Macanese cuisine

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Macanese cuisine is unique to Macau, China and which consists of a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world. Many unique dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Its ingredients and seasonings include those from Europe, Latin America, Africa, India, and Southeast Asia, as well as local Chinese ingredients.

Common cooking techniques include baking, grilling and roasting. It is renowned for its flavour-blending culture.

Typically, Macanese food is seasoned with various spices including turmeric, coconut milk, cinnamon and bacalhau, giving special aromas and tastes. Famous dishes include Galinha à Portuguesa, Galinha à Africana (African chicken), Bacalhau, Macanese Chili Shrimps and stir-fry curry crab.

The most popular snack is pork chop bun. The most popular dessert is ginger milk and Portuguese-style egg tart.

  • 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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