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	Portuguese style Macau is definitely a great place to find good restaurants with different types of cuisine from both Portuguese, Macanese and other Eastern and Western food. Traditional dishes from Portugal include bacalhau, the Portuguese dry cod, served with baked, grilled, stewed or boiled; and soups such as "caldo verdo" and "sopa a alentejena" both rich with vegetables, meat and olive oil. The Portuguese also learned from Africa and India how to use spices, with the result that Macau's most popular dishes include African and Goanese chicken and piquant prawn, all baked or grilled with peppers and chilies. The combination of Portuguese, Indian and even Malay and Chinese cuisines make up Macanese cuisine which cannot be found elsewhere in the world. Portugese/Macanese Cuisine Fish and SeaFood Boiled Fresh Fish with Vegetables and Egg Grilled Fresh Fish with Lemon Butter Sauce Baked Sliced Perch with Seafood Panfried Fresh Codlfish with Garlic Sauce Seafood Curry with Papaya Grilled King Prawns with Chili or Garlic Sauce Crab Curry Crab Curry with Coconut Crabmeat Sauce Codfish, Baked Potato, Olive Oil and Garlic Sauce Fried Codfish with Potato, Onion and Garlic Sauce Codfish with Cream Sauce and Cheese Portuguese Seafood Rice Seafood in a Bread Paste, with Garlic, Olive Oil &Poached Egg Portuguese Fried Rice Deep-fried Vegetable Pancake with Curry Sauce Meat Dishes Macau Chicken Roasted Spicy Chicken Duck Cooked in its own Juices Portuguese Duck Rice Casserole of Pork Flavoured with Tamarind & Shrimp Paste Beef Casserole Grilled Tenderloin Steak Tenderloin Steak with Black Pepper Cream Sauce Tenderloin Steak with Cream Sauce Ham with Chicken Livers and Mushrooms Tenderloin Steak with White Wine and Garlic Sauce, Topped with Egg Sliced Beef Tenderloin with Mushroom Sauce Roast Veal with Vegetables Roast Leg of Lamb Fried Rice with Shrimp Paste and Shrimps Chinese Food Guangdng province is always being famous for her food because of her rich variety. It is also called "Country of Rice and Seafood". Like the ordinary Chinese disks, no food is cooked in a slap manner so Cantonese food also have the persistent characteristic of Chinese cooking - best at color, delicious-smelling taste and shape. Cookery of Cantonese Food   Steaming - Adding water to the Chinese wok and heats until boiling. Place a steam separator in the center of the wok. Keep it with a suitable distance with the water. Use a disk to put the food on the surface of the separator, cover the lid till done.   Frying in shallow oil - Season the ingredient, heat pan over low heat till hot, pour in a little oil; put in the food, fry both sides till golden yellow.  Stir frying - put the marinaded food into the hot pan with hot oil, fry quickly, the cooking time is rather short. The food done is crispy and tender.   Braising - Stir fry the food in pan, add some broth and seasoning, then pour into earthen pot, cover the lid and braise over low heat till tender.  Roasting - There are 2 kinds of roasting; raw roasting and cooked roasting. Raw roasting is to marinaded with seasonings, air-dry then roast in the oven; cooked roasting is to cook in marinade sauce or broth over low heat, then in oven.   Baking - Marinade raw or half-done food, put in hot pan, cover with lid and bake till done.   Stewing in cookery - Place food and suitable amount of water or broth in the earthen pot, cover with lid; put the earthen pot in the steamer, upon the boiling water and cook over low heat for 2-4 hours.   Stewing - Stew the food in marinade sauce over low heat till tender. TOP   Snack Although Macau inherits her cuisine from Guangzhou, the mixture of the Eastern and Western cultures has led to much improvement on the preparation and serving. Nowadays, Macau has already succeeded to achieve the name of "Dining in Macau". Indeed if the regular dishes are famous, the Chinese snacks are more famous. Chinese snacks offer to people, in addition to the staple meal of the day, a very large variety of mini-items of food made available readily and at only commonplace costs. In fact, Chinese snacks have a very long history, and the term made its first appearance in publications of the Sung Dynasty (960-1279A.D.), their history in fact date back to well over 3000 years ago. Today, these food specialties are not only the pursuit of city gourmets but are also regarded as a contemporary cooking art. In Macau, there are two kinds of snacks: The festive foods and is the hawker snacks. It carries a street culture. Cooked foods are tendered by the mobile hawkers. As time change, many of these snacks have now already got a firm place in restaurant menus. Therefore, it is not difficult at all to have chances to taste the delicious food in any of the Chinese Restaurants of Macau. Barbecue Many kinds of food can be done in "Grilled Style" and different countries have their own styles, say Portuguese Style, Mongolia Style, Korean Style and Japanese Style. The Japanese Style is mainly divided in two types: "Grilled in Rock Salt Style" and "Grilled in Marinated Japanese Sauce Style". The former has the Rock Salt marinated and the latter has specified sauced spread on the grilled meat when it is 90% done.