(8 Dec 2024)
CHINA MACAO FUSION FOOD
SOURCE: ASSOCIATED PRESS
RESTRICTIONS:
LENGTH: 6:17
ASSOCIATED PRESS
Macao – 11 November 2024
1. Tracking shot of restaurant staff serving plates of codfish cakes to customers
2. Tracking shot of restaurant staff serving baskets of bread rolls to customers
3. Mid of restaurant staff serving a plate of grilled sardines to customers
4. Mid of a group of customers eating
5. Mid of a customer serving seafood rice
6. Mid of a customer eating baked crabmeat
7. Zoom in of staff getting ready to serve Caldo Verde, the Portuguese soup
8. Mid of customers eating
9. Wide pan of restaurant interior
10. SOUNDBITE (Mandarin) Anne Gao, mainland Chinese tourist :
“For us who travel from other places, we can experience such a masterpiece which is a fusion cuisine of exotic Portuguese and Chinese.”
11. Mid pan of customer Timothy Leung enjoying food with colleague
12. SOUNDBITE (Cantonese) Timothy Leung, Macao resident:
“The local Macanese cuisine is part of our cultural heritage and is a special characteristic of Macao. I think it can attract tourists from Southeast Asia and mainland China which would be helpful to Macao’s economy.”
13. Wide of restaurant owner Manuela Sales da Silva Ferreira explaining the menu to customers at restaurant entrance
14. Mid of Ferreira talking to customers
15. SOUNDBITE (Cantonese) Manuela Sales da Silva Ferreira, restaurant owner, Restaurante Litoral:
“When it was close to the time of the Macao handover, I was worried that our Macanese cuisine and cooking would be lost. I didn’t want it to be lost. We Macanese have been in Macao for over 400 years. At that time, I was already married with children and even my children didn’t ask what Macanese cooking is. They just ate what I gave them – Chinese, Macanese or even just hamburgers. If I don’t do anything, Macanese cooking will be lost.”
16. Mid of restaurant chef and Ferreira pan frying the ingredients to make a filling for baked crabmeat inside restaurant kitchen
17. Various of Ferreira putting the crabmeat filling into a crab shell and spreading egg and breadcrumbs on top
18. Mid of Ferreira decorating the crab shell with two olives
19. Mid of Ferreira putting the crab shell into the oven
20. Mid of Ferreira putting the baked crabmeat on a bed of salad before serving to customers
21. SOUNDBITE (Cantonese) Manuela Sales da Silva Ferreira, restaurant owner, Restaurante Litoral:
“In my restaurant, I couldn’t serve the crabmeat just like what my mum served at home, presented casually like a crabmeat lump. In the past, crabs were smaller in size. So I just tried putting the crabmeat mixture on small crab shells and I found that they look cute. Then I decorated them with two Portuguese black olives as the eyes. They look fantastic and even more attractive.”
22. Wide of restaurant chef preparing Minchi, stir-frying minced meat in a wok
23. Mid of chef pouring soy sauce into the minced meat
24. Various of chef pouring minced meat onto a serving clay pot and then putting potato dices and egg on top
25. Various of kitchen staff chopping garlic and shallots
26. Various of kitchen staff preparing the soup base of caldo verde
27. Setup shot of Miguel de Senna Fernandes, President of Macanese Association
28. SOUNDBITE (Cantonese) Miguel de Senna Fernandes, President of Macanese Association:
“We Macanese should be proud of our identity because we are special and unique to this city. We are from Macao. Yes, we are different from the Chinese but we should embrace such differences.”
ASSOCIATED PRESS
Macao – 7 October 2024
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