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Minchi (Minced Beef with Fried Potato and an Egg)
Macau's national dish, and the name comes straight from the English word mince. Ground meat is reduced with soy and Worcestershire sauce, small-diced potato is fried separately, and the two are combined at the last second over rice with a fried egg on top. That last second is the whole dish. Cooked with the meat the potato drinks the sauce and goes soft into one mass; added at the end it stays crisp among wet mince, so one bowl carries two textures. This plate is what four hundred years of a Portuguese and Cantonese kitchen produced.
