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New Zealand Chinese cuisine (Māori: Kai hainamana o Aotearoa) is a style of cooking developed by Chinese migrants who arrived to New Zealand. Its roots are derived mainly from Cantonese cuisine as a result of migrants from Guangdong working in New Zealand's gold fields during the mid-to-late 19th century, with the food being adapted to local tastes.
Pages in category "New Zealand Chinese cuisine" The following 8 pages are in this category, out of 8 total. This list may not reflect recent changes. ...
The proportion of Chinese New Zealanders born overseas was 73.3%, compared with 27.1% for all ethnicities. Over half (58.3%) of those born in New Zealand were aged under 15. [11] The majority of Chinese New Zealanders were from Mainland China, Taiwan made up a third of all immigrants and ten percent came from Malaysia.
Grace Zia Chu (August 23, 1899 – April 15, 1999) was an author of Chinese cookbooks and a major figure in American Chinese culinary world. Chu introduced generations of Americans to Chinese cooking. [1] [2] [3]
A major influx of new Chinese residents occurred in the 1950s, after the conclusion of the Chinese Communist Revolution in 1949. [7] Chinatown remained a popular dining destination throughout the 1940s and 1950s. [9] A new restaurant, the Three Chinese Sisters, opened in 1949 [13] and quickly became a Cleveland dining landmark. [6]
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Some have distinctive styles, as with American Chinese cuisine and Canadian Chinese cuisine. Most of them are in the Cantonese restaurant style. Chinese takeouts (United States and Canada) or Chinese takeaways (United Kingdom and Commonwealth) are also found either as components of eat-in establishments or as separate establishments, and serve ...
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