葡挞是澳门当地出名的特色小食。将葡式蛋挞成功推广的，是英国人Andrew Stow，他在葡萄牙吃到里斯本附近城市Belem的传统点心Pasteis de Nata后，决定在传统食谱上加进自己的创意，于是1989年在路环岛开设安德鲁饼店，用猪油、面粉、水和蛋，以及英式的糕点做法，创作出广受欢迎的葡式蛋挞。
但是记住，西式菜系对于中国肚而言，大体上点心比头盘更受落，澳门葡挞就是一个明证。
But remember, western cuisines concerned, substantially in China than stomach head dish more accept cookies falls, macau is a testament to the Portuguese whip.
葡挞的内容绝不简单，每款挞各有特色，如椰汁鲜奶蛋挞，椰汁味与鲜奶味配合得恰当好处；
The content of the Portuguese whip, each paragraph no simple tart have distinguishing feature each, such as coconut milk egg tarts, coconut juice taste and milk flavour cooperate well benefit;
一个最畅销的格兰·诺拉燕麦卷近乎含有等同于14g的糖，而且营养素比草莓葡挞或巧克力蛋糕要少。
A top-selling granola bar contains nearly the same amount of sugar-14 g-and fewer nutrients than a strawberry Pop-Tart or a slice of chocolate cake.
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