Food and drink

Cantonese and Hainanese cooking are the most prevalent Chinese cuisines in Malaysia some of the more common Malaysian-Chinese dishes are Hainanese chiken rice (rice cooked in chicken stock and served with steamed or roast chicken), char kway teow (teochew-style fried noodles, with eggs, cockles and chilli paste), or luak (hokkin oyster omelette),dim sum (steamed dumplings and patties) and yong two foo (beancurd and vegetables stuffed with fish).Good Chinese food is available in we shops and from hawker stalls.

Cantonese light and delicately flavoured dishes are often steamed with ginger and are very not apicy. Shark's fin and birds' nest soups, and dim sum (mostly steamed delicacies trolleyed to your table, but only served until early afternoon) are Cantonese Other typical dishes include - steamed with soya sauce, ginger, chicken stock and wine; wan ton soup; blanched green vegetables in oyster sauce and suckling pig.

Hainanese Simple cuisine from the southern island of Hainan; chicken rice with sesame oil, soy and a chilli and garlic sauce is their tastiest contribution.

Hakka Uses plenty of sweet potato and dried shrimp and specialize in stewed pigs' trotters, yong tau foo (deep-fried beancurd), and chill is and other vegetables stuffed with fish paste.

Hokkien Being one of Singapore's biggest dialect groups means Hokkien cuisine is prominent, particularly in hawker centres, although there are very few Hokkien restaurants. Hokkien Chinese invented the spring roll and weir cooking uses lots of, noodles and in one or two places you can still see them being made by hand. Hokkien cuisine is also characterized by clear soups and steamed seafood, eaten with soya sauce. Fried Hokkien mee (yellow wheat noodles stir-fried with seafood and pork),hay cho (deep fried balls of prawn) and bee noon (rice vermicelli cooked with prawn. squid and beansprouts with lime and chillies) are specialities.

Hunanese Known for its glutinous rice, honeyed ham and pigeon soup.
Peking (Beijing) Chefs at the imperial court in Peking had a repertoire of over, 8,000 recipes. Dumplings, noodles and steamed buns predominate, since wheat is the staple diet, but in Singapore, rice may accompany the meal. Peking duck, shi choy(deepfried bamboo shoots), and hotand sour soup are among the best Peking dishes Peking duck (with the skin basted with syrup and cooked until crisp) is usually eaten rolled into a pancake and accompanied by hoisin sauce and spring onions. Fish dishes are usually deep-fried and served with sweet and sour sauce, Shanghainese Seafood dominates this cuisine and many dishes are cooked in soya sauce. Braised fish-heads, braised abalone (a large shellfish) in sesame sauce and crab and sweetcorn soup are typical dishes. Wine is often used in the preparation of meat dishes, hence drunken prawn and drunken crab.

Steamboat The Chinese answer to fondue is a popular dish in Singapore and can be found in numerous restaurants and at some hawker centres. Thinly sliced pieces of raw meat, fish, prawns, cuttlefish, fishballs and vegetables are gradually tossed into bubbling cauldron in the centre of the table. They are then dunked into hot chilli and soya sauces and the resulting soup provides a flavour some broth to wash it all down at the end.

Szechuan Very spicy(garlic and chilli are dominant),Szechuan is widely considered the tastiest Chinese cuisine. Szechuan food includes heaps of hot red pepers, traditionally considered to be protection against cold and disease. Among the best Szechuan dishes are smoked duck in tea leaves and camphor sawdust; minced pork with beancurd; steamed chicken in lotus leaves; and fried eels in garlic sauce.

Teochew Famous for its muay porridges. This is alight, clear broth consumed with side dishes of crayfish, salted eggs and vegetables.

Indian cooking can be divided into three schools: northern and southern (neither eat beef) and Muslim (no pork). Northern dishes tend to be more subtly spiced, use more-meat and are served with breads. Southern dishes use fiery spices, emphasize vegetables and are served with rice. The best-known North Indian food are the tandoori dishes, which are served with delicious fresh noon breads, baked in ovens on-site other pancakes include roti, thosai and chapati. Malaysia's famous mamak-men are Indian Muslims who are highly skilled in everything from teh tank (see Drink below) to rotis

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