a "dry" (reduced gravy) version which originated from the town of Klang. Bakkwa () - literally "dried meat", bakkwa is better understood as barbequed meat jerky. While this delicacy is especially popular during the Chinese New Year celebration period, it is available everywhere and eaten year round as a popular snack. Bean Sprouts Chicken () - Ipoh's most well known dish, Bean Sprouts Chicken consists of poached or steamed chicken accompanied with a plate of blanched locally grown bean sprouts in a simple dressing of soy sauce and sesame oil. The crunchy and stout texture of Ipoh-grown bean sprouts is attributed to the mineral-rich properties of local water supplies. The dish is usually served with hor fun noodles in a chicken broth, or plain rice. Beaufort Mee () is a speciality of Beaufort town. Handmade noodles are smoked, then wok-tossed with meat (usually slices of char siu and marinated pork) or seafood and plenty of choy sum, and finished off with a thick viscous gravy. Cantonese fried noodles () refers to a preparation of noodles which are shallow or deep fried to a crisp, then served as the base for a thick egg and cornstarch white sauce cooked with sliced lean pork, seafood, and green vegetables like choy sum. A related dish called wa tan hor () uses hor fun noodles, but the noodles are not deep fried, merely charred. Another variation called yuen yong () involves mixing both crisp-fried rice vermicelli as well as hor fun to form a base for the sauce. Chai tow kway () - a common dish in Malaysia made of rice flour. It also known as fried radish cake, although no radish is included within the rice cakes, save perhaps the occasional addition of preserved radish () during the cooking process. Seasonings and additives vary from region, and may include bean sprouts and eggs. Char kway teow (). Stir fried rice noodles with bean sprouts, prawns, eggs (duck or chicken), chives and thin slices of preserved Chinese sausages. Cockles and lardons were once standard offerings, but mostly relegated to optional additions these days due to changing taste preferences and growing health concerns. Penang-style char kway teow is the most highly regarded variant both in Malaysia as well as abroad. Chee cheong fun () is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially