Macanese cuisine/ja: Difference between revisions
Created page with "マカオ料理" |
Created page with "{{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 }} '''マカオ料理'''（{{lang-zh|澳門土生葡菜}}、{{langx|pt|culinária macaense}}）は、主に中華料理、特に広東料理とヨーロッパ料理、中でもポルトガル料理の..." Tags: Mobile edit Mobile web edit |
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''' | '''マカオ料理'''（{{lang-zh|澳門土生葡菜}}、{{langx|pt|culinária macaense}}）は、主に[[Chinese cuisine/ja|中華料理]]、特に[[Cantonese cuisine/ja|広東料理]]と[[European cuisine/ja|ヨーロッパ料理]]、中でも[[Portuguese cuisine/ja|ポルトガル料理]]の影響を強く受けており、マカオがかつてポルトガル領であり、国際的な観光ギャンブルの中心地として長い歴史を持つことから、[[:en:Southeast Asia|東南アジア]]や[[:en:Lusophone world|ポルトガル語圏]]の影響も受けている。 | ||
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Revision as of 14:36, 16 June 2025
| Culture of Macau |
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| History |
| Cuisine |
| Macanese cuisine/ja | |||||||||||
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| Chinese name | |||||||||||
| Traditional Chinese | 澳門土生葡菜 | ||||||||||
| Simplified Chinese | 澳门土生葡菜 | ||||||||||
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| Portuguese name | |||||||||||
| Portuguese | Culinária macaense | ||||||||||
マカオ料理（Chinese: 澳門土生葡菜、Portuguese: culinária macaense）は、主に中華料理、特に広東料理とヨーロッパ料理、中でもポルトガル料理の影響を強く受けており、マカオがかつてポルトガル領であり、国際的な観光ギャンブルの中心地として長い歴史を持つことから、東南アジアやポルトガル語圏の影響も受けている。
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
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Galinha à Africana -
Galinha à Portuguesa -
Pastéis de nata -
Pato de cabidela -
Non-Macanese Macau snacks
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Pork chop bun -
Apricot kernel biscuit -
The Macau ginger milk curd resembles this Hong Kong ginger milk curd.
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
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Macanese cuisine/ja(5 May 2025, at 04:09編集記事参照)を素材として二次利用しています。 Lua error in Module:Itemnumber at line 91: attempt to concatenate local 'qid' (a nil value). |