The Portuguese Catering Culture

The Portuguese in the diet has the characteristics of hobbies： 1. The Portuguese was particular about matching wine and food. They also focused on the nutritional value of the food. 2. They also liked something taste heavy, and love tasting spicy. 3. They also had noodle and rice for staple. 4. They liked fish, shrimp, chicken, beef, pork, egg and so on. They like the vegetables such as potatoes, pepper, eggplant, tomato, carrot, cabbage, etc. They like to use chili powder, pepper for condiments.

The Portuguese meal time Breakfast is traditionally just coffee and a bread roll, but lunch is a big affair, often lasting up to two hours. It is served between noon and 2 o'clock or between 1 and 3 o'clock, and dinner is generally served late, after 8 o'clock. There are usually three courses, often including soup. The most common soup is "caldo verde," with potato, shredded cabbage, and chunks of sausage.

The Portuguese entertain guest etiquette If you were invited to Portugal in their home, when you meet with host usually line shaking hand. Man patted on the shoulder, women kissed each other cheeks. If you were invited to his home to have dinner, it is not necessarily to bring a gift. You want to give gifts to the host, you can send a bunch of flowers or cake, chocolate as a gift. When you talked to the host, travel, the scenery, the personal hobbies etc. also can be a topic. But politics and government policy should avoid to talk about, and also don't ask about personal things.

Portuguese food taboos Because more than 97% Portuguese inhabitant believe in Catholic. The Catholic monastery called every Friday was abstinence, in that day the Catholic above 8 years old can not eat meat. Lent (such as: the crucifixion), the Catholic age range 18 to 70 years old can only eat one meal.

Caldo verde Caldo verde (Portuguese for "green broth") is a popular soup in Portuguese cuisine. The basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greens instead). Common additional ingredients are garlic, salt, and olive oil. Some recipes add meat. The soup is often accompanied by slices of chouriço or linguiça, or with Portuguese broa cornbread for dipping. In Portugal, caldo verde is typically consumed during Portuguese celebrations, such as weddings. It is sometimes consumed before a main course meal or as a late supper.

 Turbot Stew Cut the onion into half-moons, add a little (really very little) chopped fresh tomato, garlic also chopped, salt and “lard salt” (a preparation of salt with lard that fishermen took in their long journeys, and in preparing should be let stand about three months to mature). Mix in a good portion of good olive oil and lay the sliced potatoes in layers. You can add a little water, but do not have to cover them. Once they are boiled, add the fish and cover until cooked.

Portugal egg tart Most Chinese egg tart enlightenment from the Macau tea restaurant, they didn't know the delicious egg tart actually from real Portugal flavor. Portugal egg tart milk fragrance more full-bodied. When you ate it match with cinnamon and frosting powder, taste more abundant. Cinnamon's unique spices breath make egg tart the more fragrant, and gives the icing egg tart more a layer of sweet feeling.

Chicken Piri-Piri The chicken is basted in spicy chilli, marinated and then cooked on a charcoal grill. Simple, but glorious. There is something so tasty succulent about Portuguese chicken. Perhaps it is because chickens here not intensively reared, allowed to roam free in the hills.

Leite Creme (Creamy Milk) You may be familiar with it by its French name, "Crème Brûlée". Leite creme is made with just cream, eggs, and roasted sugar - it's simple and delicious. Other countries have their own versions such as Spain where it's called "Crema Catalana", and England where it's called "Trinity Cream" or "Cambridge Burnt Cream" but somehow the Portuguese version tastes best.