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((Short description|Chinese cuisine developed by Chinese Canadians))
((Multiple issues|
((more citations needed|date=July 2013))
((original research|date=September 2010))
))
[[File:Orange Ginger Beef (2410442919).jpg|thumb|[[Ginger beef]], a well-known Canadian Chinese dish]]
((Canadian cuisine))
((Cuisine of China))
'''Canadian Chinese cuisine''' (((lang-fr|Cuisine chinoise canadienne))) is a [[cuisine]] derived from [[Chinese cuisine]] that was developed by [[Chinese Canadians]]. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early [[Cantonese people|Cantonese]] immigrants who adapted traditional [[Cantonese cuisine|Chinese recipes]] to Western tastes and the available ingredients, and developed in a similar process to [[American Chinese cuisine]].

==History==
[[File:Chinese quarters in Toronto, (Ontario.) - Quartier chinois de Toronto, Ontario.jpg|thumb|left|Signage in [[Toronto]]'s [[First Chinatown, Toronto|First Chinatown]] for [[chop suey]] in 1923]]
Canadian Chinese cuisine originated in the mid-19th century, primarily in [[Western Canada]] and the [[Canadian Prairies]], among Chinese immigrants who moved to Canada, and among Chinese labourers working on the [[Canadian Pacific Railway]] between [[Vancouver]], [[British Columbia]] and [[Montreal]], [[Quebec]]. Many labourers who remained in Canada after the railway's completion opened small inexpensive "[[Chinese restaurant|Chinese cafés]]" or worked as cooks in [[mining]] and [[logging]] camps, [[Canning|canneries]], and in the private homes of the upper classes in cities and towns.<ref name="MacDonald">((Cite web |last=MacDonald |first=Moira |date=21 September 2015 |title=The unique culinary delight that is Chinese-Canadian food |url=http://ca.news.yahoo.com/the-unique-culinary-delight-that-is-chinese-canadian-food-174945208.html |access-date=19 February 2023 |website=ca.news.yahoo.com |language=en-CA))</ref> In British Columbia, a form of [[buffet]] known as the "Chinese [[smörgåsbord]]" developed in pre-railway [[Gastown]] (the settlement that later became Vancouver) when [[Scandinavian people|Scandinavian]] loggers and millworkers encouraged their Chinese cooks to turn a [[sideboard]] into a [[Food warmer|steam table]], instead of bringing plates of single dishes to the dining table.<!--documentation somewhere has it that this was at the Granville Hotel on Water Street, not in the mill cookhouse as suggested so far; cite/quote coming-->

Due to common [[Anti-Chinese sentiment in Canada|anti-Chinese sentiment]] at the time, as well as the [[Chinese Immigration Act, 1885]] and [[Chinese Immigration Act, 1923|1923]], many Chinese immigrants were unable to work in businesses other than [[Restaurant|restaurants]] or [[laundry|laundries]]. Many restaurants were opened, despite their owners having little prior cooking experience. These restaurants were often established in small towns and rural areas where residents, predominantly [[European Canadians]], already did not have gathering places of their own, and where the cook/owner could very well be the only Asian person in the community. Chinese restaurant owners thus often had to modify their menus to appeal to the Western tastes of Canadians; many Chinese-owned restaurants offered very limited selections of Chinese dishes, sometimes even omitting them entirely in favour of [[European cuisine|Western dishes]] that were more familiar to their customer bases. 

Chinese restaurants also served as gathering places for the early Chinese Canadian community, especially among immigrants whose families could not emigrate with them due to the Chinese Immigration Acts. It was only after the Chinese Immigration Act was repealed in 1947 that Chinese dishes on restaurant menus became commonplace, and the general public became more interested in Chinese cuisine.<ref name="MacDonald"/><ref name="Tran">((Cite web |last=Tran |first=Paula |date=22 October 2022 |title=An ode to ginger beef: the hidden history of Chinese Canadian cuisine |url=https://globalnews.ca/news/9190933/ginger-beef-history-of-chinese-canadian-cuisine/ |access-date=19 February 2023 |website=Global News |language=en-US))</ref><ref>((Cite web |last=Rogers |first=Shelagh |date=5 April 2019 |title=Why Ann Hui documented the history of Chinese restaurant owners in small-town Canada |url=https://www.cbc.ca/radio/thenextchapter/full-episode-sept-2-2019-1.5085078/why-ann-hui-documented-the-history-of-chinese-restaurant-owners-in-small-town-canada-1.5085102 |access-date=19 February 2023 |website=CBC Radio))</ref><ref>((Cite web |title=A Brief History of Chinese Food on the Prairies |url=https://www.mountainviewtoday.ca/lets-eat-alberta/a-brief-history-of-chinese-food-on-the-prairies-3965983 |access-date=2023-02-19 |website=MountainviewToday.ca |language=en))</ref><ref name=globe2013>((cite web |url=https://www.theglobeandmail.com/life/food-and-wine/the-chinese-restaurant-as-a-prairie-icon/article11646893/ |title=The Chinese restaurant as a Prairie icon |newspaper=[[The Globe and Mail]] |access-date=2018-11-28 |first=Josh |last=Wingrove |date=2013-04-30))</ref>

