A FOOD TRADITION
Chinese Australian cuisine
Chinese Australian cuisine developed through successive Chinese communities and the adaptation of Cantonese and other Chinese traditions to Australian ingredients, dining habits, and local tastes. It includes stir-fried vegetables, roast meats, noodles, seafood, sweet-and-sour sauces, and banquet dishes, alongside distinctly Australian takeaway forms. Techniques commonly include wok frying, steaming, roasting, braising, and deep-frying. Familiar examples include dim sim, Australian-style sweet-and-sour pork, and Chinese barbecue pork with rice. The tradition is not identical to any one Chinese regional cuisine and has evolved through restaurants, bakeries, home cooking, and food manufacturing across Australia.
Dishes linked to this cuisine
1–5 of 5
Australian Chinese Beef with Black Bean Sauce
A staple of Australian suburban Chinese restaurants: sliced beef and vegetables stir-fried in a savoury fermented black-bean sauce.
Australian Chinese Honey Chicken
A familiar Australian Chinese takeaway dish of crisp battered chicken in a glossy honey, soy and vinegar glaze.
Australian Chinese Lemon Chicken
An old-school Australian Chinese restaurant dish of crisp battered chicken under a glossy sweet-tart lemon sauce.
Dim sim
An Australian Chinese-style dumpling made with a wheat-flour wrapper around seasoned pork and cabbage, commonly steamed or fried.
Sweet and sour pork
Battered pieces of pork are fried and coated in a glossy sauce made from sugar and vinegar, often with fruit and vegetables.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.