Rujak Cingur (mouth salad) is one of the traditional foods that are easily found in the area of East Java, especially Surabaya region of origin. In the Javanese word "cingur" means "mouth", this refers to the material mouth slices of boiled beef and mixed into the dish. Cingur salad usually consists of several kinds of sliced fruits such as cucumber, Krai (a type of cucumber typical East Java), bengkoang, young mango, pineapple, plus kedondong and rice cake, tofu, tempeh, and cingur bendoyo and vegetables such as sprouts / mung bean sprouts , water spinach and long beans. All material was mixed with sauces or condiments made of processed shrimp paste, a little boiled water to dilute, sugar / brown sugar, chili, fried peanuts, fried onions, salt and thinly sliced green banana seeds that are still young (banana klutuk). All the sauces / seasonings mixed with diuleg way, that's why salad is also often called salad cingur uleg.
In its presentation cingur salad divided into two kinds, namely the 
presentation of 'ordinary' and 'matengan'. Presentation of 'ordinary' or generally, of all the materials mentioned above, while 'matengan' (mature, Java) consists of only cooked ingredients only; rice cake, fried tofu, fried tempeh, bendoyo (which deliberated Krai) and vegetables (spinach, long beans, bean sprouts) that has been brewing. Without the materials' mentah'nya ie fruits, because basically there are people who do not like fruit. Both use the sauce / seasoning the same.These foods are called salad cingur for processed spices used are shrimp paste and sliced cingur. This is what distinguishes the food in general is usually salad without the use of materials such cingur. Cingur regular salad served with additional crackers, and with a base pincuk (banana leaf) or a plate.
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