1. Braised Big Duck with Eight Treasures. Braised Big Duck with Eight Treasures is a classic delicacy in Macau. This dish is indispensable on the tables of local restaurants in Macau and is deeply loved by local people.

The main raw materials of Bawang Babao Braised Duck are duck, chestnut, salted egg yolk, etc.

When making this dish, you need to first process the duck meat, then cut the chestnuts and salted egg yolk in half, then put the duck meat into a pot with seasonings and stew, then take it out and fry it in an oil pan, and finally mix the ingredients

Pour the juice over the duck and it's ready to eat.

2. Dry-fried prawns Dry-fried prawns are a traditional dish in Macau.

The superior geographical location has made Macau's seafood industry very developed, with abundant fresh seafood. This feature is often reflected on the tables of local people.

The main raw material of dry-fried prawns is prawns. When making this delicacy, you need to clean the prawns first, then cut them into sections, then put them in a pot for frying, then pour them into the pot and add stock to thicken them.

The dishes produced in this way are bright in color, delicious in taste, and mouth-watering.

3. Bone-flavored pomfret balls Bone-flavored pomfret balls are a traditional Macau delicacy, famous for its taste and appearance. Of course, it is also a very delicious and tender delicacy for the locals.

Bone-flavored pomfret balls, when I heard the name, I thought they were meatballs or something, but in fact they were not. This is a very authentic fried food.

The main production steps are frying and simmering. The food produced in these two steps is soft and delicious, and exudes a strong fragrance.