Yes, when you leave this country, there will be no problem for sure. No matter what you take abroad, it is dangerous to enter this country. When you enter the country, a trained dog will sniff out your suitcase (you don't I don't know when your luggage will get off the plane. If the dog smells illegal things, such as vegetables, meat, herbs and drugs, it will be opened for inspection, so that some originally illegal things can't be smelled. Don't bring, such as anti-inflammatory drugs.

It's no problem to bring an S-belt, because according to the Law of People's Republic of China (PRC) on the Entry and Exit of Meat Products, as long as there is no problem with the meat quality, you can actually bring a little, but there is a weight limit, so you can have as much as you want ~!

However, the inspection of meat products entering other countries is quite strict. Just go through security there.

I can't help it. Everything abroad is very expensive ~ ~!

Take as much as you can. Still good. Good luck!

China citizens have no special requirements for meat products when they leave the country, so long as they are not national rare animal meat products, it doesn't matter.

However, the inspection of meat products entering other countries is quite strict.

The consignment problem is not big, and the probability of being checked is not high. After going through the customs in China, I basically don't check it, but I can't carry it with me. It is recommended not to check ~ ~ ~

~ I brought a vacuum-packed salted duck to my friend in Singapore when I went to Singapore ~ ~ I was worried at first, but later I didn't have it. I don't care when I leave the country, so don't worry.

2. Can I bring food to Singapore?

There are many famous snacks in Singapore. Let me introduce two kinds of snacks that can be taken home: (Other snacks can only be eaten locally. )

1) Mei Xiangzhen barbecued slices and asked them to give a paper bag as a gift.

2) Yakun KAYA sauce is also good. Bread for breakfast is delicious and suitable as a gift for individuals.

3. Can I take meat products to Singapore?

Beef jerky is not allowed to fly to Singapore, but tea can be brought. Because the customs of all countries have strict regulations, it is forbidden to bring plant seeds and meat into the country, and tea is not prohibited. Because the seeds and meat of plants are dangerous to local animals and plants, all countries in the world are not allowed to bring them into China.

4. Can I bring food into Singapore?

Yes

Sausage is a kind of meat product with China characteristics, which is made of meat as raw material, diced, supplemented by auxiliary materials, poured into animal casings, fermented and dried. It is a kind of meat product with the largest variety in China. Sausage refers to meat as raw material, cut into cubes, supplemented by auxiliary materials, poured into animal casings and fermented. It first appeared in the enema method and was published in Qi Yaomin's Book in the Northern Wei Dynasty, and its method spread widely.

Can I bring cooked food to Singapore?

1. Pay attention to preparing the disembarkation card: before landing in Singapore, please fill in the disembarkation card (see sample disembarkation card) and customs declaration form (generally nothing) on the plane. The contents to be filled in include name, gender, birthday, passport number, flight number, etc.

2. Prepare customs clearance materials: After the plane lands in Singapore, it will queue up with the crowd to pass through customs and immigration. Everyone is waiting in line for passport clearance and entry into Kolor.

3. Matters needing attention in customs clearance: During customs clearance, officials will ask about the purpose of going to Singapore and answer how long you will stay in Singapore for a holiday camp. You can answer according to the actual situation. If you may have other questions, just answer them truthfully. If not, if you don't know English, you can talk to the customs officer directly in Chinese. Don't panic.

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

Dragon Boat Festival is a traditional custom in China. However, eating zongzi abroad has different customs.

The zongzi that Japanese eat at festivals is not made of glutinous rice, but crushed rice flour. The shape of zongzi is different from that of China, and it is usually wrapped in the shape of a hammer.

Burmese people also like to eat zongzi, but it has nothing to do with the Dragon Boat Festival. They use glutinous rice as raw material and ripe bananas and coconuts as fillings. The jiaozi made in this way is tender, sweet and delicious. It tastes delicious and has an endless aftertaste.

Vietnamese eat square salty zongzi on Dragon Boat Festival. This kind of zongzi contains shrimp, lean meat, duck egg yolk and red beans, which is quite Fujian-Guangdong flavor. There is also a kind of jiaozi, which is made by kneading glutinous rice flour into dough, stuffing shredded coconut, red beans or mung beans into the dough, steaming and dipping in honey juice or sugar to eat.

Singaporeans love flowers. Whenever a guest comes to visit, the host will send some flowers, and he will hold a jiaozi dipped in flower juice and invite the guests to taste it.

This kind of flower juice zongzi is wrapped in green leaves into a polygon, only the size of an egg. After spreading green leaves, the zongzi on the surface is rice flour dyed with light green flower juice, with attractive color and delicious taste.

In Malaysia, what people do in jiaozi is somewhat similar to that in Guangdong. In addition to fresh meat dumplings, ham dumplings and other common varieties, there are several kinds of dumplings, such as bean paste and coconut, which are sweet and delicious and full of fragrance.

