This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
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This article was nominated for deletion on October 2005. The result of the discussion was keep. |
I've tried to make this article less Singapore-centric [1], but User:Huaiwei has reverted it [2]. — Insta ntnood 17:46, 29 December 2005 (UTC)
I lol'd at this. —Preceding unsigned comment added by 137.189.247.63 ( talk) 14:56, 24 October 2010 (UTC)
Please take a look at this edit for the efforts that make the article less Singapore-centric. Thanks. — Insta ntnood 18:27, 12 January 2006 (UTC)
These two places are also famous for their ruogan. This article is a bit Singapore-centric... -- Jerry Crimson Mann 17:48, 2 January 2006 (UTC)
/?title=Char_siew_rice&action=watch watch]) and barbecued pork with rice ( history · watch). — Insta ntnood 20:35, 2 January 2006 (UTC)
Don't start (or resume I should say)....... -- Wgfinley 05:39, 18 January 2006 (UTC)
Just a friendly reminder to not do that thing you do on this article since you both seem to be editing it. -- Wgfinley 14:36, 18 January 2006 (UTC)
I confess surprise that there are articles existing about a couple different bakkwa shops, but Lim Chee Guan still doesn't have an article. My understanding (from my Singaporean in-laws) is that this shop has the best bakkwa, and during one of my visits to Singapore I personally observed a line of customers winding round the block during Chinese New Year to buy Lim Chee Guan's bakkwa while ignoring the offerings of other nearby bakkwa shops. - Amatulic ( talk) 01:52, 12 December 2007 (UTC)
Am a noob. I wanted to share a simple Bak Kwa recipe made by my wife. It is rare that people make Bak Kwa at home and normally they are bought from stores. I felt that the article will provide good info as a reference of this article. I had tried to post the link here a few days ago but it was removed -- maybe I did it the wrong way?-- Bengyap ( talk) 15:58, 27 June 2009 (UTC)
The term rougan simply means dried meat, and most of the variety found elsewhere is more jerky-like. This bakkwa is distinctly sweeter and juicier, and should not be associated with other types of dried meat snacks. Since it's originated in Fujian, it's unlikely to have been available in Hongkong until somebody imported it from Singapore. If you go to Hongkong, you'll see most of the stores carrying this product touting it as a Singaporean delicacy, not Fujian or Cantonese or anywhere else in the world. Please do some research before adding comments here. Hongkong may be where you first encountered this variety of dried meat, but it doesn't necessarily mean that's it's "style". Anywhere else where you can find such snacks, chances are it's sold in the open-packaged form, as this is how it's sold in Singapore.
It's not a matter of being this-centric or that-centric, it's a matter of facts. That's the spirit of wikipedia, not for some party to claim credit for whatever where credit is not due. — Preceding unsigned comment added by 174.115.118.56 ( talk) 03:19, 29 December 2011 (UTC)
As I've said, I've no interest in making this singapore-centric or whatever. You claim that my info is not cited, what about others? If I have push-cart style dim sum in Toronto, can I claim that that's Toronto-style dim-sum?? I obviously cannot, because that's a style originally from Hong Kong. The same logic applies here. The title here is Bakkwa - nobody in Hong Kong calls this snack Bakkwa. Have you been to Hong Kong and seen how this snack was promoted -- as a Singapore "delicacy". And look at image 1 and image 3? Both have the product openly displayed and that's how it's sold in all the places that carry it. I advise that you do some research before accusing others of vandalism. You have no more authority than me, nor anyone else in this matter. — Preceding unsigned comment added by 174.115.118.56 ( talk) 07:39, 31 December 2011 (UTC)
I've added one of the many sources available on the internet, if you'd only bother to do a google search
Please refrain from threats - otherwise, I will report you too. — Preceding unsigned comment added by 174.115.118.56 ( talk) 07:51, 31 December 2011 (UTC)
A threat is a threat by any other name. I find it interesting that you have problems with my editing but not others. I removed bits here and there because they were without basis, and clearly added by some people to lay claim to something not rightly theirs. I chanced upon this article and was disturbed by its inaccuracy and attempted to correct them, for the benefit of unsuspecting wikipedia readers.
