While visiting Macau, you’ll find plenty of dried fish from sardines to cods and all sorts of varieties hanging out to dry on the streets. There are different theories of their source, whether it’s part of the adaptation of Portuguese cuisine (where bacalhau is served dried and salted), or is it the Chinese culinary tradition of preserving and salting fish that goes excellent with fermented beans and a bowl of congee. Either way, with both schools of culinary tradition colliding, you will see on a walk in Macau, everyone seems to be hanging out fish to dry in various ways.