View source for Macanese cuisine

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{{Short description|Culinary traditions of Macanese people}}
{{Culture of Macau}}
{{Chinese
|order=ts
|t=澳門土生葡菜
|s=澳门土生葡菜
|j=ou3 mun4*2 tou2 saang1 pou4 coi3
|p=Àomén Tǔshēng Púcài
|por=Culinária macaense
}}
'''Macanese cuisine''' ({{lang-zh|澳門土生葡菜}}, {{langx|pt|culinária macaense}}) is mainly influenced by [[Chinese cuisine]], especially [[Cantonese cuisine]] and [[European cuisine]], predominantly [[Portuguese cuisine]] and influences from [[Southeast Asia]] and the Lusophone world, due to Macau's past as a Portuguese colony and long history of being an international tourist gambling centre.

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It is an early example of a fusion cuisine and dates to the 16th century.

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== Dishes ==
''Minchi'', [[egg tart]]s, pork chop buns, ginger milk and almond cakes are some of the region's most common delicacies. Common cooking methods make use of various spices such as [[turmeric]], [[coconut milk]], and [[cinnamon]] to give dishes an extra kick of aroma and enhancement of taste. Many routinely consumed dishes in Macau belong to a subclass ([[Heungshan]]) of Cantonese cuisine. Many Macanese dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes with local Chinese ingredients and seasonings.

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Typically, Macanese food is seasoned with various spices including [[turmeric]], [[coconut milk]], and [[cinnamon]], and dried cod (''[[bacalhau]]''), giving special aromas and tastes. Popular dishes include ''[[galinha à Portuguesa]]'', ''[[galinha à Africana]]'' (African chicken), ''[[bacalhau]]'' (traditional Portuguese salt cod), ''[[Cabidela|pato de cabidela]]'', Macanese chili shrimps, ''[[Minchee|minchi]]'', stir-fried curry crab; pig's ear and papaya salad, and rabbit stewed in wine, cinnamon and star anise.

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== Cha Gordo ==
''[[Cha Gordo]]'' (literally "Fat Tea") is a culinary tradition amongst the [[Macanese people|Macanese]] community in [[Macau]] that is likened to [[afternoon tea]]. Historically, families with Portuguese heritage in Macau would host a ''Cha Gordo'' for a number of occasions, including [[Catholic Church|Catholic]] holidays, [[Infant baptism|christening]], or birthdays, but they can be held for any reason. Historically, some families would even host one on a weekly basis. A ''Cha Gordo'' would take place following a Macanese [[wedding]], instead of the elaborate [[banquet]] seen in Chinese weddings.

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==Macanese dishes and desserts==
{{center|{{Gallery
|width=175
|File:African chicken macau.JPG|''Galinha à Africana''
|File:Galinha à Portuguesa.jpg|''Galinha à Portuguesa''
|File:MargaretCafe PasteisDeNata.JPG|''Pastéis de nata''
|File:PortoExterior PatoDeCabidela.JPG|''Pato de cabidela''
|File:Minchi.jpg|''[[Minchi]]''
}}}}

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==Non-Macanese Macau snacks==
{{center|{{Gallery
|width=175
|File:Porkchopbun.jpg|Pork chop bun
|File:Macau Koi Kei Bakery Almond Biscuits 2.JPG|Apricot kernel biscuit
|File:Ginger Milk Pudding.jpg|The Macau [[ginger milk curd]] resembles this [[Hong Kong]] ginger milk curd.
}}}}

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==See also==
* [[Cantonese cuisine]]
* [[History of Macau]]
* [[Hong Kong cuisine]]
* [[List of Chinese dishes]]

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==Select bibliography==
{{Refbegin}}
* 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}}
{{Refend}}


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{{Macanese cuisine}}
{{Cantonese cuisine}}
{{Asian topic|| cuisine}}
{{cuisine}}
{{Portal bar|Food}}

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{{DEFAULTSORT:Macanese Cuisine}}
[[Category:Macanese cuisine| ]]
[[Category:Cantonese cuisine]]
{{二次利用|date=5 May 2025, at 04:09}}
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