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Canadian Chinese cuisine

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Canadian Chinese chop suey houses are predominantly situated in non-immigrant neighbourhoods catering to non-Chinese customers. They are now most often mixed with those featuring the more traditional cuisines. Canadian Chinese restaurants are not limited to these areas and can often be found even at
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barbecue shops on Dundas Street that were located below grade. The 1990s also saw the closure of demise of Hsin Huang (or Hsin Kuang), a three-restaurant chain in the Greater Toronto Area. These restaurants, one at Chinese Centre at 888 Dundas Street East in Mississauga, another at Finch Avenue and
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Chinese restaurants also served as gathering places for the early Chinese Canadian community, especially among immigrants whose families could not emigrate with them due to the Chinese Immigration Acts. It was only after the Chinese Immigration Act was repealed in 1947 that Chinese dishes on
2292:, lit. "folded-dumplings in red-oil") and reinterpreted for the tastes of Montrealers. Also known as "Hunan dumplings", the dish was likely created in the 1980s at a restaurant "le Piment Rouge" and quickly became popular throughout Chinese and Thai restaurants in Montreal and later Québec. 2101:
lunches on weekdays and early weekends or to seniors, though this is a low margin segment, and their main earnings come from hosting weddings or other functions. Observers have noted that dim sum "cart service is a dying breed in Toronto, as more and more restaurants have switched over to a
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Limitations and cost factors relating to the ingredients available to Chinese Canadians affected the development of Canadian Chinese cuisine, since traditional Chinese ingredients were unavailable or too difficult to grow. For example, the reason
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Smaller and more rural settlements in northern regions of the provinces, as well as across the Prairies, tend to feature Chinese restaurants that also specialize in Western cuisine, often relics of when such menus were necessary for business. In
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Kennedy Road in Scarborough, and their four-storey flagship location at Spadina Avenue and St. Andrew Street (just north of Dundas Street) in old Toronto Chinatown, were decorated inside with the traditional red and yellow colours of the
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list-based dining experience. There are a few notable places where you can still witness these magical culinary carts being rolled out in front of you; and where you order by using your pointer finger, not a pen and paper."
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the farthest outskirts of the metropolitan areas. Because of the popularity of Canadian Chinese food, even some of the older authentic Chinese restaurants may offer Canadian Chinese dishes to cater to non-Chinese customers.
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restaurant still have at least one thriving Chinese restaurant. Many independent restaurants in larger cities have found their business shrinking as delivery chains and buffets squeeze out traditional sit-down restaurants.
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are used more often in Canadian Chinese cuisine compared to Chinese cuisine is because of their ease in growing and availability, with bean sprouts in particular only requiring "a bucket and a water source".
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Chop Suey Nation, From Victoria to Fogo Island and in every province in between, Ann Hui drives across the country to uncover the immigrant history – and vibrant present – of small-town Chinese-Canadian
2188:, although some restaurants use special plastic containers. Aluminum pan pie dishes were previously used until the late 1990s, but fell out of favour due to high costs and environmental concerns. The 1766:. Many restaurants were opened, despite their owners having little prior cooking experience. These restaurants were often established in small towns and rural areas where residents, predominantly 2322:
A flat breaded cake that is made with scallions. It is a popular dish in Edmonton that was introduced by Siu To, a restaurateur who brought Northern Chinese delicacies to the city. Also known as
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Smart, Josephine (Fall–Winter 2003). "Ethnic Entrepreneurship, Transmigration, And Social Integration: An Ethnographic Study Of Chinese Restaurant Owners In Rural Western Canada".