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

Philippine zongzi is very long and tastes the same as that of China and Zhejiang.

Zongzi is an essential food for Filipinos to celebrate Christmas.

Thais eat zongzi during the Songkran Festival in April or the rainy season from July to September every year. Thai zongzi is mainly sweet. Before making zongzi, glutinous rice is soaked in coconut juice to make it taste like coconut. Zongzi stuffing includes coconut, black beans, taro, sweet potato and so on. And the shape is small and exquisite. Thai zongzi can be steamed or roasted.

Zongzi in Costa Rica is made of specially processed sticky corn flour, which contains chicken, beef, carrots, potatoes, olives, peppers and so on.

Some are poured with beef sauce and wrapped in fresh bananas into a flat square.

Peruvians eat zongzi at Christmas. The family sat around to celebrate Christmas and eat zongzi. Even their married daughter hurried back to her family to eat zongzi.

In Mexico, zongzi is called Dagmar. The raw material used is coarse corn flour. Sliced meat and pepper are used as stuffing for zongzi, and leaves of corn or banana are wrapped inside. The taste is unique.

Latin American zongzi has its special origin. More than 400 years ago, Spanish colonists ruled most of Latin America, and Indians were forced to leave their homes to work as coolies. In order to let husbands and sons eat delicious meals on the road, women wrap steamed corn flour, potatoes, carrots and banana leaves as dry food on the road.

Can bacon be taken to Singapore?

1. The cold in Chaozhou

Chaozhou cold dishes refer to food stalls selling popular cooked cold dishes in Chaoshan area, among which cooked cold dishes are mostly Chaozhou dishes, which are composed of brine, fish rice, pickled products and cooked food. It is a popular branch of Chaozhou cuisine, taking the civilian route.

2. Chaozhou pot-stewed

Chaozhou pot-stewed dish is a traditional famous dish, which takes pork bone, plum meat, old hen, ham and scallop as raw materials, with white glue, cinnamon, citronella, Impatiens balsamina leaves, Siraitia grosvenorii, celery, fish sauce, carved wine and other ingredients. Poultry, livestock and aquatic products can be cured by heating.

Pickled vegetables

Hu is a characteristic traditional dish in Chaoshan area, which originated in the late Northern Song Dynasty of 1278. Chaozhou soup takes sweet potato leaves, ham and straw mushroom as main raw materials, with starch, chicken oil and lard as ingredients. There are many restaurants in Guangzhou and Chaozhou.

4. It's too late

Water knives originated from Chaozhou traditional dishes in the late Ming and early Qing dynasties. It's a delicious dish made of bananas and melon books. Similar to the fried banana popular in Singapore, Malaysia, Indonesia and other regions. It tastes crisp outside and tender inside, sweet and delicious.

5. Babao vegetarian dishes

Basu cuisine is the representative of Chaozhou cuisine, which originated in the Tang and Song Dynasties and has a history of thousands of years. This is a famous Chaozhou dish, with rich flavor and tender and smooth taste. It is carefully cooked with eight kinds of plant raw materials: chestnut, yuba, Chinese cabbage, Nostoc flagelliforme, winter bamboo shoots, straw mushrooms, mushrooms, lotus seeds and broth.

6.

Chaoshan casserole porridge is a traditional dish in Fujian, Guangdong, with fragrant rice and glutinous rice as raw materials and seafood ingredients such as prawns, eels, cream crabs, lobsters and scallops. The cooked porridge has a faint fragrance and tastes very delicious.

7.pomegranate chicken

Pomegranate is a famous special dish, cooked with chicken, shrimp and fat pork. It is named after the appearance of the finished product resembles a flowering pomegranate. This dish has a history of several decades and is popular in Chaoshan area of Guangdong. Although it is convenient to make, it has a unique taste.

8. Golden ribs

Golden ribs are Chaozhou cuisine, which can be traced back to the Han Dynasty. It is a unique traditional dish in Lingnan culture, influenced by the cooking memory of the Central Plains. Golden ribs, fried with tenderloin, big ribs, eggs, sweet potato powder and garlic powder, taste oily but not greasy, refreshing and juicy.

9. Chaoshan roast chicken with bean paste

Roast chicken, also known as douban chicken, is a famous Chaozhou dish in Cantonese cuisine, which is cooked by Puning soybean milk and hens. After cooking, the finished product is widely spread in Chaoshan area of Guangdong Province because of its light yellow color, tender and juicy chicken and rich bean paste flavor.

10. Stewed goose in Xikou

Chaoshan braised goose takes the goose head, a specialty of Chaoshan, as the main raw material, with soy sauce, crystal sugar, yellow wine, mushrooms, cinnamon, Amomum villosum and star anise. It is one of the top ten classic dishes in Guangdong, with the characteristics of fat but not greasy, long taste and fragrant meat.