What are the characteristics of Malaysia?

1= Malaysian food style, influenced by the food styles of immigrants from Fujian and Southeast Asia, shows the characteristics of absorbing the strengths of hundreds of schools and integrating them. In it, you can always find Chinese food, Indian food, Thai food, Portuguese food and Middle Eastern food.

Speaking of bak Kut teh, you may think it is a kind of tea, but in fact, this "tea" is not another kind of "tea", it is a well-known pork ribs medicated soup in Malaysia. Lycium barbarum, astragalus root, codonopsis pilosula and other medicinal materials are put together, which has the effect of eliminating dampness and removing fire. In the humid and hot climate of Southeast Asia, everyone cannot live without it. It is said that if Malays leave their hometown, they will take away the medicinal materials used to stew Bak Ku Teh, so that they can also drink Bak Ku Teh when they go out. Although there are more than a dozen kinds of medicinal materials, there is no taste of any medicinal materials in the soup, but it is a refreshing taste full of meat. Authentic eating with a cool iced drink is highly recommended.

Curry fish head

This is a very famous representative dish in Malaysia. Fish head definitely belongs to marine fish, and curry is red curry. Malaysian curry is very different from Indian curry. Indian curry is spicy and exciting, and the meat made is rarely delicious. Malay curry is different. A lot of coconut milk was added, which greatly reduced the spicy taste. The entrance is mild, rich and tasty. People who know how to eat will directly pour rice into curry and have a good time. By the way, don't miss the meat on your cheeks when eating fish heads.

Lysa

Lesha existed only after Chinese arrived in Malaysia, but it has a history of more than 300 years. Lesha sauce can be used not only to make rice noodle soup, but also to stir-fry beef or chicken. The salad sauce used here is a very famous time-honored brand from Borneo Peninsula in East Malaysia. Not only should it be made by hand, but even the fire for frying should be burned with wood. Add coconut milk when cooking, and it will take more than 2 hours to cook. In the meantime, the whole room can smell its fragrance.

Be a vegetarian.

You can find Chinese vegetarian restaurants all over Malaysia, or find delicious vegetarian dishes in the banana leaf restaurant in southern India, and you will experience a unique dining experience. The way of putting food on banana leaves by hand is quite attractive to foreign tourists.

snack

Fast food is also fast food. You can find this kind of American fast food in every city, including KFC fried chicken, McDonald's and A & amp； W and Pizza Hut and so on.

International food

In Malaysia, you can also taste different flavors of food from all over the world, especially in international hotels in big cities and downtown areas. You can taste western-style, Japanese-style, Korean-style, Thai-style, French-style, Italian-style, Lebanese-style and even Spanish-style food.

dessert

Desserts mainly include Cek Mek Molek, Buah Melaka, Tepong Pelita, Kuih Lapis, Aiskacang, Cendo, Sago Gula Melaka, Len Chee Kang, etc. This is a very famous dessert in Malaysia. Most of it is made of sugar, eggs, flour, glutinous rice and coconut milk. In particular, snacks eaten during Ramadan and fasting months can be bought in restaurants and stalls outside.

snack

Some tourists may be influenced by living in China, so they feel uneasy about eating at roadside stalls. But if the stall is clean, it is safe for you to eat on the roadside. Snacks are all made fresh, so keep them fresh. Food stalls offer a variety of choices, such as Regan Noodles, soup, fried rice and various seafood.

Now I would like to recommend an excellent place to eat snacks in Kuala Lumpur. First of all, there is a distinctive central market on the Klang River in the city center. This is an ancient building with a typical Malay style. The second floor of the market is dominated by restaurants, including Malay snacks, Indian restaurants, Thai snacks and western restaurants. And restaurants that operate well-known Chinese food. The second is the night market in Kuala Lumpur, where square, inner street and sidewalk are paved with square tables in the evening. Some sell Malay "Satay", fried thin pie and potato chips, some sell Indian curry rice and fried rice in Singapore, some sell fried chicken in KFC in the United States and Hamburg in Germany, and some sell jujube jumping in Chaozhou, China, chicken rice in Hainan, fried noodles in Fujian and Shanghai spring rolls. These foods have two characteristics: first, they are spicy, whether they are eaten or drunk, they are all served with fresh or dried peppers, Chili powder, Chili oil and Chili juice as seasonings; Second, the stalls did not compete for customers. Customers can choose food at will. As long as you give the order, the food will be delivered to every place in you, and the owner will collect extra money when checking out.

