Aiyo the base for BKT is 1. Garlic (black one preferred) 2. Dong Gwai (angelica roots.. must be better quality to ensure the bitterness) 3. gum chou (the herb that has a savory sweet close to lo hon guo) 4. Kwei pei (Cinnamon) for the woody smell 5. Soy sauce (light/dark) for colouring and saltiness for better taste in the soup some add 1.) white pepper (slightly bruised) 2.) broken bone (a femur of an animal with a smashed damage to aid in umami flavour) 3.) dried cloves 4.) dried seafood (to increase the umami flavour to the soup especially for dry BKT) different stalls then add their own mix to make the dish popular (their own ketchup etc...)