A FOOD TRADITION
Chinese-Jamaican Cuisine
Chinese-Jamaican cuisine emerged from Chinese migration to Jamaica and the interaction of Chinese household and commercial cooking with local produce, seasonings, and eating habits. It is especially visible in Kingston and other urban communities, but its dishes have circulated widely through family kitchens and takeaway restaurants. Soy sauce, ginger, garlic, scallion, sesame, five-spice, thyme, and Scotch bonnet may appear together. Wok stir-frying, deep-frying, braising, steaming, and quick preparation over high heat are characteristic. Familiar examples include Jamaican-style fried rice, Chinese-Jamaican chop suey, and sweet-and-sour chicken or pork. The tradition is hybrid rather than an exclusive form of either Chinese or Jamaican cuisine.
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.
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