Hong Ji Claypot Bak Kut Teh

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The Klang-style soup made by Hong Ji Claypot Bak Kut Teh includes more than ten herbs, including Dang Gui (Chinese Angelica Root) and Dang Shen (Poor Man's Ginseng). To make a flavorful bowl of Bak Kut Teh, they boil the soup for six hours. Their recipe is based on a Malaysian hawker's creation, which the current owner refined into the well-known signature dish it is today.