When it comes to Singapore, many people think of clean streets and tidy environment. When it comes to Singaporean food, many people may think of a lot, such as chilli crab, bak kut teh, curry fish head, shrimp fried noodles, etc.

, why do so many people like Singaporean food?

Today, the editor will give you a brief introduction.

First, diversification of food. As a multicultural country, Singapore has a lot of people from all over the world. Therefore, through constant communication and contact, people will bring out their own food and make more changes.

Good fusion, therefore, the fusion taste will be more in line with people's preferences, so it will become easier and easier for people to accept it. This is why Singapore has so many types of food.

Second, be innovative. In addition, this is inseparable from Singapore’s continuous innovation. The food here does not disappear with the passage of time, but through innovation, more new elements are added to make it more delicious.

The fusion of good and modern is more in line with modern people's tastes, just like the chili crab we all like to eat. In fact, the original chili crab did not contain chili, but was boiled in tomato juice to make it richer in color.

It was designed to allow those picky eaters to eat better, but with subsequent improvements, chili was gradually added, and it was gradually improved to what we like now.

This is why more and more people like Singaporean food because it meets the tastes of many people.

Third, the price is not high. When we taste Singaporean food, we may find a problem, that is, the price of Singaporean food is not high, and some are even very cheap.

This also makes it easier for all of us to accept it, and can better spread Singaporean cuisine, which can make it spread quickly.

Fourth, the taste is easy to accept. In addition, since many Singaporeans are immigrants from China, it can be said that the eating habits are the same as ours. Therefore, when we taste food, we are also particularly easy to accept some of the food tastes in Singapore.

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For example, Bak Kut Teh is very similar to the way it is eaten in my country, and adding some Chinese medicinal materials to the soup is a treasure left by our old Chinese medicine practitioners for generations. We have had the custom of making tonic soup for thousands of years.

Arguably, this is why we are particularly receptive to many flavors in Singaporean cuisine.

It is precisely because Singapore’s food characteristics are gathered in many places and further improved, resulting in well-made food with a very good taste. As social exchanges develop more and more widely, we also believe that there will be more

Many people like Singapore’s food.