菜系:澳门煲仔菜。砂锅,又叫砂煲,小的叫煲仔。早于三十年代初出现广东街头大排档,卖的多是各式煲仔糯米饭。煲仔是一种陶器制品,其特点是传热性能慢,反之保温性能极佳,配合柴火烹煮,菜肴味道不易散失,原汁原味。砂锅烹调分“文、武”两种:“文煲”小火慢熬,多以汤制品为主,又称老火靓汤;“武煲”以猛火将砂锅瞬间加热,利用煲内热力将菜肴迫熟,上桌时香热喷喷,滋滋油响。 Cuisine: Macau claypot dishes. Casserole, also known as sand pot, small called pot Aberdeen. As early as the early thirties Guangdong Street food stalls, sell more than all kinds of clay pottery sticky rice. Pottery Abalone is a pottery products, characterized by slow heat transfer performance, on the contrary, excellent thermal insulation properties, with firewood cooking, dishes taste easy to lose, authentic. Casserole cooking points, “Wen, Wu,” two: “Wen Bao” slow fire boil, mostly soup products, also known as the old fire soup; “Wu Bao” to Meng Huo instant casserole heating, the use of heat inside the pot Cooked dishes, fragrant when sprayed on the table, Zizhi oil ring.