Macanese cuisine: Difference between revisions
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{{Short description|Culinary traditions of Macanese people}} | {{Short description|Culinary traditions of Macanese people}} | ||
{{Culture of Macau}} | {{Culture of Macau}} | ||
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'''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. | '''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. | It is an early example of a fusion cuisine and dates to the 16th century. | ||
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== Dishes == | == 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. | ''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. | 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 == | ||
''[[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. | ''[[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== | ==Macanese dishes and desserts== | ||
{{center|{{Gallery | {{center|{{Gallery | ||
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==Non-Macanese Macau snacks== | ==Non-Macanese Macau snacks== | ||
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==See also== | ==See also== | ||
* [[Cantonese cuisine]] | * [[Cantonese cuisine]] | ||
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* [[List of Chinese dishes]] | * [[List of Chinese dishes]] | ||
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==Select bibliography== | ==Select bibliography== | ||
{{Refbegin}} | {{Refbegin}} | ||
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{{Macanese cuisine}} | {{Macanese cuisine}} | ||
{{Cantonese cuisine}} | {{Cantonese cuisine}} | ||
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{{Portal bar|Food}} | {{Portal bar|Food}} | ||
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{{DEFAULTSORT:Macanese Cuisine}} | {{DEFAULTSORT:Macanese Cuisine}} | ||
[[Category:Macanese cuisine| ]] | [[Category:Macanese cuisine| ]] | ||