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A Brief Introduction to Macanese Cuisine


Macanese cuisine is unique to Macau and it consists of a blend of Southern Chinese and Portuguese cuisines, with significant influence from Southeast Asia and Portuguese-speaking countries.

Many unique dishes resulted from the spices brought into Macau by the Portuguese navigators in the old times and which were blended by their wives in an attempt to replicate European dishes. The ingredients and seasonings originated from Europe, Africa, India and Southeast Asia, as well as local Chinese ingredients. Common cooking techniques include baking, grilling and roasting, which is seldom seen in other styles of Chinese cooking and therefore a testimony to the eclectic nature of Macanese Cuisine

Macau is renowned for its flavour blending culture, and modern Macanese Cuisine is probably the oldest fusion cuisine in the world.Typically, Macanese food isseasoned and marinated with various spices, including turmeric, coconut milk orcinnamon, thus providing for special aromas and tastes.

Famous dishes include Baked Portuguese Chicken, Stewed Pork with Tamarind Sauce,African Chicken, Macanese Spicy Prawns, Stir Fried Curry Carb, Stewed Duck With Herbs and Minchi, perhaps the most popular of all Macanese dishes, which consists of wok- fried pork served with rice and an egg. There is also Bacalhau (traditional Portuguese salt cod) served in different styles.


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A Gastronomia Macaense


A Cozinha Macaense nica at porque s esiste em Macau e consiste de uma fusão das cozinhas do Sul da China e de Portugal, com grandes influncias do Sudeste Asitico e do mundo Lusfono.

Muitos dos Pratos macaenses resultaram das especiarias trazidas at Macau pelos navegadores portugueses nos tempos antigos, nas suas viagens de descobrimento que passaram pela frica, ndia e o Sudeste Asitico, e que foram combinadas e harmonizadas em Macau pelas senhoras que assim tentavam replicar a cozinha europeia.

Macau conhecida pela sua diversidade cultural, e hoje a moderna e ecltica gastronomia macaense atravs da sua evolução ao longo dos sculos o testemunho desta sua singularidade, com os seus aromas e sabores nicos, sendo provavelmente a mais antiga das chamadas cozinhas de fusão.

Os pratos mais populares são o Minchi, a Galinha Africana, o Porco Tamarinho, o Pato de Cabidela, a Galinha Portuguesa no Forno, o Porco Açafrão, o Caril de Caranguejo, as Gambas Picantes ou o Caril de Carne de Caranguejo.


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