Nyangka cuisine is Malacca cuisine, which is a combination of Chinese food and malaysian cuisine. This is authentic Singapore food. Traditional Chinese food is perfectly combined with Malay spices, with diverse tastes, such as sweet and sour, spicy and slightly spicy. The sauce used is made of at least ten kinds of spices.

Besides Malacca, Nyonya cuisine has spread to Penang, Singapore, Indonesia and Thailand.

Characteristics of dishes:

Because a variety of spices are used to prepare a dish, the preparation work between mortar piles is more complicated, and the early cooking of Niangjiao is mostly to kill time, so it takes a long time to cook. However, influenced by fast food culture, you can now buy ready-made ingredients or let an electric blender help you, saving a lot of effort.

Although Nyonya cuisine uses a lot of Nanyang spices, it looks very similar to Malaysian cuisine or Indian cuisine, but it tastes different. For example, Asian ginseng fish looks like curry fish, but it tastes sour, has no coconut milk flavor, and can taste the freshness and sweetness of the fish, which is in line with the concept of emphasizing the original flavor in Chinese food.

In the old society, the empress was mostly a good family. They stay indoors on weekdays, and their kitchen has become a good place to kill time.

When my daughter is at home, she learns to cook with her mother in the kitchen. After marriage, it doesn't matter whether the housewife wants to test her daughter-in-law's cooking ability or to pass on her own skills, which brings us closer. So eating the food on the table is full of warmth and affection between mother and daughter or mother-in-law.