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Macanese cuisine (Chinese: 澳門土生葡菜, Portuguese: culinária macaense) is mainly influenced by Cantonese cuisine, 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 gambling centre known for its vibrant hospitality and tourism industry. Minichi, egg tarts, pork chop buns, ginger milk and almond cakes are some of the region's most common delicacies. Common cooking methods make use of various spices such as turmeric, coconut milk, and cinnamon to give dishes an extra kick of aroma and enhancement of taste. However, many routinely consumed dishes in Macau belong to a subclass (Heungshan) of Cantonese cuisine. Many Macanese dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Besides local Chinese ingredients and seasonings, Macanese dishes also include those from Europe, Latin America, Africa, India, and Southeast Asia. Genuine Portuguese and Spanish cuisine can also be found in Macau. Common cooking techniques include baking, grilling, and roasting; the former is seldom seen in other styles of Chinese cooking.
Typically, Macanese food is seasoned with various spices including turmeric, coconut milk, and cinnamon, and dried cod (bacalhau), giving special aromas and tastes. Popular dishes include galinha à Portuguesa, galinha à Africana (African chicken), bacalhau (traditional Portuguese salt cod), pato de cabidela, Macanese chili shrimps, minchi, stir-fried curry crab; pig's ear and papaya salad, and rabbit stewed in wine, cinnamon and star anise. Tapas are also an important part of Macanese cuisine.
The most popular dessert is pastéis de nata (egg tarts). Other popular desserts and snacks such as ginger milk, pork chop bun, and almond cake are generally considered Macau cuisine rather than Macanese cuisine because they are either originated from Zhongshan and Zhuhai or considered not exotic/Portuguese enough.[further explanation needed]
Cha Gordo (literally "Fat Tea") is a culinary tradition amongst the Macanese community in Macau that is likened to afternoon tea. Historically, families with Portuguese heritage in Macau would host a Cha Gordo for a number of occasions, including Catholic holidays, christening, or birthdays, but they can be held for any reason. Historically, some families would even host one on a weekly basis. A Cha Gordo would take place following a Macanese wedding, instead of the elaborate banquet seen in Chinese weddings.
Famous restaurants of Macau include the Restaurante Riqueixo, Porto Interior, Restaurante Litoral, Restaurante Espao and Restaurante O Santos.