Macanese cuisine
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Macanese cuisine (Chinese: 澳門土生葡菜, Portuguese: culinária macaense) is mainly influenced by Chinese cuisine, especially Cantonese cuisine and European cuisine, especially Portuguese cuisine and influences from Southeast Asia and the Lusophone world, due to Macau's past as a Portuguese colony and long history of being an international tourist gambling centre.
It is an early example of a fusion cuisine and dates to the 16th century.[1]
Dishes
Minchi,
Typically, Macanese food is seasoned with various spices including
Cha Gordo
Macanese dishes and desserts
Non-Macanese Macau snacks
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Pork chop bun
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Apricot kernel biscuit
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The Macau ginger milk curd resembles this Hong Kong ginger milk curd.
See also
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
References
- ^ Keegan, Matthew (14 January 2019). "Macau's rare fusion cuisine". BBC. Retrieved 25 April 2024.
- ^ Peres, Sara (4 November 2007). "De faca e garfo: Um "minchi" de dupla nacionalidade". Jornal Tribuna de Macau (in Portuguese). Archived from the original on 2 October 2011. Retrieved 22 June 2010.
- ^ "The page cannot be found" (PDF). Archived from the original (PDF) on 29 May 2010. Retrieved 22 June 2010.
- ^ "Gastronomia". Direcção dos Serviços de Turismo (in Portuguese). Archived from the original on 30 June 2012. Retrieved 22 June 2010.
- ^ TravelPulse.
- ^ Loh, Juliana (10 April 2015). "Cha Gordo: Macau's ' fat tea' a celebration of Macanese cuisine and culture". South China Morning Post. Retrieved 7 March 2018.
- ISBN 9781136160554.