The difference is that the materials used are somewhat different, which leads to different tastes. Baku bone tea is divided into Hainan school in Singapore and Fujian school in Malaysia. Baku bone tea from Hainan school in Singapore has a strong pepper flavor, while Baku bone tea from Fujian school in Malaysia has a strong medicinal flavor. Sparerib fittings; Rice seasoning (including star anise, Gui Xiang, clove and garlic); Salt, soy sauce, Chili rings, Chili granules, mixed Chinese medicine and pork chops are cooked for several hours. In some small towns in Malaysia, sea cucumber and abalone are even added to cook together.

Baku-bone tea is usually served with rice or fried dough sticks dipped in soup. Season with soy sauce, chopped red pepper and garlic.