Limitations and cost factors relating to the ingredients available to Chinese Canadians affected the development of Canadian Chinese cuisine, since traditional Chinese ingredients were unavailable or too difficult to grow. For example, the reason [[Carrot|carrots]], [[celery]], and [[Sprouting|bean sprouts]] are used more often in Canadian Chinese cuisine compared to Chinese cuisine is because of their ease in growing and availability, with bean sprouts in particular only requiring "a bucket and a water source".<ref name="MacDonald"/>

A number of iconic Chinese restaurants were opened in the mid-20th century, though a number of them are defunct ((as of|2023|lc=y)). Restaurateur Bill Wong (father of journalist [[Jan Wong]]) reportedly opened Montreal's first Chinese buffet restaurant, House of Wong, on Queen Mary Road in the heavily-Jewish [[Snowdon, Montreal|Snowdon]] district in the 1950s. He later opened Bill Wong's on nearby Decarie Boulevard in 1962.<ref>((cite web |url=http://www.cjad.com/cjad-news/2014/07/04/bill-wong-montreal-restaurateur-dies |title=Bill Wong, Montreal restaurateur dies |website=[[CJAD]] |access-date=2016-06-15 |first=Michel |last=Boyer |date=2014-07-04 |archive-url=https://web.archive.org/web/20160303230454/http://www.cjad.com/cjad-news/2014/07/04/bill-wong-montreal-restaurateur-dies |archive-date=2016-03-03 |url-status=dead))</ref><ref>((cite news |url=https://montrealgazette.com/business/bill-wong-a-private-man-who-popularized-buffets-and-chinese-fare |title=Bill Wong: a private man who popularized buffets and Chinese fare |newspaper=[[Montreal Gazette]] |date=2014-07-04 |first=Paul |last=Delean))</ref> In 1975, Louise Tang and Lily Wong opened the Silver Inn in [[Calgary]], where chef George Wong invented [[ginger beef]] in an attempt to combine the appeal of crunchy [[french fries]], sweet-and-sour [[ketchup]], and Albertan beef.<ref name="Tran"/><ref name="cbc"/><ref name="avenue"/>

Further Cantonese immigration to Canada began anew in the 1960s, and was ignited in the 1980s and 1990s in anticipation of the [[Handover of Hong Kong|handover of Hong Kong to China]]. This resulted in many Hongkongers relocating to other countries, but their most preferred was Canada, the preference resulting from Canada's [[Immigration to Canada|immigration policy]], high standard of living, established Chinese community, and membership in the [[Commonwealth of Nations|Commonwealth]]. In contrast, the United States tended to accept more mainland or Taiwanese Chinese, while imposing immigration quotas on Commonwealth territories such as Hong Kong.

Today, Chinese Canadians are one of the largest visible minority groups in Canada, and [[Chinatown]]s are in [[Chinatowns in Canada|every major Canadian city]] except [[Quebec City]], with those in [[Chinatowns in Toronto|Toronto]], [[Chinatown, Vancouver|Vancouver]], [[Chinatown, Montreal|Montreal]], and [[Chinatown, Calgary|Calgary]] being the largest. [[Richmond, British Columbia]], and [[Markham, Ontario]], both have significant Chinese Canadian populations, with a large number of Chinese restaurants in and around their respective cities. Increasing Chinese immigration, interest in Asian cuisine, and Canadian multiculturalism has created a demand for authentic Chinese cuisine, and many newer Chinese restaurants in Canada offer authentic [[Cantonese cuisine|Cantonese]], [[Hakka cuisine|Hakka]], and [[Sichuan cuisine|Sichuan]] cuisine, among others, with Canadian Chinese dishes typically also available.

