介绍新加坡食物的英语作文

There are many popular Singapore foods that Singaporean eats daily but not many people know which dishes are originated from Singapore。As a tourist,it is good to know dishes that are originated from the country so that you can try out the uniquely Singapore food when you are in Singapore。Singapore foodsMalaysia has stated a claim on some of the popular Singapore dishes such as chili crab,back kut teh,Chicken rice,nasi lemak and laksa with its Tourism Minister saying that other countries had “hijacked” their dishes。This arose the interest of the Singapore food critics to study all the Singapore foods and dishes and point out five dishes that no other country can “ own”Uniquely Singapore foodsThe five uniquely Singapore dishes are Yusheng,Lor Mee,Teochew-style Bak Chor Mee,Satay Beehoon and Hokkien Mee。Some,like satay beehoon,were inspired creatively,while others,like lor mee,were invented out of need。Others,like Yusheng (Chinese New Year salad),are indisputably Singaporean and have been “exported” to become popular elsewhere。比较有名的食物：Teochew-style Bak Chor MeeBak Chor Mee is a Chinese flat and yellow noodle served with pork mincedmeat。The noodle is served with minced meat,pork slices,roast pork,sliced mushrooms,meat balls,beansprouts,bits of deep-fried lard and aslice of lettuce。Hokkien-style bak chor mee (minced pork noodles) wasbrought to Singapore by a family from China’s Fujian province。Teochew-style bak chor mee is a distinctly Singaporean creation。Teochew-style bak chor mee used sambal and vinegar to flavour the noodles with meat topping。It was also reported by Lianhe Wanbao last year that Tai Hwa minced pork noodle stall,which started out in Hill Street in the 1930s,was the “godfather” of Teochew bak chor mee。Now you can taste this dish in most of the hawker and food court in Singapore。Satay Bee HoonThis dish is a hybrid between Malay Cuisine and Chinese Cuisine。The Satay Bee Hoon sauce is a chilli-based peanut source very similar to thesauce served with satay。It is usually served with a few stalks of KangKong,slices of cuttlefish and fried fish cake,pork slices and cockels。The satay sauce is pour on top to mix with the stalks。This Singapore dish might origins from Teochew but the satay sauce used is definitely a Singapore adaptation,as well as the beehoon and kang-kong all these ingredients makes this dish truly Singaporean food。Lor MeeThick flat yellow noodles served in thick starchy gravy。Ingredients added into the noodles are usually ngo hiang,fish cake,fish,round andflat meat dumplings,half boiled egg and other items。Optional ingredients are vinegard,garlic and chili which you can add yourself。According to the Singapore food expert,Lor Mee was created out of need,it was created in the mid-1950s when there was a shortage of meat。Stall holders in Rochor market stewed small pieces of meat and fish ball to make thick gravy。