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Chifa is aChinese Peruvian culinary tradition based onCantonese elements fused with traditionalPeruvian ingredients and traditions. The term is also used to refer to restaurants that serve thechifa cuisine.[2][3]
Though originating in Peru, thechifa tradition has spread to neighboring countries likeEcuador,[4]Chile,[5] andBolivia 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 inLima's Chinatown (Barrio Chino). There are thousands ofchifa restaurants across alldistricts 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, whereCantonese is spoken.[6] The Comisión Lexicografía de la Academia Peruana (CLAP) proposed that the wordchifa is from Cantonese食飯喇 (Jyutping:sik9 faan6 laa3), lit "to eat cooked rice" ("comer arroz cocido")[2][6] but usually meant "Time to eat [meal]". The term came to prominence inLima in the 1930s, when Limeños heard Chinese people using the expression "chifan" as a call to eat in the restaurants they ran.[7]
A similarloanword,chaufa (achifa fried rice dish), comes from the Cantonese炒飯 orchaofan (Jyutping:caau3 faan6), meaning "fried rice".[8]
In the late 19th and early 20th centuries, Chinese immigrants came to Peru as workers. They came mainly from the southern Chinese province ofGuangdong, particularly the capital city ofGuangzhou. For the most part, they settled on the coast of Peru and in the capital city of Lima.[6]
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 namechifa. Limeños were amazed by the bittersweet sauce,chaufa rice, soup, and other dishes. Wealthy Limeños became fascinated bychifa, to the point where in some regions of the country there are morechifas thancriollo restaurants.[citation needed]
Peruvian chefs began to use products used in traditional Chinese cooking such asginger,soy sauce,scallions, and a variety of other ingredients which began to make their way into daily Limeña cuisine.[citation needed]
There are different accounts on the development ofchifa restaurants in Lima, such as the following:
Why is theChinatown of Lima near the central market called Capon? Because on Ucayali Street pigs, bulls, sheep and goats were fattened to be made more appetizing. Near Capon Street there was a piece of land known as Otaiza, which was rented by a group of Chinese free of the [indenturement] contract, doing what they best knew how to do: cooking and merchanting (...) Capon turned into the birthplace of Chinese food and of the first Peruvian chifas, a blessing from the sky. Soon all of Lima comes to eat atTon Kin Sen, toThon Po, toMen Yut, and toSan Joy Lao where there was dancing to a live orchestra. Chinese restaurants became known as Chifa. For some this word was derived from the Chineseni chi fan or "Have you eaten yet". Soon later would come the dishchau fan (fried rice), and finally,chaufa, a dish that comes with almost every chifa meal.
– León, R., 2007 pp.134-136.[9]
The history ofchifa is deeply rooted in the development of the Chinatown of Lima, which has become focal point in cultural, artistic, commercial, and especially gastronomic interest. Chinatown is located near Capon Street in Barrios Altos, in theHistoric Centre of Lima.
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Peruvianchifa is distinct, due to its Peruvian cuisine influences. Like most Chinese food internationally and within China, rice, meat, noodles and vegetables are important staples tochifa.Chifa is enjoyed by all socioeconomic levels, evidenced bychifas directed toward those with more disposable income, whilechifas de barrio are directed towards a different social stratum. Currently, in the city ofLima there are over 6,000chifa restaurants.[10]
| Name | Image | Description |
|---|---|---|
| Aeropuerto | A mixture ofarroz chaufa andtallarín saltado | |
| Arroz chaufa | .jpg) | Cantonese-Peruvian style fried rice (white rice, soy sauce,scallions, fried egg, and meat such as chicken or pork) |
| Chicharrón de pollo | Fried simmered chicken cubes served with spiced lemon juice | |
| Kam Lu Wantan |  | Wontons stir fried withsweet and sour sauce, vegetables and meat |
| Lomo saltado |  | Stir-fried marinated sirloin strips with onions, tomatoes and peppers and served with french fries and rice. |
| Pollo Chi jau kai | Chicken withchu-hou sauce | |
| Pollo con tausi | Seasoned chicken with a dark broth | |
| Pollo enrollado |  | Chicken rolled into fried crust |
| Pollo Tipa Kay |  | Chicken with Sweet and Sour sauce. |
| Sopa estilo chifa | Chinese-style chicken soup | |
| Sopa Fu chi fu | Egg drop soup | |
| Sopa wantan |  | Cantonese-Peruvian style wonton soup |
| Tallarin saltado |  | Cantonese-Peruvian stylechow mein |
| Taypa a la plancha |  | Stir fry of beef, pork, chicken, fried tofu puffs, seafood, vegetables |
| Wantan frito |  | Friedwonton |
Since at least the 1970s, Chinese immigrants have openedchifa restaurants inEcuador,[4]Bolivia,Chile,[5] andSpain.
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