看饿了，得去找肉骨茶来吃才行。

阿贤片段的录音真的是拉低了整部影片的水准，mic太远了，充满了回音, 听着好辛苦 , 希望改善一下。

看着太美味了 恨不得明天就飞去马来西亚😋

拍得很好，台灣人我已經看到口水流三尺

シンガポールの白が好きでしたが、クランに行ってからは黒も素晴らしく、どちらかに決められない

馬來西亞的口音好可愛

那個講肉骨茶怕吃了血壓高就加西芹的不要太搞笑🤣....你是自欺欺人還是自我安慰😂你不如把降血壓要加進去還比較實際😆

安哥的口條挺好的咧，説話娓娓而談。

我个人觉得，（黑）的不只是正宗肉骨茶还是药膳，（白）的只不过是蒜头排骨汤！

肚子餓了！衝衝忙忙游刃有魚

馬來西亞肉骨茶好吃😋👍

好想吃😊

Great episode
Heartwarming to see the commitment to the craft by these stall owners
Salute!

都好吃😂！

黑肉骨茶味道比较浓，比较好吃

老天爺 有在台灣生活的大馬人嗎？？？
請推薦我幾家味道道地的肉骨茶吧 我求求各位了！！！

我看了视频，看不到白汤，那位陈先生所说的”他是特别的，白色的“，可是视频里的肉骨茶汤是褐色的。所以，所谓的”黑白“的说法，其实就是”黑“及”褐“（因为不够黑）的区别。

感覺很像台灣的鍋燒麵，各有流派

❤

Actually the older generation only knows the origin of Bak Kut Teh. To be frank, I don’t know how earliest in the 19 century it started, but my generation in the 1960s (Bak Kut teh haven’t started yet) whereby Cantonese is famous & specialised in brewing soups. During that era, a lot of Cantonese sells that called wild life soup ( means wildlife amphibian or animal eg cobra pythons snake, crocodile, wild boar, 4 leg lizard, tiger, dog, turtle, pig brain soup etc whatever animal’s the back face the sky brew into herb soup) or in Cantonese 野味路檔 both selling in Spore & KL Chinatown.During that era, a lot of Hokkien, Teochew, Hakka do know how to speak Cantonese fluently & love the canton herb soup also. My family quite frequently patronised the wild boar herb soup ( 藥才野豬湯), the soup almost taste the same of today KL version of Bak Kut Teh except is more peppery by adding lots of pepper corns. So the origin of Bak Kut Teh actually was derived from the Cantonese Wild boar herb soup. I remembered the boss of Ya Hua Bak Kut Teh down in Keppel road had mentioned that there are 3 style of BKT which is firstly the Cantonese herb style, second then come the Hokkien style which is less herb & more peppery, then 3rd came the Spore Teochew invention of white peppery style started selling in the 1980s beyond in the street. So that is the origins & evolution of Bak Kut Teh, so the Hokkien learned the recipe from Cantonese wild boar herb soup & by adding more pepper corns hence rebrand it as Bak Kut Teh, same as olden time called cantonese  economics rice now call chap-chai fan or cai fan. For those born beyond 1975, I don’t think so they have ever heard of Canton wildlife herb soup becoz it was banned from selling by the government after 1975 & all the stall disappeared.  But I had to said, that old era of Cantonese herb soup was fantastically good that till today I can’t forget taste but crave for it.