The Macanese cuisine is unique to Macau and consists of a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia and the Portuguese speaking world (Brazil, Angola, Mocambique, Goa, etc...).
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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.
Common cooking techniques include baking, grilling and roasting and it is famous for its flavour-blending culture.
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Typically, Macanese food is seasoned with plenty of spices including turmeric, coconut milk, cinnamon and bacalhau (dried, salted codfish), giving special aromas and tastes.
Famous Macanese dishes include:
Galinha à Portuguesa - pieces of chicken, potato and sometimes rice with a mild, coconut-based curry-like sauce, baked till golden and with a distinctive aroma.
Galinha à Africana - barbecued chicken, coated with spicy piri piri sauce.
Minchi - minced beef with fried potatoes, soy, onions and fried egg.
Bacalhau (codfish), Macanese Chili Shrimps and Stir-fry curry crab.
Macau's most popular snack is Pork chop bun: a freshly baked bun, extremely crispy outside and very soft inside, with a freshly deep-fried or pan-fried pork chop inside it (just like a hamburger). Pork chop buns are always made to order and do not come with any extras like lettuce, tomato, pineapple or the likes.
Popular Macanese desserts include Ginger milk (warm and soft pudding like dessert that consists of ginger, milk and sugar), Serradura (pudding of whipped cream and biscuit-crumbs) and Portuguese-style egg tart (a baked dessert that consists of a flaky outer crust, with a middle filled with egg custard).
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You may also want to read about...
The Portuguese Cuisine
Yum Cha - "tea culture"
The Cantonese Cuisine
Szechuan (Sichuan) cuisine
Peking/Beijing (Mandarin) cuisine
Chiuchow (Teochew) cuisine
Shanghai cuisine
