As everyone can see, the introductory of Shi Xiong Di has finally been done from Lao Da to Xiao Shi. So from now on, the author, ChunTheGreat is conceptualizing about his future writing career. So, readers, be prepared to be amazed by my new works. Alright, who am I kidding? The only reader here is probably only me. And Maybelline the Sha Zi. So Im gonna do something abit different this time. Be away with the customaries and behold the wonderful special chapter that I am doing. Alright. For this exclusive article that I’m doing, I’ll be doing some food commentaries. Hope the READER likes it as much as I do.
Firstly, there’s Paus. They are also known as Chinese Buns as they first originated in China for over a millennium ago. Made with the finest superlite flour, Paus are made to be soft and fluffy yet firm enough to hold fillings in it even though there are also plain types like Mantous. Currently, Paus are classified under two types. The Salty types and the Sweet types. For people with a heavier taste, they will prefer the salty types as the Paus mainly contain meat so as to give the Paus a more savory taste. Chicken Pau, Cha Siew Pau, Da Pau are few of the more famous Paus that commonly belong to the Salty region. Regarding the Sweet types, people who prefer a more refined taste will go for them as these Paus are usually made into exquisite shapes. A wider range of Sweet types are available as they are considered to be healthier than the Salty types. Lotus Paste Pau, Red Bean Paste Pau, Kaya Pau, Yam Paus and all kinds of fruit-flavored Paus are seen and noticeable everywhere due to their commodity and good taste.
Below are some pictures of the Paus.
Secondly, there are noodles. There are all kinds of noodles that ranged from the flavors to the shapes and sizes they consist of. One can determine that a professional chef is able to produce a huge variety of noodles by using just wheat and flour with his fine workmanship. Ban Mian, You Mian, Mee Hoon Kwey is a few slightly more popular choices also compared to much more. Adding egg is also an essential ingredient as it serves as a base to give the noodles a whole new texture and flavour. Mee pok, You Mee are the more famous choices around Singapore. Changing the color of the noodle also totally gives it a whole new perspective. White noodles are not a rare sight as Mee Tai Bak, Chu Mee Fen, Mee Fen, Mian Xian, Dong Fen are seen by many everywhere and are a yummy feast to them. Brown noodles are also rather renowned as E Mee and Hokkien Mee are also eaten by many everywhere. Noodles are said to be regarded by many as an important aspect in their life and they cannot live without it. As noodles also originate from China, the customs of eating noodles are widespread all over the world over the ages. Udon from Japan, Mee Goreng from Malaysia are just a few examples of how noodles are eaten everywhere over the world.
Below are a few pictures of the noodles.
Alright. This kinda concludes my post. Hope that my inspiration will be ever-flowing and I can publish more of my work to interested readers. Be sure to return to get the latest view of my articles! :)
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