Exploring Portuguese Cuisine in Cotai: Portuguese Food Heritage in Modern Resorts
Amid the glittering landscape of Cotai in Macau—a area risen from reclaimed land—between the five-star hotels and casino resorts lies a culinary thread spanning four centuries: Portuguese cuisine. From the olive oil, bacalhau, and herbs brought by Portuguese seafarers in the 16th century, to the Portuguese dishes reinvented today at Studios City, The Londoner, and GalaxyIntegrated Resort, this gastronomic thread represents the core of Macau's unique identity and offers a depth of experience no traveler should miss. This article provides an overview of Cotai's Portuguese cuisine market, curated restaurant recommendations, and practical local information to help you plan a truly flavorful Macau Portuguese culinary journey.
According to the latest dining surveys, Macau now boasts over 50 Portuguese restaurants, spread across the Peninsula and Cotai areas. Portuguese egg tarts, bacalhau (including silver cod), and Portuguese chicken are the top three classic dishes travelers order most frequently, with average prices ranging from MOP 80-150. Are you ready to explore these authentic flavors?
- Almeida Portuguese Restaurant: Traditional Portuguese family cuisine, see details
- Portas Abertas: Local favorite Portuguese bistro, see details
- Portuguese Paradise: Famous for authentic Portuguese egg tarts, see details
For more Portuguese restaurant recommendations, view the complete guide.
Market Overview & Trends
A Four-Century Fusion of Flavors
When the Portuguese settled in Macau in 1557, they initiated a cultural exchange that would span over four centuries. At that time, Portuguese sailors brought Mediterranean culinary traditions to the South China Sea: olive oil replaced lard for cooking, herb bundles (bouquet garni) and bay leaves found their way into clay pots, and bacalhau (salted cod) became a major source of protein in the diet. However, once these Portuguese dishes took root in Macau, they inevitably underwent a chemical reaction with Cantonese cuisine, Indian spices, Malaysian coconut milk, and African horn cuisine, ultimately evolving into the world's unique "Macanese cuisine."
The birth of Macanese cuisine was not a deliberate design but rather an accidental结晶 of history. Early Macanese housewives incorporated local ingredients into Portuguese recipes: pouring coconut milk into bacalhau stews, marinating Portuguese pork chops with Cantonese sauces, and the spicy sauce of African chicken (Galinha à Africana) with herb cream sauce drawing directly from culinary memories of Mozambican colonies. In 2021, Macanese cuisine was inscribed by UNESCO on the Representative List of the Intangible Cultural Heritage of Humanity, formally establishing its irreplaceable position in the global food culture landscape.
Cotai: The Modern Stage for Portuguese Cuisine
Cotai began large-scale land reclamation development in the early 2000s, and with the opening of The Venetian Macao in late 2007, Asia's largest entertainment resort city was officially launched. Over the following decade, Galaxy Integrated Resort, The Parisian Macao, Studio City, and The Londoner Macao were completed one after another, making Cotai Strip one of the most densely concentrated luxury entertainment corridors in the world.
Within this business ecosystem that thrives on scale, Portuguese cuisine has taken on a全新的面貌 distinct from the old Macau Peninsula district. Traditional Portuguese establishments on the Macau Peninsula are mostly family-run, with intimate spaces and simple menus; the Portuguese or Macanese fusion restaurants in Cotai resorts emphasize refined plating, chef's creative interpretations, and international dining experiences. The two form distinctly different yet complementary market tiers. Consumers of Portuguese cuisine in Cotai include cultural seekers drawn by its reputation, but more are resort guests looking for leisure options away from the gaming tables—determining that Portuguese cuisine here must balance the dual challenge of traditional roots with modern presentation.
2026 Market New Landscape: Local Ingredients Revolution
Entering 2026, the continued volatility of global supply chains has created structural pressures on Macau's dining industry. Long dependent on European imports for Portuguese ingredients—Portuguese olive oil, Iberian ham (Presunto), Alentejo pork—procurement costs have risen significantly, prompting many Portuguese restaurants in Macau to actively explore localization strategies. Vegetable farms in the Pearl River Delta, catches from waters off Guangdong, and local Macau pork and eggs have begun appearing in Portuguese recipes with increasing frequency.
