Can I bring cooked food with me when traveling to Singapore?

1. Can cooked food be brought to Singapore?

There is certainly no problem when you leave the country. No matter what you take out of the country, it is dangerous when you enter the country. When you enter the country, a trained dog will sniff out your luggage (you don't know when your luggage will get off the plane). If the dog smells something prohibited, such as vegetables, meat, herbs, medicines, It will be opened for inspection, so some things that are originally prohibited but can not be smelled, such as anti-inflammatory drugs, are okay to bring, because in accordance with the "Chinese People's Drug Administration and National Meat". According to the "Product Import and Export Law", as long as the meat quality is not a problem, you can actually bring some, but there is a weight limit, so you have to calculate how much~!

But the inspection of meat products entering other countries is very strict. Just go through the security check there.

I can't help it. Things abroad are very expensive~~!

It's still good for you. Good luck!

Chinese citizens have no special requirements for meat products when leaving the country. As long as they are not national rare animal meat products, it does not matter.

But the inspection of meat products entering other countries is quite strict. Strict.

There is not much problem in shipping, and the probability of being inspected is not high. There is basically no inspection when going through customs in China, but it is impossible to carry it with you~~~

~When I went to Singapore, I brought a vacuum-packed salted duck to my friend in Singapore~~I was worried at first, but I don’t care when I leave the country~~So don’t worry

2. Can I bring food to Singapore?

Singapore has many famous snacks; I will introduce to you two kinds of snacks that can be brought home: (Other snacks can only be eaten locally. )

1) Mei Zhenxiang barbecue slices, ask them to give a paper bag to give away.

2) Yakun KAYA Kaijiang is also good. Slices of bread are delicious for breakfast and are suitable for gift giving and personal use.

3. Can I bring meat products to Singapore?

Beef jerky is not allowed to be brought to Singapore by plane, but tea is allowed. Because customs in various countries have strict regulations, it is prohibited to bring plant seeds and meat into the country, and tea is not prohibited. Because the seeds and meat of the plant are dangerous to local flora and fauna, countries around the world are not allowed to bring them into China.

4. Can I bring food into Singapore?

Yes.

Sausage is a meat product with Chinese characteristics. It is made from meat as raw material, diced, supplemented with supplementary materials, poured into animal casings, fermented and dried. It is the most diverse type of meat product in China. Sausage is made from meat as raw material, cut into cubes, supplemented with auxiliary materials, poured into animal casings, and fermented. It first appeared in the enema method published in the "Qi Min Yao Shu" of the Northern Wei Dynasty, and its method spread.

:5. Can I bring cooked food to Singapore?

1. Pay attention to preparing the immigration card: Please fill in the immigration card (see sample of immigration card) and customs declaration on the plane before landing in Singapore table (generally nothing). The content that needs to be filled in includes name, gender, birthday, passport number, flight number, etc.

2. Prepare customs clearance materials: After the plane lands in Singapore, follow the crowd and line up to pass through customs and immigration. Everyone had their passports and entry cards in their hands, waiting in line to go through customs.

3. Clearance notes: When clearing customs, the official will ask about the purpose of going to Singapore and answer the question: How long will you stay in Singapore? You can answer according to the actual situation. If you may have additional questions, answer them truthfully. If you don't understand English, you can directly ask the customs officer to speak in Chinese. Don't panic.

4. Note on items you bring: Tobacco, alcohol, cooked food, and chewing gum are all brought into Singapore in strict order. If found in luggage, they will be detained and fined.

The Dragon Boat Festival is a traditional custom in China. However, there are different customs for eating zongzi abroad.

The rice dumplings that Japanese people eat during the festival are not made of glutinous rice, but of crushed rice flour. The shape of the rice dumplings is different from those in China. They are usually wrapped in the shape of a hammer.

Burmese people also like to eat rice dumplings, but they have nothing to do with the Dragon Boat Festival. They use glutinous rice as a base and are filled with ripe bananas and coconut. The dumplings made this way are tender, sweet and delicious. It tastes fragrant and has endless aftertaste.

Vietnamese people eat square salty rice dumplings during Dragon Boat Festival. This kind of rice dumplings contains shrimp, lean meat, duck egg yolk, and red beans, and has a Fujian and Cantonese flavor. There is also a kind of glutinous rice dumpling, which is kneaded into dough with glutinous rice flour, stuffed with shredded coconut, red beans or mung beans, steamed and dipped in honey or sugar before eating.

Singaporeans love flowers. Whenever a guest comes to visit, the host will send some flowers, and he will also bring dumplings dipped in flower juice and invite the guests to taste them.

This flower juice rice dumpling is wrapped in green leaves into a polygonal shape and is only the size of an egg. After being sprinkled with green leaves, the rice dumplings on the surface are rice noodles dyed with light green flower juice. The color is attractive and the taste is delicious.

In Malaysia, the dumplings made by people are somewhat similar to those in Guangdong. In addition to the more common varieties such as fresh meat glutinous rice balls and ham glutinous rice balls, there are also several kinds of glutinous rice balls such as bean paste and coconut paste, which are sweet, delicious and full of mellow aroma.

