Victory clay pot mouse powder: 20 years of history, signature dishes are clay pot mouse powder and roasted meat noodles. Business hours are from 6: 30 pm to early morning. Location: next to the main entrance of swiss inn, opposite to Shanghai Bookstore.
Lifeng Beef Noodles: 1954 has been in business since, and the specialty is beef brisket noodles. Business hours are from 7 am to 3 pm. Location: Xingma Shopping Center in Chinatown is 50 meters away from central market, at Lifeng Tea Ice Room at the corner with jalan H.S.LEE.
Lianmei Fujian Noodle: It started in 1946, and its specialty is Fujian Noodle, which uses traditional charcoal fire. Business hours are from 6 pm to early morning. Location: Back alley of Lifeng Tea Ice Room, across the street is EON BANK.
Sister chicken wine noodles: the specialty dishes are drunken chicken (yellow wine chicken), drunken shrimp, drunken pork loin, drunken pork and drunken frog. Business hours: 7: 30 am to 4: 00 pm, closed on Mondays. Location: Fuxi Tea Dining Room on Arrow Street
Dashutou Suji fried noodles: It has a history of more than 60 years. The specialty dishes are wrapped chicken and carambola juice, and Kuala Lumpur is the first. Business hours are from noon 12 to 3 pm, and it is closed on Mondays. Location: 300 meters east of Times Square, then turn right and go forward 100 meters. In the sixth episode of "Young and Dangerous", Chen Haonan met Shu Qi in Dashutou Su Ji, and Jackie Chan and Maggie Cheung were once guests.
bak kut teh
In Kuala Lumpur, there is a snack that you have to try, that is, the Chinese morning tea-bak Kut teh, which has long enjoyed a good reputation in Southeast Asia. This kind of bak Kut teh is made of tea leaves, Chinese herbal medicines and pork ribs as main ingredients, with salt, soy sauce, pepper, monosodium glutamate and so on. It is cooked in a pot for a long time until the taste of tea leaves and Chinese herbal medicines penetrates into the pork ribs, and then it can be served. Baku-bone tea on the table should be made of fresh pork chops, famous China teas such as Baolong and Tieguanyin, and Chinese herbal medicines such as Lycium barbarum, Angelica sinensis, Astragalus membranaceus and Dioscorea opposita. With proper ingredients and proper cooking, it tastes fragrant and tender, and has a special taste. Don't forget to try Baku Ku teh when China tourists arrive in Kuala Lumpur.
Coconut rice
Coconut rice is an informal national dish in Malaysia. Its Malay pinyin is Nasi Lemak, Nasi is rice, Lemak is fat, which means coconut milk. The name of this rice comes from its cooking process, which is to soak the rice in thick coconut milk and then steam the mixture of rice and coconut milk. Sometimes, the knotted leaves of Isatis indigotica are put into the rice during the cooking process to enhance its fragrance. If necessary, other spices such as turmeric and citronella can also be added to give additional fragrance.
Traditionally, a plate of coconut milk rice contains sliced cucumber, anchovies, roasted peanuts, fried water spinach, hard-boiled eggs, Indian pickles and hot and spicy sauce (called Sambal in Malay). Coconut milk rice can also have other condiments, such as chicken, octopus or squid, birds and mussels, beef curry (stewed beef in a mixture of coconut milk and spices) or "Balu" (beef lung). Traditionally, most condiments are hot and spicy.
Black pepper crab is very fresh seafood, with unique Malay cooking methods and sauces, which will definitely make your index finger move if you like seafood.
Barbecue jerky dried pork, also known as pork breast, is a specialty in Singapore and Malaysia. The crystal-clear and extremely thin slices of meat are so red that you can't help but drool when you see them. Place of purchase: Lin Mingji, founded in 1978, is the famous brand of dried meat in Kuala Lumpur. But when you come to this spacious head office in Kuala Lumpur, you can find a wide range of food choices. In addition to the well-known dried meat, there are floss, shrimp rolls and even Chili sauce.
Taro cake Taro cake is also a local traditional food in Malaysia. Taro is sweet, soft and not greasy, nourishing and nutritious, and it is unforgettable with the crisp taste of black sesame seeds.