越来越多的各国游客一来到新加坡就一头扎入美食的海洋，乐此不疲。无论是休闲游客，还是商务客人，他们的“非常新加坡”之旅也是一种奇妙的味蕾之旅。

And more and more foreign tourists come to Singapore is a plunge into the sea food,happy.Whether leisure tourists,Or business guests,their"Very Singapore"Tour is also a kind of wonderful taste buds trip.

狮城新加坡独具特色的10大美食。图片来源：互联网 The lion city Singapore unique and great food.Picture source:The Internet
　　1、辣椒/黑胡椒蟹 Chilli Crab &Black Pepper Crab

1/Pepper/black pepper Crab Chilli Crab &Black Pepper Crab

　　新加坡地处热带，据说当地人为了排暑去毒，所吃的各种料理口味自然就偏重麻辣口味。而在各种新加坡传统麻辣口味的料理中，又以辣椒螃蟹和黑胡椒螃蟹最为出名。

Singapore is located in tropical,It is said that the local people in order to row to the poison,Eat all kinds of food taste spicy taste of lay particular stress on naturally.And in all kinds of Singapore traditional spicy taste in food,And with chilli crab and black pepper crab is the most famous.

　　辣椒蟹就是将整个的大螃蟹切开，连肉带壳加上茄汁、辣椒一起拌炒。吃起来，蟹肉的鲜嫩伴着茄汁的甜和辣椒的冲，非常过瘾，堪称绝配。黑胡椒蟹集中式的酱油、印度的黑胡椒、马来的小辣椒与西式的牛油于一体，才造就出了这另类“冲鼻”的独特味道来。

Chilli crab is the whole big crabs incision,The flesh and the shell and tomato juice/Pepper and stir together.Eat up,The fresh crab meat with tomato juice of the sweetest and pepper of blunt,Very enjoyable,Can perfect match.Black pepper crab centralized soy sauce/India's black pepper/Malay of hot pepper and western-style butter in a body,To make out the alternative"Blunt nose"To the unique taste.

　　值得一提的是，新加坡的海蟹个头特别大，一个蟹脚就有两根手指般粗，蟹壳厚而脆，用蟹钳一夹，发出清脆的碎裂声，只见红汁从嫩白的蟹肉中溅出，引得你开怀大吃。这里的海蟹肉质非常细腻，鲜美无比。

Be worth what carry is,Singapore's sea crab a particularly large,A XieJiao two fingers as thick,Crab shell thickness and crispy,A clamp with crab pliers,The shattering of clicked,See red juice from white crabmeat, splash,That you laugh big eat.The sea crab meat quality is very exquisite,Very delicious.

辣椒螃蟹 Chilli Crab Chilli Crab Chilli Crab

　　喜欢海鲜与辛辣口味的饕客，肯定不会错过新加坡最著名的辣椒螃蟹和黑胡椒螃蟹！辛红浓稠的蕃茄辣椒汁淋在新鲜螃蟹上，光看就觉得可口，让人忍不住马上持鰲大嚼。辛甜酱汁和蟹的多汁鲜甜巧妙地融合在一起，一嚐，马上领会了在味蕾间停留不去的鲜甜辣劲！一般也配以传统麵包或中式煎馒头，沾著酱汁食用，不仅吃巧，还能吃饱。

Like seafood and spicy flavors of lovers of the guest,Won't miss Singapore's most famous chilli crab and black pepper crab!XinGong thick tomato pepper juice pour over the fresh crab,Light see feel delicious,Let a person cannot help immediately threw a big to chew.Symplectic maple syrup juice and crab's succulent fresh sweet skillfully fuses in together,A taste,Immediately got the taste buds in between not to stay fresh sweet hot strength!General also match with the traditional Chinese style Fried bread or steamed bread,Touch sauce edible,Not only eat qiao,Still can eat satisfied.

黑胡椒螃蟹 Black Pepper Crab Black Pepper Crab Black Pepper Crab

　　黑胡椒螃蟹，集中式的酱油、黑胡椒、小辣椒与牛油於一体，才造就出了这种另类“冲鼻”的辛辣薰香来。黑胡椒香料渗人肉裡，不仅蟹肉宝纳浓纯甘甜的酱汁，连壳外也燻染上一股微焦辛呛的黑胡椒香味。吃黑胡椒螃蟹，不但能饱嚐肥腴多汁的蟹肉，也会被黑胡椒的辛辣刺得呼呼直喘，感官享受是绝对立体的。

Black pepper crab,Centralized soy sauce/Black pepper/Hot pepper and butter in a body,To make out the alternative"Blunt nose"The spicy incense to.Black pepper spice permeability in human flesh,Not only the crab treasure's strong pure sweet sauce,Even the shell and the happiness is a micro JiaoXin choke of black pepper aroma.Eat black pepper crab,Not only can the full figure making fat juicy crab meat,Will also be black pepper to the hot thorn shout straight out,Sense enjoyment is absolutely stereo.

