Singapore's special geography and history have made it a veritable paradise for food. Chinese food, Korean food, Thai food, French food, Italian food, Vietnamese food, Indian food, etc. You can eat anything you want here. If you really don't know what to eat, Xiaobian recommends several famous Singaporean dishes here, so don't miss it!

Chili crab-a hot and spicy dish in Singapore

As one of the greatest food inventions in Singapore, Chili crab is definitely a must-eat dish for your trip to the Lion City. It has become the first food that most new celebrities want to try after they arrive.

The biggest feature of Chili crab is that the sauce is cooked with Chili and tomato sauce, which is slightly sweet and delicious. The bright color makes your appetite big, and the red and fragrant sauce exudes the fragrance of garlic and rice vinegar, which is conquered. Finally, thicken and egg flowers are added.

you can also add some steamed bread, which will have an endless aftertaste. Hot crabs are usually cooked with fresh green crabs, but some shops use soft-shell crabs to cook. If you are a seafood enthusiast, the delicious Chili crab will definitely be right after your heart, and you must try it!

Hainan chicken rice Hainianchickenrice-a national dish

Hainan chicken rice is the dish of early immigrants who came to Singapore from Hainan, China. The method is simple: fresh and juicy boiled chicken with oily yellow chicken rice (rice fried with chicken oil first, then cooked with chicken soup), with soy sauce or soy sauce and special Chili sauce and ginger paste.

Every part of cooking Hainan chicken rice must be meticulous in order to make a delicious meal. For example, special chicken rice Chili sauce. It is said that the store will add some chicken oil, sugar, vinegar and salt to the ground pepper garlic to make it a perfect match with fresh and tender chicken.

Although each Hainan chicken rice has its own unique flavor, the basic style will never change, that is, fresh and juicy boiled chicken with oily yellow chicken rice, covered with cucumber slices as thin as cicada's wings, shredded onion or coriander, plus a small dish of special Chili sauce (some demanding diners will add some black soy sauce) and fine ginger juice, and a small bowl of clear chicken soup.

Bakkutteh Bak kut teh

Bakkutteh is a soup made of pork bones and some commonly used Chinese medicines, together with family-handed spice remedies, such as clove, cinnamon, star anise, fennel and coriander, which reflects the influence of Singapore's multi-culture.

bak Kut teh used to provide tonic for coolies in their undernourished diets, but now it is a popular food. However, dark tea soup rich in herbs and spices is just one of the two common kinds of bak Kut teh. If you are not used to strong medicinal soup, you can choose another clear soup with pepper flavor as the main flavor.

The shade of Baku Ku Tea fully reflects the different eating habits in different parts of China. Guangdong people have a long soup culture, so they like to add medicinal materials for food supplement, while Fujian people prefer salty and fragrant taste, so they like to add soy sauce to the meat and bone tea soup to add color and fragrance.

curry fish head

Singapore's famous curry fish head is the food crystallization of local Indian, Chinese and Malay cultures. Its original producer is Malayali in Singapore (an Indian ethnic group from Kerala, South India). They stew the fish head of red snapper with vegetables in spicy curry, and then season it with sour tamarind, finally creating this unforgettable fish head signature dish.

you can go with rice and dip curry juice in soft buns. The sweetness of pasta can neutralize the spicy taste of curry, which is the best way for people who are not keen on spicy food to enjoy this dish. The softness of the meat, the essence of the fish, the attractive taste, and the Indian kingfisher beer or iced lemonade in the goblet … This is a dish you must try in Singapore.

Fried radish cake

This long-standing snack has been one of the favorite foods of local people for many years. Radish cake, also known as "Caitouguo", is made by wrapping steamed rice flour and white radish into pieces, frying them with eggs until golden, and then sprinkling them on onion flower. It is a very common food among Chaoshan residents in Singapore. This dish can be divided into "white" (original flavor) and "black" (wrapped in sweet soy sauce), which is a convenient and delicious snack.

The process of cooking radish cake is very interesting. The stall owner puts the ingredients like fried eggs on a hot plate and cuts them into cubes, making a clanking and banging sound, which will definitely make you look away.

Uday

This dish is very famous in some parts of Asia. Uday means "brain" in Malay, because its soft and mushy texture is quite similar to brain. Although black beating of fish is the most common practice, you can also find black beating made of shrimp, cuttlefish, shrimp and fish head.

Wutai alone is quite tasty as a snack, and it will surprise you with other local delicacies such as laksa and nasi lemak. If you have never tried it, it may take some time to get used to it, but this snack is still a delicacy that can be found in the streets and lanes of Singapore. Every food center has one or two Uda stalls, and it is also a popular choice for private parties and office lunches. (The article comes from the travel information of Horizon Travel Network, the original text:)

Chicken with black fruit

This is the favorite dish of native Chinese, and its fragrance and taste make all those who have tasted it unforgettable. Its materials are sliced chicken (sometimes pork) and black fruit-a fruit with a hard shell and a spicy pulp. The attractive taste of black fruit can only be understood by trying it yourself.

Its production process is very complicated. The spice is made by mashing seven raw materials and frying them for half a day. Next, wash the fruits, soak them in water for two days, cut off one end of the fruits and dig out the dark pulp inside. Mash it or mix it with several spices. Before putting the pulp back, decorate the opening of the fruit with a knife to make it look neat and beautiful. Finally, stew the refilled fruit, chicken and spices together for half a day until a thick soup is stewed. This cooking process can be described as "meticulous".

The best combination of this dish is white rice, scrambled eggs with shrimp sauce and three-way dishes. This delicious food combination is a perfect match.

cendol

The basic ingredients of cendol are coconut milk, green paste noodles, vanilla seasoning, palm sugar and rare ice. Cendol can be topped with crushed ice, red beans, glutinous rice, bean jelly and cream corn, which makes this delicious dessert a perfect match for sunny weather in Singapore.

people who are willing to challenge new experiences can also try durian-flavored Cendol, which needs to be tasted slowly to discover its mystery. It is also worth looking forward to.

Rojak-Rhapsody of Fruits and Vegetables

Rojak, which means "wild combination" in Malay, is a traditional fruit and vegetable salad, which can be used as a starter or a separate dish and is very popular. There are abundant fruits and freshness in Singapore. There are two main salad types in Singapore. One of them, Royale, is a mixed product of malaysian cuisine and Chinese cuisine. It is a mixture of chopped fried peanuts (forming a perfect texture and crisp taste) and mixed with bean sprouts, green leafy vegetables, bean sprouts (or fried bean cakes), fried dough sticks, pineapples and cucumbers, and added with fermented spicy shrimp sauce.

The other is similar to the Indian way of eating, where fruits and vegetables are paired with peanut butter, but the difference is that there are more fiery colors of red spices and peppers. When cooking Indian-style Royale, most stall owners can make adjustments according to the diners' personal choices, and choose to add other ingredients, such as baked potatoes, steamed fish cakes, shrimp cakes, octopus, and mixed fried vegetables.