Macanese cuisine

Chinese egg-based culinary dish

Portuguese egg tart pastry dusted with cinnamon

branch of Chinese traditional cuisine native to Guangdong

type of dessert consisting of an outer pastry crust filled with egg custard

dried meat product from China

drink made with whipped coffee and chilled milk

Portuguese soup

Bakkwa () is a Chinese salty-sweet dried meat product similar to jerky.

Chinese-style dish

sweet bun, popular in Hong Kong, named after its characteristic topping, similar to the surface of a pineapple fruit; does not contain any pineapples

Dessert originating from India which is common in Hong Kong, Malaysia, Macau, Singapore and Thailand

mooncake with a glutinous rice crust invented in Hong Kong, which is eaten during the Mid-Autumn Festival

thumb|right|Chicken cabidela Cabidela () or arroz de cabidela (cabidela rice) is a Portuguese dish made with poultry, usually a rooster (male chicken). It is typical of the northern Minho region. The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (to prevent clotting) while the rice is boiling, much like "jugged" or "civet" dishes. The blood is captured when the animal is slaughtered and imparts a brown color to the dish. Occasionally, white rice can be served with the dish, although this is not common. Cooking with blood is an antique custom c

Macanese chicken dish

Macanese dish of chicken and potatoes and rice

thumb|Salted and dried cod, produced in Norway ''' () is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as ' (fresh cod).

seafood product

Minchee, or minchi, is a Macanese dish based on minced or ground meat stir-fried with vegetables and seasoned. It is widely considered Macau's national dish.

Macanese dish of a fried pork chop in a piggy bun

Macanese soup

Macanese sauce or curry

Creole Portuguese culinary traditions in Macao