澳门美食介绍In fact food has always played a major part in Macau society and is a good reflection of the community's long multicultural experience and present cosmopolitan way of life.There are coffee shops in Portuguese, Italian and American style.There is Cantonese food and Portuguese food.Today,I choose to introduce 4 of the representative food.NO.1 Traditional Portuguese egg tart(蛋挞)It comes from a English man – Andrew Stow. He ate the traditional pastry Pasteis de Nata in Portuguese.and then improved it.In 1989 he opened the first Lord Stow's Bakery in Macau.No.2 Water crab porridge.(水蟹粥)General Cantonese breakfast is commom in Macau.No matter you have just burnt the light on or have a comfortable sleep,a morning’s catch is needed.And there is one thing that you could try--Water crab porridge. Good flavor and texture. Macau lies at the junction of salt and fresh water,so its crab is very delicious.No.3 Fish balls. (鱼丸)Fishballs is one of the most popular snacks in Macau’s street. And it is often combined with curry,which is quite different with FuZhou’s fishballs. ps:curry is a kind of cooking sauce combined with different spices.And it is popular in many southeast Asia countries.NO.4 Bacalhau(cold fish)(葡式菜)You must try the Portuguese food.In other words,the Macau’s food.Since the Portuguese have come into Macau from 17th century,there comes many pirtuguese restaurants. In addition all these restaurants serve Portugal's beloved bacalhau (codfish). There are literally hundreds of ways of cooking the codfish. [Try Bacalhau à Gomes de Sá (prepared with egg and onions), Bacalhau com Natas (with cream) or Bacalhau Assado (grilled).] While eating,be sure to order wine because in Macau it's very affordable and of excellent quality. Dão, Borba and Ribatejo are popular red wines and João Pires for white.And to drink with seafood don't miss the tasty green wine (vinho verde) from Minho in the North of Portugal. For dessert try delicious serradura or any of the convent sweets; barrigas de freira, papos de anjo, toucinho do céu, doce de ovos, etc. (These traditional Portuguese desserts were initially created in convents with rich ingredients from all over the world).In Africa and India the Portuguese learned how to use spices with the result that Macau's most popular dishes include African and Goan's chicken and piquant prawns, all baked or grilled with peppers and chilies.The combination of Portuguese, Indian and even Malay and Chinese cuisines make up the unique Macanese cuisine which cannot be found elsewhere in the world.In the end,i want to say:go and try it by yourself.特式咖喱蟹炭烧猪颈肉炭烧羊扒礼记杏仁饼咸老公饼牛耳仔荣记豆腐花义顺炖奶葵瓜仁芝麻酥糖芝麻花生软糖纽结糖炭烧杏仁饼葡式蛋挞青菜汤马介休凤凰卷合桃酥鲜果捞水蟹粥光酥饼六记红豆饼玛嘉烈蛋挞杨六牛杂粥礼记雪糕姜汁肉松米通蛋卷仔甜老婆饼大菜糕猪扒包葡国鸡姜糖葡挞虽然是安特鲁所创，然而扬名却是拜安德鲁和妻子的婚变所赐。
1996年，安德鲁和妻子玛嘉烈婚姻破裂.诱人蛋挞(20张)玛嘉烈离开安德鲁另起炉灶，把原先属于自己名下的店子改名“玛嘉烈”，又落户香港和台湾，不经意地卷起了一阵葡挞旋风。
后来手工蛋挞品牌Milktar's 蛋挞工坊一直沿用至今。
正宗的玛嘉烈葡式蛋挞必须用手制作：精致圆润的挞皮、金黄的蛋液，还有焦糖比例，都经过专业厨师的道道把关，才臻于普通蛋挞难以达到的完美。
真正的蛋挞必须有分层明显。
上桌的玛嘉烈蛋挞的底座就像刚出炉的牛角面包，口感松软香酥，内馅丰厚，奶味蛋香也很浓郁，虽然味道一层又一层，却甜而不腻。
编辑本段原料原料：低筋面粉270克，高筋面粉30克，酥油45克，片状麦淇淋250克，牛奶500ml、砂糖适量、鸡蛋2个。
编辑本段做法详细做法1、挞皮材料：低筋面粉270克，高筋面粉30克，酥油45克，制作方法(13张)片状麦淇淋（包入用，可以用植物黄油代替）250克，水150克。
家里没有高粉，也没有现成的低粉。
就用的中粉：（普通面粉）270g+玉米淀粉50g（大概20%，降低面粉筋度）配的低粉。
也没酥油，就用的色拉油。
2、以上材料混合揉成光滑的面团，醒20分钟；让麦淇淋在室温软化，放入保险袋擀成0.6cm 薄片；面擀成长片，麦淇淋放在中间是面片长度的1/3。
3、然后把面片折三折后，用面片包住麦淇淋，小心的擀成长条。
再将长条四折（就像叠被子）。
再重复一次以上步骤（擀长，叠四折）。
然后用保鲜膜包住，松弛20分钟。
4、松弛结束，擀成0.6cm左右的大片（小心不要擀漏了，如果用植物黄油代替，要很小心的擀哦，很容易漏油）；然后将面片卷起来，用保鲜膜包住放冰箱松弛30分钟。
5、把牛奶、砂糖、鸡蛋2个、低粉15g混合成为挞水；从冰箱取出松弛好的面，切成1cm 左右的段；然后在其中的一面沾少许面粉；沾面粉面朝上，放在模子里压出形状。
6、倒入挞水，七分满就好；然后放入烤箱，置于220度烤15分钟，香喷喷的葡式蛋挞就新鲜出炉了。