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1狮城新加坡独具特色的10大美食。图片来源：互联网 The lion city Singapore unique and great food.Picture source:The Internet
　　

2、海南鸡饭 Hainanese Chicken Rice 2/Hainan Chicken Rice Hainanese Chicken Rice

　　海南鸡饭是新加坡的一道准“国菜”。鸡肉鲜美嫩滑、米饭芳香扑鼻、配以鸡汤、切片的黄瓜和辣椒酱一起食用，妙不可言。极其简单，却美味无比，堪称一绝。海南鸡饭的制作方法特别讲究，将全鸡用水煮至嫩熟，切块，装盘，洒上芝麻油与酱油；饭也是用鸡汤和鸡油一起蒸煮的，所以特别香滑可口；再蘸点黑酱油、蒜末或一种特制的酸辣辣椒酱吃，口感棒极。海南鸡饭的鸡肉绝对不能全熟。要骨头周围的肉略微桃色，鸡的骨髓还是带着血的，才算合格。

Hainan chicken rice is Singapore's a must"dish".Chicken is delicious smooth/Rice has a fine bouquet/Match with chicken soup/Sliced cucumbers and chilli sauce served with,wonderful.Extremely simple,But tasty very,Is a special skill.Hainan chicken rice production method is particularly pay attention to,Will the whole chicken with boiled to tender cooked,cutting,Installed dish,Sprinkle with sesame oil and soy sauce;Rice is also with chicken soup and chicken with the cooking oil,So special sweet slip delicious;And with a little black soy sauce/Garlic or a special hot and sour chili sauce to eat,Great taste.Hainan chicken rice chicken must not be well done.To the bone around the meat slightly pink,A chicken bone marrow or with blood,Is qualified.

　　海南鸡饭是上个世纪二三十年代由海南移民带到新加坡的，却意外地大受当地人欢迎。最初的海南鸡饭就是白饭配上鸡肉和姜茸，后经过不断演化，现在还有粤式鸡饭和马来鸡饭等口味。

Hainan chicken rice is the last century's by hainan immigrants to Singapore,But the big surprise by the local people welcome.The original hainan chicken rice is plain rice with chicken and chopped ginger,After continuous evolution,Now there are cantonese chicken rice and Malay chicken rice taste, etc.

　　菲律宾总统马科斯的女儿还特地搭飞机去新加坡品尝，所以别小看这一小碗米饭，它可有“总统鸡饭”之称呢！更难怪会有那幺多的华人明星对它情有独钟，据说刘德华还经常专程去新加坡，到文华酒店去吃海南鸡饭。

Philippine President marcos daughter is specially fly to Singapore taste,So don't look down upon this a small bowl of rice,It can have"The President chicken rice"Said?!The more it is no wonder that there will be so many Chinese stars have a special liking to it,It is said that Andy lau also often came to Singapore,To the mandarin hotel to eat hainan chicken rice.狮城新加坡独具特色的10大美食。图片来源：互联网 The lion city Singapore unique and great food.Picture source:The Internet
　　

3、肉骨茶 Bak Kut Teh 3/Bak Kut Teh Bak Kut Teh

　　这道美食用药材、大蒜和香料，加上猪肉骨烹煮而成，食用时配以米饭和辣椒黑酱油。它是大众的早餐和夜宵。去新加坡，要想吃到原汁原味的肉骨茶，应该去唐人街牛车水的大排挡。茶客入座，店主便端上热气腾腾的大碗鲜汤，碗中有五六块排骨，加一碗香喷喷的白米饭，还有一盘切成寸把长的油条，茶客根据各自口味，可加入胡椒粉、醋、盐等调味品。吃完一大碗肉骨，接着是一小盅潮州的功夫茶，茶杯极小，泡的是很浓微带苦味的普洱茶，而喝起来却是滋味浓醇，馨香入肺。

The word beauty edible medicinal materials/Garlic and spices,Add pork bone cooking and become,To match with rice and chilli black soy sauce.It is a popular breakfast and food taken late at night.To Singapore,Want to want to eat authentic meat bone tea,Should go to Chinatown Chinatown sidewalk snack booth.ChaKe seat,The shopkeeper will end on steaming bowl of fresh soup,A bowl WuLiuKuai ribs,Add a bowl of the flavor of the rice,And a plate of cut into inch long Fried dough sticks,ChaKe according to their taste,Add pepper/vinegar/Salt seasonings.Eat a bowl of meat bone,Then a small cup of tea of chaozhou,Teacup minimum,Bubble is very strong microstrip bitter taste of puer tea,And drink up is taste strong alcohol,Into a lung.

