不可错过的十大澳门美食

10 must-try Macau foods

不可错过的十大澳门美食

提到澳门，你知道哪些美味？只想到一个葡式蛋挞？那我们看看CNN的报道吧——CNN—When traveling, food is often as much of a draw as historical and cultural sites.

Such is the case with Macau.

The city has a multitude of must-try foods, some of which are considered cuisine signatures.

Here's a start.

Portuguese egg tarts

The Portuguese egg tart is Macau’s most famous food.

It consists of a flaky pastry shell, with a rich, sweet egg custard filling with a consistency similar to creme brulee.

A caramelized top plays an integral role in the taste.

It's best eaten warm. Everywhere from restaurants and hotels to street food vendors sell them.

Among many good choices, Lord Stow’s (several outlets) and Grand Hyatt hotel rate highly with foodies.

Pork chop bun

Another well-known Macau street snack, the pork chop bun is literally a seasoned

pork chop on a bun.

At T ai Lei Lok Kei in Taipa, the bone-in, incredibly tender and flavorful pork chop rests in a piggy bun, which has a crunchy exterior, soft center and good chew. Simple but satisfying.

In operation since 1968, this humble establishment serves the buns only in the afternoon, while stocks last.

If you miss out, street food vendors around popular areas such as Ruin of St. Paul’s serve their own version.

Mashed potatoes

With three Michelin stars, everything is good at Robuchon au Dôme. However, the mashed potato side dish is beyond compare — it takes skill to give greatness to something so simple.

The dish is velvety and rich with a 2-to-1 ratio of potatoes to butter (a lot), and made with ratte potatoes (cooked with skins on for extra flavor) and French butter that's added cold.

All of it is vigorously stirred and passed several times through a drum sieve to achieve an ultra-smooth texture.

Egg rolls

Egg rolls aren't confined to Macau, but they're hugely popular here.

For a combination of a freshly made snack and local color, it's hard to beat a tiny street stall with no name run by an eccentric local who hands out free samples. His

are crispy, sweet and so featherlight that it's easy to eat more than one.

They're best when served hot off the griddle.

Portuguese seafood rice

Portuguese seafood rice is the soupier cousin of its Spanish and Italian counterparts.

The highlight is not the succulent mussels nor the giant prawns but the comforting soupy rice stewed with a bunch of other ingredients in the tomato seafood broth. Newly reopened restaurant Temptations treads the border carefully with its Portuguese seafood rice — stewing it long enough that the flavorful seafood juice is locked into the rice without losing its distinctive texture. It's topped off with a spoonful of seasoned Portuguese olive oil, home-made by Joe Chan, the