Chinese culinary traditions
The Chinese immigrants who arrived in Malaysia between the 15th and 20th centuries brought with them a tradition of food from their homeland, particularly the southern Chinese provinces of Guangdong and Fujian. While the cooking styles of these traditions have retained their original characteristics, clever adaptations of indigenous cooking reflect a rich and varied Malaysian palate. Chinese cuisine, when prepared according to halal traditions, is enjoyed by Malaysians of other ethnic groups as well.