　　肉骨茶的来历有两种说法，一种是由一广州男子将这一秘方交给南来新加坡的好友，经时间演变，变成今天的肉骨茶。另外一种说法是由本地福建人创制的。当年华人劳工，非常喜欢这种实惠的美食，据说经常食用，有强身健体的功效。

The origin of bak kut teh has two kinds of views,A man is a guangzhou this secret recipe to south to Singapore's friends,The time evolution,Into today's meat bone tea.Another is that the local from fujian province, the initiative.The Chinese labor,Very like the benefits of food,It is said that regular consumption,Health and have the effect.

　　肉骨茶对新加坡的饮食文化产生的影响是深远的，间接影响到新加坡其它招牌美食的烹凋。在新加坡吃完“海南鸡饭”、“潮州粥”、“咖哩鱼头”、“沙爹”后，总会上一盅热乎乎的潮州茶。甚至，在上菜前喝茶也成了必不可少程序。

Meat bone tea to Singapore the effects of diet culture is profound,Indirect influence to Singapore other signs of food cooking research.Eat in Singapore"Hainan chicken rice"/"Chaozhou congee"/"Curry fish head"/"satay"after,Always a cup of warm tea in chaozhou.even,Just before serving tea has become indispensable procedure.

　　“肉骨茶”，可能很多人会误以為是一种茶品名称，其实，此“茶”非彼“茶”。它是一道享誉南洋的排骨药材汤。那為何此汤会称為“茶”呢？

"Meat bone tea",Maybe a lot of people will mistake is a kind of tea product name,In fact,this"tea"Is not those"tea".It is a famous in nanyang ribs medicine soup.So why does the soup will be called"tea"??狮城新加坡独具特色的10大美食。图片来源：互联网 The lion city Singapore unique and great food.Picture source:The Internet
　　

4、沙爹 Satay 4/Satay Satay

　　近年来，到新加坡领略东南亚“沙爹文化”，正逐渐成为各地美食族们追求的新时尚。沙爹就是指传统的马来串烧羊肉、牛肉和鸡肉，容纳了东南亚许多国家美食的精华。

In recent years,Appreciate to Singapore in southeast Asia"Satay culture",The cuisine is becoming the new family of the pursuit of fashion.Satay is refers to the traditional Malay mutton string/Beef and chicken,The southeast Asia for many countries the essence of food.

　　事先腌好的牛肉、羊肉、鸡肉串要用木炭烧烤，并要控制好火候。别看它模样和中国的烤肉串差不多，味道却大不相同。其中的秘诀就在当地特有的沙爹酱上。东南亚的沙爹酱是由花生酱、椰酱、幼虾等多种来自异国他乡的香料调制而成，香醇无比，入口时浓浓的南洋风，令你眷恋不已。在享用一串串沙爹的同时，别忘再来点椰叶或班兰叶包裹的传统马来米饭、小黄瓜及洋葱等，入口的沙爹才会更加味道分明。

Prior pickled good beef/mutton/Chicken string to use charcoal barbecue,And to have a good control of temperature.Although it shape and Chinese kabob almost,The taste is not the same.One of the secret in the local characteristic of satay sauce on.Southeast Asia satay sauce is by peanut butter/Coconut sauce/The young shrimp and so on the many kinds of spices from a foreign country to modulation,So sweet,At the entrance of thick nanyang wind,Make you be sentimentally attached to unceasingly.Enjoying a string satay at the same time,Don't forget to some more YeYe or class blue leaf parcel traditional Malay rice/Cucumber and onion, etc,Entrance satay will taste more clear.

　　说到沙爹这个名字的由来同样非常有趣，当时由远方来的早期福建移民，看到马来人在烧烤肉串，由于语言不通，后来看到肉串上有三块肉，就以“三块” (福建话念“ Sar Tae”)命名，久而久之就被人们称为沙爹了。也有一种说法是，沙爹源自中东的烤肉串(Kebab)，并由早期来新加坡经商的阿拉伯商人带来的。

Said to satay this name is also very interesting,At that time the afar early fujian immigration,See the malays in barbecue meat string,Due to the language barrier,See later kebab three piece of meat,in"Three pieces of" (Hokkien read" Sar Tae")named,As time passes is known as the satay.There is also a statement is,Satay derived from the Middle East kebab(Kebab),And the early to Singapore business from Arab traders.

