Bakkwa, also known as rougan (肉干), is a Chinese salty-sweet dried meat product similar to jerky. It originated from the Fujian province in China where it is considered a Hokkien delicacy. Bakkwa is made with a meat preservation and preparation technique originating from China. The general method for production have remained virtually unchanged throughout the centuries, but the techniques have been gradually improved. It is traditionally made of pork (although it can instead be made of beef or mutton), which is prepared with spices, sugar, salt and soy sauce, while dried on racks at around 50 to 60 °C (122 to 140 °F).