Food
Many Singaporean Chinese dishes were adapted by early Chinese immigrants to suit local circumstances (such as available ingredients) and cannot strictly be considered mainstream Chinese cuisine. Nevertheless, these dishes exhibited local Singaporean Chinese flavours and tastes. Most local Singaporean Chinese dishes such as Bak kut teh, Mee pok, Ban mian, Char kway teow, Chee cheong fun, Hokkien mee, Hainanese chicken rice, Wan ton mee, and Popiah can still be easily found in food centres throughout Singapore. Some Singaporean Chinese are vegetarians, as they may be devoted followers of Buddhism, while others do not consume beef, especially those who worship Guanyin. With the influx of new migrants from all parts of China in the 21st century, Chinese cuisine of a variety of regional flavours and tastes can be found across Chinese restaurants in Chinatown, Singapore or in other regions of Singapore, such as Sichuanese cuisine, northeastern Chinese cuisine etc.
Read more about this topic: Chinese Singaporean
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