==Canadian Chinese restaurants==
[[File:Nipigon China Gardens.jpg|left|thumb|China Garden is a Chinese restaurant in [[Nipigon|Nipigon, Ontario]], a township of 1,600 people]]
A vast majority of towns and cities in most of Canada have at least one Canadian Chinese restaurant. Many towns that cannot support a single [[Franchising|franchise]] restaurant still have at least one thriving Chinese restaurant. Many independent restaurants in larger cities have found their business shrinking as delivery chains and buffets squeeze out traditional sit-down restaurants.((Fact|date=November 2023))

Smaller and more rural settlements in northern regions of the provinces, as well as across the Prairies, tend to feature Chinese restaurants that also specialize in Western cuisine, often relics of when such menus were necessary for business. In [[Glendon, Alberta]], for example, next to a [[roadside attraction|roadside model]] of the world's largest [[pierogi]] (a staple of [[Ukrainian cuisine]]) is the Perogy Café, a [[Vietnamese Canadians|Vietnamese Canadian]]-owned restaurant specializing in both Ukrainian pierogies and Chinese ''[[jiaozi]]''.

Canadian Chinese chop suey houses are predominantly situated in non-immigrant neighbourhoods catering to non-Chinese customers. They are now most often mixed with those featuring the more traditional cuisines. Canadian Chinese restaurants are not limited to these areas and can often be found even at the farthest outskirts of the metropolitan areas. Because of the popularity of Canadian Chinese food, even some of the older authentic Chinese restaurants may offer Canadian Chinese dishes to cater to non-Chinese customers.
[[File:Goldenvillage-mall.jpg|thumb|upright|A sign for businesses, including Canadian Chinese restaurants, in the [[Golden Village (Richmond, British Columbia)|Golden Village]]. The Golden Village holds the largest concentration of Chinese restaurants in North America.((cn|date=February 2023))]]

Restaurants in the newer Chinatowns, particularly in Vancouver and Toronto, tend to cater to recent Asian immigrants and offer more varied fare; [[Sichuan cuisine|Sichuan]], [[Hakka cuisine|Hakka]], [[Teochew cuisine|Chiuchow]], [[Taiwanese cuisine|Taiwanese]], and even [[Buddhist cuisine]] restaurants can be found there. One of the largest concentration of Chinese restaurants in North America is located in the [[Golden Village, Richmond|Golden Village]] area in [[Richmond, British Columbia|Richmond]], a suburb of Vancouver. The seafood served here is from the British Columbian coast.
[[File:ChinatownTorontorestaurant.jpg|thumb|left|[[Roasted goose|Roasted geese]] on display in Toronto's [[Chinatown, Toronto|Old Chinatown]]]]
Toronto's [[Chinatown, Toronto|Old Chinatown]] has seen most of the once-famed restaurants on [[Dundas Street]] and [[Spadina Avenue]] close since the late 1990s, especially the ''[[siu mei]]'' barbecue shops on Dundas Street that were located below grade. The 1990s also saw the closure of demise of Hsin Huang (or Hsin Kuang), a three-restaurant chain in the Greater Toronto Area.<ref>((Cite web |title=History of the Dragon Centre : Dragon Centre Stories |url=https://dragoncentrestories.ca/history-of-the-dragon-centre/ |access-date=2023-02-20 |website=dragoncentrestories.ca))</ref> These restaurants, one at Chinese Centre at 888 Dundas Street East in Mississauga, another at Finch Avenue and Kennedy Road in Scarborough, and their four-storey flagship location at Spadina Avenue and St. Andrew Street (just north of Dundas Street) in old Toronto Chinatown, were decorated inside with the traditional red and yellow colours of the ''[[Fenghuang]]'' (a mythical bird) while the exterior was yellow and had a green Oriental roof.
[[File:FirstMarkhamPlaceFoodCourt.jpg|thumb|An Asian [[food court]] at [[First Markham Place]] in [[Markham, Ontario]]]]

In the newer suburban areas of the Greater Toronto Area, such as [[York Regional Road 7|Highway 7]] in [[Richmond Hill, Ontario|Richmond Hill]] and [[Markham, Ontario|Markham]], the Chinese restaurants range from small eateries, ''siu mei'' shops, and [[Chinese bakery|bakeries]] in Chinese [[strip mall]]s and [[food court]]s, to the all-you-can-eat buffets that often expand beyond Chinese Canadian to incorporate Asian fusion (including Japanese, Korean, and Thai), to the larger and more expensive places that often function as [[banquet hall]]s with ten-course meals available. Among upscale restaurants, the older places will often have the traditional Chinese décor, which is red and yellow colours with the ''Fenghuan''g (Chinese dragon and phoenix) adorning the wall behind the [[dais]], while newer establishments tend to be decorated in a more Western contemporary style.

