Common ingredients for Macau

These are common ingredients you may see on packaging and menus in Macau. Local words are left unchanged so they stay readable in the original language; translate this page if you want supporting text and English names in your own language.

• 五香粉 (five spice powder)

  ng hseung fan

• 吉利丁 / 明膠 (gelatin)

  gat lei ding / ming gaau

• 味精 (monosodium glutamate)

  mei ging

• 喼汁 (worcestershire sauce)

  gip zap

  Local term for Worcestershire sauce

• 杏仁粉 (almond flour)

  hang yan fan

• 杏仁香油 (almond extract)

  hang yan heung yau

• 椰漿 (coconut milk)

  ye jeung

• 洋蔥 (onion)

  yeung chung

• 淡忌廉 (heavy cream)

  daam gei lim

• 煉奶 (sweetened condensed milk)

  lin naai

• 牛奶 (milk)

  ngau naai

• 牛油 (butter)

  ngau yau

• 牛肉碎 (ground beef)

  ngau yuk seui

• 花生醬 (peanut butter)

  faa sang jeung

• 蒜頭 (garlic)

  syun tau

• 薯仔 (potato)

  syu zai

• 蝦膏 (shrimp paste)

  ha gou

  Common in Macanese and Cantonese cuisine

• 蠔油 (oyster sauce)

  hou yau

• 豉油 (soy sauce)

  si yau

• 豬扒 (pork chop)

  jyu pa

  Iconic Macau food item

• 豬油 (lard)

  jyu yau

• 豬肉碎 (ground pork)

  jyu yuk seui

• 雞湯 (chicken broth)

  gai tong

• 雞肉 (chicken)

  gai yuk

• 雞蛋 (egg)

  gai daan