Macao cuisine has absorbed the cooking methods and ingredients from Guangdong. Portuguese food, Cantonese food and other countries' food will also be eaten.

Portuguese egg tart has almost become one of the representative nouns of Macao cuisine.

Ma Jiexiu, from Portuguese-speaking Bacalhau, is made from codfish salted but not air-dried, and is the main ingredient of many Australian-Portuguese cuisines. .

Water crab porridge has become one of the most popular local delicacies in Macau.