マカオ料理

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。

Macanese cuisine/ja
Chinese name
Traditional Chinese	澳門土生葡菜
Simplified Chinese	澳门土生葡菜
Transcriptions Standard Mandarin Hanyu Pinyin Àomén Tǔshēng Púcài Yue: Cantonese Jyutping ou3 mun4*2 tou2 saang1 pou4 coi3
Portuguese name
Portuguese	Culinária macaense

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 Portuguesa
• 
  Pastéis de nata
• 
  Pato de cabidela
• 
  Minchi

Non-Macanese Macau snacks

• 
  Pork chop bun
• 
  Apricot kernel biscuit
• 
  The Macau ginger milk curd resembles this Hong Kong ginger milk curd.

See also

• Cantonese cuisine
• History of Macau
• Hong Kong cuisine
• List of Chinese dishes

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