let's mainly tell you about the traditional food in Singapore!

1. Chili Crab

Chili Crab was invented by a Singaporean Chinese named Xu Yanzhen. It was originally intended to be cooked for a picky husband and children. So innovatively add tomato juice that children love to eat, and add a little pepper at the suggestion of the gourmet husband to enhance the taste level.

Her restaurant is called Donghuang Restaurant. The Chili crabs here are sweet and spicy, and the Chili sauce with eggs is not only good for next meal, but also a few fried steamed buns to deal with it. The quality of the crab used is also good, and the meat is fresh and sweet. The rich crab lamb is more delicious when eaten with Chili sauce. Eating crabs here can be divided into "big" or "small". If there are few people, a small one can be satisfied.

There are many other authentic Chili crabs to choose from. The East Coast Seafood Center in East Coast Park Beach alone has three time-honored seafood restaurants, including No Sign Board Seafood Restaurant, Jumbo Seafood House and Long Beach

Seafood House.

At the same time, black pepper crab is also very famous in Singapore, so it is worth a try!

2. Baku-Gucha

Baku-Gucha–

"Baku-Gucha", as its name implies, is a soup made of bones with meat and Chinese medicine. The word "tea" is derived from its medicinal ingredients (Chinese people often refer to drinks containing medicinal ingredients as "tea", such as herbal tea), so it was later called "bak Kut teh". Snacks themselves do not contain tea.

bak Kut teh is a delicacy brought by chaozhou people. At that time, these people who went to Nanyang worked very hard. chaozhou people used to have a bowl of bak Kut teh after work. Chinese in other places thought that chaozhou people had a particularly good working spirit, and they suspected that it was because they drank bak Kut teh. Moreover, ribs were very cheap at that time, so bak Kut teh began to become very popular.

personally, I don't particularly like bak Kut teh, because white pepper tastes too strong, but drinking it completely makes my blood flow and I feel very carefree. Especially in a tropical country like Singapore, you can eat and sweat! You can imagine why it can cheer up the hard-working workers!

Yahua Baku Tea

This is a shop opened by two sisters for more than 5 years. Yahua is her sister's name, because it is always called "Ahua" by old guests! Ahua! "

Yahua's bak Kut teh is authentic Chaozhou-style bak Kut teh. The soup base is made of garlic, pepper and soy sauce. The big bones and keel are boiled together for four or five hours, and then the ribs and bak Kut teh are cooked in broth, and the sweetness of the bones is released into the soup. As for meat bones and ribs, they exude rich meat flavor and slightly fat and ribbed meat. Ou Nan Yuan Yahua Meat and Bone Tea is also Chaozhou Tea. The color of the tea soup is lighter, and the pepper is not as much as that of Huang Ya. Although it is still quite choking, it is at least acceptable, and the pork ribs are softer and tender than Huang Ya.

Huangya Pork-bone Tea

Their signature Pork-bone Tea is the signature mixed pork-bone soup, which contains ribs, pork ribs and fried dough sticks. You can smell the thick pepper when you come up at one end. The taste of Chinese medicine and pepper is heavy, but the taste of Chinese medicine is not bitter, but it feels a little sour after entering the throat.

Songfa Bak Kut Tea

Songfa Bak Kut Kut Tea, located at Newbridge

Road, Clark Quay, Singapore, has been an old shop for more than 4 years. The name has become a collective memory of many Singaporeans. This family's Baku-bone tea is Chaozhou style, and it has no medicinal flavor, but clear soup Baku-bone tea flavored with pepper. The soup is mellow and delicious, which is memorable.

I prefer to eat their pot-stewed chicken feet, pig's feet, bean curd skin with oil, vermicelli, etc.

The pepper flavor of the promoter's Baku Teh

The promoter's Baku Teh is also super rich. Although the soup head looks a little oily, it won't feel too oily. The meat on the ribs will not be too old. As the Baku-Gucha of Chaozhou School, the tea soup of the initiator is lighter in color, but its pepper flavor is still relatively lighter than that of Huang Yaxi and Ou Nan Yuan Yahua, and it has a strong garlic flavor, and the pork ribs are soft and tender, and the taste is very good.

3. Singapore National Breakfast-Kaya

Coffee and Coconut Bread, Soft-boiled Eggs, Coffee

Yakun is the first one. Although it is a chain store, it is absolutely superior in quality among many stores I have eaten in Malaysia and Singapore.

