Canadian-Chinese cuisine

Canadian Chinese cuisine (French: Cuisine chinoise canadienne) is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients. This cuisine developed alongside a similar version in the United States.

Chinese workers were employed in the 1800s by Chinese labour contractors during the construction of the Canadian Pacific Railway linking Montreal with Vancouver. Many of those workers who stayed once the railway was completed resorted to opening small inexpensive restaurants or working as cooks in mining and logging camps, canneries, and in the houses of the upper classes in cities and towns. They prepared variations on traditional Cantonese food that were well received by local patrons and they were prized as cooks in wealthier households. This occurred despite the fact that few if any of them were trained chefs.

In most small towns in Western Canada, the Chinese “café” was the first restaurant established, and often the only one. People did not buy the food of their own ethnic group since they could prepare those themselves, whereas Chinese food was a novelty. Furthermore, the Chinese community was not heavily involved in agriculture, so this presented an opportunity for an alternative source of income. Consequently, the Chinese community specialized in the restaurant business, and were able to undercut and out-compete later rivals. These Chinese restaurants became an icon of Prairie towns and served as a foothold for a new Canadian community, and this history is displayed in a new exhibit called "Chop Suey on the Prairies" at the Royal Alberta Museum.

In British Columbia, a form of buffet known as the Chinese smörgåsbord developed in pre-railway Gastown (the settlement that became Vancouver) when Scandinavian loggers and millworkers encouraged their Chinese cooks to turn a sideboard into a steamtable instead of bringing plates of single dishes to the dining table. Following the introduction of the automobile and the invention of the drive-in restaurant (by another Vancouver restaurateur: see White Spot), Chinese take-out service was augmented by Chinese drive-ins, including the now-vanished Dragon Inn chain, which was also known for its smörgåsbord.

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