　　有人说，没吃过沙爹就等於没去过东南亚。也有人说，到新加坡没吃沙爹，就是白去了。沙爹是具南洋风味的烤肉串，别看它模样和中国的烤肉串差不多，味道却大不相同。

Some say,Don't eat satay is haven't been to southeast Asia.Also someone says,To Singapore didn't eat satay,Is white to the.Satay the flavor of southeast Asia is a kebab,Although it shape and Chinese kabob almost,The taste is not the same.

　　沙爹是传统马来美食，醃好的牛肉、羊肉、鸡肉串以适度的火候炭烤后，最最最重要的就是要沾著一层厚厚的沙爹酱一起入口。沙爹酱由花生酱、椰酱、幼虾等调製而成，香醇无比，吃了肯定令人眷恋不已。享用一串串沙爹的同时，再配以椰叶或班兰叶包裹的传统马来米饭、小黄瓜及洋葱等，入口的沙爹味道更加分明。

Satay is a traditional Malay cuisine,Pickled good beef/mutton/Chicken string to moderate temperature after grilled,The most important is to touch a thick layer of satay sauce with entrance.Satay sauce by peanut butter/Coconut sauce/The young shrimp, modulation and become,So sweet,Eat the affirmation is at the attachment.Enjoy a string satay at the same time,Match again with YeYe or class blue leaf parcel traditional Malay rice/Cucumber and onion, etc,Entrance satay taste more clear.狮城新加坡独具特色的10大美食。图片来源：互联网 The lion city Singapore unique and great food.Picture source:The Internet
　　

5、飞饼 Roti Prata 5/Fly Roti Prata bread

　　印度飞饼也叫印度抛饼(我叫它做印度煎饼)，是众多新加坡人早餐与夜宵的最爱。飞饼的一大独特之处就在于它独一无二的制作工艺。厨师就像是变戏法一样，他们用娴熟的手法把准备好的面捏搓成一个富有弹性的小面团，然后有节律地进行旋转式抛掷，就能变幻成一张薄薄的圆饼，放入小平锅中略微加热，小平锅的旁边是一个简易的小炉子，没有了锅子的屏障，淡蓝色的火焰在空气中愉快地舞蹈。当小平锅中的饼有点膨胀起来的时候，厨师小心地用手把它拎起来，迅速的扔到个炉子上去，饼被火这么一烤，就像是被施了魔法一般，悬在了蓝色的火焰之上，很快地，厨师就把它取出来放在盘中，不到三分钟的时间一张新鲜出炉的飞饼就飞到了食客的面前。

India fly bread also called India into bread(I call it India pancakes),Many singaporeans is breakfast and favorite food taken late at night.Fly a big cake unique lies in its unique production process.The cook is like conjure same,They use adept technique the prepared surface knead rub into a elastic small dough,Then a rhythm on rotating chucks,Can change into a thin round cakes,In deng xiaoping raised the pot slightly heating,Deng xiaoping raised beside the pot is a simple little stove,No pot of barrier,Light blue flame in the air dance happily.When deng xiaoping raised a pot of bread a little swelling up,The cook carefully by hand carry it up,Rapidly into a stove up,Bread is the fire so a roast,As by magic,Hanging in the blue flame above,quickly,The cook took it out on the plate,Less than three minutes of time a fresh baked bread fly flew into the presence of patrons.

　　色泽金黄、略带焦香的印度飞饼吹弹即破，饱满得如同六月里桃子，轻轻一戳，一股热气奔涌而出。外层金黄酥脆，内层柔软白嫩，嚼在嘴里，妙不可言。印度飞饼可加蛋或不加蛋，可根据各自喜好选择不同的咖喱或白糖蘸着吃。有些人干脆用抓着吃，确实是一种吮指美味。

Golden yellow colour/With a slightly burnt Indian flying cake blow play is broken,Full in June as peach,Gently poke a,A cold heat flush out.Outer golden crispy,Inner soft white tender,Chewing in the mouth,wonderful.India fly bread can add eggs or no egg,But according to their preferences choose different curry or sugar dip to eat.Some people simply use grasp to eat,It is a kind of suck delicious.

　　如今的飞饼也有不少创新吃饭，你可以依照自己的口味，让厨师在饼上撒上沙丁鱼、番茄、甚至奶油甚至冰激凌等。吃飞饼的时候如果再配上香浓的印度拉茶，那更是锦上添花。

Now there are many innovation fly bread to eat,You can according to your own taste,Let the cook in the bread and sardines/tomato/Even cream or ice cream, etc.Eat to fly bread if match again during strong Indian and tea,That is icing on the cake.

