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ThePortugueseCateringCultureThePortugueseinthediethasthecharacteristicsofhobbies：1.ThePortuguesewasparticularaboutmatchingwineandfood.Theyalsofocusedonthenutritionalvalueofthefood.2.Theyalsolikedsomethingtasteheavy,andlovetastingspicy.3.Theyalsohadnoodleandriceforstaple.4.Theylikedfish,shrimp,chicken,beef,pork,eggandsoon.Theylikethevegetablessuchaspotatoes,pepper,eggplant,tomato,carrot,cabbage,etc.Theyliketousechilipowder,pepperforcondiments.ThePortuguesemealtimeBreakfastistraditionallyjustcoffeeandabreadroll,butlunchisabigaffair,oftenlastinguptotwohours.Itisservedbetweennoonand2o'clockorbetween1and3o'clock,anddinnerisgenerallyservedlate,after8o'clock.Thereareusuallythreecourses,oftenincludingsoup.Themostcommonsoupiscaldoverde,withpotato,shreddedcabbage,andchunksofsausage.ThePortugueseentertainguestetiquetteIfyouwereinvitedtoPortugalintheirhome,whenyoumeetwithhostusuallylineshakinghand.Manpattedontheshoulder,womenkissedeachothercheeks.Ifyouwereinvitedtohishometohavedinner,itisnotnecessarilytobringagift.Youwanttogivegiftstothehost,youcansendabunchofflowersorcake,chocolateasagift.Whenyoutalkedtothehost,travel,thescenery,thepersonalhobbiesetc.alsocanbeatopic.Butpoliticsandgovernmentpolicyshouldavoidtotalkabout,andalsodon'taskaboutpersonalthings.PortuguesefoodtaboosBecausemorethan97%PortugueseinhabitantbelieveinCatholic.TheCatholicmonasterycalledeveryFridaywasabstinence,inthatdaytheCatholicabove8yearsoldcannoteatmeat.Lent(suchas:thecrucifixion),theCatholicagerange18to70yearsoldcanonlyeatonemeal.CaldoverdeCaldoverde(Portugueseforgreenbroth)isapopularsoupinPortuguesecuisine.Thebasicingredientsforcaldoverdearepotatoes,onionsandkale(somerecipescallforcollardgreensinstead).Commonadditionalingredientsaregarlic,salt,andoliveoil.Somerecipesaddmeat.Thesoupisoftenaccompaniedbyslicesofchouriçoorlinguiça,orwithPortuguesebroacornbreadfordipping.InPortugal,caldoverdeistypicallyconsumedduringPortuguesecelebrations,suchasweddings.Itissometimesconsumedbeforeamaincoursemealorasalatesupper.TurbotStewCuttheonionintohalf-moons,addalittle(reallyverylittle)choppedfreshtomato,garlicalsochopped,saltand“lardsalt”(apreparationofsaltwithlardthatfishermentookintheirlongjourneys,andinpreparingshouldbeletstandaboutthreemonthstomature).Mixinagoodportionofgoodoliveoilandlaytheslicedpotatoesinlayers.Youcanaddalittlewater,butdonothavetocoverthem.Oncetheyareboiled,addthefishandcoveruntilcooked.PortugaleggtartMostChineseeggtartenlightenmentfromtheMacautearestaurant,theydidn'tknowthedeliciouseggtartactuallyfromrealPortugalflavor.Portugaleggtartmilkfragrancemorefull-bodied.Whenyouateitmatchwithcinnamonandfrostingpowder,tastemoreabundant.Cinnamon'suniquespicesbreathmakeeggtartthemorefragrant,andgivestheicingeggtartmorealayerofsweetfeeling.ChickenPiri-PiriThechickenisbastedinspicychilli,marinatedandthencookedonacharcoalgrill.Simple,butglorious.ThereissomethingsotastysucculentaboutPortuguesechicken.Perhapsitisbecausechickensherenotintensivelyreared,allowedtoroamfreeinthehills.LeiteCreme(CreamyMilk)YoumaybefamiliarwithitbyitsFrenchname,CrèmeBrûlée.Leitecremeismadewithjustcream,eggs,androastedsugar-it'ssimpleanddelicious.OthercountrieshavetheirownversionssuchasSpainwhereit'scalledCremaCatalana,andEnglandwhereit'scalledTrinityCreamorCambridgeBurntCreambutsomehowthePortugueseversiontastesbest.