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Chinese restaurateur Lam Pang and now ubiquitous in Thunder Bay's Chinese restaurants. The ribs are chopped, marinated overnight in ingredients including salt, sugar, and
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A number of iconic Chinese restaurants were opened in the mid-20th century, though a number of them are defunct as of 2023. Restaurateur Bill Wong (father of journalist
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with ten-course meals available. Among upscale restaurants, the older places will often have the traditional Chinese décor, which is red and yellow colours with the
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Although the Canadian version of westernized Chinese cuisine is very similar to that found in the United States, there are a few distinctive regional dishes:
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district in the 1950s. He later opened Bill Wong's on nearby Decarie Boulevard in 1962. In 1975, Louise Tang and Lily Wong opened the Silver Inn in
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Restaurants in the newer Chinatowns, particularly in Vancouver and Toronto, tend to cater to recent Asian immigrants and offer more varied fare;
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A vast majority of towns and cities in most of Canada have at least one Canadian Chinese restaurant. Many towns that cannot support a single
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are common on a wedding banquet menu. A whole cooked fish, chicken, or pig means luck and completeness in Chinese wedding culture.
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Breaded chicken served in sweet and sour sauce. Possibly a Canadianized version of the traditional Cantonese sweet and sour pork.
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Chinese restaurants generally use either one of the romanization systems for Cantonese or an ad hoc romanization rather than the
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Further Cantonese immigration to Canada began anew in the 1960s, and was ignited in the 1980s and 1990s in anticipation of the
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restaurants can be found there. One of the largest concentration of Chinese restaurants in North America is located in the
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For more expensive or formal occasions, Chinese Canadians may seek out more authentic Chinese cuisine. A Chinese
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restaurant menus became commonplace, and the general public became more interested in Chinese cuisine.
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Chop suey nation : the Legion Cafe and other stories from Canada's Chinese restaurants
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A salty, deep-fried rib dish that is said to go well with beer, invented in the 1940s by
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Today, Chinese Canadians are one of the largest visible minority groups in Canada, and
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to Western tastes and the available ingredients, and developed in a similar process to
1263: 1253: 1228: 1223: 1165: 1116: 1014: 782: 620: 580: 565: 507: 492: 343: 338: 2495:"Why Ann Hui documented the history of Chinese restaurant owners in small-town Canada" 1990:, a suburb of Vancouver. The seafood served here is from the British Columbian coast. 1896: 5915: 5893: 5869: 5714: 5635: 5567: 5467: 5292: 5282: 5210: 5081: 4983: 4916: 4901: 4737: 4727: 4722: 4632: 4354: 4304: 4299: 4237: 4190: 4008: 3889: 3852: 3842: 3706: 3636: 3569: 3481: 3387: 3012:"Siu To, 78, is believed to be the man who popularized green onion cakes in Edmonton" 2853: 2325: 2012: 1997: 1967: 1881: 1573: 1233: 1140: 1130: 1088: 1065: 1019: 1009: 887: 680: 395: 2105:
Although most restaurants are independent businesses, there are some chains such as
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Urban Anthropology and Studies of Cultural Systems and World Economic Development
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covered with peanut, honey, and soy-sauce based sauce, most likely based-on the
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cuisine, among others, with Canadian Chinese dishes typically also available.
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due to historical difficulties in accessing authentic Chinese ingredients in
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Canadian Chinese cuisine originated in the mid-19th century, primarily in
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Many Chinese fine dining restaurants and banquet halls offer discounted
5709: 5407: 5327: 3324: 2469:"An ode to ginger beef: the hidden history of Chinese Canadian cuisine" 2345: 2248: 2218: 2153: 2149: 2145: 2098: 2021: 1937:-owned restaurant specializing in both Ukrainian pierogies and Chinese 1926: 1901: 1819: 1807: 1763: 1758:, many Chinese immigrants were unable to work in businesses other than 1728: 1716: 1712: 1660: 1624: 747: 732: 690: 522: 5900: 5775: 1954:
A sign for businesses, including Canadian Chinese restaurants, in the
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typically has nine or ten courses. Expensive luxury dishes such as
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Deep fried strips of beef coated in a dark sweet sauce featuring
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In the newer suburban areas of the Greater Toronto Area, such as
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loggers and millworkers encouraged their Chinese cooks to turn a
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g (Chinese dragon and phoenix) adorning the wall behind the
3293: 3037:"The Restaurant: Sweet Sauce, Quick Food, Lasting Memories" 2674:"History of the Dragon Centre : Dragon Centre Stories" 2440:"The unique culinary delight that is Chinese-Canadian food" 2113:(southern Ontario). Ho-Lee-Chow, a pun on the expression 2699:"Toronto dim sum restaurants that still do cart service" 2990:
The Walleye — Thunder Bay's Arts & Culture Magazine
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Imogene Lim Restaurant Menu Collection: Canadian menus
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with soy sauce, meat, and vegetables served in Quebec.