In Kuala Lumpur, there is a snack that you have to try, that is, Chinese style, which has a long reputation in Southeast Asia. Baku-bone tea. This kind of bak Kut teh is mainly made of tea leaves, Chinese herbal medicines and ribs, with salt, soy sauce, pepper, monosodium glutamate and so on. Cook in a pot for a long time until the taste of tea and Chinese herbal medicine penetrates into the ribs before serving. The bak Kut teh on the table should be fresh pork chops, famous China teas such as Baolong and Tieguanyin, and Chinese herbal medicines such as Lycium barbarum, Angelica sinensis, Astragalus membranaceus and Chinese yam. With proper ingredients and cooking, it tastes fragrant and tender and has a unique flavor. When China tourists arrive in kuala Lumpur, don't forget to try Baku Ku tea.

seafood

Because Malaysia is surrounded by the sea, there are abundant seafood there, such as fish, Shi Ming, cuttlefish, lobster and crab.

Eating seafood in Malaysia is a good enjoyment, because all seafood is fresh and delicious.

Recommend two good places to eat seafood: one is Kota Baru. In addition to the charming beaches, there are many kinds of seafood, which are delicious and cheap. The most mouth-watering thing is the South China Sea lobster, which is huge and fat, each weighing about a catty, and its meat is tender and sweet. Whether steamed, braised or peeled, steamed or fried, you can never get tired of eating. The second is the famous Port Klang. Port Klang is only 45 kilometers from Kuala Lumpur. This is a famous fishing port. The local fish, shrimp, crab and shark's fin are not only abundant, but also cheap. There are several famous seafood restaurants in Port Klang. Every day, customers come in an endless stream and business is very hot. Steamed crabs here are the most famous, because the crabs in Klang Port are big and fat, with thick meat and full crab paste. Almost every crab weighs no less than half a catty, and they are full of vitality and tender. Most cooking methods are mainly braising and steaming. After cleaning the live crab, fill it with sorghum or rice wine, add some ginger, onion, shredded pepper and local condiments, put it in a covered pot and steam it for about 10 minutes before eating. Open the crab shell, the paste is full of meat and fat, full of color and flavor, and everyone is salivating. Fried shrimp in Bayi Port is also a dish highly appreciated by diners. Generally, fresh prawns are selected, washed, dipped in fried powder and quickly fried in oil pan. When they are about nine ripe, they can be served. Their taste is delicious beyond words. In addition, steamed pomfret, sashimi and shark's fin there are also first-class in China.

The nest of edible swift

In Malaysia, bird's nest is mainly produced in Nia Cave National Park in Sarawak, East Malaysia. Speaking of bird's nest, people all know that it is a tonic. Compendium of Materia Medica says that bird's nest is "sweet and light in taste, nourishing lung and yin, resolving phlegm and relieving cough, tonifying points and clearing heat, and it is a holy medicine for conditioning physical weakness and fatigue". Legend has it that Zheng He, the eunuch of Sanbao, brought some bird's nests to the emperor. According to reports, the collection of bird's nest has certain seasonality. September to April is the breeding season for swallows, and collection is prohibited. Donations can only be collected before the swallow lays eggs and when the swallow grows up. It is stipulated that only two harvests are allowed each year. Collecting bird's nest is a hard and dangerous job. The cliff is as high as 100 meters. Collectors working high above the bamboo ladder will be shattered if they are not careful. The collected bird's nest must be processed before it can be sold as a finished product. Bird's nest can be divided into three categories: red "blood swallow", white "lawsuit" and black "hairy swallow". The blood swallow is dyed with the blood of Dongyan, so it is especially nourishing. Swallow is the first nest in Dong Yan every year. The worst quality is Mao Yan, which contains many impurities. The best bird's nest is $200 per kilogram, and the worst is $20 per kilogram. If you can witness the gathering of bird's nest with your own eyes and taste the rare bird's nest produced here, you will definitely leave a good memory.