I also question the authenticity of the image claiming to be taken in HK. Take a look at the originator of the picture, the owner is a Singaporean. I suggest she be contacted to confirm the origin of the photo. You appear to be certain where the picture was taken, even though it was not by you or from you. Your agenda has to be questioned too. — Preceding unsigned comment added by 174.115.118.56 ( talk) 08:35, 31 December 2011 (UTC)
There not having been many edits does not mean all the info is correct. It could mean not many people have been here, and those who visited trusted what they read unquestioningly. Put it this way, people who knew much about the topic would not be reading this in the first place. Even those who noticed some of the misinformation would not necessarily be bothered to correct it. I stumbled upon it and happened to have some time to do some editing, and did so in the spirit of sharing. This is a one-off thing for me and I've no vested interest in keenly watching it. If the info continues to be misleading, no thanks to some partial party, it's the readers' loss, not mine. Why this would be on your watchlist, however, is interesting, the topic being "Bakkwa", not "rougan", or even yok gon. You kept reverting my edits but left others alone without question, even when some of them are also unsourced. Why so? Looking at the discussion thread, there apparently has been some disputes going on between 2 parties and one who used to be active on wikipedia has left. That says a lot about the impartiality, or the lack of, of the contributors who're still here. As for the picture, like I said, it shows how this particular snack is typically displayed and sold anywhere else, HK cannot lay claim to it, and the caption is therefore misleading. The owner of the original photo is a Singaporean and it's in all likelihood taken in Singapore. We will know soon. 174.115.118.56 ( talk) 09:45, 31 December 2011 (UTC)
And captioning the image as Singapore style has nothing to do with presumptions, it's where it all started. To use my dim-sum example again, having an image of a dim-sum cart taken in a Toronto chinese restaurant doesn't make it toronto style, the caption would still be HK-style dim sum in Toronto. 174.115.118.56 ( talk) 10:00, 31 December 2011 (UTC)
The "method" had its origins in China, all Chinese immigrants to Singapore being, naturally, from China. Put it this way, most people, even the Chinese from Fujian themselves, have hardly known this delicacy in their own city. Let's give credit where it's due.
As for the editing, it's my first attempts at it, naturally, it involved a series of trials and errors. If I was up to any mischief, surely I would be smart enough to hide behind a username, instead of letting my IP address known to the world. 174.115.118.56 ( talk) 08:37, 1 January 2012 (UTC)
I've contacted the owner of the original photo via her flickr account. Lyna is a Singaporean and has confirmed that the picture in question was taken in Singapore. The original caption claiming the bakkwa in the photo to be displayed "Hong Kong style" was not hers and since the picture was taken in Singapore, and not Hong Kong, the caption is therefore misleading. I will modify it to give it a more generic touch. 174.115.118.56 ( talk) 08:37, 1 January 2012 (UTC)
This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
This article was nominated for deletion on October 2005. The result of the discussion was keep. |
I've tried to make this article less Singapore-centric [1], but User:Huaiwei has reverted it [2]. — Insta ntnood 17:46, 29 December 2005 (UTC)
I lol'd at this. —Preceding unsigned comment added by 137.189.247.63 ( talk) 14:56, 24 October 2010 (UTC)
Please take a look at this edit for the efforts that make the article less Singapore-centric. Thanks. — Insta ntnood 18:27, 12 January 2006 (UTC)
These two places are also famous for their ruogan. This article is a bit Singapore-centric... -- Jerry Crimson Mann 17:48, 2 January 2006 (UTC)
/?title=Char_siew_rice&action=watch watch]) and barbecued pork with rice ( history · watch). — Insta ntnood 20:35, 2 January 2006 (UTC)
Don't start (or resume I should say)....... -- Wgfinley 05:39, 18 January 2006 (UTC)
Just a friendly reminder to not do that thing you do on this article since you both seem to be editing it. -- Wgfinley 14:36, 18 January 2006 (UTC)
I confess surprise that there are articles existing about a couple different bakkwa shops, but Lim Chee Guan still doesn't have an article. My understanding (from my Singaporean in-laws) is that this shop has the best bakkwa, and during one of my visits to Singapore I personally observed a line of customers winding round the block during Chinese New Year to buy Lim Chee Guan's bakkwa while ignoring the offerings of other nearby bakkwa shops. - Amatulic ( talk) 01:52, 12 December 2007 (UTC)
Am a noob. I wanted to share a simple Bak Kwa recipe made by my wife. It is rare that people make Bak Kwa at home and normally they are bought from stores. I felt that the article will provide good info as a reference of this article. I had tried to post the link here a few days ago but it was removed -- maybe I did it the wrong way?-- Bengyap ( talk) 15:58, 27 June 2009 (UTC)
The term rougan simply means dried meat, and most of the variety found elsewhere is more jerky-like. This bakkwa is distinctly sweeter and juicier, and should not be associated with other types of dried meat snacks. Since it's originated in Fujian, it's unlikely to have been available in Hongkong until somebody imported it from Singapore. If you go to Hongkong, you'll see most of the stores carrying this product touting it as a Singaporean delicacy, not Fujian or Cantonese or anywhere else in the world. Please do some research before adding comments here. Hongkong may be where you first encountered this variety of dried meat, but it doesn't necessarily mean that's it's "style". Anywhere else where you can find such snacks, chances are it's sold in the open-packaged form, as this is how it's sold in Singapore.
