葡萄牙不可错过的美食
- Fernando Almeida
- 2天前
- 讀畢需時 5 分鐘
Bifanas Best Portuguese dishes you must try in Portugal
Bifanas 是一种深受欢迎的葡萄牙三明治，主要由腌制过的薄切猪肉制成，通常夹在面包中食用。虽然在整个葡萄牙都能找到 Bifanas，但北部城市波尔图尤以其独特且美味的版本闻名。
波尔图传统的 Bifana 做法是将猪肉片放入由大蒜、白葡萄酒或啤酒、香叶和各种香料调制的混合液中腌制数小时，让肉充分吸收香味。随后在高温铁板或煎锅中快速煎制，使肉质柔嫩多汁。
用于制作 Bifanas 的面包通常质地柔软略有嚼劲，与多汁的猪肉相得益彰。有些地方还会轻微烘烤面包，以增添口感和风味。
经典的波尔图 Bifana 通常会搭配多种调味品和配料，如芥末、辣酱，甚至是各地特制的辣味酱。这是一道简单却极具风味的三明治，其广受欢迎的程度使其成为游览波尔图乃至整个葡萄牙时不可错过的美食。
Francesinhas
Francesinha 的酱料和所选肉类在不同餐厅可能略有差异，通常是厨师之间保密的独门配方。
这道三明治通常由多种肉类层层堆叠而成，如火腿、葡式香肠（linguiça）和牛排，夹在两片厚切面包之间。上面再覆盖融化的奶酪片，完全盖住整个三明治。
Francesinha 与众不同之处在于其浓郁微辣的酱汁——整个三明治都浸泡在其中。酱料常由番茄、啤酒、高汤、香料，以及少许葡式辣椒（piri-piri）调配而成，带来酸辣鲜香的独特风味。
完成后，Francesinha 通常搭配薯条一起食用。有些餐厅还会在上面加一个煎蛋，让这道菜更加奢华诱人。
搭配冰镇啤酒一同享用，风味更佳。
Tripas à moda do Porto
Tripas à Moda do Porto 是一道起源于葡萄牙波尔图的传统菜肴。由于波尔图人酷爱吃牛肚，他们因此获得了一个昵称 —— ‘Tripeiros’（牛肚人）。
这道菜被认为是波尔图最具代表性和历史意义的美食之一，起源可以追溯到15世纪。
Tripas à Moda do Porto 是一道浓郁且充满风味的炖菜，由牛肚、各种肉类、香肠、蔬菜和白芸豆组成。多种食材与香料的搭配，使这道菜独具风味与丰富口感。
Bacalhau (Codfish )
鳕鱼（Bacalhau）是葡萄牙美食文化的核心食材，也是来葡萄牙旅游时必尝的传统佳肴之一。关于鳕鱼的食谱多达数千种，无论是咸鳕鱼还是风干鳕鱼，葡萄牙人都充满热情地喜爱它。
葡萄牙人自探索时代开始，已有数百年捕捞和保存鳕鱼的历史。对于长途航行的水手来说，鳕鱼曾是宝贵且耐存的蛋白质来源。
有趣的是，鳕鱼其实并非原产于葡萄牙海岸，而是进口自纽芬兰或挪威。
在葡萄牙，最经典的鳕鱼菜肴包括：
Bacalhau à Brás 布拉斯风鳕鱼：鳕鱼撕碎后与细切炸薯条和炒蛋混合，再加入洋葱与黑橄榄，风味十足。
Bacalhau com Natas 奶油焗鳕鱼：将鳕鱼与薄切土豆叠放，并加入白酱，烘烤至金黄酥香。
Bacalhau à Lagareiro 油渍烤鳕鱼：整条鳕鱼烘烤或烧烤，配上烤土豆和蒜末，并淋上橄榄油。
Bacalhau com Broa 玉米面包鳕鱼：鳕鱼与洋葱、大蒜炒制，再盖上玉米面包屑混合物烘烤而成。
Pataniscas de Bacalhau 鳕鱼小煎饼：将鳕鱼、面粉、鸡蛋和香菜混合制成小饼，炸至外酥里嫩，常作为开胃小吃。
Pastéis de Bacalhau 鳕鱼丸子：用咸鳕鱼制成的美味丸子，是葡萄牙人喜爱的传统点心，在咖啡馆、餐厅和家庭中随处可见。
鳕鱼在葡萄牙不仅是食材，更是一种历史与文化的象征
Cozido à Portuguesa
**“Cozido à Portuguesa 是葡萄牙冬季常见的传统菜肴。其特点是温暖滋补，用料丰富，包括多种肉类、香肠、蔬菜和豆类。
Sardinhas assadas / Grilled sardines
在葡萄牙的街头，尤其是夏季节庆期间，常常可以闻到烤沙丁鱼的香味。整条沙丁鱼在炭火烤架上炙烤，撒上一些粗盐提味，香气四溢。人们一般配着面包一起食用，也常搭配沙拉、烤甜椒或煮土豆一起享用。
作为一种洄游鱼类，沙丁鱼的食用季节通常是六月到九月。除了美味，沙丁鱼也是葡萄牙文化的象征之一——许多纪念品、艺术品甚至装饰品都以沙丁鱼为灵感设计。
Caldo Verde
这是一种非常适合在吃完烤沙丁鱼后享用的汤品，味道清爽，能够减轻油腻感，同时也是葡萄牙传统饮食的一部分。
这种汤在葡萄牙北部地区，特别是Minho和波尔图一带非常受欢迎。Caldo Verde 的主要食材包括土豆、羽衣甘蓝（或甘蓝）、洋葱、大蒜和葡萄牙熏肠（Chouriço）。在天气较凉的时候，这道汤尤为暖心舒适。
Queijo da Serra da Estrela
This cheese this know for its flavour and it´s a famous from Portugal. It holds the status of being one of Portugal's most iconic and sought-after cheeses, recognized both within the country and internationally for its exceptional quality and unique flavor.
Soft and Creamy: When young, the cheese has a semi-soft to soft texture, making it spreadable and almost spoonable. As it ages, it develops a firmer texture, but it luscious.
Alheira