This "local ingredients revolution" is not a compromise but rather an opportunity for innovation. Some young chefs have already begun proactively embracing this trend, using dried scallops from Guangdong to replace traditional Portuguese chouriço in bacalhau rice, reinterpretating African chicken sauce recipes with local free-range chickens, and replacing European sea bass with triangular bream from Zhuhai in Portuguese grilled fish dishes. As a dining stage that gathers global travelers, these new attempts in Cotai have received broader exposure and market validation opportunities than anywhere else.
TOP Recommended Restaurants (Address, Phone, Price)
The following selected restaurants cover the Cotai Strip resort area and important Portuguese cuisine locations on the Macau Peninsula, balancing traditional authenticity with modern creativity, suitable for travelers with different budgets and dining purposes.
ALBERGUE 1601 Traditional Portuguese · Upscale
Situated in the Santa Sancha district of the Macau Peninsula—an area rich in historical Portuguese charm—ALBERGUE 1601 occupies a meticulously restored 19th-century building. The moment you step through the doorway, you are transported to another era. The "1601" in the restaurant's name pays homage to the historic neighborhood, while the stone floors, arched corridors, and cast-iron lanterns silently speak to the essence of Macanese-Portuguese aesthetic living.
The menu centers on authentic Portuguese cuisine. The bolinhos de bacalhau (codfish cakes) are crispy on the outside and tender within, made with premium Portuguese salt-cod, served with house-made strawberry chili sauce—a must--order appetizer. For the main course, the pernil (pork neck) is slow-roasted for six hours using Australian pork neck, finished with Portuguese orange sauce and accompanied by creamy mashed potatoes—a dish rich in layers yet not heavy. The Serradura (cookie pudding) dessert, layered with delicate fresh cream and Portuguese biscuit crumbs, is the restaurant's signature classic.
ALBERGUE 1601 offers the best value at lunch, with a three-course set menu including appetizer, main course, and dessert, starting at approximately MOP 380 per person. À la carte dinner requires a budget of MOP 600 or more. Reservations are recommended one week in advance for weekends and public holidays.
Encanto Macau / 葡頌苑 Macanese Fusion · Upscale
The Chinese name "葡頌苑" is itself a poem— "頌" means praise or ode, while "苑" refers to a garden courtyard, together meaning "praising the garden of Portuguese life." The restaurant is located on the Macau Peninsula, within walking distance of the famous A-Ma Temple, a location that symbolizes Macau's crossroads of diverse cultures.
Encanto Macau positions itself as a "contemporary Macanese cuisine" venue. The chef team takes traditional Portuguese recipes as their foundation, infusing Cantonese culinary aesthetics and seasonal local ingredients. Their signature dish, "Coconut Braised Bacalhau," slow-cooks Portuguese salt-cod in coconut milk, presenting a more tropical aromatic taste profile than the traditional olive oil version. The "Macanese Herb Spring Chicken" is marinated for 48 hours using local free-range chicken, then roasted in a Portuguese charcoal oven—the crispy skin and tender meat offer Macau's reinterpretation of the traditional African chicken.
The restaurant features an outdoor courtyard, a rare elegant al fresco dining option on the Macau Peninsula, particularly enchanting at dusk. The restaurant offers Macanese brunch on weekends, featuring Portuguese bread, handmade egg tarts, and scrambled bacalhau—traditional light dishes that are highly popular among local diners and cultural travelers.
Macau Military Club RestaurantHistoric Authenticity · Moderate
Macau Military Club Restaurant is one of the most historically significant Portuguese eateries in Macau, serving as an emotional spiritual headquarters for the local Macanese community. The building itself is a well-preserved colonial-era mansion, where white walls, covered corridors, wooden shutters, and ceramic tile floors all exude the old-world charm of Portuguese Macau.
The restaurant's menu is conservative yet confident—it's remained largely unchanged for decades, and this refusal to chase trends is precisely what has secured its unshakeable authenticity. The feijoada (Portuguese pork and kidney bean stew) is the signature dish offered weekly; the thick bean soup, permeated with the gelatinous richness of pork hocks, is served with Portuguese white rice—a warming and satisfying dish. The Galinha à Braga (Braga-style chicken) is another must-order home-style Portuguese dish locals rave about, with turmeric and bay leaf flavors penetrating every fiber of the chicken.
