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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.