As a diverse country, Singapore not only has many tourist attractions, but also many specialties.

What kind of food can you try in Singapore?

What do these delicacies taste like?

Next, the editor compiled some relevant content for everyone.

Come and take a look!

Chilli Crab Before I went to Singapore, I tasted this "Lion City's national dish" for free.

Sautéed crabs are the essence of this dish.

The sauce is made from chili peppers and tomato paste, so it's spicy, sweet, and sour.

As soon as the crab shell is peeled off and the sauce spurts out, you can enjoy the tender and firm crab meat.

You can also order some steamed or fried buns for dipping.

In addition to chilli crab, there are also rich flavors to choose from such as black pepper, white pepper, salted egg, and cream.

It is available at most seafood restaurants and is priced according to the type and weight of the crab.

Because the crab is so big, one is enough for two people.

Bak Kut Teh Bak Kut Teh is actually not tea, but a soup made from pork bones and medicinal herbs, which is both delicious and nourishing.

Compared with the bak kut teh in other Southeast Asian countries, Singapore’s bak kut teh has fewer medicinal ingredients, a lighter soup color, but a stronger chili flavor.

In addition to the "Kut Teh Companion" fried dough sticks, some refreshing dishes such as pork belly, pickles, and salted peanuts are also worth ordering.

In the past, people would feel tired after drinking soup, but now barley water is a more common combination.

A serving of Bak Kut Teh costs SGD 7-9 (approximately RMB 34-44).

Laksa Laksa's rich ingredients are a major feature of Lusa's special noodle soup.

The spicy soup and the sweetness of coconut milk can also be tasted with shrimp, fresh clams, blood clams, and fish cakes.

Only a mouthful of rice noodles and a mouthful of soup can taste the level of taste.

Interestingly, some stores have the salad cut into short strips that must be scooped into the mouth with a spoon rather than chopsticks.

As the birthplace of Sala, the Jiadong area is home to the most authentic Sala stalls. A bowl of Sala costs SGD 5-7 (approximately 24-34 yuan).

Bak Chor Mee Bak Chor Mee (cu) is a Fujian dialect that means "minced meat" or "minced meat".

Therefore, meat noodles are somewhat similar to the well-known minced pork noodles.

Especially the meat noodles, most of them are fish balls stewed with fresh fish and mushrooms.

Wontons and dried fish also add color.

Meat noodles are divided into dry noodles and soup noodles, thick noodles and thin noodles.

Please check with store before ordering.

Braised egg and seaweed meat noodles are a local way of eating.

A bowl of noodles costs only S$3.50 (approximately RMB 17) at ordinary stalls.

Fish Head Curry Spicy Curry, in addition to the main dish of red snapper head, there are also rich vegetables such as eggplant, okra, beans, and tofu.

For those who cannot tolerate spicy food, you can order rice to neutralize it.

There are many kinds of rice to choose from, such as white rice, pilaf, vegetable rice, etc.

You can also order a shortbread or steamed bun to dip into the curry.

Interestingly, this Indian food can be found in most restaurants in Little India in Singapore, but not in India.