Macanese cuisine
From Wikipedia, the free encyclopedia
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. The former, seldom seen in other styles of Chinese cooking, speaks to the eclectic nature of Macanese cooking. It is renowned for its flavour-blending culture, and modern Macanese cuisine may be considered a type of fusion cuisine.
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. Other dishes might include pig's ear and papaya salad, rabbit stewed in wine, cinnamon and star anise. Tapas, are also part an integral part of Macanese cuisine.
The most popular snack is pork chop bun. The most popular dessert is ginger milk and Pastéis de Nata.
The famous restaurants of Macau include the Restaurante Porto Interior, Restaurante Litoral, and Restaurante Espao.
[edit] Select Bibliography
- 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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