It's not a matter of being this-centric or that-centric, it's a matter of facts. That's the spirit of wikipedia, not for some party to claim credit for whatever where credit is not due. — Preceding unsigned comment added by 174.115.118.56 ( talk) 03:19, 29 December 2011 (UTC)
As I've said, I've no interest in making this singapore-centric or whatever. You claim that my info is not cited, what about others? If I have push-cart style dim sum in Toronto, can I claim that that's Toronto-style dim-sum?? I obviously cannot, because that's a style originally from Hong Kong. The same logic applies here. The title here is Bakkwa - nobody in Hong Kong calls this snack Bakkwa. Have you been to Hong Kong and seen how this snack was promoted -- as a Singapore "delicacy". And look at image 1 and image 3? Both have the product openly displayed and that's how it's sold in all the places that carry it. I advise that you do some research before accusing others of vandalism. You have no more authority than me, nor anyone else in this matter. — Preceding unsigned comment added by 174.115.118.56 ( talk) 07:39, 31 December 2011 (UTC)
I've added one of the many sources available on the internet, if you'd only bother to do a google search
Please refrain from threats - otherwise, I will report you too. — Preceding unsigned comment added by 174.115.118.56 ( talk) 07:51, 31 December 2011 (UTC)
A threat is a threat by any other name. I find it interesting that you have problems with my editing but not others. I removed bits here and there because they were without basis, and clearly added by some people to lay claim to something not rightly theirs. I chanced upon this article and was disturbed by its inaccuracy and attempted to correct them, for the benefit of unsuspecting wikipedia readers.
I also question the authenticity of the image claiming to be taken in HK. Take a look at the originator of the picture, the owner is a Singaporean. I suggest she be contacted to confirm the origin of the photo. You appear to be certain where the picture was taken, even though it was not by you or from you. Your agenda has to be questioned too. — Preceding unsigned comment added by 174.115.118.56 ( talk) 08:35, 31 December 2011 (UTC)
There not having been many edits does not mean all the info is correct. It could mean not many people have been here, and those who visited trusted what they read unquestioningly. Put it this way, people who knew much about the topic would not be reading this in the first place. Even those who noticed some of the misinformation would not necessarily be bothered to correct it. I stumbled upon it and happened to have some time to do some editing, and did so in the spirit of sharing. This is a one-off thing for me and I've no vested interest in keenly watching it. If the info continues to be misleading, no thanks to some partial party, it's the readers' loss, not mine. Why this would be on your watchlist, however, is interesting, the topic being "Bakkwa", not "rougan", or even yok gon. You kept reverting my edits but left others alone without question, even when some of them are also unsourced. Why so? Looking at the discussion thread, there apparently has been some disputes going on between 2 parties and one who used to be active on wikipedia has left. That says a lot about the impartiality, or the lack of, of the contributors who're still here. As for the picture, like I said, it shows how this particular snack is typically displayed and sold anywhere else, HK cannot lay claim to it, and the caption is therefore misleading. The owner of the original photo is a Singaporean and it's in all likelihood taken in Singapore. We will know soon. 174.115.118.56 ( talk) 09:45, 31 December 2011 (UTC)
And captioning the image as Singapore style has nothing to do with presumptions, it's where it all started. To use my dim-sum example again, having an image of a dim-sum cart taken in a Toronto chinese restaurant doesn't make it toronto style, the caption would still be HK-style dim sum in Toronto. 174.115.118.56 ( talk) 10:00, 31 December 2011 (UTC)
The "method" had its origins in China, all Chinese immigrants to Singapore being, naturally, from China. Put it this way, most people, even the Chinese from Fujian themselves, have hardly known this delicacy in their own city. Let's give credit where it's due.
As for the editing, it's my first attempts at it, naturally, it involved a series of trials and errors. If I was up to any mischief, surely I would be smart enough to hide behind a username, instead of letting my IP address known to the world. 174.115.118.56 ( talk) 08:37, 1 January 2012 (UTC)
I've contacted the owner of the original photo via her flickr account. Lyna is a Singaporean and has confirmed that the picture in question was taken in Singapore. The original caption claiming the bakkwa in the photo to be displayed "Hong Kong style" was not hers and since the picture was taken in Singapore, and not Hong Kong, the caption is therefore misleading. I will modify it to give it a more generic touch. 174.115.118.56 ( talk) 08:37, 1 January 2012 (UTC)