Macau, an island with a strong Portuguese flavor, is smaller than Hong Kong, but it blends the Asian and European styles just right. Gorgeous European architecture makes you feel like you are in a small european town. In recent years, due to the development of the mainland economy, many people are keen to travel to Hong Kong and Macao. To travel, it is indispensable to buy special products, otherwise how to explain to relatives and friends! How to choose Macau specialties? Xiaobian gives you travel tips so that you can buy authentic specialties without being slaughtered!
Topone: Fragrant egg rolls
Xiangji homemade egg rolls have a history of more than 20 years, becoming a well-known veteran egg roll in Hong Kong and Macao, is the first choice for entertaining relatives and friends, especially the meat pine egg roll, exclusive secret, with homemade crunchy egg rolls, melted in the mouth, making people feel fragrant.
Toptwo: Tsui Xiang Yuan marzipan
There are 70 years of history in Tsui Xiang Yuan carbon roasted almond cake and seaweed meat pine phoenix roll almost everyone knows that no one knows, almond cake sweet and soft, and hand-wrapped seaweed meat pine phoenix roll, there is meat pine inside, wrapped outside Japanese seaweed, especially popular with children. It is said that the almond cake made from a unique charcoal oven is particularly loose, and if it is used in an electric stove, it is only brittle, because the iron barrel transfers heat and quickly drains the water.
Topthree: Portuguese Tart
The content of the Portuguese Tart is by no means simple, each tart has its own characteristics, such as coconut milk fresh milk egg tart, coconut flavor and fresh milk flavor to match the right benefits, the model puff pastry loose, the middle part of the smooth and soft, like tofu flowers, the taste is first-class.
Topfour: Cherigov knot sugar
Cheligov knot sugar is a specialty food in Macau. Legend has it that it was a kind of candy passed down by a Russian sugar master named Chelikov, so it was called Chelikov knotted sugar. Another theory was coined by Master Ling from Hong Kong. It is impossible to know who invented it in the first place, but the most important thing is to eat it. This sugar tastes sweet and doesn't stick.
Topfive: Pork jerky
Macau's various dried meats are made by steaming for seven ripe, and then stir-fried over low heat with secret roast sauce until fully cooked, and the meat is loose and sweet without being on the fire. There are many flavors of pork jerky, including more than a dozen flavors such as original flavor, fruit, honey juice, black pepper, curry and so on.
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