Cantonese cuisine is the most popular Chinese cuisine in Singapore. It is famous for its lightness and innovation. From simple barbecued pork noodles to carefully prepared shark fin in soup or crispy suckling pig, everything will whet your appetite.

Many restaurants in Singapore offer Cantonese-style dim sum for lunch, which features steamed or fried dim sum and is very popular.

In addition to Cantonese cuisine, other famous Chinese cuisines include stuffed duck in Beijing, eel in Shanghai, Teochew braised duck, Hainanese chicken rice, Hakka stuffed tofu and spicy Sichuan cuisine, etc. However, most of these dishes were acquired by students studying in mainland China.

Recently introduced due to increased communication and communication.

Chilli Crab & Black Pepper Crab Singapore is located in the tropics. It is said that in order to relieve the heat and detoxify, the various dishes that the locals eat naturally tend to be spicy.

Foodies who like seafood and spicy flavors will definitely not want to miss Singapore’s most famous chilli crab and black pepper crab.

Chili crab is a whole big crab cut into pieces, and the meat and shell are stir-fried together with tomato sauce and chili.

The thick, spicy red tomato-chili sauce is poured over the fresh crabs, making them delicious just by looking at them. You can't help but chew them immediately.

The spicy and sweet sauce and the juiciness and sweetness of the crab are skillfully blended together. As soon as you taste it, you will immediately appreciate the sweet and spicy flavor that lingers in your taste buds!

It is usually served with traditional bread or Chinese-style fried steamed buns and dipped in sauce, which is not only delicious but also filling.

Black Pepper Crab's concentrated soy sauce, Indian black pepper, Malay chili pepper and Western-style butter create this unique "sharp" taste.

The black pepper spice penetrates into the meat, not only the crab meat is rich in pure and sweet sauce, but also the outside of the shell is infused with a slightly burnt and spicy black pepper aroma.

When you eat black pepper crab, you will not only be able to enjoy the plump and juicy crab meat, but you will also be gasping for breath from the pungency of black pepper. The sensory enjoyment is absolutely three-dimensional.

It is worth mentioning that the sea crabs in Singapore are very large. One crab leg is as thick as two fingers. The crab shell is thick and crisp. When you pinch it with crab claws, it makes a crisp cracking sound, and you can see the tender red juice.

The white crab meat splashes out, making you eat it happily.

The sea crab meat here is very delicate and delicious.

Hainanese Chicken Rice Hainanese Chicken Rice is a quasi-"national dish" of Singapore.

The chicken is delicious and tender, the rice is fragrant, and it's delicious when served with chicken broth, sliced ??cucumbers and chili sauce.

Extremely simple, yet incredibly delicious, it’s one of a kind.

The making method of Hainanese chicken rice is very particular. Boil the whole chicken in water until tender, cut into pieces, put on a plate, sprinkle with sesame oil and soy sauce; the rice is also steamed with chicken soup and chicken oil, so it is especially smooth and delicious; then dip it in some

Eat it with dark soy sauce, minced garlic or a special hot and sour chili sauce, it tastes great.

The chicken in Hainanese chicken rice should never be fully cooked.

The meat around the bones must be slightly peach-colored and the chicken's bone marrow is still full of blood to be considered qualified.

Hainanese chicken rice was brought to Singapore by immigrants from Hainan in the 1920s and 1930s, but it has unexpectedly become very popular among the locals.

The original Hainanese chicken rice was white rice with chicken and ginger paste. After continuous evolution, there are now Cantonese chicken rice and Malay chicken rice.

The daughter of Philippine President Marcos even flew to Singapore to taste it, so don’t underestimate this small bowl of rice, it is known as “Presidential Chicken Rice”!

It’s no wonder that so many Chinese celebrities have a special liking for it. It is said that Andy Lau often makes a special trip to Singapore to eat Hainanese chicken rice at the Mandarin Hotel.

Bak Kut Teh is a delicacy cooked with herbs, garlic and spices, plus pork bones, and is served with rice and chili-dark soy sauce.

It is a popular breakfast and late-night snack.

If you want to eat authentic Bak Kut Teh in Singapore, you should go to the food stalls in Chinatown, Chinatown.

When the tea guests take their seats, the shopkeeper brings a steaming large bowl of fresh soup. There are five or six pieces of ribs in the bowl, plus a bowl of fragrant white rice, and a plate of fried dough sticks cut into inch-long pieces. The tea guests can choose according to their own tastes.

Add pepper, vinegar, salt and other condiments.

After finishing a large bowl of meat and bones, I had a small cup of Chaozhou Kung Fu tea. The tea cup was extremely small, and the brew was a very strong and slightly bitter Pu'er tea, but when I drank it, it tasted rich and fragrant.

Bak Kut Teh has had a profound impact on Singapore’s food culture, indirectly affecting the cooking of other signature delicacies in Singapore.

After eating "Hainan Chicken Rice", "Teochew Porridge", "Curry Fish Head" and "Satay" in Singapore, you will always have a cup of hot Teochew tea.

Even drinking tea before serving food has become an essential procedure.

Laksa Nyonya food culture inherits the tradition of Chinese cuisine, and has a Malay flavor. The presentation and taste are excellent.

Laksa can be said to be the most representative Nyonya delicacy and one of the must-try snacks in Singapore.

Authentic Nyonya Laksa emphasizes the umami flavor of coconut milk, the sweetness of fresh shrimps and the spiciness of homemade chili oil.

The soup is made of curry soup mixed with coconut milk. It has a sweet, salty and spicy taste, which is its most distinctive feature. The ingredients include fresh clams, fried tofu, fish cakes, shrimps, bean sprouts, etc., plus fine white bean sprouts.

The thick rice noodles are like a bowl of laksa with full color, flavor and flavor.

Strong and spicy flavors are challenging.