聖老楞佐堂區地道美食
Local Delicacies in Freguesia de São Lourenço

想體驗澳門的風俗傳統,大抵要離開奢華高級酒店區,走進大街小巷一嚐地道美食感受澳門人“吃”的文化。這次就由太陽旅遊美食專員帶大家走入聖老楞佐堂區,搜尋深受本地人喜愛的老店。
Leave the luxurious hotel area and walk through the streets in Macau, follow Sun Travel’s food specialists to explore the popular local delights in Freguesia de São Lourenço.


美家咖啡室

夜宵店是澳門人的飲食文化之一。位於風順堂街的美家咖啡室也是澳門家傳戶曉的夜宵店,開業已46年,這裡必吃的就是咖哩牛腱煲和清湯牛腩煲,前者的牛腱肉質口感扎實,軟腍中帶點咬勁,而秘製的咖哩醬汁味道香濃惹味,作為配菜的馬鈴薯和白蘿蔔把濃郁的咖哩吸收進去,每一口都是滋味滿滿!至於清湯牛腩煲,直接從小火爐端上餐桌,上桌時依然翻騰,十足熱度,牛腩湯香氣撲鼻令人不禁垂涎,牛腩瘦肉肥脂平均,軟腍入味是必然的。瘦肉部分口感鬆軟,而脂肪位置則甘香豐腴,加入令湯質更滑溜的枝竹,每口也讓口腔充滿濃郁的牛肉味,最適合秋冬季節吃。除了主食外,想來點小吃則可一試炸鴛鴦雲吞,也就是炸鯪魚肉雲吞和炸鮮蝦雲吞雙拼,兩款外層脆口非常,咬進去鯪魚肉彈牙有魚味,而蝦球肉餡同樣彈牙帶胡椒香,沾些甜酸醬,配上一杯冰凍啤酒,更是一絕。

Mei Ka Café Belo

Mei Ka Café Belo on Rua de S. Lourenço is a popular late-night restaurant in Macau. In its 46 years of business, it has gained a reputation for its curry beef shank pot and beef brisket. The beef shank has a firm texture but remains tender, while the rich curry sauce is absorbed by the potatoes and radish. The beef brisket is served in its cooking pot fresh off the stove with strong scent. The fat is evenly distributed, giving it a tender bite.The lean part is soft while the fattier bits are rich and aromatic. The broth is further enriched by tofu skin, particularly hearty in fall and winter. For sides, try the deep-fried wonton duo: it contains both fish wonton and shrimp wonton. The outer layer is crispy while the filling is springy and fresh in taste. The shrimp wonton carries an extra layer of pepper aroma. It comes with a sweet and sour sauce and is best paired with an ice-cold beer.


占西餅店

每次路過慈幼中學附近便傳來一陣牛油麵包香,這家占西餅店面積雖小但已擁有40多年歷史,從店名以至店面皆已表現出70年代的懷舊氣息,其中“占西”是一個當年的俗語,意指由麵粉、雞蛋混入豬油製作的西式鹹餐包。而該店的招牌出品卻不是麵包,而是其經典的“沙翁”蛋球,製法是用大量蛋漿和麵粉混合攪拌成蛋漿團,再以人手擠出一個又一個小黃蛋球,然後置油鍋炸15分鐘至金黃並浮起,還滾熱時在砂糖盤上翻滾令其表面均勻地沾上砂糖。其蛋味極濃,入口外層香脆非常,而內裡質感鬆化軟綿卻不算太過油膩,每天即製即賣,賣完即止。

Jim Sai Padarias

The scent of Jim Sai Padarias’s bread fills the area around Instituto Salesiano. Behind its small shop front is 40 years of history. Its décor brings people back to the 1970s. The name Jim Sai comes from an old slang that refers to western bread rolls made of flour, eggs and lard. However, the bakery is more famous for its Chinese doughnut. Hand-shaped doughballs of eggs and flour are deep fried for 15 minutes until it becomes golden. They are then rolled in a sugar pan for an even cover. The resulting doughnuts have a rich egg taste and not overly greasy.They are crispy on the outside and soft inside. The freshly made donuts are limited offer only, so better get them while stock last.


金燕西洋牛油糕葡式食品

在澳門買吃的伴手禮,大家腦海大概只有咀香園、鉅記等等,可是本地人若買澳門特色小吃給外地親友,金燕西洋牛油糕葡式食品就是其選擇。這間澳門的百年老店,其製作的傳統葡式糕點更在2012年更被納入非物質文化遺產,絕對是吃得到的文物!店子內的糕點全為人手製造,由於手工繁複但利潤低微,所以全澳門賣傳統葡式糕點的就只此一家。其中必試吃蟲仔餅,由於外形酷似小毛蟲而得名,有牛油原味和巧克力味兩種選擇,兩款味道都口感很酥脆,一口一件,每口也充滿濃烈的牛油香味。只是用了牛油、雞蛋、砂糖和麵粉這4種簡單材料就能製成如此風味,怪不得每天也熱賣。

Alua E Comidas Portuguesa Kamin

Many would think of Choi Heong Yuen and Koi Kei when they are looking for food souvenir. However, the go-to place for many locals is actually Alua E Comidas Portuguesa Kamin. The century-old shop sells traditional Macanese pastries, an item inscribed in Macau’s Intangible Cultural Heritage in 2012. All pastries are handmade. Given the complicated process and low profit margin, the shop is now the only one selling Macanese pastries in Macau. A must-try item is BIcho Bicho, named after caterpillar for its shape. It comes in two flavours: original and chocolate. The bite-size pastry is crispy and rich in butter. Despite its unique taste, it is made only of four ingredients: butter, eggs, sugar and flour. Its popularity is unparalleled.


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