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Chifa
Chifa is a Chinese Peruvian culinary tradition based on Cantonese elements fused with traditional Peruvian ingredients and traditions. The term is also used to refer to restaurants that serve the chifa cuisine.
Though originating in Peru, the chifa tradition has spread to neighboring countries like Ecuador, Chile, and Bolivia through increased Chinese immigration.
Chinese-Peruvian food has become one of the most popular types of food in Peru.[citation needed] The first Chinese-Peruvian fusion restaurants were opened in Lima in around 1920 in Lima's Chinatown (Barrio Chino). There are thousands of chifa restaurants across all districts of Lima and many more throughout other cities of Peru, with sometimes multiple independent restaurants operating in close proximity on a single city block.[citation needed]
The majority of Chinese Peruvians have origins in southern China, where Cantonese is spoken. The Comisión Lexicografía de la Academia Peruana (CLAP) proposed that the word chifa is from Cantonese 食飯喇 (Jyutping: sik9 faan6 laa3), lit "to eat cooked rice" ("comer arroz cocido") but usually meant "Time to eat [meal]". The term came to prominence in Lima in the 1930s, when Limeños heard Chinese people using the expression "chifan" as a call to eat in the restaurants they ran.
A similar loanword, chaufa (a chifa fried rice dish), comes from the Cantonese 炒飯 or chaofan (Jyutping: caau3 faan6), meaning "fried rice".
In the late 19th and early 20th centuries, Chinese immigrants came to Peru as workers. They came mainly from the southern Chinese province of Guangdong, particularly the capital city of Guangzhou. For the most part, they settled on the coast of Peru and in the capital city of Lima.
As the economic status of Chinese Peruvians improved, they imported a limited number of ingredients to produce a more authentic version of their home cuisine. Additionally, they began to plant a variety of Chinese vegetables with seeds imported from China. However, due to a lack of ingredients, they were not able to prepare their cuisine in the authentic manner of their homeland.
Around 1920, the first Chinese Peruvian restaurants were opened in Lima, and they were given the name chifa. Limeños were amazed by the bittersweet sauce, chaufa rice, soup, and other dishes. Wealthy Limeños became fascinated by chifa, to the point where in some regions of the country there are more chifas than criollo restaurants.[citation needed]
Chifa
Chifa is a Chinese Peruvian culinary tradition based on Cantonese elements fused with traditional Peruvian ingredients and traditions. The term is also used to refer to restaurants that serve the chifa cuisine.
Though originating in Peru, the chifa tradition has spread to neighboring countries like Ecuador, Chile, and Bolivia through increased Chinese immigration.
Chinese-Peruvian food has become one of the most popular types of food in Peru.[citation needed] The first Chinese-Peruvian fusion restaurants were opened in Lima in around 1920 in Lima's Chinatown (Barrio Chino). There are thousands of chifa restaurants across all districts of Lima and many more throughout other cities of Peru, with sometimes multiple independent restaurants operating in close proximity on a single city block.[citation needed]
The majority of Chinese Peruvians have origins in southern China, where Cantonese is spoken. The Comisión Lexicografía de la Academia Peruana (CLAP) proposed that the word chifa is from Cantonese 食飯喇 (Jyutping: sik9 faan6 laa3), lit "to eat cooked rice" ("comer arroz cocido") but usually meant "Time to eat [meal]". The term came to prominence in Lima in the 1930s, when Limeños heard Chinese people using the expression "chifan" as a call to eat in the restaurants they ran.
A similar loanword, chaufa (a chifa fried rice dish), comes from the Cantonese 炒飯 or chaofan (Jyutping: caau3 faan6), meaning "fried rice".
In the late 19th and early 20th centuries, Chinese immigrants came to Peru as workers. They came mainly from the southern Chinese province of Guangdong, particularly the capital city of Guangzhou. For the most part, they settled on the coast of Peru and in the capital city of Lima.
As the economic status of Chinese Peruvians improved, they imported a limited number of ingredients to produce a more authentic version of their home cuisine. Additionally, they began to plant a variety of Chinese vegetables with seeds imported from China. However, due to a lack of ingredients, they were not able to prepare their cuisine in the authentic manner of their homeland.
Around 1920, the first Chinese Peruvian restaurants were opened in Lima, and they were given the name chifa. Limeños were amazed by the bittersweet sauce, chaufa rice, soup, and other dishes. Wealthy Limeños became fascinated by chifa, to the point where in some regions of the country there are more chifas than criollo restaurants.[citation needed]
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