As a diverse country, Singapore not only has many tourist attractions, but also many specialties. What kinds of delicacies can you try in Singapore? How do these delicacies taste? Next, the editor has compiled some relevant content for you, come and take a look! Chilli Crab

Tried it This "national dish of the Lion City" is worthy of being in Singapore. The sauce stir-fried with the crabs is the highlight of this dish. The sauce is made from chili peppers and tomato paste, making it spicy, sweet and sour. As soon as the crab shell is peeled off and the sauce pours out, you can enjoy the tender and firm crab meat. You can also order some steamed or fried steamed 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. Most seafood restaurants serve it, and the price is based on the type and weight of the crab. Because the crabs are big, one is enough for two people. Bak Kut Teh

Bak Kut Teh is not actually tea, but a soup made from pork bones and medicinal herbs. It is both delicious and nourishing. Compared with bak kut teh in other Southeast Asian countries, Singaporean bak kut teh has fewer medicinal ingredients, a lighter soup color, but a stronger peppery flavor. In addition to the "Bak Kut Teh Companion" fried dough sticks, refreshing side dishes such as pork belly, pickles, and braised peanuts are also worth ordering. In the past, people would drink tea after drinking soup to relieve tiredness. Nowadays, barley water is a more common combination. A portion of Bak Kut Teh costs SGD 7-9 (approximately NT$34-44). Laksa

The richness of ingredients is a major feature of Laksa, a special noodle soup. You can also taste shrimp, fresh clams, blood clams and fish cakes in the spicy soup and the sweetness of coconut milk. It's so delicious that you can taste all the layers of flavor with a sip of rice noodles and a sip of soup. Interestingly, in some shops, the laksa is cut into short strips and has to be scooped into your mouth with a spoon instead of chopsticks. As the origin of Laksa, the Katong area has the most authentic Laksa stalls. A bowl of Laksa costs SGD 5-7 (approximately NT$24-34). Bak Chor Mee

Bak Chor Mee (cuǒ) is the Fujian dialect, which means "minced meat" or "roasted meat", so the meat noodles are somewhat similar to the well-known saozi noodles. In particular, the meat noodles are mostly served with fish balls made from fresh fish and slow-cooked shiitake mushrooms. Wontons and dried fish also add a lot of flavor. The meat noodles are divided into dry noodles and soup noodles, thick noodles and thin noodles. Please confirm with the store before ordering. Pork noodles with braised eggs and seaweed soup is a local way of eating. A bowl of noodles only costs SGD 3.50 (approximately NT$17) at ordinary stalls. Fish Head Curry

In addition to the main dish of red snapper head, the spicy curry also has a variety of vegetables such as eggplant, okra, beans, and tofu. For tourists who don’t like spicy food, you can order rice to neutralize it. There are many kinds of rice to choose from, such as white rice, pilaf rice, vegetable rice, etc. You can also order shortbread or steamed buns and dip them in curry. Interestingly, this Indian dish can be found in most restaurants in Little India in Singapore, but it cannot be eaten in India.