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).