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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.
This page was last edited on 6 December 2023, at 14:43 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
The soup has its roots in Malacca, [1] and is believed to be an evolution of Laksa soup from Peranakan cuisine. [4] The word Lacassá is noted to be a Macanese term for vermicelli, with roots in Indian languages. [5] As it contains no meat, Lacassá Soup is traditionally consumed on Christmas Eve, historically a day of abstinence for Catholic ...
Tacho (meaning pot [1] or pan [2]), also known as Chau-Chau Pele, [3] is a type of meat and vegetable stew or casserole of Macanese cuisine that is a local variant of cozido à Portuguesa, found in Portuguese cuisine, which heavily influenced Macanese cuisine during colonization. [1] [4] Its preparation and serving is similar to a pot-au-feu or ...
Three Fried Stuffed Treasures in a polystyrene foam box. Three Fried Stuffed Treasures (Chinese: 煎釀三寶; Sidney Lau: zin 1 joeng 6 saam 1 bou 2) is a traditional street food popular in Hong Kong, Macau and parts of Canton. [1]
Cha Gordos are noted to be elaborate, [4] consisting of 12 dishes or more. [1] Cha Gordos typically start in the mid-afternoon, in order to allow the children to eat, and allow the adults to continue on with the entertainment, as the children go to bed.
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Macanese, of or from Macau, may refer to: Macanese people, a mixed ethnic group from Macau; Macanese Patois, a Portuguese-based creole language; Macanese cuisine, a term mainly refers to the creole Portuguese cuisine of Macau; Macau people, people of Macau generally; Culture of Macau or Macanese culture