Notably, reservations for Macau Military Club Restaurant must be made by phone, and on certain days only members and their accompanied guests are permitted to dine. Travelers are advised to inquire about availability in advance. This sense of "distance"—that it's not easily accessible—is precisely what adds to its unique charm.
A Lorcha Harbor Tradition · Moderate
"Lorcha" refers to a traditional sailing vessel in Portuguese—this name explicitly points to the spirit of the restaurant: carrying maritime memory, Portuguese cuisine continues to sail on at Macau's harbor. A Lorcha is a longtime local favorite among Macanese food enthusiasts, renowned for generous portions, quality ingredients, and authentic flavors. It doesn't pursue the upscale route, yet has earned cross-generational trust through genuine quality.
Their signature Gambas à la Ajillo (garlic shrimp) is quickly wok-fried in abundant olive oil with minced garlic using local sea prawns, arriving at the table with fragrant oil—serving with Portuguese rustic bread to soak up every bit of the garlic oil in the pan creates pure happiness. The Polvo à lagareiro (Portuguese roasted octopus) is a weekend special, prepared using traditional Portuguese methods: whole octopus is slowly braised until tender, then placed on roasted potatoes, generously drizzled with olive oil and minced garlic before returning to the oven—creating an aromatic and tangy dish.
A Lorcha offers a relaxed and casual dining atmosphere—no formal dress required—making it ideal for small group dinners or family gatherings to enjoy traditional Portuguese home-style cooking. Given its longstanding reputation among Portuguese cuisine enthusiasts, weekend seating is limited; it's recommended to call two to three days in advance for reservations.
The Manor (St. Regis Macau)Resort Fine Dining · Upscale
Located at The St. Regis Macao in Cotai, The Manor is among the restaurants in the Cotai resort ecosystem that most represent the "modern Portuguese culinary spirit." The Manor centers on Continental fine dining, incorporating extensive Portuguese and Macanese elements into the menu, presented with Michelin-level cooking techniques—making it an important representative of upscale Portuguese cuisine in Cotai.
The restaurant's Business Lunch offers a three-course Portuguese set menu including appetizer, main course, and dessert—excellent value by Cotai resort standards. The chef team's treatment of bacalhau is particularly refined: low-temperature braising preserves the fish's moist richness, paired with house-marinated black olives and roasted cherry tomatoes, presenting a more layered Mediterranean style than traditional methods. The dessert trolley is a traditional fixture, featuring Portuguese almond cookies, Serradura, and freshly made Queijo Flamengo (Portuguese鲜奶甜品), turning the dessert course into a small celebration.
Given The Manor's high reputation in Cotai, reservations are recommended at least one week in advance, especially for weekend dinner service. Hotel guests receive priority for reservations; outside guests should call slightly earlier to arrange seating.
Boa Mesa Macau Restaurant Neighborhood Tradition · Moderate
"Boa Mesa" means "good table" in Portuguese—a name that aptly captures the restaurant's philosophy: not pursuing excessive elaboration, only ensuring every table's food is genuine, ample, and leaves guests satisfied. The Rua do Cunha area on the Macau Peninsula is the core of the traditional Portuguese neighborhood; strolling through, you can still feel the old European charm formed by cobblestone streets, colorful facades, and low doorways.
Boa Mesa's menu faithfully presents essential Portuguese home-style dishes: Sardinhas em azeite (sardines in olive oil) for appetite, Caldo verde (Portuguese kale and potato soup) to warm the stomach, Bacalhau com batata palha (shredded cod with potato strings) as the main course, concluded with Pera bêbada (Portuguese poached pears) or Pudim flan (caramel pudding) for dessert—a complete homestyle meal that doesn't compromise on completeness.
Budget-Friendly Options: Authentic Portuguese Cuisine on a Modest Budget
Not every traveler is willing or able to spend hundreds of Macau Patacas on every meal. Fortunately, Macau's Portuguese food culture runs deep, and budget-friendly options are equally abundant and sincere. Here are several ways to enjoy authentic Portuguese or Macanese flavors for under MOP 200 per person.
Macau-Portuguese Tea Restaurant Macanese Fusion · Budget
The Macau-Portuguese Tea Restaurant is one of the few establishments in Macau that integrates Portuguese elements into the local tea restaurant format, "downscaling" what was traditionally high-end Portuguese cuisine into everyday fare that neighborhood residents can afford. With a rating of 4.8 points, it represents word-of-mouth that exceeds expectations.