Many Chinese fine dining restaurants and banquet halls offer discounted [[dim sum]] lunches on weekdays and early weekends or to seniors, though this is a low margin segment, and their main earnings come from hosting weddings or other functions. Observers have noted that dim sum "cart service is a dying breed in Toronto, as more and more restaurants have switched over to a list-based dining experience. There are a few notable places where you can still witness these magical culinary carts being rolled out in front of you; and where you order by using your pointer finger, not a pen and paper."<ref>((cite web |url=http://www.blogto.com/eat_drink/2015/06/toronto_dim_sum_restaurants_that_still_do_cart_service/ |title=Toronto dim sum restaurants that still do cart service |date=2015-06-20 |first=Darren "DKLo" |last=Susilo |website=blogTO))</ref>

Although most restaurants are independent businesses, there are some chains such as Hons Wonton House (metro Vancouver), Kirin Chinese Restaurant (metro Vancouver), Congee Queen (Toronto, Peel, and York regions), and [[Mandarin Restaurant]] (southern Ontario). The Regal Palace chain of four restaurants, owned by Yuk Yee Ellen Pun and Patsy Lai, went bankrupt and ceased operations in 2013 while owing 60 employees $676,000 in unpaid wages.<ref>((cite web| url = https://www.huffingtonpost.ca/2018/08/02/restaurant-owner-jailed-pay_a_23494834/| url-status = dead| archive-url = https://web.archive.org/web/20180802202827/https://www.huffingtonpost.ca/2018/08/02/restaurant-owner-jailed-pay_a_23494834/| archive-date = 2018-08-02| title = Ellen Pun Jailed For 3 Months After Not Paying Staff As Ordered))</ref><ref>((cite web| url = https://news.ontario.ca/mol/en/2018/07/director-faces-jail-corporations-fined-900000-for-failing-to-comply-with-orders-to-pay.html| title = Ontario Newsroom))</ref> Imitation restaurants include Ding Tai Fung (intentionally similar to [[Din Tai Fung]]) in [[First Markham Place]] and Hutaoli Music Restaurant & Bar in [[Bridlewood Mall]].<ref>((cite web |url=https://www.blogto.com/eat_drink/2019/02/toronto-has-problem-imitation-chinese-chains/ |title = Toronto has a problem with imitation Chinese restaurant chains))</ref>

==Culture==
[[File:Tasty Noodle Dim Sum (14706931128).jpg|thumb|[[Dim sum]] served at a Chinese restaurant in [[Calgary]], [[Alberta]]]]
Josephine Smart, a professor from the [[University of Calgary]], has written on the evolution of Canadian Chinese cuisine. Her papers have examined the dynamics of localization and "authenticization" of Chinese food in Canada, and its implications for ethnic relations and the culture of [[eating|consumption]].<ref>((cite journal |jstor=40553618 |title=Ethnic Entrepreneurship, Transmigration, And Social Integration: An Ethnographic Study Of Chinese Restaurant Owners In Rural Western Canada |journal=Urban Anthropology and Studies of Cultural Systems and World Economic Development |first=Josephine |last=Smart |volume=32 |number=3/4 |date=Fall–Winter 2003 |pages=311–342))</ref>

Chinese restaurants generally use either one of the romanization systems for Cantonese or an ad hoc romanization rather than the [[Pinyin]] romanization of [[Mandarin Chinese]] with which non-Chinese people are now most familiar.

[[Foam take-out container]]s are commonly used by Canadian Chinese restaurants for [[take-out]], although some restaurants use special plastic containers. Aluminum pan pie dishes were previously used until the late 1990s, but fell out of favour due to high costs and environmental concerns. The [[oyster pail]] is used but not common.


