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Macanese Cuisine

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Macanese cuisine is unique to Macau, China, and consists of a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world. 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 seasonings include those from Europe, Latin America, Africa, India, and Southeast Asia, as well as local Chinese ingredients.
Macanese Galinha a Portuguesa - Portuguese-style Chicken
Galinha à Portuguesa – Portuguese-style Chicken

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, giving special aromas and tastes. Well known dishes include Galinha à Portuguesa (Portuguese-style chicken), Galinha à Africana (African chicken), Bacalhau, Pato de cabidela (stewed duck), Minchi (Macanese beef or pork mince), and stir-fried curry crab. Other dishes include pig’s ear and papaya salad, 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 (ginger milk curd), pastéis de nata (egg tarts), and almond cake ( a type of Chinese pastry).

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