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are commonly used by Canadian Chinese restaurants for
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with which non-Chinese people are now most familiar.
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Ginger beef is derived from the original 2019:close since the late 1990s, especially the 64:Learn how and when to remove these messages 3316: 3302: 3294: 3226: 3131: 3117: 3109: 2979: 2977: 2548:"The Chinese restaurant as a Prairie icon" 1600: 1586: 935: 924: 910: 263: 2921: 2919: 2214:, commonly served with a small amount of 241:Learn how and when to remove this message 223:Learn how and when to remove this message 161:Learn how and when to remove this message 3170:History of Chinese immigration to Canada 2649: 2647: 1900:China Garden is a Chinese restaurant in 5860: 2630:"Chinese New Year: Silver Inn, Calgary" 2575:"Bill Wong, Montreal restaurateur dies" 2425: 943: 271: 3094:. Vancouver Island University Library. 2951: 2949: 2947: 2462: 2460: 2438:MacDonald, Moira (21 September 2015). 2159:Josephine Smart, a professor from the 5503:Historical North Indian and Pakistani 2624: 2622: 7: 5808: 2697:Susilo, Darren "DKLo" (2015-06-20). 260:, a well-known Canadian Chinese dish 99:adding citations to reliable sources 5828: 3010:Charnalia, Ameya (April 10, 2018). 2956:Wei, Jessica (September 14, 2015). 2636:. February 15, 2007. Archived from 1639:immigrants who adapted traditional 2900:"Pork Dumplings with Peanut Sauce" 2816:"Calgary Style Ginger Beef Recipe" 2148:served at a Chinese restaurant in 2127:Hutaoli Music Restaurant & Bar 1810:, where chef George Wong invented 25: 3195:Chinese Canadian National Council 2654:Beneteau, Greg (March 12, 2013). 45:This article has multiple issues. 5899: 5887: 5875: 5863: 5837: 5827: 5817: 5807: 5798: 5797: 5786: 5774: 2493:Rogers, Shelagh (5 April 2019). 2262:Montreal peanut-butter dumplings 1567: 1555: 1543: 1531: 951: 893: 881: 279: 177: 75: 34: 5838: 3175:Chinese Immigration Act of 1885 2467:Tran, Paula (22 October 2022). 859:Summerlicious and Winterlicious 86:needs additional citations for 53:or discuss these issues on the 5493:Historical Indian subcontinent 2984:Latimer, Kim (February 2016). 1827:handover of Hong Kong to China 849:Kitchener-Waterloo Oktoberfest 1: 3180:Chinese Immigration Act, 1923 3018:. Toronto Star Newspapers Ltd 2717:"Ho-Lee-Chow out of business" 2546:Wingrove, Josh (2013-04-30). 1752:Chinese Immigration Act, 1885 1434:Ingredients and types of food 2573:Boyer, Michel (2014-07-04). 2333:Sweet and sour chicken balls 1904:, a township of 1,600 people 1892:Canadian Chinese restaurants 1750:at the time, as well as the 1518:List of restaurants in China 5677:List of historical cuisines 5513:History of alcoholic drinks 3530:Lowcountry (South Carolina) 3016:The Star (Edmonton edition) 2875:"Chop Suey on the Prairies" 2605:Delean, Paul (2014-07-04). 