There are a few distinctive regional dishes:


; Ginger beef : Deep fried strips of beef coated in a dark sweet sauce featuring [[ginger]], [[garlic]], and [[hot peppers]], commonly served with a small amount of [[Julienning|julienned]] [[carrots]] and [[onions]].<ref name=recipe>((cite web |url=http://chowtown.wordpress.com/2009/10/21/calgary-style-ginger-beef-recipe/ |title=Calgary Style Ginger Beef Recipe |website=ChowTown |date=October 21, 2009 |author=<!--Staff writer(s); no by-line.-->))</ref> Ginger beef is derived from the original ((lang|zh-Latn|geung ngao yuk)) ([[Chinese language|Chinese]]: ((lang|zh|薑牛肉))) dish. Though common across the country, it is ubiquitous in Calgary and the Prairies.<ref name="TremontiHui2019">((cite news |last1=Tremonti |first1=Anna Maria |last2=Hui |first2=Ann |title=These dishes from Chinese restaurants are uniquely Canadian. Is your favourite on the list? |url=https://www.cbc.ca/radio/thecurrent/the-current-for-january-31-2019-1.4999091/these-dishes-from-chinese-restaurants-are-uniquely-canadian-is-your-favourite-on-the-list-1.4999101 |access-date=12 April 2019 |work=[[The Current (radio program)|The Current]] |publisher=[[CBC Radio One]] |date=January 31, 2019))</ref> The invention of ginger beef is generally traced back to the Silver Inn in Calgary in the mid-1970s.<ref name="globe2013" /><ref name="cbc">((cite news |url=http://www.cbc.ca/news/background/chinese-newyear/calgary.html |title=Chinese New Year: Silver Inn, Calgary |date=February 15, 2007 |archive-url=https://web.archive.org/web/20090330125905/http://cbc.ca/news/background/chinese-newyear/calgary.html |publisher=[[CBC News]] |archive-date=2009-03-30 |author=<!--Staff writer(s); no by-line.-->))</ref><ref name="avenue">((cite news |url=http://www.avenuecalgary.com/articles/7-iconic-calgary-foods |title=7 Iconic Calgary Foods: Chicago has deep-dish pizza. Boston has baked beans. What about Calgary? |magazine=Avenue Calgary |date=March 12, 2013 |first=Greg |last=Beneteau))</ref><ref name=royalalberta>((cite web |url=http://www.royalalbertamuseum.ca/events/exhibits/travelling.cfm?id=52 |title=Chop Suey on the Prairies |website=[[Royal Alberta Museum]] |url-status=dead |archive-url=https://web.archive.org/web/20120829114058/http://www.royalalbertamuseum.ca/events/exhibits/travelling.cfm?id=52 |archive-date=2012-08-29 ))</ref>
; Newfoundland chow mein : A regional variant made with thinly sliced [[cabbage]] instead of [[egg noodles]] due to historical difficulties in accessing authentic Chinese ingredients in [[Atlantic Canada]].<ref name="TremontiHui2019"/>
; Montreal peanut-butter dumplings : A dish consisting of [[wonton]] or ((lang|zh-Latn|[[jiaozi]])) covered with peanut, honey, and soy-sauce based sauce,<ref>((Cite web|url=https://www.ricardocuisine.com/en/recipes/3794-pork-dumplings-with-peanut-sauce|title=Pork Dumplings with Peanut Sauce|last=Ricardocuisine|website=Ricardo|language=en|access-date=2019-08-28))</ref><ref name="HunanD">((Cite web|url=https://thehealthyfoodie.com/hunan-dumplings/|title=Hunan Dumplings|date=2017-10-17|website=The Healthy Foodie|language=en-US|access-date=2019-08-28))</ref> most likely based-on the [[Sichuan cuisine|Sichuan dish]] ((lang|zh-Latn|hongyou chaosho)) (((lang|zh|紅油抄手)), lit. "folded-dumplings in red-oil") and reinterpreted for the tastes of Montrealers.<ref name="PBD">((Cite web|url=http://www.saveur.com/peanut-butter-dumplings-montreal/|title=Only in Montreal: Peanut Butter Dumplings|last=Wei|first=Jessica|date=September 14, 2015|website=Saveur|language=en|access-date=2019-08-28))</ref> Also known as "Hunan dumplings",<ref name="HunanD"/><ref name="PBD"/> the dish was likely created in the 1980s at a restaurant  "le Piment Rouge" and quickly became popular throughout Chinese and Thai restaurants in Montreal and later Québec.<ref name="PBD"/>
; Thunder Bay bon bons : A salty, deep-fried rib dish that is said to go well with beer, invented in the 1940s by [[Thunder Bay]] Chinese restaurateur Lam Pang<ref name="Latimer">((cite web |last1=Latimer |first1=Kim |title=Birth of the Bon Bon — Thunder Bay's One and Only Bon Bon Spare Rib |url=https://cloud.3dissue.com/38441/39018/49079/February2016/files/13.html |website=The Walleye — Thunder Bay's Arts & Culture Magazine |access-date=12 April 2019 |date=February 2016))</ref> and now ubiquitous in Thunder Bay's Chinese restaurants.<ref name="TremontiHui2019"/> The ribs are chopped, marinated overnight in ingredients including salt, sugar, and [[five-spice powder]], dipped in eggs, and coated with bread<ref name="TremontiHui2019"/> or crushed crackers<ref name="Latimer"/> before frying.
; Fried macaroni : Stir-fried [[macaroni]] with soy sauce, meat, and vegetables served in Quebec.<ref name="TremontiHui2019"/>
; Green onion cake : A flat breaded cake that is made with scallions. It is a popular dish in Edmonton that was introduced by Siu To, a restaurateur who brought Northern Chinese delicacies to the city. Also known as ((lang|zh-Latn|[[cong you bing]])).<ref name="Charnalia">((cite news |last1=Charnalia |first1=Ameya |title=Siu To, 78, is believed to be the man who popularized green onion cakes in Edmonton |url=https://www.thestar.com/edmonton/2018/04/10/siu-to-78-is-believed-to-be-the-man-who-popularized-green-onion-cakes-in-edmonton.html |access-date=2019-12-12 |work=The Star (Edmonton edition) |publisher=Toronto Star Newspapers Ltd |date=April 10, 2018 |language=en))</ref>
; Sweet and sour chicken balls: Breaded chicken served in sweet and sour sauce. Possibly a Canadianized version of the traditional Cantonese sweet and sour pork. <ref>((cite web |title=The Restaurant: Sweet Sauce, Quick Food, Lasting Memories |url=http://cultureoftastes.engfactory.com/articles/the_restaurant.html |website=A Culture of Tastes |access-date=5 June 2023))</ref>

