"AnnA_NyE"

Chinese merchants and traders have long ago been linked to the Malayan Peninsula in the South China Sea. The natural port of Malacca was a strategic trading post and a vital link to other traders from far across the globe. In order to establish trade and diplomatic ties, the ruling Chinese Emperor ordered a royal entourage to escort Princess Hang Li Po to marry the Sultan of Malacca. This historic juncture marked the first Chinese settlers in the port town of Malacca on the Malayan Peninsula. Many of these early settlers intermarried and integrated with local Malays, forming a unique community called Peranakan.

It was, however, later in history during the 1800s, that the Chinese came in masses to the Malayan Peninsula. It was during the era of the last European colonists, the British, that a large influx of Chinese journeyed to the Malayan Peninsula for employment. Tin had long since been discovered in the jungles of the Malayan Peninsula. It was only now under the British, that large scale tin mining was viable and operational. The booming tin mining industry attracted the much needed workforce of Chinese who came in large numbers, mostly from the Southern provinces of China.  These early Chinese migrants were guest workers who came with the intention of one day returning to their homeland and families. Although the majority of Chinese were employed in the tin mining industry, some were small business merchants and artisans. Various small businesses, those supporting the tin mining industry and those in general soon contributed to the initial economic growth of the country. When Malaysia gained independence from the British in 1957, many Chinese returned to their homeland in China; and many more chose to stay, making up 26% of today's population of 22 million in Malaysia. 

The Chinese brought with them not only their skills, culture, languages and customs but also the various provincial styles of Chinese cuisines. Chinese cuisine in Malaysia is mainlyCantonese, Hokkien, Hainanese, Teochew and Hakka styles of cooking. Chinese cuisine is generally milder compared to Malay or Indian fare. But thanks to the influence from this multiethnic country, Chinese cuisine in Malaysia, has taken on a spicier touch, often reinventing classic Chinese dishes. Many Chinese dishes are unique in Malaysia and not found in China. Chilies are used frequently to bestow fiery hotness to many of it's dishes such as the famous Chili Crab - also known asSingapore Chili Crab in Singapore.

A Cantonese specialty is Dim Sum or 'little heart'. Dim sum is usually consumed during lunch or as a brunch, popular on weekends. Dim sum restaurants are usually large, noisy affairs - the dim sum served in little baskets or bowls and are whisked around the tables on individual trolleys or carts. As they come by , you simply ask for a plate of this or a bowl of that. At the end the meal you are billed according to the empty containers on your table. The dim sum has between 10 to 30 items and includes delights such as Steamed Pork & Shrimp Dumplings, Steamed Pork Riblets, Steamed Vegetable Dumplings, Steamed Soft Noodles with shrimp, Steamed Crabsticks stuffed with fish paste, Deep-fried Dumplings with salted eggs, Steamed Red Bean cakes and delicious desserts of Baked Egg Custard to name a few. Cantonese cuisine offers dishes from one end of the gastronomic spectrum - pricey delicacies like Braised Abalone, Shark's Fin Soup, Bird's Nest Soup to meals on the cheap like Mee [noodles] andCongee  [rice porridge] - on the other end of the spectrum.

Mooncakes are a must during the Mid Autumn or Mooncake Festival, when the moon is at it's brightest all year. Rich and sweet, these special celebratory cakes are made with various fillings of sweet red bean paste, white lotus seeds, lotus seed paste and a whole egg yolk, symbolizing the full moon.

In Malaysia, there are countless Chinese restaurants, hawker stalls and Chinese coffee shops "Kopitiams".  Kopitiamstypically serve customers coffee and other hot or cold beverages. Independent hawker stalls operate in the same way, offering customers a myriad of culinary delights. There are upscale Chinese restaurants offering Chinese specialties and delicacies, many of which are large scale premises; especially in major hotels, that also cater to special celebrations and wedding banquets. For everyday dining, there are Hawker Centers everywhere selling noodle type dishes and other local fare. Hawker Centers can range from 3 or 4 hawker stalls together in one spot, to huge Hawker Centers with never-ending hawker stalls offering a bewildering array of food.