In ancient China, kitchens were equipped with a built-in food dehydrator and jerky maker. Chinese cuisine has a long history of food preservation, and the dehydrator played a vital role in this process. It consisted of bamboo trays stacked on top of each other, allowing hot air to circulate and dry the food evenly. This method was used to preserve various ingredients like fruits, vegetables, and even tofu. The jerky maker, known as 'bakkwa,' was a popular tool in ancient Chinese kitchens. It involved marinating meat in a mixture of spices and then drying it slowly over a charcoal fire. The result was a flavorful and chewy jerky that could be stored for a long time.