It´s a smoked Portuguese sausage invented by the Jews in Portugal in order to disguise as Christians during the Inquisition, the Jews pretend to eat pork, but they’re actually eating chicken, veal and rabbit meat. and boom! Nowadays, Its origin from north of Portugal The sausage is typically made from a mix of meats, including chicken, veal, rabbit, or duck, along with bread, olive oil, garlic, and various spices . The more common its bread and chicken .
The smoke flavour come from the process that usually involves placing the alheiras in a smokehouse or a similar smoking apparatus. They are exposed to smoke generated from burning wood chips or other aromatic materials. The smoke permeates the surface of the sausages, infusing them with a smoky aroma and taste. The choice of wood or aromatic materials used for smoking can vary, and this can also influence the final flavor of the alheiras. Common types of wood used for smoking include oak, beech, cherry, or other hardwoods. Each type of wood can add its unique character to the final product.
Pastel de Nata / Pasteis de Belém
The pastel de nata is a cake known throughout the country and is a copy of the famous pasteis de belém whose original recipe is kept in a safe.
In the 19th century, political upheavals posed some problems for the survival of the monks of the Monastery of Jerónimos. To earn some money, they started selling these pastries.
These very crisp tarts are filled with egg custard and you can sprinkle it with cinnamon .
Leitão â Barrada - Piglet Bairrada
Piglet Bairrada, also known as "Leitão da Bairrada" in Portuguese, is a traditional and iconic dish from the Bairrada region in Portugal. It is a gastronomic specialty and one of the most celebrated ways of preparing suckling pig in Portuguese cuisine.The preparation of Piglet Bairrada involves roasting a whole suckling pig over an open fire or in a wood-fired oven. The piglet used for this dish is typically very young and weighs around 4 to 6 weeks old, ensuring tender and succulent meat. The region of Bairrada is well-known for its production of excellent espumante , that it’s a sparkling wines . The bubbles and acidity in sparkling wine can help cleanse the palate between each flavorful bite of the piglet . These wines are ideal to pairing . You can ask for one espumante Aliança , or for the home espumante known as frisante .
Best Portuguese dishes you must try in Portugal
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