The most authentic Macao cuisine may not be found in a high-end restaurant, but rather in those narrow streets of an old district. Follow Sun Travel food specialists to explore the favorite eateries among locals in the Freguesia da Sé.
作為名貴食材的魚趐動輒過千元，大部份中國人在重要節日時才會食用。不過，魚趐在澳門其實是地道小吃之一，當中譚家魚翅最為人熟悉，價錢實惠，真材實料，不少當地人均會自製一客“ 魚趐拌飯” 以作午餐！太陽旅遊美食專員推薦必吃的是花膠海蔘中鮑翅，滾熱的石鍋內盛載著兩片不多不少的魚翅，再配上泡發好的花膠及海蔘，魚趐的鮮味跟花膠的滑溜，每吃一口都是幸福的味道。如果同行的家人朋友眾多，不妨來一客份量大一倍的譚家官府鮑翅，以鮑魚和瑤柱一同燜煮的魚趐鮮味更重，最適合配以白飯同吃！此外，店內還有不少招牌菜，例如話梅豬手、魚標鵝掌天白菇等，前者酸度跟咸度配合得剛好，讓軟腍嫩滑的豬手吃上來不會太膩；後者則以鮑汁燜煮多個小時，讓您吃鵝掌的同時也能嚐到鮑魚的鮮甜，絕對不能錯過。
Tam Kah Shark’s Fin Trading
Shark fins are such an expensive delicacy that are only served in special occasions. However, in Macau, shark fins are one of the must-eat street-food snacks. Tam Kah Shark’s Fin Trading is favoured by the locals for its affordable price and superb quality. Many people would tailor-make their own “shark fin rice” there for lunch! A recommendation by Sun Travel food specialists is shark fins with fish maw and sea cucumber. Two pieces of shark fins are placed on top of fluffy fish maws and sleek sea cucumbers in which the seafood flavours and the slick texture of the fish maws complement each other well. For large groups of people, the signature double-in-size Tam Kah’s premium shark fins is the top choice. Shark fins are braised with abalones and dried scallops, best paired with plain rice. There are many other famous dishes. For example, pig knuckles in plum sauce features a nice balance between sourness and saltiness. The pig knuckles are tender and the dish is made in a way that it does not taste greasy. Another recommended dish is fish maws and goose feet with mushrooms, where an abalone sauce is used to braise the ingredients for hours.
澳門民間最日常的膳食之一就是麵食，麵店隨處可見，尤其林立於澳門半島的舊區，位於新馬路果欄街的老字號榮記豆腐麵食，更是澳門麵食文化的佼佼者，其中必試的“ 細雜”，即小盤的“ 全餐餸”，店家把大量不同食材，包括豆腐、魷魚、雲吞、豬皮、菜、魚蛋、鴨紅、鯪魚肉、雞腸等配上秘製滷水醬汁，十分惹味，您更可根據自己食量要求配搭。正餐過後，當然要來個麵後甜品作結，豆腐花也是該店的另一必吃的招牌美食，而且更有“ 全澳門最滑的豆腐花”的美譽！豆腐花剛送至餐桌已飄逸著濃鬱豆香，放進口裡其滑溜的口感更是一試難忘，您更可根據喜好加入糖水和花奶調味。
Sopa De Fitas Wing Kei
For local people, noodles form an important part of their daily lives. Noodle restaurants are ubiquitous, particularly around the old neighbourhood of Macau Peninsula. Sopa De Fitas Wing Kei on Rua da Tercena is in particular an icon in Macau’s noodles culture. A must-try dish is the small portion of “all in one”, where tofu, cuttlefish, wontons, pork rind, vegetables, fish balls, duck blood curd, mud carp and chicken intestines are cooked in a homemade master stock and placed in one dish. You can also select your own items if you have a smaller appetite. For dessert, tofu pudding is another signature dish. It is regarded as the “smoothest tofu pudding in Macau”. The fragrance and smoothness of tofu are unforgettable, syrup and evaporated milk are free to add in taste.
Poon Vai Kei
Poon Vai Kei has undergone several major changes in the past decades. Located on Travessa dos Anjos, it used to be a Cantonese barbecue shop in the 1970s, and switched to selling fish balls in the 1980s and 1990s. Since the 2000s, it has become a dessert parlour, transformed by the second-generation owner who attended a western dessert course in the UK. The owner starts preparing the pastries at 7 am every day and begins selling them at noon, fresh from the oven. Crème burlee is the signature there. Served in an egg shell, it is not only great to look at but the egg and milk flavours are rich. The combination of the crunchy caramel top and the creamy custard underneath is simply perfect.
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