[2]简式做法10~20个材料：500克小麦粉3个鸡蛋一块鸡蛋大小的黄油淡奶油纯牛奶糖盐水挞皮：先拿一个容器，放入小麦粉，一个鸡蛋，一小撮盐，一些糖，糖根据个人口味添加，揉成面团，涂上黄油，揉到颜色均匀，没有糖的颗粒为止，用擀面杖擀开，如果没有擀面杖，也可以用保鲜膜的纸筒，把擀完的面放入冰箱，冻半小时。
稍候再用。
挞水：打入2个鸡蛋，放入淡奶油，纯牛奶，这些依据个人的口味添加。
打匀，过滤。
回到挞皮，从冰箱里拿出来后，对折1次，在对折2次，在对折4次。
像卷铺盖一样卷起来，放入冰箱冻一会儿，之后切成指甲大小的小块，沿小碟子的边摁，之后放入挞水，放烤炉中烧20~30分钟就可以出锅了。
家常做法材料：蛋黄4个，低筋粉15g，千层派皮一份，淡奶油220g，牛奶160g，细砂糖60g，炼乳20g。
家常葡式蛋挞[3]步骤：1、派皮擀成0.3~0.5cm厚度的饼皮，然后卷成卷，切1CM厚的小卷为一只蛋挞的派皮用量。
2、切好的小卷沾一些高筋粉，沾粉的一面朝上放入蛋挞模，用大拇指将派皮推匀，覆盖整个模具，推好的派皮静置30分钟。
3、准备一口小锅，倒入淡奶油、牛奶、炼乳、砂糖，煮至砂糖融化，冷却至室温后加入蛋黄和低筋粉，搅匀，过筛后即成蛋挞水。
4、烤箱220度预热，蛋挞水倒入模具，约7分满，蛋挞送入烤箱中层，上下火220度烤约20分钟，至表面出现焦点即成。
Dining in MacauAmong other things, Macau is famous for its cuisine and for the quality of the food served by the territory's restaurants and hotels. It is hard to find another city with such a concentration of restaurants offering so many different cuisines to suit so many tastes at all kinds of budget. In fact food has always played a major part in Macau society and is a good reflection of the community's long multicultural experience and present cosmopolitan wayof life.First of all Macau has a fine selection of coffee shops, in Portuguese, Italian and American style (especially around Travessa de S. Domingos and Rua Pedro José Lobo, in the city centre,and Rua de Nagasaki). They offer a wide variety of superior blends in a relaxed and friendly atmosphere. They all also sell delicious pastries -- not to be missed are Macau's version of the traditional Portuguese egg tart, or pastel de nata, and coconut cake. Also available are soft drinks, juices and cocktails.You can find good Portuguese restaurants close to the A-Ma Temple along Rua do Almirante Sérgio, in the city centre on Rua Central and Travessa de S.Domingos, and in the NAPE area near the Kun Iam Statue. On the islands there are many excellent Portuguese restaurants: on Rua do Cunha and Rua Fernando Mendes (in Taipa) and on Hac-Sa beach and Coloane Village.For a soup we suggest you to try Caldo Verde (greenvegetable soup) and for starters ameijoas (clams) togetherwith chouriço (Portuguese sausage) and olives. Cozido àPortuguesa is also very popular. Carne de Porco à Alentejana(from the Alentejo province of Portugal) and sardines(sardinhas assadas are especially tasty during summer time)all evoke images of Portugal. In addition all these restaurants serve Portugal's beloved bacalhau (codfish). There are literally hundreds of ways of cooking the codfish. Try Bacalhau à Gomes de Sá (prepared with egg and onions), Bacalhau com Natas (with cream) or Bacalhau Assado (grilled). Be sure to order wine because in Macau it's very affordable and of excellent quality. Dão, Borba and Ribatejo are popular red wines and João Pires for white.And to drink with seafood don't miss the tasty green wine (vinho verde) from Minho in the North of Portugal. For dessert try delicious serradura or any of the convent sweets; barrigas de freira, papos de anjo, toucinho do céu, doce de ovos, etc. (These traditional Portuguese desserts were initially created in convents with rich ingredients from all over the world).As is to be expected, Chinese cuisine is of excellent quality in Macau. Restaurants are found in every part of the city and on the islands. Most serve Cantonese food but some specialize. So, for seafood we suggest you to go to Rua do Almirante Sérgio and Rua das Lorchas along the Inner Harbour where the morning's catch is served in restaurants that often have outdoor and indoor dining sections. If you're in Macau during the winter time try Ta Pin Nou, a Chinese version of fondu with a huge variety of different seafood, meats and vegetables that are boiled in a tureen on the