For more expensive or formal occasions, Chinese Canadians may seek out more authentic Chinese cuisine. A Chinese [[wedding reception]] typically has nine or ten courses. Expensive luxury dishes such as [[abalone]], [[Lobster meat|lobster]], jumbo shrimp, [[squab]], [[sea bass]], or [[Sea cucumbers as food|sea cucumber]] are common on a wedding banquet menu. A whole cooked fish, chicken, or pig means luck and completeness in Chinese wedding culture.

==See also==
* [[Canadian cuisine]]
* [[Chinese cuisine]]
* [[Fusion cuisine]]
* [[American Chinese cuisine]]
* [[British Chinese cuisine]]
* [[Australian Chinese cuisine]]
* [[New Zealand Chinese cuisine]]
* [[Indian Chinese cuisine]]
* [[Japanese Chinese cuisine]]

==References==
((reflist))

==Further reading==
*((cite book |last1=Hui |first1=Ann |title=Chop suey nation : the Legion Cafe and other stories from Canada's Chinese restaurants |date=2019 |publisher=Douglas & McIntyre |location=Madeira Park, BC, Canada |isbn=978-1-77162-222-6)) – A journalist's exploration of her own and other's family histories operating Canadian-Chinese restaurants across the continent

== External links ==
((Commons category|Chinese style restaurants in Canada))
* [https://viuspace.viu.ca/handle/10613/2696 Imogene Lim Restaurant Menu Collection: Canadian menus]. Vancouver Island University Library.
* [https://www.theglobeandmail.com/life/food-and-wine/chop-suey-nation/article30539419/ Chop Suey Nation, From Victoria to Fogo Island and in every province in between, Ann Hui drives across the country to uncover the immigrant history – and vibrant present – of small-town Chinese-Canadian food]. ''The Globe and Mail'', July 4, 2016
 
((Chinese Canadian))
((Cuisine))
((portal bar|Canada|China|Taiwan|Food))

[[Category:Canadian Chinese cuisine| ]]
[[Category:Canadian cuisine| Chinese]]
[[Category:Chinese fusion cuisine]]