2404:New Zealand Chinese cuisine 2324: 2282: 2271: 2227: 1727:" developed in pre-railway 1621:Cuisine chinoise canadienne 1513:List of Chinese restaurants 203:the claims made and adding 5948: 4964:Trinidadian and Tobagonian 2399:Australian Chinese cuisine 1870:Richmond, British Columbia 1124:New Eight Great Traditions 110:"Canadian Chinese cuisine" 5769: 3229: 3200:List of Chinese Canadians 2288: 2237: 1921:, for example, next to a 1846:every major Canadian city 1078:Fourteen Great Traditions 5922:Canadian Chinese cuisine 5583:Scottish royal household 5528:History of vegetarianism 3766:Central African Republic 3190:Canadian Chinese cuisine 2414:Japanese Chinese cuisine 2389:American Chinese cuisine 2192:is used but not common. 2182:Foam take-out containers 2000:on display in Toronto's 1933:) is the Perogy CafĂ©, a 1707:" or worked as cooks in 1685:Canadian Pacific Railway 1645:American Chinese cuisine 1613:Canadian Chinese cuisine 1503:List of Chinese desserts 1173:Beijing and the vicinity 1101:Sixteen Great Traditions 18:Canadian-Chinese cuisine 2394:British Chinese cuisine 1925:of the world's largest 1463:Preparation and cooking 1055:Twelve Great Traditions 5932:Chinese fusion cuisine 5508:History of agriculture 2678:dragoncentrestories.ca 2409:Indian Chinese cuisine 2244:Newfoundland chow mein 2156: 2051: 2004: 1959: 1905: 1748:anti-Chinese sentiment 1723:known as the "Chinese 1672: 1631:that was developed by 1620: 1508:List of Chinese dishes 999:Eight Great Traditions 261: 5478:Early modern European 5206:Indigenous Australian 4765:SĂŁo TomĂ© and PrĂ­ncipe 3652:Bosnian-Herzegovinian 2265:A dish consisting of 2161:University of Calgary 2144: 2038: 1996: 1953: 1899: 1822:, and Albertan beef. 1658: 1498:Customs and etiquette 1202:Other regional styles 970:Four Great Traditions 864:Taste of the Danforth 833:Rituals and festivals 758:St. Catherine's taffy 256: 5641:Molecular gastronomy 5573:Pre-contact Hawaiian 5483:Historical Argentine 5369:Mangalorean Catholic 3550:Pacific Northwestern 3221:Chinatowns in Canada 2880:Royal Alberta Museum 2524:MountainviewToday.ca 2295:Thunder Bay bon bons 1562:Hong Kong portal 1032:Ten Great Traditions 795:Religious and ethnic 411:Prince Edward County 381:Newfoundland Screech 95:improve this article 5498:Historical Japanese 5333:Transylvanian Saxon 5201:Indigenous American 3214:Chinese communities 3165:Taiwanese Canadians 3160:Hong Kong Canadians 3041:A Culture of Tastes 2822:. October 21, 2009. 2123:First Markham Place 2111:Mandarin Restaurant 2045:First Markham Place 1935:Vietnamese Canadian 1868:being the largest. 939:Part of a series on 267:Part of a series on 5578:Korean royal court 5523:History of seafood 5488:Historical Chinese 5463:Antebellum America 5303:Pennsylvania Dutch 3915:Equatorial Guinean 3885:Dominican Republic 3103:The Globe and Mail 2931:The Healthy Foodie 2761:"Ontario Newsroom" 2553:The Globe and Mail 2157: 2052: 2005: 1960: 1906: 1831:immigration policy 1768:European Canadians 1673: 1406:Religious cuisines 992:Huaiyang (Jiangsu) 671:Oreilles de crisse 262: 188:possibly contains 5851: 5850: 5593:Thirteen Colonies 5453:Ancient Israelite 4653:Papua New Guinean 3451:Intercontinental 3291: 3290: 3287: 3286: 3185:Chinese Canadians 3076:978-1-77162-222-6 3065:Hui, Ann (2019). 