Bak Kut Teh is a soup made by simmering meaty pork bones with more than ten kinds of traditional Chinese herbs, including angelica (Dang Gui), ligusticum (Chuan Xiong), and others. Interestingly, although it’s called “tea,” there are actually no tea leaves in the soup. It’s said that the word “Teh” (which means tea) comes from the Hokkien pronunciation of the founder’s surname “Teh (鄭).” Another theory is that the dish is usually enjoyed alongside a pot of tea—hence the name.