Their signature Portuguese pork chop rice features pork chops marinated in house-made Portuguese orange sauce, served with Portuguese-style fried eggs, fries, and tomato fried rice. The entire dish costs approximately MOP 70–90, offering generous portions with rich, flavorful sauce. African Chicken Rice (Frango à Africana com arroz) is a local favorite among office workers for lunch; the aroma of the chili coconut milk sauce can be smelled from afar. Paired with Portuguese butter bread (Pão com manteiga) and a cup of Portuguese-style coffee with cinnamon (Galão), a complete lunch costs under MOP 120—making it the most cost-effective Portuguese everyday dining option in Macau.
Portuguese Options at Cotai Resort Food Courts
In recent years, the food courts and dining floors of major resorts and shopping centers in Cotai have also introduced Portuguese snack stalls and casual Portuguese restaurants, offering budget-conscious travelers another option. For example, The Parisian Mall's Market Bistro (Shop 101, Level 1; Tel: +853 8118 8822; Rating 4.8) offers multi-cuisine light bites, with Portuguese egg tarts, Portuguese bread, and some Macanese-style light bites on the menu. Per-person spending is approximately MOP 100–180, perfect for recharging during a shopping excursion.
Street Food: Portuguese Egg Tarts and Dim Sum Culture
Portuguese egg tarts (pastel de nata) are the most direct way for travelers to experience Macau's Portuguese food culture, typically priced at MOP 8–15 each. The moment you bite through the flaky crust, you can feel the invisible yet tangible cultural bond between Macau and Portugal. Chain egg tart shops on Rua do Cunha in Taipa,coffee shops at various Cotai resorts, and time-honored dessert shops on the Macau Peninsula all offer them. However, for caramel aroma and custard texture, the priority remains安德魯餅家 (Lord Kitch) in Coloane, which is further from Cotai.
Traditional Macanese Portuguese buns (Pão de Deus, coconut奶油面包) can also be found at some traditional bakeries, priced at approximately MOP 6–10, offering the most affordable way to experience Portuguese pastry culture. For the new generation of travelers who believe "foodie check-ins don't have to cost a fortune," Macau's Portuguese street food culture is equally worth exploring in depth.
Practical Information
Transportation Guide to Cotai
All major resort properties in Cotai offer complimentary shuttle bus services departing from the Macau Peninsula ferry terminal, Taipa ferry terminal, Macau International Airport, and the Border Gate checkpoint. With frequent departures (typically every 15–30 minutes), this is the most convenient cost-free transportation option. Shuttle bus terminals are usually located at each resort's main entrance; visitors can check the resort's official website for the latest schedules before departing.
| Departure Point | Recommended Transport | Approximate Time |
|---|---|---|
| Major hotels on the Macau Peninsula | Resort complimentary shuttle bus | 20–35 minutes |
| Macau International Airport | Resort complimentary airport transfer | 10–20 minutes |
| Taipa Ferry Terminal (Hong Kong-Macau Ferry) | Resort complimentary shuttle bus | 10–15 minutes |
| Between resorts within Cotai | Complimentary resort shuttle or on foot | 5–20 minutes walk |
| Portuguese-style heritage shops on the Peninsula | Public bus / Taxi | Taxi approx. MOP 60–80 |
Payment Methods
Restaurants at Cotai resorts widely accept international credit cards such as Visa and Mastercard, as well as WeChat Pay and Alipay (mainland China version). Traditional Portuguese-style heritage establishments (particularly smaller restaurants on the Macau Peninsula) prefer cash. It is recommended to carry Macau Pataca (MOP) or Hong Kong Dollar (HKD) cash, as both are accepted interchangeably in Macau at par (1 HKD ≈ 1.03 MOP).
Dining Etiquette and Reservation Recommendations
Portuguese restaurants in Macau generally follow a smart casual dress code; a full suit is not required, but clean and tidy attire shows respect for the restaurant's culture. When making reservations, please inform the restaurant in advance of any dietary restrictions (vegetarian, seafood allergies, religious dietary laws, etc.); the vast majority of reputable restaurants can prepare alternative dishes in advance.