　　吃印度拉饼还要配印度拉茶，喝起来可是比泡沫奶茶还要香浓可口。够味！印度拉茶既是一门艺术，也是一门科学。利用两个杯子把茶“拉”来“拉”去，拉得高高的以製造出泡沫。之所以要“拉”茶，乃因為他们相信有助於完美地混合炼乳於茶中，从而带出奶茶浓郁的茶香。印度拉茶有一种很独特的浓醇香味，好喝的无法形容！

Eat bread with India and even India and tea,Drink up but than bubble milk tea and fragrant delicious.GouWei!India pull tea is an art,Is also a science.The use of two cups of tea"pull"to"pull"to,La high to make foam.Want to"pull"tea,But because they believe that help perfectly mixed condensed milk to tea,And out of the milk tea full-bodied sweet.India pull tea has a very unique strong mellow taste,The good can't describe!

　　新加坡著名的印度拉饼，不仅是印度同胞早餐的首选，也是许多新加坡华人早餐与宵夜的最爱！印度拉饼师傅先以简洁熟练的手势捏搓麵团，再加以奶油或油在锅中加以煎烤，同时有节奏地进行旋转式的拋掷麵团动作，动感十足，觉对是视觉的享受。

Singapore famous India and bread,Not only is the first choice of our compatriots in India for breakfast,Also many Singapore Chinese breakfast and snack favorite!India and bread teacher first with concise adroit gestures knead the dough rub,To butter or oil in the pot to baked,At the same time rhythmically to rotary's throwing dough action,dynamic,Sense of visual enjoyment.

　　轻薄香脆的印度拉饼可选加蛋或不加蛋，根据各自喜好选择不同的咖哩(或白糖)沾著吃，让人爱不释口。有些人乾脆用最传统的吃法-用手抓来吃，真正好吃到吮手指，也可感受一股乡间野俗的乐趣。

Thin crisp India pull cake optional add eggs or no egg,According to their preferences choose different curry(Or sugar)Touch to eat,Let a person love does not release the mouth.Some people simply with the traditional way of - by hand grasp to eat,Really good to sucking his thumb,Also can feel a cold country wild and fun.狮城新加坡独具特色的10大美食。图片来源：互联网 The lion city Singapore unique and great food.Picture source:The Internet
　　

6、叻沙 Laksa 6/Le sand Laksa

　　据说娘惹美食见证了马来人与华人的联姻喜庆。中国素材的内敛遇上马来料理的奔放，调和出人间稀有的爱恋热情。早期马来人与华人通婚的后代，男性称为巴巴(Baba)，女性称为娘惹(Nonya)。娘惹美食自然也就融合了马来菜与中国餐的烹调美味。娘惹美食中最具代表的叻沙体现了浪漫丰富的娘惹美食特色。

It is said that niang make food witness the Malay and Chinese marriage festival.China material inside collect in Malay cuisine's bold and unrestrained,Concocted a rare earth love passion.Early Malay and Chinese marriage offspring,Men called babar(baba),Women called niang to provoke(Nonya).Niang make food nature also incorporates Malay food and Chinese food cooking delicious.Niang make food the most representative le sand reflects the romantic rich niang make food characteristics.

　　正宗的娘惹叻沙讲究椰浆的鲜味、鲜虾的甜味和自制辣椒油的辛辣味，而它里面的主食也是一定要用粗米粉。浅尝一口，浓浓的香味和辣椒味的霸道如洪水般侵占你舌蕾的触觉，咽入喉中好像还可以听到它发出“滋滋”的声响；精神为之一振，萎靡的胃口顿时兴奋起来，已吸饱叻沙汤香味的米粉和佐料，诱惑着你赶快把它吃完。当下也顾不得烫，唏哩呼噜把它吃得一干二净。这时再来上一壶工夫茶，真有一种难以形容的满足感。

Authentic niang make le sand pay attention to the delicate flavors of the coconut/Shrimp sweet and homemade chili oil of pungent taste,And it's staple food is also must use coarse rice noodles.Tasted a,Thick fragrance and pepper flavour arbitrariness such as flood, occupy your tongue budding sense of touch,Pharyngeal into the throat like can also hear it out"Zi zi"sound;Does it one brace up,Sag appetite immediately excited,Already suction full le sand soup flavor of rice flour and seasoning,Entice you to hurry up to finish it.Then also did not hot,A: hey miles shout eat it all.Then come again on a pot of tea time,Is a kind of indescribable satisfaction.

　　在新加坡，推荐你一定要尝尝有逾50年经营历史的正宗加东叻沙。据说加东叻沙现在所采用的辣椒油仍是由其创始人当年亲手炮制的呢。

In Singapore,Recommend you must try more than fifty years of operating history of ethnic JiaDong le sand.It is said that JiaDong le sand now the chili oil is still in the hands of the founder of processing?.