2927:"Hunan Dumplings" 2444:ca.news.yahoo.com 2342:wedding reception 2304:five-spice powder 1931:Ukrainian cuisine 1818:, sweet-and-sour 1681:Canadian Prairies 1633:Chinese Canadians 1610: 1609: 1574:Taiwan portal 1106: 1083: 1060: 1037: 1004: 963:Regional cuisines 934: 933: 888:Canada portal 839:Pancake breakfast 540:Styles and dishes 528:Yukon Gold potato 296:Pacific Northwest 290:Regional cuisines 251: 250: 243: 233: 232: 225: 190:original research 171: 170: 163: 145: 68: 16:(Redirected from 5939: 5927:Canadian cuisine 5904: 5903: 5892: 5891: 5890: 5880: 5879: 5878: 5868: 5867: 5866: 5859: 5841: 5840: 5831: 5830: 5821: 5811: 5810: 5801: 5800: 5793:Drink portal 5791: 5790: 5789: 5779: 5778: 5759:Meal preparation 5672:List of cuisines 5518:History of bread 5443:Ancient Egyptian 5420:Ritual slaughter 5278:Louisiana Creole 5216:Italian American 5035:African American 4024:Greek Macedonian 3318: 3311: 3304: 3295: 3227: 3155:Chinese Canadian 3140:Chinese Canadian 3133: 3126: 3119: 3110: 3080: 3052: 3051: 3049: 3047: 3033: 3027: 3026: 3024: 3023: 3007: 3001: 3000: 2998: 2996: 2981: 2972: 2971: 2969: 2968: 2953: 2942: 2941: 2939: 2938: 2923: 2914: 2913: 2911: 2910: 2898:Ricardocuisine. 2895: 2889: 2888: 2883:. 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1352:Latin America 1350: 1348: 1345: 1343: 1340: 1338: 1335: 1333: 1330: 1328: 1325: 1323: 1320: 1318: 1315: 1313: 1310: 1308: 1305: 1303: 1300: 1299: 1293: 1292: 1285: 1282: 1280: 1277: 1275: 1272: 1270: 1267: 1265: 1262: 1260: 1257: 1255: 1252: 1250: 1247: 1245: 1242: 1240: 1237: 1235: 1232: 1230: 1227: 1225: 1222: 1220: 1217: 1215: 1212: 1210: 1207: 1206: 1203: 1200: 1199: 1196: 1193: 1191: 1188: 1186: 1183: 1181: 1178: 1177: 1174: 1171: 1170: 1167: 1164: 1162: 1159: 1157: 1154: 1152: 1149: 1147: 1144: 1142: 1139: 1137: 1134: 1132: 1129: 1128: 1125: 1122: 1121: 1118: 1115: 1113: 1110: 1109: 1102: 1099: 1098: 1095: 1092: 1090: 1087: 1086: 1079: 1076: 1075: 1072: 1069: 1067: 1064: 1063: 1056: 1053: 1052: 1049: 1046: 1044: 1041: 1040: 1033: 1030: 1029: 1026: 1023: 1021: 1018: 1016: 1013: 1011: 1008: 1007: 1000: 997: 996: 993: 990: 988: 985: 983: 982:Lu (Shandong) 980: 978: 975: 974: 971: 968: 967: 964: 959: 958: 954: 950: 949: 946: 942: 938: 937: 927: 922: 920: 915: 913: 908: 907: 905: 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397: 394: 392: 389: 387: 384: 382: 379: 377: 374: 372: 369: 367: 364: 362: 359: 357: 354: 350: 347: 345: 342: 341: 340: 337: 336: 330: 329: 322: 319: 317: 314: 312: 309: 307: 304: 302: 299: 297: 294: 293: 287: 286: 282: 278: 277: 274: 270: 266: 265: 259: 255: 245: 242: 227: 224: 216: 206: 202: 198: 192: 191: 186:This article 184: 175: 174: 165: 162: 154: 143: 140: 136: 133: 129: 126: 122: 119: 115: 112: â€“  111: 107: 106:Find sources: 100: 96: 90: 89: 84:This article 82: 78: 73: 72: 67: 65: 58: 57: 52: 51: 46: 41: 32: 31: 19: 5646:Note by Note 5624:New American 5313:Pontic Greek 5194:South Indian 5189:North Indian 5111: 4860:Extremaduran 4750:Saint Lucian 4424:South Korean 4419:North Korean 4283:Palembangese 4211:Uttarakhandi 3697:Saint Helena 3687:Gibraltarian 3555:Puerto Rican 3189: 3102: 3066: 3044:. 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Ginger beef
Canadian cuisine

Pacific Northwest
Rocky Mountain
Toronto
Québec
Maritime

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