This 6-year-old shop is not simple either. The boss, Yakun, went to work in Nanyang by boat when he was in his teens. He had never been exposed to coffee before, and he studied hard to make it. At that time, these people who went to Nanyang suffered all kinds of hardships. Yakun slept on the tabletop of the bunk every night in order to open business early. My wife cooked

KAYA at home. At that time, coal stoves were used, because KAYA

sauce was not difficult to make, but it took a lot of work, and it took nearly two hours to cook one. Therefore, Yakun's wife contracted lung disease and died of pneumonia. Now Yakun is run by the second generation and the third generation.

The bread in their family is still baked with charcoal fire, which makes the bread have a very attractive charcoal smell.

4. curry fish head

there are several schools of curry fish head in Singapore: there are local Chinese tastes and Indian tastes.

today, I'm going to introduce you to this South Indian Muthu's

Curry

What's the difference between the South Indian taste and the local Chinese curry fish head taste?

The curry fish head made by Chinese people has a light taste, a thin soup and a strong sour taste. The boss Muthu

came to Singapore from India to work when he was 11 years old. He integrated Chettinad, a South Indian method, into this dish, and the curry fish head soup made was thick, sour and delicious.

6. Lesha

Laksa

Frost Bridge Lesha

For more than half a century, their family still insisted on cooking with charcoal fire, because the firepower of charcoal fire was mild. And the price remains the same, 2 Singapore dollars for a small bowl and 3 Singapore dollars for a large bowl. Laksa

' s Chili sauce and scalding are very difficult ~

7. Fried kway teow

Fried kway teow is a traditional home-cooked food in Chaoshan area. After coming to Nanyang, many changes have taken place. Singaporeans are used to frying kway teow with oil noodles, and there are also black and white kway teow. The black one is added with local sweet soy sauce, which makes the fried kway teow slightly sweet. They will also put clams in and fry them.

ou nan yuan fried kway teow noodles

the owner has more than 3 years' experience in fried kway teow, and this store won the first prize in the Hawker Street Food Master Competition held in Singapore in 211

Fried kway teow in jubilee street

The fried kway teow in jubilee street is original, and the cooking is traditional but creative. Noodles are fried with lard but not too greasy. Sweet soy sauce is rich in flavor but not too sweet. The fried kway teow in this restaurant has achieved a good balance between the taste of ingredients and the taste of seasonings. The store has a history of more than 4 years and won the second place in the food selection of a hawker center in Singapore.

8. Fried shrimp noodles

9. Lin Zhiyuan's breast meat

I have eaten a lot of Hong Kong, Macau, Singapore and Malaysia, and their breast meat is the best I have ever eaten, not one of them.

their family insists on using only hind leg meat, which is 6g per catty.

1. Hainan chicken rice

This is a food for Hainan people to worship their ancestors. Rice is often rubbed into large round grains, which is convenient for people to carry.

It is an indisputable fact that Hainan Chicken Rice originated from Wenchang Chicken in Hainan. The problem is that the locals don't have this title, so many people can't find "Hainan Chicken Rice" when they go to Hainan to find their roots in the early days, so they think it is a re-creation of Hainan people's diet in overseas Nanyang.

Wenchang chicken is a very famous traditional dish on Hainan Island, ranking first among the "four famous dishes" in Hainan. Whether it is a banquet, a reward for the gods or a festive occasion for the Chinese New Year, it will come in handy. Traditionally, the whole chicken is cooked and chopped, accompanied by chicken oil and chicken soup, and then dipped in sauce, which is not far from the practice of Hainan chicken rice in Singapore and Malaysia.

But of course, Hainan chicken rice must have changed and developed when it came to Nanyang because of the different soil and water. For example, the chicken in Hainan is more solid than that in East Asia, and the chicken in South Asia is smoother and softer. In the rice part, Nanyang basically uses a lot of fragrant rice, which is cooked by mixing new rice and old rice in a certain proportion; Chili sauce has also been improved by many stores.

Hainan chicken rice every day

This store must go as early as possible, and it will basically sell out by dusk

Dining room

11. Noodles with noodles

This is a food that Fujian people brought to Xinma area, but it was unrecognizable after it was spread to the local area.

There are many ingredients in Fujian noodles in Singapore ~

There are fried fish, fried fish cakes, fried meatballs, braised pork, spiced noodles and so on

Yuanchun famous noodles

Their family won the first place in the best snack shop in Singapore in 214

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