　　娘惹饮食文化继承了中国菜的传统，又具有马来风味，卖相和味道奇佳。叻沙可说是最具代表性的娘惹美食，也是到新加坡必嚐的小吃之一。

Niang make diet culture inherited the traditional Chinese food,Also has the Malay flavor,Look and taste wonders.Le sand is the most representative niang make food,Also to Singapore will try one of the snacks.

　　正宗的娘惹叻沙讲究椰浆的鲜味、鲜虾的甜味和自製辣椒油的辛辣味。汤头是以咖哩汤汁混合椰浆，口味甜、咸、辣兼而有之，是最大特色；材料则有新鲜的蛤、油炸豆腐、鱼饼、虾子、豆芽菜等，再加上细白的粗米粉，就是一碗色香味俱全的叻沙了。

Authentic niang make le sand pay attention to the delicate flavors of the coconut/Shrimp sweet and homemade chili oil of pungent taste.Broth is curry sauce mixed coconut cream,Taste sweet/salty/Hot both,Is the biggest characteristic;Materials have fresh clam/Fried tofu/Fish cake/shrimp/Sprouts, etc,Plus white thick rice noodles,Is a bowl of delicious accentuate the sand.

　　浓辣的口味极具挑战性。浅嚐一口，似乎耳朵裡都喷出火来，味蕾完全被浓郁纠结的鲜味、辣味、咖哩味所侵占；吃第二口，味道又好像跟先前的略為不同，好像变得更好吃了！再吃第三口……第四口……彷彿有一种魔力，让人顾不得辛辣，只想唏哩呼嚕地把整碗叻沙一口气吃完。

Strong spicy taste very challenging.Tasted a,Seems to be in all ears out to fire,Taste buds was completely rich swirly freshness/hot/Curry taste where;Mouth for the second,Taste it slightly different with previous,Seems better eat!And then eat the third mouth……The fourth mouth……As if he has a kind of magic,Let a person did not spicy,Just want to shout the rustle of miles whole bowl le sand breath finish eating.狮城新加坡独具特色的10大美食。图片来源：互联网 The lion city Singapore unique and great food.Picture source:The Internet
　　

7 咖喱鱼头 Fish Head Curry 7 Curry Fish Head Fish Head Curry

　　咖喱是地道的印度特色，而鱼头又为华人最爱，二者能走到一起，的确可算是一道新加坡自创的印度佳肴。这道菜最早由新加坡的印度人开创，原本只是做给爱吃鱼头的华人吃；渐渐的，马来人和印度人也开始爱上这道菜肴，并经过多年的改良，咖喱鱼头的名声便开始广为传播。

Curry is authentic Indian characteristics,And the fish head and for most Chinese,Both can walk to arrive together,Indeed is a Singapore self-initiated Indian cuisine.This dish is the earliest Indian by Singapore initiated,It was supposed to be doing to love to eat the head of the Chinese eat;gradually,The malays and indians began to fall in love with this dish,And after years of improvement,Curry fish head fame began to disseminate.

　　这道印度风味洋溢的佳肴，通常以一大块石斑鱼头或红鲷鱼头为主料，先用姜葱和蒜头爆香，再用浓稠的咖喱酱汁焖煮鱼头。鲜嫩的鱼头加上香辣的咖喱汤，辣中带甜、香味浓郁、辛辣够劲。然而，辣虽辣，却异常顺口，其中还跳跃着赤道阳光般亮晃晃的多重香料滋味。用香酥的烤饼满沾着汤汁送入口中，只觉口感饱满，令你五脏六腑仿佛跟着味蕾一起震慑醒觉过来，真是既刺激又满足！

The word with India flavor food,Usually in a large grouper head or red bream fish head for main ingredient,Use first ginger and garlic saute,Garnish with thick curry sauce fish stew.The head of the fresh and spicy curry soup,Hot and sweet/Fragrant smell/Spicy strong.however,Hot is hot,But abnormal read smoothly,It jumps the equator the sunlight LiangHuangHuang multiple spices flavor.With crisp crepe full mouth with sauce,Only sleep with mouthfeel,Make you the entrails like follow taste buds with awe awareness over,Is not only stimulate and content!

