Wonton Mee, thin egg noodles with wonton dumplings, choy sum and char siu. The dumplings are usually made of pork or prawns, and typically boiled or deep fried. The noodles may be served in a bowl of broth with dumplings as in the traditional Cantonese manner, but in Malaysia it is more commonly dressed with a dark soy sauce dressing, with boiled or deep-fried wonton dumplings as a topping or served on the side in a bowl of broth. Variations of this dish are usually in the meat accompaniments with the noodles. These may include roast pork, braised chicken feet, and roast duck
Yau Zha Gwai or Eu Char Kway or You Tiao, a version of the traditional Chinese crueller, which is a breakfast favourite. It can be eaten plain with a beverage like coffee and soy milk, spread with butter or kaya, or dipped into congee. It is shaped like a pair of chopsticks, stuck together.
Yong tau foo, tofu products and vegetables like brinjals, lady's fingers, bitter gourd and chillies stuffed with fish paste or surimi. Originally developed in Ampang, Selangor, Malaysian yong tau foo is a localised adaptation of a Hakka dish called ngiong tew foo (stuffed tofu with ground pork paste) and is usually served in a clear broth, with or without noodles.
Yusheng
Yusheng, a festive raw fish salad, also pronounced yee sang in the Cantonese manner. While raw fish preparations are thought to have existed in China during antiquity and can be found in the Chaoshan region of Guangdong province in modern times, yusheng was created and developed in Singapore in 1964 when the republic was still a member state of the Federation of Malaysia. It consists of strips of raw fish tossed at the dining table with shredded vegetables, crispy tidbits and a combination of sauces and condiments. Yusheng literally means "raw fish" but since "fish " is commonly conflated with its homophone "abundance, Yúshēng is interpreted as a homophone for Yúshēng meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. As a result, the mixing and tossing of yusheng with chopsticks and the subsequent consumption of the salad has become ritualised as part of the commemoration of Chinese New Year festivities in Malaysia and Singapore.
Zongzi, a traditional Chinese food made of glutinous rice stuffed with savoury or sweet fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling, and are a feature of the Duanwu festival, which is still celebrated by the Chinese communities in Malaysia.
Lei Cha, This aromatic drink is a Hakka staple. The recipe differs from household to household, but generally green tea leaves are added to a mixture of salt, ground mint leaves, toasted sesame seeds and nuts. The mixture is ground or pounded into a fine powder, then brewed into a drink. Taste salty, minty, and full of nutrition.
Gong Pian or Kom Piang, This is a type of clay oven-baked biscuit/bagel associated with the Fuzhounese settlers brought in by the British. Unlike the more common clan communities brought in, the Fuzhounese settlers were brought in smaller numbers predominantly settling in Sitiawan, Perak and Sibu, Sarawak. The Gong Pians out of Sitiawan are generally sweet, but the Gong Pians in Sitiawan are salty. It is usually filled with pork, lard or onions and is best eaten while still hot and crispy. Fuzhou cuisine is unique in its own, different from the other more common Chinese clan communities. It is uncommon and can only be found mainly in Sitiawan and Sibu.
