Cartilage 软骨
Pork cartilage offers a delightful contrast in bak kut teh — soft gelatinous edges with a satisfying crunch at the centre. Slow-braised in our herbal broth, it turns tender and rich with herbal aroma.
A favourite of regulars who love a bit of bite, prepared the traditional Klang way in Johor Jaya.
Highlights
Soft gelatinous edges, firm centre
Slow-braised for tenderness
Full of herbal fragrance
软骨在肉骨茶里带来独特的口感对比——外层软糯胶质、中心爽脆有嚼劲。以药材汤慢炖后，变得软嫩且药香浓郁。
喜爱有嚼头的老顾客最爱，沿用巴生传统做法在新山柔佛再也呈现。
特色
外层软糯、中心爽脆
慢火炖至软嫩
药香浓郁
