Is Minchi the ultimate comfort food of Macanese cuisine?

Macao, located on the southeast coast of China, is facing a cultural challenge as older generations of restaurant owners retire and close their establishments, raising concerns over the preservation of Macanese culinary traditions. With a population comprised primarily of ethnic Chinese, Macao's unique food culture reflects a fusion of Portuguese and Chinese influences, enriched by ingredients brought from Portugal's former colonies. Manuela Sales da Silva Ferreira, who has roots in Macao for over 400 years, felt a sense of urgency regarding the loss of her grandmother's recipes, prompting her to open Restaurante Litoral. Ferreira believes that the blending of Portuguese and Chinese culinary practices has characterized Macanese cuisine for centuries, where families have adapted recipes to meld local Chinese ingredients with Portuguese techniques. As the population evolves, individuals like Miguel de Senna Fernandes underline the premium placed on keeping Macanese heritage alive by embracing their mixed background. He emphasized the importance of urban identity, language, and food traditions in maintaining a distinct cultural identity amidst the rapid changes occurring in Macao. With the decline of traditional eateries, there is an inherent risk of Macanese identity being forgotten, as the culinary skills and stories behind these dishes diminish. Ferreira's efforts at her restaurant are not just about food; they symbolize a broader hope to preserve cultural heritage for future generations and inspire others to appreciate and celebrate their unique history.