The mixing of the Chinese and Portuguese cultures and religious traditions for more than four centuries has left Macau with an inimitable collection of holidays, festivals and events. The biggest event of the year is the Macau Grand Prix in November, when the main streets in Macau Peninsula are converted to a racetrack bearing similarities with the Monaco Grand Prix. Other annual events include Macau Arts festival in March, the International Fireworks Display Contest in September, the International Music festival in October and/or November, and the Macau International Marathon in December.
The Lunar Chinese New Year is the most important traditional festival and celebration normally takes place in late January or early February. The Pou Tai Un Temple in Taipa is the place for the Feast of Tou Tei, the Earth god, in February. The Procession of the Passion of Our Lord is a well-known Catholic rite and journey, which travels from Saint Austin's Church to the Cathedral, also taking place in February.
A-Ma Temple, which honours the Goddess Matsu, is in full swing in April with many worshippers celebrating the A-Ma festival. In May it is common to see dancing dragons at the Feast of the Drunken Dragon and twinkling-clean Buddhas at the Feast of the Bathing of Lord Buddha. In Coloane Village, the Taoist god Tam Kong is also honoured on the same day. Dragon Boat festival is brought into play on Nam Van Lake in June and Hungry Ghosts' festival, in late August and/or early September every year. All events and festivities of the year end with Winter Solstice in December.
Local cooking in Macau consists of a blend of Cantonese and Portuguese cuisines. Many unique dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Its ingredients and seasonings include those from Europe, South America, Africa, India, and Southeast Asia, as well as local Chinese ingredients. Typically, Macanese food is