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{{Short description|Culinary traditions of Macanese people}}<br />
{{Culture of Macau}}<br />
{{Chinese<br />
|order=ts<br />
|t=澳門土生葡菜<br />
|s=澳门土生葡菜<br />
|j=ou3 mun4*2 tou2 saang1 pou4 coi3<br />
|p=Àomén Tǔshēng Púcài<br />
|por=Culinária macaense<br />
}}<br />
'''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.<br />
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It is an early example of a fusion cuisine and dates to the 16th century.<br />
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== Dishes ==<br />
''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.<br />
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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.<br />
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== Cha Gordo ==<br />
''[[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.<br />
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==Macanese dishes and desserts==<br />
{{center|{{Gallery<br />
|width=175<br />
|File:African chicken macau.JPG|''Galinha à Africana''<br />
|File:Galinha à Portuguesa.jpg|''Galinha à Portuguesa''<br />
|File:MargaretCafe PasteisDeNata.JPG|''Pastéis de nata''<br />
|File:PortoExterior PatoDeCabidela.JPG|''Pato de cabidela''<br />
|File:Minchi.jpg|''[[Minchi]]''<br />
}}}}<br />
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==Non-Macanese Macau snacks==<br />
{{center|{{Gallery<br />
|width=175<br />
|File:Porkchopbun.jpg|Pork chop bun<br />
|File:Macau Koi Kei Bakery Almond Biscuits 2.JPG|Apricot kernel biscuit<br />
|File:Ginger Milk Pudding.jpg|The Macau [[ginger milk curd]] resembles this [[Hong Kong]] ginger milk curd.<br />
}}}}<br />
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==See also==<br />
* [[Cantonese cuisine]]<br />
* [[History of Macau]]<br />
* [[Hong Kong cuisine]]<br />
* [[List of Chinese dishes]]<br />
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==Select bibliography==<br />
{{Refbegin}}<br />
* Ferreira Lamas, João António (1995). ''A culinária dos macaenses''. Oporto: [[Lello & Irmão]].<br />
* Gomes, Maria Margarida (1984). ''A cozinha macaense''. Macau: Imprensa Nacional.<br />
* Senna, Maria Celestina de Mello e (1998). ''Cozinha de Macau''. Lisbon: Vega {{ISBN|972-699-575-2}}<br />
{{Refend}}<br />
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{{Macanese cuisine}}<br />
{{Cantonese cuisine}}<br />
{{Asian topic|| cuisine}}<br />
{{cuisine}}<br />
{{Portal bar|Food}}<br />
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{{DEFAULTSORT:Macanese Cuisine}}<br />
[[Category:Macanese cuisine| ]]<br />
[[Category:Cantonese cuisine]]<br />
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