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==
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{{center|{{Gallery
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==Non-Macanese Macau snacks==
==Non-Macanese Macau snacks==
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{{center|{{Gallery
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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==
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{{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| ]]

Latest revision as of 14:35, 16 June 2025

Other languages:
Culture of Macau
History
List
Cuisine
Festivals
performing arts
Macanese cuisine
Chinese name
Traditional Chinese澳門土生葡菜
Simplified Chinese澳门土生葡菜
Transcriptions
Standard Mandarin
Hanyu PinyinÀomén Tǔshēng Púcài
Yue: Cantonese
Jyutpingou3 mun4*2 tou2 saang1 pou4 coi3
Portuguese name
PortugueseCulinária macaense

Macanese cuisine (Chinese: 澳門土生葡菜, Portuguese: 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.

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

Dishes

Minchi, egg tarts, 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.

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), pato de cabidela, Macanese chili shrimps, minchi, stir-fried curry crab; pig's ear and papaya salad, and rabbit stewed in wine, cinnamon and star anise.

Cha Gordo

Cha Gordo (literally "Fat Tea") is a culinary tradition amongst the 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 holidays, 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.

Macanese dishes and desserts

  • Galinha à Africana
    Galinha à Africana
  • Galinha à Portuguesa
    Galinha à Portuguesa
  • Pastéis de nata
    Pastéis de nata
  • Pato de cabidela
    Pato de cabidela
  • Minchi
    Minchi

Non-Macanese Macau snacks

See also

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


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