. What brand of Hainan coffee is good? what is Hainan black and white coffee? is Hainan coffee expensive?

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Hainan black and white coffee

Putonghua: coffee drunk by Malaysian Chinese is actually a kind of drink from the West. Westerners call it [kofi]. The ancestors of Malaya and Hainan called this western drink "Lamb Pi", "Lamb Bah" and "Boo Bah". Now all races in Malaysia call coffee "Bah".

Cantonese: the Bah drunk by the Chinese in Malaysia is actually a kind of drink from the West. The name of Westerners is

[kofi], Malaya's Hainan ancestors called Li Western drinks "Lamb Pi", "Lamb Bah" and "Bah Bah". Today, all races in Malaysia call coffee "Bah".

Putonghua: Malaysian coffee can be divided into two types, namely "black coffee" and "white coffee".

Cantonese: there are two kinds of coffee in Malaysia, namely, "black coffee" and "white coffee".

Putonghua: the "black coffee" drunk by the early locals was made by adding white sugar to coffee beans and stir-fried at high temperature. In the past, black coffee was fried in lard, but later it was changed to margarine. Of course, the most advanced coffee was fried with butter. When stir-frying coffee beans, the more sugar is used, the darker the coffee will be.

Cantonese: in the early days, local people drank "black ko33 pi55", which was made by adding white sugar to coffee beans and stir-fried at high temperature. Black meat was fried in lard in the past, but later it was fried in margarine.

Of course the prettiest is fried in butter. When stir-frying bean 𠮶, the more sugar you use, the darker the stir-fry will be.

Putonghua: most of the black coffee served by Malaysian teahouses is "mixed boo" (called Kopi campuran in Malay). The so-called "mixed boo" refers to the addition of soybeans or wheat grains to reduce the cost of coffee. As for the high-end coffee shop, the coffee beans of customers' choice are ground on the spot.

Cantonese: most of the black coffee served in Malaysian teahouses is called "Kopi campuran". The so-called "mixed Bah" refers to the addition of soybeans or wheat grains to reduce the cost of coffee. As for the high-end coffee shop, the coffee beans are ground on the spot by the customers.

Putonghua: as for white coffee, it refers to coffee roasted at low temperature without white sugar, which is much lighter than black coffee, so it is called "white coffee".

Cantonese: as for white coffee [pak2 ko33 pi55], it refers to baked at a low temperature without white sugar. Compared with black coffee, the color is much lighter, so it is called "white coffee".

Putonghua: Malaysian white coffee was first popular in the area of Ipoh (formerly known as "Barrow" in Chinese) and has become popular throughout Malaysia in recent decades.

Cantonese: Malaysian white coffee was first popular around Ipoh (formerly known as "Baluo" in Chinese) and became popular throughout Malaysia in recent decades.

Putonghua: in the early days of Malaysia, coffee shops were all run by Hainanese, and later there were people from Fuzhou. nowadays, Chinese who open coffee shops have all kinds of native places, because coffee shops were initially opened by Hainanese. Therefore, a set of words for teahouse drinks used in Malaysian coffee shops today are all coined by Hainanese.

Cantonese: in the early days of Malaya, all the coffee shops were opened by Hainan, and later, people from Fuzhou joined. As for the Tang people who opened coffee shops today, there are all kinds of places of origin, because the coffee shop was originally opened by people from Hainan. Therefore, a set of words for teahouse drinks in today's Malaysian coffee shops are all coined by Hainan people.

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