Delicious Food:

Food in Singapore:

There is certainly no doubt about it - Singaporeans love to eat. With an endless variety of food choices around you, there is no reason why you should deprive your taste buds of any of the excitement these dishes can offer.

	Hawker Centers Cafeteria Restaurants
	Mee Goreng & Satay (Malay Flavor) Satay is that chicken, mutton or beef is served, barbeque style, on satay sticks, accompanied with slices of fresh onion, ketuput (steamed rice wrapped in banana leaves) and tasty peanut sauce.
	Prata & Murtabak (India Flavor) Roti Prata is made of dough kneaded into circular pancakes and is served with sugar or spicy curry sauce. Murtabak is stuffed with meat and onions.
	Kueh Kuehs (Nonya) Nonya or Straits Chinese food is fairly hot and resembles Malay food adapted to Chinese taste. The food is uniquely original, imaginative and delicious. The kueh kuehs offered in Nonya cuisine are undoubtedly the best-tasting ones around.
	Black Pepper Crab Created in the early 1960s and peppered with Chinese and Malay influences over time, the Singapore Chilli Crab's irresistible charm lies in its piquant tomato base loaded with fresh chillies, garlic and spices.
(picture not available, recommend are welcome)	Fried Huay Teow / Hor Fun Someone once said that the way to judge a good plate of Char Kuay Teow is to see if it still tastes good when it has turned cold. Most of the time, that depends alot on how moist it is. The fried kuay teow is tasty, the noodles are moist and laden with lots of black sauce.
	Hai Nan Chicken Rice Very simply put, the dish comprises rice, steamed in chicken gravy, and steamed or roasted chicken, with slices of cucumber as garnish.

Food in Shanghai:

Though with a history of more than 400 years, Shanghai cuisine is the youngest among the ten major cuisine in China. Traditionally it was called Benbang cuisine, originated in Ming and Qing years. Good at pickling in wine and cooking methods like baking, stewing, teaming, deep-frying, they usually look red and shiny. In the later part of 19th century after Shanghai became a major domestic and international trading port, Benbang dishes underwent some substantial changes by adopting certain merits of other cuisine. It formed a complex flavor structure, cooking style and technique norms. It stresses using condiments and keeping the original flavors of the materials and has features of being fresh, smooth and crispy.

Therefore, Shanghai cooking are not regional designations, but terms used to describe cooking styles. Shanghai cooking refers to a cosmopolitan combination of many Chinese cooking styles.

	Steamed Hairy Crab Late autumn is the best time for eating crabs in Shanghai. During that time, the best quality Yangcheng Lake Hairy Crabs with green shells and white bottoms, rich in fat and ovary, are shipped to restaurants. When the crabs are properly cooked, the fragrance appeals to diners' palate. There are such famous dishes like the crab meat bean curd, lily fruit in crab fat, rice cake in crab meat, delicacies much appreciated by diners. The most popular one is the steamed crab which maintain the original flavor of the crab. It focuses on bringing out the natural crab flavor. The meat is tender, juicy and delicious.
	Squirrel-shaped Mandarin Fish This dish uses very fresh mandarin fish. The fish is deep fried and has a crispy exterior and soft interior. Yellow and red in color, it is displayed in the shape of a squirrel on the plate. Hot broth is poured over it. It sounds like a squirrel crying when the broth is poured. Sour and sweet flavors are harmonized so well in this dish.
	Nanxiang Soup Dumplings With a nationwide brand name, Nanxiang Soup Dumpling is a traditional delicacy originated in Nanxiang Town on the outskirts of Shanghai. The dumpling is relatively small and dainty with a thin and translucent wrapper, filled inside with mashed meat and tasty soup. Don't eat one in whole or you will risk burning your tongue. It is so juicy and tasty, especially when dipped in a vinegar sauce.
	Cracking Eel Paste Rice field eel is nutritious and can be prepared broiling, stir-frying or quick boiling. Quick-boiled eel slivers, stir-fried eel slices and cracking eel paste are all enjoying great popularity. The name of Cracking Eel Paste comes into existence because the oil in the dish still cracks after it is served. Therefore the making of Cracking Eel Paste needs not only skills but timely service, or it would be unworthy of the name.td>
	Shrimp with colorful vegetables This is a stir fried shrimp dish. The shrimps are peeled and then stir fried with Chinese bean sauce. The dish looks beautiful and feels tender. There will be no grease remaining on the plate when finished.
	Crab-brown Baked Cake The cake is crispy, savory and aromatic. I looks like a cooked brown crab. The fillings include green onions with oil, pork, crabmeat, shrimps, sugar, roses, mashed beans.