Macanese cuisine

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Macanese cuisine is a unique blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world. Notable for its flavour blending culture, it reflects Macau's history as a cultural meeting point.

History[edit | edit source]

Macanese cuisine has its roots in the 16th century, when Macau became a Portuguese colony. The Portuguese brought ingredients and cooking techniques from their colonies in Africa, South America, and India, which were incorporated into the local Chinese cuisine.

Ingredients[edit | edit source]

The cuisine is based on a variety of ingredients including turmeric, coconut milk, and bacalhau (dried cod), which are not commonly used in southern Chinese cuisine. Other ingredients such as chili peppers, cinnamon, and paprika are also used, reflecting the influence of the Portuguese empire's global trade routes.

Dishes[edit | edit source]

Some of the most famous dishes in Macanese cuisine include Minchi, a minced meat dish with potatoes, and Pork chop bun, a sandwich that is a popular street food in Macau. African chicken is another well-known dish, made with chicken, coconut milk, and spicy piri-piri sauce.

Desserts[edit | edit source]

Macanese desserts often feature pastel de nata, the Portuguese egg tart, and serradura, a pudding made from whipped cream and crushed biscuits. Another popular dessert is almond biscuit, a type of cookie that is often served during Chinese New Year.

Beverages[edit | edit source]

Port wine is commonly served with meals, reflecting the Portuguese influence. In addition, a variety of Chinese teas are also popular.

See also[edit | edit source]

References[edit | edit source]


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Contributors: Prab R. Tumpati, MD