　　咖哩鱼头是最具新加坡风味的美食代表之一，是另一道本土自创的佳餚。先由本地的印度人开创，煮给爱吃鱼头的华人吃；渐渐的，马来人和印度人也开始爱上这道菜餚，并自创不同的式样，咖哩鱼头的名声便开始广為传播。这道印度风味洋溢的佳餚，通常以一大块石斑鱼头或红雕鱼头為主，用浓稠的咖哩酱汁燜煮鱼头，一般配白饭吃。鲜嫩的鱼头加上香辣的咖哩汤，香味浓鬱、辛辣够劲！

Curry fish head is the most representative of Singapore flavor of food,The other is a local self-initiated delicacies.First by the local indians started,To love to eat fish head cook Chinese eat;gradually,The malays and indians began to fall in love with this dish,And a different style,Curry fish head fame began to disseminate.The word with India flavor food,Usually in a large grouper head or red carved fish head is given priority to,With thick curry sauce fish stew,The general distribution of rice to eat.The head of the fresh and spicy curry soup,Fragrant smell/Spicy strong!狮城新加坡独具特色的10大美食。图片来源：互联网 The lion city Singapore unique and great food.Picture source:The Internet
　　

8、炒粿条 Char Kway Teow and/Char Kway Teow dishes like Char Kway Teow

　　说到新加坡的小吃，许多人马上会联想到“炒粿条”。炒粿条原为潮州传统小吃，今天已成为新加坡美食的代表之一。潮州人对于凡是用米粉、面粉、薯粉等经过加工制成的食品，都称为“粿”。新加坡的炒粿条是用黑甜酱油、豆芽、鱼饼、鸡蛋、蛤肉以及中式腊肠一起炒的宽扁粿条。

Said to Singapore's snacks,Many men will associate"Dishes like char kway teow".Chaozhou dishes like char kway teow had traditional snacks,Today has become one of the representatives of the Singapore food.Chaozhou people for those who use rice noodles/flour/Potato powder made of processed food,Are called"next".Singapore dishes like char kway teow is to use black sweet soy sauce/Bean sprouts/Fish cake/eggs/Clam and Chinese style Fried sausages with wide flat article next.

　　沙茶炒粿条则是在配料上再加沙茶酱。听起来很简单，其实不然。炒粿条的时候，分秒都必须掌握得当，火候尤其得掌握好，才能炒出一盘色香味俱全的美食。嗜辣者可要求加入辣椒酱拌炒，甜咸之中带一点辣味，让人过瘾。

Sand tea dishes like char kway teow is again on the ingredients gaza tea sauce.That sounds simple enough,Actually otherwise.The dishes like char kway teow,Seconds count must master properly,Temperature especially have to master,To fry out a plate of delicious food.Who's hot may be required to add chilli sauce and stir,Sweet salted in take a bit hot,Let a person get high.

　　一提到“新加坡美食”许多人马上联想到“炒粿条”。

At the mention of"Singapore food"Many men think of part"Dishes like char kway teow".

　　炒粿条是用黑甜油、豆芽、鱼饼、鸡蛋、蛤肉以及中式腊肠一起炒的宽扁粿条。听起来很简单，其实不然。炒粿条的时候，分秒都必须掌握得当，火侯尤其得掌控好，才能炒出一盘色、香、味俱全的美食。嗜辣者可要求加入辣椒酱拌炒，甜咸之中带一点辣，让人吃"上癮。

Dishes like char kway teow is to use black sweet oil/Bean sprouts/Fish cake/eggs/Clam and Chinese style Fried sausages with wide flat article next.That sounds simple enough,Actually otherwise.The dishes like char kway teow,Seconds count must master properly,The fire was especially have to handle it,To fry a plate color/sweet/To taste the food.Who's hot may be required to add chilli sauce and stir,Sweet salted in take a bit spicy,Let people eat"addiction.狮城新加坡独具特色的10大美食。图片来源：互联网 The lion city Singapore unique and great food.Picture source:The Internet
　　

9、菜头粿 Fried Carrot Cake 9/Next vegetable Fried Carrot Cake

　　菜头粿，俗称萝卜糕，“菜头”其实就是萝卜的俗名。菜头粿原来是广东潮汕地区的一种年糕。最早是将萝卜去皮刨丝，再加入腊肠粒、虾米粒、香菇粒、芹菜粒等配料蒸制而成，外酥内嫩，味道清香而不甜腻。

Vegetable next,Commonly known as turnip cake,"vegetable"In fact is the slang name for the radish.Next vegetable it is guangdong chaoshan area a rice cake.The first is the turnip to skin plane wire,Add sausage grain/Shrimp rice/Mushroom and grain/Celery grain and ingredients steamed and become,Crisp outside and soft inside,Taste fragrance and not sweet greasy.

