Macanese cuisine

Macau cuisine (Chinese: 澳門菜, Portuguese: culinária de Macau) consists of a mosaic of Cantonese and Portuguese cuisines, and fusion cuisine with significant influences from Southeast Asia and the Lusophone world. Although many routinely consumed dishes in Macau belong to a subclass (Heungshan) of Cantonese cuisine, a reowned distinct cuisine called Macanese cuisine (Chinese: 澳門土生葡菜 Macau native-born Portuguese cuisine; Portuguese: gastronomia Macaense; Chinese: 土生葡人美食烹飪技藝 native-born Portuguese dishes cooking artistry) is unique to Macau. Many unique Macanese dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Besides local Chinese ingredients, ingredients and seasonings of Macanese dishes also include those from Europe, Latin America, Africa, India and Southeast Asia. Genuine Portuguese and Spanish cuisine can also be found in Macau.

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Common cooking techniques include baking, grilling and roasting. The former, seldom seen in other styles of Chinese cooking, exemplifies 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, and cinnamon, and dried cod (bacalhau), giving special aromas and tastes. Famous dishes include galinha à Portuguesa, galinha à Africana (African chicken), bacalhau (traditional Portuguese salt cod),[1] pato de cabidela, Macanese chili shrimps, minchi,[2][3][4] 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 dessert is pastéis de nata (egg tarts). The most popular desserts/snacks like ginger milk, pork chop bun, and almond cake are generally considered Macau cuisine rather than Macanese cuisine because they are either originated from Zhongshan and Zhuhai or considered not exotic/Portuguese enough.

Famous restaurants of Macau include the Restaurante Riqueixo, Porto Interior, Restaurante Litoral, Restaurante Espao and Restaurante O Santos.

Macanese dishes and desserts

Pastéis de nata
Pato de cabidela
Minchi

Some non-Macanese Macau snacks

Pork chop bun
Apricot kernel biscuit
The Macau ginger milk curd resembles this Hong Kong ginger milk curd.

Select bibliography

Ferreira Lamas, João António (1995). A culinária dos macaenses. Oporto: Lello & Irmão.
Gomes, Maria Margarida (1984). A cozinha macaense. Macau: Imprensa Nacional.
Senna, Maria Celestina de Mello e (1998). Cozinha de Macau. Lisbon: Vega ISBN 972-699-575-2

References

SILVA, A. J. M. (2015), The fable of the cod and the promised sea. About portuguese traditions of bacalhau, in BARATA, F. T- and ROCHA, J. M. (eds.), Heritages and Memories from the Sea, Proceedings of the 1st International Conference of the UNESCO Chair in Intangible Heritage and Traditional Know-How: Linking Heritage, 14–16 January 2015. University of Evora, Évora, pp. 130-143. PDF version
"Archived copy". Archived from the original on 2011-10-02. Retrieved 2010-06-22.CS1 maint: archived copy as title (link)
"Archived copy" (PDF). Archived from the original (PDF) on 2010-05-29. Retrieved 2010-06-22.CS1 maint: archived copy as title (link)
"Archived copy". Archived from the original on 2012-06-30. Retrieved 2010-06-22.CS1 maint: archived copy as title (link)

External links

Macanese cuisine
Meat-based or seafood-based dishes	Arroz chau chau Arroz gordo Cabidela Galinha à africana Galinha à portuguesa Minchee Pork chop bun Sopa de lacassá Tacho
Desserts and pastry	Almond biscuit Egg tart Mango pudding Pastel de nata
Ingredients	Bacalhau Durian
Others	Bakkwa Balichão Cha Gordo Chetnim de bacalhau Dried shredded squid Portuguese sauce Rousong
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Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Annin tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fish slice Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Prawn ball Rapeseed Saang mein Sea cucumber Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
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