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Macau Cuisine

Macanese cuisine is a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world.

Like all the Chinese cuisine varieties, Macanese cuisine too is based on four main styles, such as the Chiu Chow, the Shanghainese, the Peck and the Szechuan. Many unique dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Its ingredients and seasoning include those from Europe, Latin America, Africa, India, and Southeast Asia, as well as local Chinese ingredients.

Common cooking techniques include baking, grilling and roasting. The former, seldom seen in other styles of Chinese cooking, speaks to the eclectic nature of Macanese cooking. Macau is renowned for its flavour-blending culture, and modern Macanese cuisine may be considered a type of fusion cuisine.

Typically, Macanese food is seasoned with various spices including turmeric, coconut milk, cinnamon and bacalhau (baked, grilled, stewed or boiled cod), giving special aromas and tastes. Famous dishes include galinha à Portuguesa (Portuguese-styled chicken, baked with potatoes, onions, eggs and saffron), galinha à Africana (African-styled chicken), bacalhau, pato de cabidela, Macanese chili shrimps, minche (minced meat with fried potato and onion), and stir-fried curry crab.

Other dishes include pig's ear and papaya salad, pato de cabidela (bloody duck, a stew of chicken with blood and herbs, served with rice), caldo verde (a soup of potato, chopped kale and chourico sausage), and rabbit stewed in wine, cinnamon and star anise. Tapas are also an integral part of Macanese cuisine. The most popular snack is the pork chop bun. The most popular desserts are ginger milk and pastéis de nata (egg tarts).





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