Dishes · A classic of Teochew · Chaoshan, and Singapore
Kway chap
Also Kuay chap, Kueh chap, Guozhi
Wide, flat rice sheets in a dark soy broth, with a plate of braised pork, offal, tofu and eggs from the lou pot.
What makes it kway chap
Wide, smooth rice sheets, torn or cut into squares, in a dark soy broth.
Pork and offal — belly, skin, intestines — braised in a lou stock.
Braised tofu and eggs, and a sharp chilli dip.
Where it comes from
Kway chap is Teochew for 'rice-cake juice': in Chaoshan, guozhi was rice sheets cut into pieces and cooked in broth, eaten with braised meats. It is usually counted among the breakfast snacks of Chaozhou.
In Singapore and Malaysia it grew into a hawker meal: the sheets come in a bowl of thin, dark, herbal broth, and beside them a plate of whatever the stall has braised — belly, skin, intestines, tofu and eggs — with chilli and vinegar to dip.