zhou in Mandarin Chinese and juk in Cantonese; and kanji (கஞ்சி) in Tamil. It may be served plain with little embellishment, or cooked with ingredients like fish slices, seafood, chicken, beef, pork, vegetables, and spices. The importance and popularity of congee in the Malaysian diet is such that bubur ayam or chicken congee is a permanent fixture on the menu of Malaysian McDonald's restaurants. Noodles Noodles are another popular staple, particularly in Malaysian Chinese cuisine, but used by other groups as well. Noodles such as bi hoon (米粉, Hokkien: bí-hún, Malay: ; rice vermicelli), kuay teow (粿條, Hokkien: kóe-tiâu) or ho fun (河粉, Cantonese: ho4 fan2; flat rice noodles), mee (麵 or 面, Hokkien: mī, Malay: ; yellow noodles), mee suah (麵線 or 面线, Hokkien: mī-sòaⁿ; wheat vermicelli), yee meen (伊麵 or 伊面, Cantonese: ji1 min6; golden wheat noodles), dongfen (冬粉, Hokkien: tang-hún, Cantonese: dung1 fan2; cellophane noodles), Lao Shu Fen (老鼠粉, Cantonese: lou5 syu2 fan2; silver needle noodles), and others provide an alternative source of carbohydrate to a serving of rice that accompanies every meal. Stir-fried noodle dishes () are ubiquitous throughout Malaysia's cities, towns and villages, with numerous localised variants prepared by various ethnic communities according to their culinary traditions and preferences. MCFC OK Bread Malaysia does not produce wheat, and all supplies are imported from wheat-producing countries. Nevertheless, Western-style white bread and Indian breads made with wheat flour like roti canai are fairly common foods or is sandwiched along with a layer of between slices of untoasted white bread. Traditional wheat-based pleated steamed bao or pao (Chinese : 包子) is a Chinese staple which has become tightly woven into Malaysia's gastronomic fabric. Pao are found in restaurants doing brunch dim sum trade, as well as specialist Chinese kopitiam (coffee shops). Sweet fillings may include tausa, lotus seed paste, , pandan, ground peanuts, and custard; savoury fillings may consist of stewed char siu (Chinese : 叉燒), chicken or pork. Malay versions () may be found in night markets () and they are always halal, with fillings of curried potato, chicken or beef. Some variants have a quail egg in the middle in addition to the curry. Oven-baked buns are also available in specialist bakeries, , and restaurants. One local speciality in particular - a bun with a buttery core and topped with a crispy and fragrant coffee pastry crust - has achieved iconic status in Malaysia, and franchises