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Nayeem Ahmed
Jul 16, 2022
In Welcome to the Forum
A Malaysian Chinese named Pan Yunlong and the other named Xu Zongqing. The two live in Taipei and Kaohsiung. They seem to be unrelated, but there are too many similar coincidences: both of them are from Perak, Malaysia and live in Taiwan. After 20 or 30 years, they all married Taiwanese wives, and they all returned to Malaysia to sell snacks. They also all returned to Taiwan to settle down because of the education of the next generation. Now they are also selling snacks during the epidemic to promote the taste of their hometown. If you have observed the development of Singapore-Malaysian snacks in Taiwan, you can find that the first wave usually sells mainstream foods. For Taiwanese, foods that are already familiar without special education, such as: Bak Kut Teh, Hainanese Chicken Rice, Laksa, now the second photo retouching wave has developed into non-mainstream foods, such as: siubao, Leicha, Nyonya dumplings. The products are not well-known in Taiwanese circles, and it is relatively difficult to commercialize them. In this case, why bother? How to make a living with this? Presumably the power behind it is "missing the taste of hometown". Go back in time to one or two hundred years ago, when the Chinese immigrated to Malaysia and reproduced the food of their hometown one by one in a foreign land, such as Cha Kueh Kok from Chaozhou immigrants, Lei Cha from Hakka immigrants, and shrimp noodles from Fujian immigrants. Now in Taiwan, under the influence of the epidemic in the past two years, many wanderers have been blocked from returning to their hometowns. Coupled with economic factors, the kaleidoscope of hometown flavors has gradually opened up, and Taiwan has also seen another style of Malaysian food. Hapo Lei Tea from Kaohsiung's "Shancheng Food Square" Pan Yunlong used to work in the software in
In Addition to Bak Kut Teh and Photo Retouching content media
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