Minchee, or minchi, is a Macanese dish based on minced or ground meat stir-fried with vegetables and seasoned.

[4] According to The Splendid Table, this suggests "the dish may have been introduced to Macau by the Anglophone community in Hong Kong, though other histories place its origins in Goa, another Portuguese province.

"[5] The odyssey of minchi starts with Kheema, the term used by many Indians for finely minced meat usually of goat and lamb.

[4] On to 16th century Malacca, which was the hub of the Maritime Spice Trade for sailing vessels converging from India, China, and South-east Asia.

[4] In succeeding decades Portuguese traders and their mestizo and misturado crew of Fujianese, Malaccans, Ceylonese, Indians, Burmese, Thai, Cambodians and Vietnamese sailed out of Malacca and some South-east Asian trading ports for the coast of China.

[4] In 1557, local Chinese authorities permitted the traders, many of them Lusodescendentes (of Portuguese descent) to establish a permanent settlement at a small peninsula on the western edge of the Pearl River estuary.

Japanese elites at Kagoshima and Nagasaki desired rare Chinese silks, gold, spices, and exotic European products such as woolens, clocks, firearms, and Western curios.

Direct Portuguese administration was nominal and limited and subsumed to the standing Capitão-Mor (Captain-General) of the Kurofune voyages supported by the Provincial head of the Jesuit Order resident at Macau.

[6][7][8] The Portuguese families in Macau, a tight-knit community, developed their own unique culture, patois (patuá) and fusion cuisine and called themselves "Macaense" or in English "Macanese".