Malay food, in general is rich with herbs like lemongrass, tamarind, dried and fresh chilies, ginger and garlic. Malay dishes may be distinguished in to a few ways of cooking namely masak merah (tomato sauce), masak lemak (coconut milk), masak asam (sourish tamarind) and masak pedas (spicy). Popular dishes that cannot be missed are including nasi lemak (coconut milk steamed rice), sambal belacan (shrimp paste with pounded chilies), beef rending (dried curry) and serunding (beef floss). Satay, or barbequs meat over a stick, is originated in Malay cuisine has presence in restaurants around the world today. During the warring states period, due to the progress of agriculture and handicraft industry, commercial development, the private hakka industry was initially formed and improved. Han, in the middle of the development of foreign trade, changan city built more than 180 "group of Xi", room and board for foreign ambassadors and businessman. During the southern and northern dynasties, the "mansion shop" appeared, which provided for the accommodation, accommodation and trading of customers. In the song dynasty, there appeared numerous "tongwen pavilion", "datong hall", "come to the hotel", and other hotels. These accommodations provide not only rooms, but also food and drink, and hot water at night, which can be said to be a zou in the modern sense of the private inn and hotel.