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.

土生葡人美食簡介

澳門美食的特色是融合了中國南方和葡萄牙美食，來自東南亞及葡國有顯著的影響。

許多獨特菜餚是源於舊時代，葡萄牙航海家和他們的妻子，把這些香料帶入澳門，是圖混合烹飪歐洲菜餚。配料和調味料取於歐洲、非洲、印度和東南亞，以及中國本土的食材。常見的烹飪技術包括：燒烤和烘焗，在中國很少看到這些風格的烹飪，以此見證了土生葡人對美食的熱衷性。

澳門風味交融的文化最著名，與現代土生菜，可以說是世界上最古老風味的美食。食物烹調過程是醃製和加入各種香料和調味料，包括：薑黃，椰奶或桂皮等等…..從而散發出特殊的香味和口感。

澳門著名的菜餚包括：焗葡國雞、咸蝦豬肉、黃薑粉豬肉、非洲雞、咖喱蟹、血鴨、澳門招牌蒜蓉茄汁中蝦等，其中一個特色菜餚的烹調是用鑊炒的，再加一個白飯配一隻雞蛋，就成了一道特別好味的免治豬肉飯，還有馬介休（傳統的葡萄牙鱈魚）都是最有特色的土生葡人美食。令你會感到不同風格的飲食文化。

A Gastronomia Macaense

A Cozinha Macaense é única até porque só esiste em Macau e consiste de uma fusão das cozinhas do Sul da China e de Portugal, com grandes influências do Sudeste Asiático e do mundo Lusófono.

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

Macau é conhecida pela sua diversidade cultural, e hoje a moderna e eclética gastronomia macaense através da sua evolução ao longo dos séculos é o testemunho desta sua singularidade, com os seus aromas e sabores únicos, 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.