 in 1 we are asian food cloud restaurants. Join us and you can make money from your home.

roast chicken from clay oven and [long life]noodles
18/07/2026

roast chicken from clay oven and [long life]noodles

11/07/2026

beefstew soup making beef noodle

After Supper walking around the park next to this beautiful luxury building at night in Taiwan. 3 beds luxury apartment ...
04/07/2026

After Supper walking around the park next to this beautiful luxury building at night in Taiwan. 3 beds luxury apartment +-R22880000 net unit price (excluding parking) hovering stably approximately Zar 117800 per square meter.

what do u think about the price?

Bak K*t Teh (Direct phonetic translation from Minnan/Hokkien dialect)​Pork Ribs Soup or Herbal Pork Ribs Soup (Literal d...
27/06/2026

Bak K*t Teh (Direct phonetic translation from Minnan/Hokkien dialect)
​Pork Ribs Soup or Herbal Pork Ribs Soup (Literal descriptions for westerners)
​Bak K*t: Means "pork ribs" in Hokkien.
​Teh: Means "tea." However, the soup itself contains absolutely no tea leaves. The name comes from either the historical dining habit or a linguistic misunderstanding.
​The Origins: From Coolie "Fuel" to Cultural Icon
​The history of Bak K*t Teh is deeply intertwined with the Chinese diaspora (specifically Hokkien and Teochew immigrants) who moved to British Malaya (now Malaysia and Singapore) during the late 19th and early 20th centuries.
​1. Physical Fuel for Harbor Workers
​Most early Chinese immigrants worked as pier coolies (manual laborers) or tin miners around Port Klang (Malaysia) and the Singapore River. The Southeast Asian climate was punishingly hot, humid, and rainy, causing many laborers to suffer from rheumatism and exhaustion.
​To ward off dampness, boost immunity, and sustain their grueling stamina, workers gathered leftover herbs from Chinese medicine shops (such as angelica root, wolfberries, and licorice) and boiled them with cheap, discarded pork bones and scraps. This affordable, nutrient-dense broth provided the strength they needed for hard labor.
​2. Why is it called "Tea" (Teh)?
​There are two popular historical explanations for why the word "tea" is included in a meat broth:
​The Dining Habit Theory: Because the herbal broth was rich and oily, workers traditionally drank a cup of strong, hot Chinese tea (like Tieguanyin or Pu-erh) right after finishing the soup to cleanse the palate and aid digestion. Over time, "Bak K*t" and "Teh" became synonymous as a single meal.
​The Owner's Name Theory: Legend has it that one of the earliest Hokkien street vendors in Port Klang was a man named Lee Boon Teh (李文地). Because he sold pork bone soup, locals nicknamed him "Bak K*t Teh" (Pork Bone Teh). In the Hokkien dialect, his name "Teh" sounded exactly like the word for "tea," so the dish eventually adopted the name.
​The Two Modern Styles: Herbal Black vs. Peppery White
​As the dish evolved, it branched into two distinctly different culinary styles based on the regional origins of the Chinese immigrants:

old traditional food street full with all delicious food
24/06/2026

old traditional food street full with all delicious food

Junior Jr. the most juicy burger
10/06/2026

Junior Jr. the most juicy burger

thiss called icecream stinky tofu😂😆
06/06/2026

thiss called icecream stinky tofu😂😆

Address

269 Inada Road, Springsfield Park, Durban
Sandton

Opening Hours

Monday 10:30 - 21:00
Tuesday 11:00 - 21:00
Wednesday 11:00 - 21:00
Thursday 11:00 - 21:00
Friday 11:00 - 21:00
Saturday 12:00 - 20:00
Sunday 12:00 - 20:00

Telephone

+27837179659

Website

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