Why the world's first fusion cuisine is still going strong

Macao’s culinary identity traces back to Portuguese influence arriving in the 16th century, where dried chourico sausages and olive oils mixed with local Chinese rice and spices. The article frames this heritage as the world’s earliest fusion cuisine, even though some experts question the term “fusion” for foods that formed centuries ago. It cites food anthropologist Annabel Jackson, who distinguishes “Macanese food” linked to Portuguese ancestry from “Macao food” and more hybrid interpretations of Cantonese dishes. Dishes such as minchi, African chicken, and egg tarts remain common. It also notes UNESCO’s 2017 designation of Macao as a Creative City of Gastronomy and discusses efforts to diversify tourism through heritage restoration, including Taipa Village.