Canadian Chinese food
refers to a popular
style of western cuisine, implying original Chinese dishes which were
much changed. Some Canadian Chinese food ingredients are replaced with
local equivalents, others didn't figure in the genuine recipe but are
added to cater the tastes of western people. Those were immigrants from
Chinese Canton who brought native Chinese food recipes
and cooking
techniques to Canada, and after considerable modification,
popularized them among the Canadians.
The secret of Canadian Chinese food popularity lays in its exoticism,
as most people would rather pay for something new and uncommon than for
meal they can cook themselves. In this way many Canadian Chinese food
restaurants
and cafes spread over the country. That business was very profitable
for the Chinese community, and many patrons of such establishments have
soon become rich.
Today restaurants and cafes that offer Canadian Chinese food are so
numerous in big cities like Toronto, Vancouver, Montreal, Calgary and
Edmonton, that they form the whole thriving Chinatowns. Thus, Toronto
and Vancouver Chinatowns feature a great variety of Canadian Chinese
food, from Buddhist and Chiuchow cuisine to Hakka and Sichuan. Even
small towns have their own Canadian Chinese food restaurants that are
often more popular than restaurants of authentic Canadian cuisine.
Nevertheless, many experts in food health trends
think that Canadian Chinese food isn't healthy because of its saturated
fats, high content of sodium and excessive fried oils. Some of them
think that the only way to taste native Chinese food is to go to China.
But, as few people can afford such a trip, Canadian Chinese food
remains the best choice for lovers of fiery and exotic dishes.
The most popular Canadian Chinese dishes
are Almond Chicken, Moo goo guy pan, Chop suey, Cantonese
style
chow mein, Egg rolls, Jar doo chicken wings, Singapore noodles and
Sweet and sour chicken balls.
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