Rou Gan, the popular salty sweet dried meat jerky, is made using the ancient method of dry-preserving seasoned meat on racks at 55°C. It originated from the Fujian province and, known as Bak Kwa by Hokkiens, is a New Year delicacy. Modern day Rou Gan or Bak Kwa is made by seasoning minced pork (mutton, chicken, duck, crocodile, lobster, beef and vegetarian versions have been introduced). Instead of curing on racks, the meat is baked and then grilled over charcoal. The contemporary jerky version is smokier and certain Singaporean and Malaysian versions of rou gan have been adapted to suit local tastes with the addition of chilli spice.