clients' table. For general Cantonese food try the NAPE area, and city centre (Avenida da Praia Grande, Avenida Infante D. Henrique, etc.). Chinese menus are long and varied, but include all thefavourites: sweet and sour pork, fried chicken, meat withvegetables, steamed fish, beancurd or tofu prepared inseveral ways, Peking duck and Beggar's Chicken. Try differentkinds of noodles, which are called "fitas" in Macau, and rice.For more exotic dishes take a look and maybe try therestaurants in Rua da Felicidade (parallel to the main streetAvenida de Almeida Ribeiro) where snakes, frogs, eels, seafood and fish -- many of them alive -- are on display in tanks in the windows.In Africa and India the Portuguese learned how to use spices with the result that Macau's most popular dishes include African and Goan's chicken and piquant prawns, all baked or grilled with peppers and chilies.Some ingredients such as Portuguese sausage and sardines are imported but most foodstuffs come from the fertile Pearl River Delta and Bountiful water of the South China Sea. Local produce includes quail, pigeon, duck, fresh vegetables, the famous Macau sole, African chicken and enormous juicy prawns.The combination of Portuguese, Indian and even Malay and Chinese cuisines make up the unique Macanese cuisine which cannot be found elsewhere in the world.In contrast are the restaurants serving Dim Sum, a favourite of all foreigners and one of Southern China's great gifts to dining. It is a meal which is served from dawn in many big and small Chinese restaurants and it lasts till about midday. This is an opportunity for friends and family to get together around the table to chat as well as eat, which is why it is often called simply "Yam Tcha" (which means literally "drink tea"). Here only small amounts of food are served, in small round bamboo baskets or in porcelain plates, which are circulated around the restaurant in trolleys. If you want to order all you have to do is to stop the trolley and choose. Part of the fun of this the meal lies in the variety of smells, tastes, sizes and ways of cooking. Here are the names of some Dim Sum favourites: Há Kau (steamed dumplings filled with shrimp), Shiu Mai (steamed dumplings stuffed with pork and shrimp), Tsun Guen (shrimp fried rolls, stuffed with pork, chicken, mushrooms, bamboo sprouts and beans), Char Siu Pau (steamed buns stuffed with pork), Ngau Iók (little beef balls seasoned with ginger), Tchau min (fried noodles) and Tchau fan ( fried rice).Dim Sum is accompanied by tea, usually jasmin tea (Heong pin t'chá) or red tea (Pou lei).Over the centuries Macau developed a unique cuisine that combinedelements of Portuguese, Chinese, Indian, and even Malay cooking.Known as Macanese cuisine, it is served in restaurants along RuaAlmirante Sérgio, on the Praia Grande, in the NAPE and on Taipa.Among the most popular dishes are African Chicken (grilled in piri piripeppers), Tacho (a hearty stew of Chinese vegetables and differentmeats), Galinha Portuguesa (Chicken cooked in the oven together withpotatoes, onions, egg and saffron), Minchi (minced beef with friedpotatoes, soy, onions and a fried egg), Linguado Macau (Macau sole fried and usually served with green salad) and Porco balichão (Balichão' pork). And for dessert try Jagra de ovos (sweet egg tart).Food from other parts of the world is, of course, readily available in Macau and you'll find plenty of excellent restaurants serving Italian, French, American, Brazilian, Japanese, Korean and Mozambique cuisine as well as dishes from Southeast Asia, such as Thailand, Burma, Indonesia, Malaysia and Singapore.。