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Eating (and Breathing) Dragon’s Beard in Singapore

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 Cooking   |   Fine Arts   |   Society / Culture   |   Social Science
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For years, dragon’s beard candy—aka, the cotton candy of the East—was not readily available in Singapore. That is, until Auntie Lili came onto the scene. In 1988, she brought the sweet treat over to Singapore, using a centuries-old technique that requires pulling and molding a lump of malt into thousands of strings that resemble the beard of a dragon. Today, her cousin Roger Poon is carrying on the family legacy—with a twist. His creations let you breath out a plume of smoke, just like a “real” dragon.

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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.

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