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巴生肉骨茶是马来西亚一道著名的中式排骨汤,起源于巴生港口地区。它由猪排骨和中药材熬制而成,汤汁浓郁鲜美,深受喜爱
不同于新加坡等地肉骨茶，巴生肉骨茶的汤底由猪排骨、党参、当归、玉竹和八角、桂皮等熬制而成
汤汁是浓郁鲜美的黑汤派
可以配白饭或油条食用,也可以自行加入酱油、辣椒、蒜泥等调味
干锅肉骨茶超绝，结合了传统的肉骨茶与干炒的风味。将炖好的肉骨茶与酱油和蚝油翻炒，使肉质更加紧致，汤汁浓缩，风味更为浓郁。梁记在肉骨茶里还增加了炸鱿鱼须，让鲜味更加浓郁，调味偏咸，但是非常下饭，个人非常非常喜欢
我们还点了猪蹄（口感有点硬）、宫保田鸡、白粥，都非常好吃
Still the nice herbal soup I like, still the rather ordinary ribs.
No different from my earlier visit/review. I came again to intro to friends.
Basically the chicken version of their dry bkt. Same lor. Good sauce, normal meat.
Sizzling hot and intensively flavourful with its thick and dark sauce, cuttlefish, slices of okra and chilli. A little salty and spicy yet shiok at the same time. The strips of cuttlefish give out a very nice aroma and make it very addictive to chew with the sauce. The pork ribs were tender and evenly coated with the sauce. The portion of meat given was more compared to the soup version. All we had to do is to drizzle the sauce over a bowl of white rice and it will be gone in no time 》$10.50
This place serves Klang, Malaysia-style BKT which is the herbal type. The broth was robust and pork ribs were tender that fell off the bone easily. We added a portion of beancurd skin which comes in large pieces and soaked up the flavours from the herbal soup. Not forgetting their dark sauce with chilli and lots of garlic. If you love garlic, you would definitely love how generous they are with the portion of minced garlic in there. There is nothing more comforting than having a piping hot claypot of BKT on a cold day 》$7
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