Portuguese tasting menus are enjoyed at a leisurely pace. A complete Portuguese tasting menu featuring appetizer, main course, dessert, and coffee typically takes 90 minutes to 2 hours. Please allow ample time and avoid approaching formal Portuguese dining with a quick-casual mindset.
Best Time to Visit
Macau can be visited year-round, but from a culinary tourism perspective, October through March offers the most comfortable conditions: cool temperatures (15–24°C), enjoyable outdoor dining, and the warming qualities of Portuguese stews and soups are best appreciated during this season. Summer (June–September) typhoon season may affect travel plans, and the hot and humid weather makes outdoor courtyard dining less comfortable; however, resort indoor restaurants remain open throughout the year without interruption.
FAQ
The following addresses the most frequently asked questions by travelers planning a Macau Portuguese cuisine tour, providing in-depth answers for your reference.
Deep Understanding of the Dishes
The soul of Macau Portuguese cuisine lies in "the sense of time"—whether it's the bacalhau that has been soaked for 48 hours, the pork trotters slow-simmered for six hours, or the Serradura that has been layered and left to set overnight, each signature dish trades time for depth; it cannot be rushed, and there is no shortcut. This creates a fascinating tension with the non-stop, high-speed entertainment pace of Cotai resort complexes—and perhaps that very tension is precisely what makes experiencing Portuguese cuisine in Cotai uniquely meaningful.
The Macau food and beverage industry is at a notable turning point. The 2026 global supply chain restructuring has accelerated the local ingredient innovation trend, with young chefs beginning to reinterpret Portuguese recipes using Guangdong ingredients. Local sourcing is no longer merely a cost control strategy but is gradually evolving into an important narrative for brand differentiation. For travelers, choosing restaurants that proactively use local ingredients often provides a fresher, contemporary Portuguese dining experience than traditional import-oriented establishments.
Three Standards for Identifying Quality Portuguese Restaurants
When faced with the numerous restaurants in Cotai that claim to be "Portuguese" or "Macau-Portuguese," the following three identification standards can serve as reference points:
First, Menu Freshness and Seasonality: Quality Portuguese restaurants regularly update their seasonal dishes. Clear sourcing labels on the menu (such as "local free-range chicken" or "fresh fish from Guangdong waters") are positive indicators.
Second, Chef Background Transparency: Trustworthy restaurants typically clearly present the chef's background and cooking philosophy on the menu, website, or wall signage. Restaurants that hide their kitchen identity often lack deep commitment to their dishes.
Third, Bacalhau Handling: Bacalhau is the litmus test for Portuguese cuisine. Ask your server how the bacalhau is prepared; if they can clearly explain the soaking time (typically 24–48 hours) and cooking method, it demonstrates the kitchen possesses adequate Portuguese cooking expertise.
Frequently Asked Questions (FAQ)
What are the recommended authentic Portuguese restaurants in Macau's Cotai?
Cotai itself is centered around large integrated resorts, with Portuguese restaurants primarily located in the luxury hotels. The Manor at St. Regis Macau (+853 2882 8898) represents one of the most distinguished high-end Portuguese dining options in Cotai. For a more traditional Portuguese culinary experience, it is recommended to visit the established favorites on the Macau Peninsula: ALBERGUE 1601 (8 Calçada da Praia Grande, +853 6386 3796), Encanto Macau / 葡頌苑 (1 Rua da Temple, +853 2888 6448), and A Lorcha (+853 2831 3193), combined with the contemporary interpretations at Cotai's resort restaurants for a complete Portuguese gastronomic experience.
What is the difference between Portuguese cuisine and Macanese cuisine in Macau?
Portuguese cuisine refers to dishes originating from mainland Portugal, featuring bacalhau (salted cod), sardine kebabs, and Portuguese pork chop rice as signature creations, with a more pure Mediterranean style. Macanese cuisine, on the other hand, is a unique hybrid cuisine that evolved from over 400 years of colonial history through the blending of Portuguese culinary traditions with Guangdong, Indian, and Malaysian food cultures. Signature dishes include African Chicken (chicken with coconut-chili sauce), Macanese Serradura pudding, and Ginger Chicken, which was inscribed on the UNESCO Intangible Cultural Heritage List in 2021.
What is the approximate budget for Portuguese dining at Cotai resort restaurants?
