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Main course Meat

Food Flavour DNA

Nutritional Values

🔥480kcal
💪30gProtein
🌾12gCarbs
🥑34gFat
🌿1gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🌾 Gluten 🥚 Eggs 🐟 Fish

Tachinchong

How to order / say it
Say it 蛋千層 (Táchīnchóng) — [taa chèen chong]
Order I'll have the tachinchong, please.
Locally 我想要蛋千層，謝謝。
Say locally

A layered fried egg variant popular in Macau.

Why try it?

Tachinchong is a dish that reflects the creativity of Macanese cooking by transforming simple ingredients into unique experiences. It shows the cultural interplay and fusion resulting from Macau's diverse history.

How it tastes

Rich and savory, Tachinchong consists of layers of fried egg pancakes, thinly sliced and flavored with fish sauce. The texture is soft with a light crisp from the edges, and it has a unique umami flavor.

Origin & History — first documented: 1910

Developed by Chinese immigrants in Macau in the early 20th century, Tachinchong represents a blend of local flavors with traditional preparation methods. It became popular in family households and local eateries.

Recipe

Ingredients

  • 🥚 4 large eggs
  • 🥣 1 tbsp fish sauce
  • 🧄 2 stalks, chopped green onion
  • 🫒 2 tbsp oil
  • 🧂 to taste salt
  • 🧂 to taste white pepper

Method

  1. 1 Beat eggs with fish sauce, salt, and pepper.
  2. 2 Heat oil in a pan and pour a thin layer of egg mixture.
  3. 3 Fold and layer multiple times until fully cooked.
  4. 4 Garnish with green onions and serve warm.

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All Asia recipes — China — Macau — Tachinchong
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