Canadian Chinese cuisine is a popular style of Canadian cooking exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients. This cuisine developed in a similar process to Chinese-American cuisine.
Canadian Chinese cuisine
Chinese cuisine developed by Canadian Chinese
Characteristic parts
Chow mein
fried noodles
Egg foo young
Chinese-American, -Indonesian and British Chinese egg dish
Fortune Cookie
crispy cookie with printed paper fortune inside
Guotie
Chinese dumplings
Gyōza
Chinese dumplings
Jiaozi
Chinese dumplings
Lo mein
noodle dish
Lobster sauce
Mild sauce used in Chinese-American cuisine
Pot sticker
Chinese dumplings
Spring roll
type of dim sum
Sui-gyōza
Japanese boiled gyoza dumplings
Yaki-gyōza
Japanese gyoza dumplings prepared by frying and then steaming
Yangzhou fried rice
Chinese-style dish
Has characteristic parts:
Chow mein
Egg foo young
Fortune Cookie
Guotie
Gyōza
Jiaozizh-ro
Lo mein
Lobster sauce
Pot sticker
Spring roll
Sui-gyōzajp-ro
Yaki-gyōzajp-ro
Yangzhou fried rice
Also known as:
Wikidata ID:
Q5029863
Wikipedia title:
Canadian Chinese cuisine
References:
Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation
ID: 17535