Macanese cuisine

From Wikipedia, the free encyclopedia

This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui) Cantonese (Yue) Fujian (Min) Hunan (Xiang) Jiangsu (Su or Yang) Shandong (Lu) Szechuan (Chuan) Zhejiang (Zhe)
Others Beijing Imperial Aristocrat Jin (Tianjin) Liao (Liaoning) Chinese Buddhist Chiuchow E (Hubei) Gan (Jiangxi) Hainan cuisine Hakka Jin (Shanxi) Hong Kong Western Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaaxi) Shanghai Macanese Taiwanese Yu (Henan) Yunnan
Overseas Chinese American Chinese British Chinese Burmese Chinese Canadian Chinese Caribbean Chinese Chifa (Perú) Filipino Chinese Indian Chinese Indonesian Chinese Japanese Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese Vietnamese Chinese Thai Chinese
[edit]

This article is part of the series:

Chinese cuisine

History

History of Chinese cuisine

Eight Great Traditions

Others

Overseas Chinese

[edit]

With over 450 years of history, Macanese cuisine is unique to Macau, China. It is 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.