Tropical fruit with unique flavor

Because Malaysia is located in the tropics, the hydrothermal conditions are very good, so it is rich in fruits. In Malaysia, all the year round.

You can eat all kinds of tropical fruits. If you want to buy fresh fruit in Malaysia, go to farmers' markets and night markets, which are the best places to buy. Here are some tropical fruits with unique flavors.

Durian: The local people call durian "the king of all kinds of fruits". Durian has a strong flavor, prickly shell, thick pulp and high price, but its delicious taste is irresistible. You must try.

Durian is native to Malaysia, among which Penang is the best. This kind of fruit smells like stinky tofu in China, but it tastes delicious. Malays love durian. Durian is very expensive and must be eaten, so there is a saying that "take off the sarong for durian", which is very determined. It is said that some people are addicted to eating durian and even go bankrupt. Every season when durian is fragrant, people help the old and take care of the young, and the whole family goes out to buy durian. There are hundreds of varieties of durian, including "Zhenlihuang", "Hulu" and "Bao Kun".

Mango: You can find many kinds of mangoes in Malaysia. The most famous mango is Banana Island, which is very famous in Southeast Asia. Its characteristic is that the pulp is not moth-eaten. The pulp is sweet and sour, and the taste is fragrant, which is different. Mango is golden yellow. When the mango harvest season comes, tourists flock to it. Don't you want to try?

Papaya: Papaya is a delicious fruit. When eating, cut it in half with a little lemon juice for breakfast. It tastes very good.

Pomelo: Pomelo is about the size of a cantaloupe and is the largest citrus fruit. It is said that the grapefruit produced by Ipoh has the best quality. Grapefruit is abundant in February every year, which also happens to be the Lunar New Year, so grapefruit is often used as a gift.

Pineapple: If you are in Johor, don't forget to try the pineapple. Johor is called "Pineapple State", which is rich in excellent varieties of pineapples.

Carambola: A sweet and juicy fruit. There are many kinds, which are abundant in Perak. Its basic shape crosses like a star, and people call it "carambola"-an attractive name. According to modern medical research, carambola has the functions of lowering blood pressure and preventing cardiovascular diseases.

Rambutan: The skin of the fruit is covered with short red and yellow hairs, which are as big as kiwifruit and taste like litchi.

Watermelon: Watermelon is the best fruit to quench thirst in hot weather. It can be seen almost everywhere in China, so I don't need to introduce it.

Jambu Air: It is a small bell-shaped fruit with pink skin, which can best quench thirst in a hot afternoon.

Guava: If you are in Perak, you must try the most famous guava in Bido. Rich in vitamin C, with crisp and chewy flesh, it is one of the most popular fruits in the local area. Sprinkle with sweet and sour seasoning to taste better.

Dooku: It's a seasonal fruit with thick golden brown skin and the size of a golf ball. You can eat it from August to September, but the seeds are a little bitter.

Ciku: The fruit is as big as kiwi fruit, and the flesh is sweet and brown, which is suitable for fruit salad.

Mangosteen: The fruit is as big as an orange, with thick purple skin and pure white pulp. It is also a seasonal fruit, and the production season is 10 to March.

Coconut: A common tropical fruit. It is characterized by jelly-like pulp and mellow and sweet coconut juice.

Banana: A common fruit. But it is the third most important fruit in Malaysia after pineapple and durian. There are many varieties, mainly Pisan Mas, Pisan Tanduk, Pisan Rastari and Pisan Raja.