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Chinese Food


For those visiting Singapore, Hainanese Chicken Rice is a must! It is simple yet superbly flavored. It is a combinations of chicken steeped in hot liquid, splashed with a touch of sesame oil and soy sauce, and served with rice cooked in chicken stock and a chili-garlic sauce. Indeed, it is as mouthwatering as it sounds. Visitors will be able to find Chicken Rice at hawker centers and food courts all over Singapore. Another popular Hainanese dish is called Steamboat. A chafing dish of boiling stock is placed in the center of the table for diners to cook their own meat, seafood, and vegetables. It will make a good dish for family reunions.


Hakka cuisine is usually simple and straightforward. Beancurd is often used instead of meat as the main ingredient. Homemade wine is used to make heady soups, whilst the wine residue is used to cook chicken and pork. Among the more popular Hakka dishes are Beefball Soup and Yong Tau Foo, which is beancurd and vegetables stuffed with minced fish. Yong Tau Foo is quite popular and can be easily found at hawker centers and food courts.


Peking cuisine is the only regional Chinese cuisine that features mutton, generally in mutton soups and stews. The region's most famous dish is Peking Duck.


This particular cuisine is well noted for its strong flavors and reliance on hot chilies. Dishes that should be tried include Chicken or Prawns with Whole Dried Chilies, Deep-Fried Shredded Beef, and Duck Smoked Over Tea Leaves.


Not surprisingly, herbal food is still popular as many Singaporean Chinese do rely on herbal remedies. The best known herbal dish in Singapore is Bak Kut Teh, which is a herbal soup containing pork ribs and served with fried dough sticks known as Yu Tiao. Stalls that specialize in Bak Kut Teh can be found in many hawker centers and coffee shops, especially in and around Chinatown.

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