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Template:Pagetype (view source) (protected)
Template:Plainlist/styles.css (view source) (protected)
Template:Portal-inline (view source) (template editor protected)
Template:Portal bar (view source) (template editor protected)
Template:Reflist (view source) (protected)
Template:Reflist/styles.css (view source) (protected)
Template:Replace (view source) (protected)
Template:SDcat (view source) (protected)
Template:Short description (view source) (protected)
Template:Short description/lowercasecheck (view source) (protected)
Template:Side box (view source) (template editor protected)
Template:Sidebar with collapsible lists (view source) (template editor protected)
Template:Sister project (view source) (template editor protected)
Template:Yesno (view source) (protected)
Module:Arguments (view source) (protected)
Module:Category handler (view source) (protected)
Module:Category handler/blacklist (view source) (protected)
Module:Category handler/config (view source) (protected)
Module:Category handler/data (view source) (protected)
Module:Category handler/shared (view source) (protected)
Module:Check for unknown parameters (view source) (protected)
Module:Citation/CS1 (view source) (protected)
Module:Citation/CS1/COinS (view source) (protected)
Module:Citation/CS1/Configuration (view source) (protected)
Module:Citation/CS1/Date validation (view source) (protected)
Module:Citation/CS1/Identifiers (view source) (protected)
Module:Citation/CS1/Utilities (view source) (protected)
Module:Citation/CS1/Whitelist (view source) (protected)
Module:Citation/CS1/styles.css (view source) (protected)
Module:Delink (view source) (protected)
Module:Disambiguation/templates (view source) (protected)
Module:Exponential search (view source) (template editor protected)
Module:Find sources (view source) (template editor protected)
Module:Find sources/config (view source) (template editor protected)
Module:Find sources/links (view source) (template editor protected)
Module:Find sources/templates/Find sources mainspace (view source) (template editor protected)
Module:Icon (view source) (template editor protected)
Module:Icon/data (view source) (template editor protected)
Module:Lang (view source) (template editor protected)
Module:Lang/ISO 639 synonyms (view source) (template editor protected)
Module:Lang/data (view source) (template editor protected)
Module:Language/data/iana languages (view source) (template editor protected)
Module:Language/data/iana regions (view source) (template editor protected)
Module:Language/data/iana scripts (view source) (template editor protected)
Module:Language/data/iana suppressed scripts (view source) (template editor protected)
Module:Language/data/iana variants (view source) (template editor protected)
Module:Message box (view source) (protected)
Module:Message box/ambox.css (view source) (protected)
Module:Message box/configuration (view source) (protected)
Module:Namespace detect/config (view source) (protected)
Module:Namespace detect/data (view source) (protected)
Module:Navbar (view source) (protected)
Module:Navbar/configuration (view source) (protected)
Module:Navbar/styles.css (view source) (protected)
Module:Navbox (view source) (template editor protected)
Module:Navbox/configuration (view source) (template editor protected)
Module:Navbox/styles.css (view source) (template editor protected)
Module:Ns has subpages (view source) (protected)
Module:Pagetype (view source) (protected)
Module:Pagetype/config (view source) (protected)
Module:Pagetype/disambiguation (view source) (protected)
Module:Pagetype/setindex (view source) (protected)
Module:Pagetype/softredirect (view source) (protected)
Module:Portal (view source) (template editor protected)
Module:Portal-inline (view source) (template editor protected)
Module:Portal/images/a (view source) (template editor protected)
Module:Portal/images/c (view source) (template editor protected)
Module:Portal/images/d (view source) (template editor protected)
Module:Portal/images/f (view source) (template editor protected)
Module:Portal/images/h (view source) (template editor protected)
Module:Portal/images/t (view source) (template editor protected)
Module:Portal bar (view source) (template editor protected)
Module:Portal bar/styles.css (view source) (template editor protected)
Module:SDcat (view source) (protected)
Module:Side box (view source) (template editor protected)
Module:Side box/styles.css (view source) (template editor protected)
Module:Sidebar (view source) (template editor protected)
Module:Sidebar/configuration (view source) (template editor protected)
Module:Sidebar/styles.css (view source) (template editor protected)
Module:String (view source) (protected)
Module:TableTools (view source) (protected)
Module:Unicode data (view source) (template editor protected)
Module:Unicode data/scripts (view source) (template editor protected)
Module:Unsubst (view source) (protected)
Module:WikidataIB (view source) (template editor protected)
Module:WikidataIB/nolinks (view source) (template editor protected)
Module:WikidataIB/titleformats (view source) (template editor protected)
Module:Wikitext Parsing (view source) (protected)
Module:Yesno (view source) (protected)

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Retrieved from "https://en.wikipedia.org/wiki/Canadian_Chinese_cuisine"