Beyond simple dried meat slices, modern forms include meat strips and paper-thin meat sheets. These rich flavors and varied textures have made dried meat a popular gift during holidays and festivals.

In Taiwan, pork reigns supreme. With abundant pork production and prices lower than beef, pork jerky has become the consumer favorite. Taiwan produces large quantities annually and exports to numerous countries worldwide.

Kinmen's Kaoliang-Infused Jerky: A Distinctive Delicacy

The production process differs between beef and pork jerky. For beef jerky, meat chunks are blanched in boiling water, sliced, then braised in savory sauce over low heat before being roasted until dry. Pork jerky follows a simpler path: trimmed and sliced meat is marinated directly with seasonings, then spread evenly on drying racks. The slices undergo low-temperature roasting until dry, followed by high-heat roasting until fully cooked. The key difference? Pork requires no pre-boiling—it goes straight into the marinade.

Taiwan's bakkwa scene is ubiquitous and diverse. Pork varieties abound: thick-cut strip jerky, crispy almond-studded meat sheets, spicy mala versions, and garlic-infused options. Renowned brands fill the market, while night markets and tourist spots feature sizzling bakkwa stalls where the irresistible aroma stops passersby in their tracks.

As a regional specialty, Kinmen stands apart. Leveraging its famous kaoliang liquor, the island produces distinctive pork and beef jerky infused with this potent spirit—a signature product found nowhere else.