Macanese cuisine (Chinese: 澳門菜, Portuguese: culinária de Macau) is a fusion of Cantonese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world. However, many routinely consumed dishes in Macau belong to a subclass (Heungshan) of Cantonese cuisine. Many Macanese dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Besides local Chinese ingredients and seasonings, Macanese dishes also include those from Europe, Latin America, Africa, India, and Southeast Asia. Genuine Portuguese and Spanish cuisine can also be found in Macau. Common cooking techniques include baking, grilling, and roasting; the former is seldom seen in other styles of Chinese cooking.