A FOOD TRADITION

British Chinese cuisine

British Chinese cuisine encompasses foodways developed by Chinese communities in the United Kingdom, especially through Cantonese, Hakka, Sichuan, and other regional influences interacting with local ingredients and eating habits. Stir-frying, steaming, braising, roasting, deep-frying, and wok-based sauce work are central techniques. Familiar British Chinese examples include chop suey, prawn toast, sweet-and-sour dishes, and curry-based takeaway preparations, although these represent only part of a much wider community and restaurant tradition. Regional variation is substantial, and many British Chinese cooks prepare dishes closely aligned with particular Chinese homelands as well as locally adapted forms.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.