Indonesians pay special attention to the fillings of rice dumplings: pork filling, beef filling, chicken filling, bacon filling, ham filling, as well as Cantonese sausage filling, shrimp filling and fish filling. Indonesian rice dumplings are made from japonica rice, which is easier to digest than glutinous rice. The attractive aroma of bamboo leaves can arouse people's appetite.

Philippine rice dumplings are very long and taste the same as Zhejiang rice dumplings in China.

Zongzi is an essential food for Filipinos to celebrate Christmas.

Thais eat rice dumplings during the Songkran Festival in April every year or during the rainy season from July to September. Thai rice dumplings are mainly sweet. Before making the rice dumplings, the glutinous rice is soaked in coconut milk, giving it a coconut flavor. Zongzi fillings are made from coconut, black beans, taro, sweet potatoes, etc. And the appearance is small and exquisite. Thai rice dumplings can be eaten steamed or baked.

Costa Rican rice dumplings are made of specially processed sticky corn flour and contain chicken, beef, carrots, potatoes, olives, peppers, etc.

Some are topped with beef sauce and then wrapped into flat squares with fresh bananas.

Peruvians eat rice dumplings at Christmas. The family sits together to celebrate Christmas and eat rice dumplings. Even their married daughters hurriedly returned home to their parents to eat rice dumplings.

In Mexico, rice dumplings are called Dagmar. The raw material used is corn meal. Sliced ??meat and chilies are used as fillings for the rice dumplings, and corn or banana leaves are wrapped inside. The taste is very unique.

Latin American rice dumplings have their own special origin. More than 400 years ago, Spanish colonists ruled most of Latin America, and Indians were forced to work far away from home. In order to allow their husbands and sons to eat delicious meals on the road, women packaged steamed cornmeal, potatoes, carrots and banana leaves together as dry food on the road.

:6. Can bacon be brought to Singapore?

1. Chill in Chaozhou

Chaozhou cold dishes refer to the food stalls in Chaoshan area that sell popular cooked cold dishes. Among them, cooked cold dishes are mostly Chaozhou cuisine, which consists of brine, fish rice, pickled products, cooked food, etc. It is a popular branch of Chaozhou cuisine that takes the civilian route.

2. Chaozhou braised food

Chaozhou braised food is a traditional famous dish. It uses pork bones, plum meat, old hens, ham and scallops as raw materials, and is supplemented with white glue, cinnamon and lemongrass. , balsam leaves, monk fruit, celery, fish sauce, carved wine and other ingredients. Poultry, livestock and aquatic products can be heated and pickled with salt water.

3. Pickled vegetables

Hu Guocai is a special traditional dish in Chaoshan area, which originated in the late Song Dynasty in 1278 AD. It is a Teochew soup made from sweet potato leaves, ham, and straw mushrooms as the main raw materials, with starch, chicken fat, lard and other ingredients. It is available in many restaurants in Guangzhou and Chaozhou.

4. Too Late

Shui Jian originated from the traditional Chaozhou cuisine in the late Ming and early Qing dynasties. It is a delicious dish made with banana and winter melon. It is similar to the fried plantains popular in Singapore, Malaysia, Indonesia and other regions. It tastes crispy on the outside, tender on the inside, sweet and delicious.

5. Babao Vegetarian Cuisine

Basu cuisine is the representative of Chaozhou cuisine. It originated in the Tang and Song Dynasties and has a history of thousands of years. It is a famous Chaozhou dish with rich flavor and tender texture. It is carefully cooked with eight kinds of plant raw materials: chestnut, yuba, Chinese cabbage, nostoc, winter bamboo shoots, straw mushroom, shiitake mushroom and lotus seeds, and soup stock.

6.

Chaoshan casserole porridge is a traditional snack in Guangdong and Fujian. It is made of fragrant rice and glutinous rice, and is served with fresh prawns, eels, butter crabs, lobsters and scallops. Waiting for seafood ingredients. The cooked porridge has a faint aroma and tastes very delicious.

7. Pomegranate Chicken

Pomegranate is a famous specialty dish made from chicken, shrimp and fatty pork. It gets its name from the finished product's resemblance to a blossoming pomegranate. This delicacy has a history of decades and is popular in the Chaoshan region of Guangdong. Although it is easy to make, it has a unique taste.

8. Golden Spare Ribs

Golden Spare Ribs is a Teochew dish that dates back to the Han Dynasty. It is a traditional famous dish that is unique in Lingnan culture and is influenced by the cooking memories of the Central Plains. Golden pork ribs are stir-fried with tenderloin, large pork ribs, eggs, sweet potato powder, and garlic powder. It tastes oily but not greasy, refreshing and juicy.

9. Chaoshan Roast Chicken with Doubanjiang

Roasted Chicken, also known as Doubanji, is a famous Chaozhou dish in Cantonese cuisine made from Puning soybean milk and hens. The cooked product is widely spread in the Chaoshan area of ??Guangdong for its light yellow color, tender and juicy chicken, and strong bean paste flavor.

10. Xikou stewed goose

Chaoshan stewed goose is made from lion goose head, a specialty of Chaozhou, and mainly contains soy sauce, rock sugar, rice wine, shiitake mushrooms, cinnamon, amomum villosum, star anise, etc. raw material. It is one of the top ten classic dishes in Guangdong and has the characteristics of fat but not greasy, long flavor and delicious meat.