Portuguese or Macanese fusion restaurants at Cotai resorts typically charge MOP 400–1,400 per person, depending on the restaurant's tier and selected dishes. Opting for the resort's casual dining venues or food courts (such as Parisian Market Bistro, +853 8118 8822) can bring costs down to around MOP 100–200. Traditional Portuguese restaurants on the Macau Peninsula, such as the Army Club Restaurant (+853 2871 4000) and A Lorcha, offer complete set menus at MOP 200–450 per person, delivering excellent value.
Where can I find the best Portuguese egg tarts in Macau, and are they available in Cotai?
Macau's Portuguese egg tarts are most renowned at Lord Stow's Bakery in Coloane and Margaret's Cafe in Taipa, with the latter being closest to Cotai and accessible by a short walk or drive. Major resort cafes and food courts in Cotai also serve egg tarts, but for the authentic caramel aroma and smooth custard texture, it is still recommended to make a special trip to Rua do Cunha in Taipa or Coloane village. The optimal time to enjoy an egg tart is within 15 minutes after it comes out of the oven, when the shell is crispy and the filling is slightly warm—this is when the flavor is most complete.
What is bacalhau, and what are its特色做法 in Macau?
Bacalhau is the most iconic ingredient in Portuguese cuisine—salted and air-dried cod. A Portuguese saying goes, "There are 365 ways to prepare bacalhau, one for every day." In Macau, common preparations include: Bacalhau Fried Rice (bacalhau frito com arroz), Cod Fish Balls (bolinhos de bacalhau—deep-fried to crispy perfection), Bacalhau with Shredded Potatoes (Bacalhau com batata palha), and the traditional Portuguese method "Bacalhau à Brás"slow-cooked with olive oil, onions, and eggs. Since cod requires 24 to 48 hours of soaking to remove the salt, quality bacalhau dishes require thorough preparation by the chef.
What new trends are emerging in Macau's dining market for 2026?
In 2026, Macau's dining market faces global supply chain adjustment pressures, with rising costs for imported ingredients prompting many Portuguese restaurants to actively explore localization strategies. Vegetable farms in the Pearl River Basin, offshore catches from Guangdong, and local Macau poultry and eggs are appearing with increasing frequency in Portuguese recipes. Some young chefs are replacing Portuguese chouriço (sausage) with dried scallops from Guangdong and reimagining African Chicken with local free-range chicken, giving rise to an innovative "New Macanese Cuisine" that gives traditional dishes a stronger local identity.
Do I need to make a reservation at Portuguese restaurants in Cotai?
Advance reservations are strongly recommended, especially on weekends, public holidays, and during peak seasons like Chinese New Year. High-end Portuguese restaurants at Cotai resorts typically require reservations 3–7 days in advance; traditional Portuguese establishments on the Macau Peninsula have limited seating, and during peak seasons, reservations 1–2 weeks in advance may be necessary. The Manor (St. Regis Macau, +853 2882 8898), ALBERGUE 1601 (+853 6386 3796), and Encanto Macau / 葡頌苑 (+853 2888 6448) all accept phone reservations. It is advisable to book as soon as your itinerary is confirmed.
What should I know about transportation when dining in Cotai, Macau?
All major Cotai resorts offer complimentary shuttle buses from the Macau Peninsula ferry terminal, airport, and Border Gate checkpoint, with frequent departures. For local transportation in Macau, Macau Pass is used, which operates entirely independently from Hong Kong's Octopus system and cannot be used interchangeably—visitors need to purchase one upon arrival. Taxis are readily available in Cotai; it is recommended to show your destination in Chinese characters either in writing or on your phone to avoid language miscommunication. The taxi fare from Cotai to traditional Portuguese restaurants on the Macau Peninsula is approximately MOP 60–80.
What options do vegetarians or travelers with dietary restrictions have at Portuguese restaurants in Macau?
Traditional Portuguese cuisine relies heavily on seafood, pork, and dairy products, which can present challenges for vegans. However, in recent years, Macau's Portuguese restaurants have generally improved their dietary diversity, with most able to offer vegetarian options such as Portuguese roasted vegetables (legumes assados), olive oil stewed white beans (feijão branco), Portuguese vegetable soup (Caldo verde), and Portuguese bread. It is recommended to specify dietary requirements when making reservations; larger resort restaurants like The Manor can usually adapt their menu in advance to ensure every guest enjoys a complete dining experience.
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