Canadian Chinese cuisine

Canadian Chinese Cuisine

Canadian Chinese cuisine is a popular style exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients.

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Cantonese Crabmeat and Sweetcorn Soup

This Cantonese dish is widely known and served at virtually all Chinese restaurants worldwide.

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Kung Pao Chicken

The original Sichuan version uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade. The wok is seasoned and then chilli peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavour in the marinade.

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Pork Egg Foo Young with Brown Gravy

This recipe is for a typical pork egg fu yung that you would find on the menu of many Chinese restaurants. It contains pieces of pork, bean sprouts and spring onions; served with brown gravy.

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