Hainan chicken rice and coconut milk rice are all featured in Singapore's cuisine, and they are also favored by local people. After you have enjoyed these delicious foods, have a cup of teh tarik, which is smooth and full of foam, and send all the delicious food into your stomach. Or you can try the popular desserts in Singapore-ice kacang and chendol.

1) Pepper Crab

Pepper Crab is a must-eat food when you arrive in Singapore. Crab is a big crab in Sri Lanka, and the largest one weighs about 2.5 kilograms. It is said to be pepper. In fact, in addition to pepper, there is also a sour plum juice seasoning only found in Southeast Asia. Add egg flowers and bring out a large plate of pepper crabs with juice. After a big meal, dip a small steamed bread (steamed and fried) in the soup and have a few more bites, so that all the Chili crabs can be swallowed, and there is no waste!

if you want to eat authentic Chili crabs, the restaurants that cook best include: No Signboard Seafood Restaurant, Jumbo Seafood House and Long Beach Seafood House in the East Coast Seafood Village. These are your best choices for crab tasting. As for other unique places to taste seafood, it also includes the Long Beach Seafood at Dempsey in Dunbusi Mountain and the Palm Beach Seafood in One Fullerton. And Singapore seafood * * * and China (Singapore Seafood Republic)

2) bak Kut teh

It is cooked with pork ribs in the original soup boiled with unique herbs and spices. The use of cloves, cinnamon, star anise, fennel and coriander reflects the multicultural characteristics of Singapore. In the past, this dish was an important way for coolies to supplement little energy and nutrition. Another major feature of Singapore's food, Malaysian cuisine, is the soup base made of pork and pig bones combined with traditional Chinese medicine pot, which is necessary for early dock coolies. Singapore's bak Kut teh is divided into Hainan school (heavy pepper flavor) and Fujian school (heavy medicinal flavor).

3) Charkway teow

Flat rice noodle (similar to spaghetti) is stir-fried with soy sauce, Belachan, tamarind juice, bean sprouts, chives, sausages and fresh clams. Originally fried with lard, it tastes unique and delicious; Now, we have reduced the excessive oil and increased more vegetables, so we have not only become healthy, but also increased the freshness and crispness of vegetables.

4) Curry fish head

There are many Indians in Singapore. Indians have brought spices and opened restaurants, both of which have strong smells similar to their body odor. Curry is one of the spices, which comes from India, but curry fish head is an authentic local dish in Singapore. At the beginning, Indians set up a big pot by the dock, cooked fish heads that nobody cared about with curry and sold them to Chinese. Slowly, the Chinese improved the recipe and cooking method, balancing the richness of spices and the delicious taste of fish head. Malays added coconut milk and ginseng to the pot. Curry fish head has become a delicious food that Chinese, Malays and Indians love to eat, cook and sell. The taste is also seeking common ground while reserving differences to complement each other, some are spicy, some are sour, some are rich in curry and some are full of coconut fragrance.

5) Kaya toast

tOne of Singapore's classic cuisines. Cut the toast into two pieces from the middle, put it in the oven and bake it evenly, then evenly spread the coffee coconut sauce and put two pieces of butter on it, and the perfect coffee coconut toast is finished. Coconut is made of eggs, sugar, coconut milk and vanilla spices. Every coffee shop has its own secret coconut sauce. No matter where you go in Singapore, you can find a coffee shop, and then order a cup of coffee or milk tea. Or order another half-cooked egg, stir the egg, put a little soy sauce and dip it in toast. Interested travelers can try it.

6) Ice Kachang

The ingredients of red bean ice are jelly, red beans, sweet corn and palm seed, covered with shaved ice like a hill, and then sprinkled with attractive syrup and condensed milk. Popular desserts that can be found in all cooked food centers. In the past, the original frozen dessert in Singapore was a kind of broken ice hockey covered with colored syrup, which was directly picked up by hand and eaten. What is the current red bean ice rule? Advanced? A lot, first put jelly, red beans, corn and palm sugar in a bowl, spread a lot of shaved ice on it, then pour attractive syrup and condensed milk, and you can also add durian, chocolate or assorted fruits. This is hidden under the bowl? Gold mine? What is the most joyful thing about shaved ice? Nuggets? The process.

A delicious red bean ice focuses on finely ground ice and sweet red beans. People with good teeth, if you want to experience the long-lost ice hockey, you might as well go to the retro Singapore roadside stall under the Singapore Motori Wheel and have a red bean ice to cool off in the sweltering summer!

7) fried radish cake

called? Caitoucang (gui)? It is a very popular food among Chaoshan residents in Singapore, which can be divided into? White? (original flavor) and? Black? Two kinds (with sweet soy sauce) are convenient and delicious snacks. The process of cooking radish cake is very interesting. The stall owner wraps steamed rice flour and white radish into pieces, fries the ingredients with eggs on a hot plate until golden, making a clanking and banging sound, and then sprinkles onion flower, which makes you look away.

8) Hakka stuffed tofu (Yong Tau Foo)

This dish is quite common in Malaysia and Singapore, and it is somewhat similar to domestic mala Tang. Originated from traditional Hakka dishes, it is made by filling tofu with stuffing. There are many kinds of fillings for making tofu, such as fish or minced pork, as well as peppers, beans, tofu, bitter gourd, mushrooms, bean skin, eggplant and so on. The soup is light, so you can choose to eat it? Fuck? Or? Soup? It can also be served with rice, noodles or rice noodles. Pepper and sweet noodle sauce are essential ingredients.