　　而现在我们吃到的新加坡菜头？@早已经过了融合改良，是由白萝卜加以蒜和蛋酱，以适中的火候煎炒至金黄色，即是美味可口的炒萝卜糕。新加坡的菜头粿更分为黑白两种，两者各具风味。所谓“黑菜头粿”即是加了黑甜酱翻炒，咸中带甜，入口即化；若要品尝原味，那就选择“白菜头粿”吧，外脆内软，香味扑鼻，同样会让你喜欢。

And now we have to Singapore carrots?@ already after fusion improvement,Is the white turnip to garlic and egg sauce,With the moderate temperature Fried until golden brown,That is delicious Fried turnip pudding.Singapore next vegetable more divided into black and white two,Both with different flavor.The so-called"Black vegetable next"Is added a black maple syrup stir,Salty and sweet,Melt in your mouth;If you want to taste the flavor,The choice of the"Cabbage head next"it,Crisp outside the soft,Fragrance pubi,Will also let you like.

　　当地俗称的“菜头粿”其实就是炒萝葡糕。蔡头粿将处理过的白萝葡加以蒜与蛋酱，以适中的火候煎炒至金黄色，即是美味可口的炒萝葡糕，含有萝葡素，非常有营养。菜头粿有黑与白两种，两者都各具美味和风味，令人难以抉择。所谓“黑菜头粿”即是加了黑甜酱翻炒，咸中带甜，入口即化；若要品嚐原味，那就选择“白菜头粿”吧，外脆内软，香味扑鼻，同样令人爱不释口！

The local commonly known as the"Vegetable next"In fact is Fried rose Portuguese cake.Choi head next will be processed white rose to garlic and Portuguese egg sauce,With the moderate temperature Fried until golden brown,That is delicious Fried rose Portuguese cake,Contains rose Portuguese prime,Very nutritious.Carrots are next black and white two,Both with various delicious and flavor,Hard to choice.The so-called"Black vegetable next"Is added a black maple syrup stir,Salty and sweet,Melt in your mouth;If you want to taste the flavor,The choice of the"Cabbage head next"it,Crisp outside the soft,Fragrance pubi,Also a love does not release the mouth!狮城新加坡独具特色的10大美食。图片来源：互联网 The lion city Singapore unique and great food.Picture source:The Internet
　　

10、罗惹 Rojak ten/ROM. Make Rojak

　　“罗惹”是马来文，有“大杂烩”的意思，是一种非常受欢迎的餐前开胃菜和配菜，也是一道健康的营养小吃。罗惹的用料包括各种新鲜水果和蔬菜，如凤梨、黄瓜、甜萝卜、豆芽、青苹果、生芒果等。切成细块的材料，连同油炸豆腐干、油条和虾片等一同放进碗里，再加上特制的虾膏酱、新鲜辣椒、柠檬汁和烤花生碎末一起搅拌均匀，便是一道清凉爽口的特色沙拉了。

"ROM. Make"Is Malay,have"hodgepodge"mean,Is a very popular appetizer before meal and dishes,Is also a healthy nutrition food.ROM. Ask materials including all kinds of fresh fruit and vegetables,Such as pineapple/cucumber/Sweet radish/Bean sprouts/Green apple/Raw mango.Cut into thin pieces of material,Along with Fried tofu/Fried dough sticks and prawn cracker, etc together in a bowl,Plus special shrimp paste paste/Fresh chili/Lemon juice and roasted peanut pulverized together stir well,Is a cool and refreshing features of the salad.

　　这道菜虽然看起来普通，不过口感非常不错，这也形成了新加坡菜的一道亮丽风景。罗惹口味酸甜，酱料与新鲜蔬果恰到好处地融合在一起。色泽黑黝黝的虾膏酱尽管其貌不扬，却味道鲜美，让人无法抗拒。

This dish although look normal,But the taste is very good,It also formed a beautiful scenery of Singapore food.ROM. Make taste sweet and sour,Sauce and fresh vegetables and fruits together properly.Colour and lustre swart shrimp paste paste although ugly,Taste delicious but,Let a person can't resist.

　　马来语“Rojak”乃大杂烩的意思。在东南亚各地都可以找到各种因配料不同而风味不一的囉喏。“新加坡版本”的囉惹，主要配料包括萝葡、黄瓜、豆芽、油条、花生、凤梨等丰富材料，并拌以独特风味的虾酱与碎花生，十分清爽可口。 (来源：新华网云南频道)

Malay"Rojak"Is a hodgepodge of meaning.In southeast Asia can find all kinds of different because of different flavor ingredients, then here."Singapore version"I make the,The main ingredients including Portuguese rose/cucumber/Bean sprouts/Twisted dough-strips/peanut/Pineapple and rich material,And mix with unique flavor of the shrimp paste and broken beautiful life,Very fresh and delicious. (source:Xinhua yunnan channel)