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| Type | British cuisine |
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| Place of origin | Liverpool andLondon |
| Associatedcuisine | British andCantonese |
| Created by | British Chinese |
| Invented | 1880s –post-war |
| British cuisine |
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| National cuisines |
| Regional cuisines |
| Overseas/Fusion cuisine |
| People |
 Food portal |
| Part of a series on |
| Chinese cuisine |
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Ingredients and types of food |
British Chinese cuisine is a style ofChinese cuisine developed byBritish Chinese people in theUnited Kingdom,[1][2] typically adapted to British tastes[3] but increasingly inspired by authenticCantonese dishes.[4] It is considered a major part ofBritish cuisine.[5] It often consists ofSichuan cuisine andCantonese cuisine withchips andcurry sauce available, which are not known for being traditionally Chinese but are food staples in the UK.[6]
In the early 1880s, Chinese food items and eating houses appeared inLondon andLiverpool, mainly visited by Chinese seamen and students.[7]
From 1841 to 1997,Hong Kong and theNew Territories served as the final colonial stronghold of the British Empire for a significant period spanning 156 years. This region became an integral part of an established trade route, attracting numerous European shipping companies that would enlist Southern part of China -Cantonese men as seafarers, who in turn traveled and resettled in the United Kingdom. While these sailors and subsequent generations of Chinese migrants were not bestowed with citizenship or granted complete rights, many of them, driven by impoverished circumstances and the pursuit of improved livelihoods, established their homes in Britain. To sustain the burgeoning Chinese communities and cater to the needs of the transient sailors, they resorted to setting up informal noodle shops. This practice reached its pinnacle between the two World Wars.[6]
London had its first recorded Chinese restaurant open in 1907[8] or 1908.[7]
During the mid-1900s, after theSecond World War, a significant shift occurred inUK immigration policies, permitting increased migration to address the post-war demand for labor. As a result, a "restaurant boom" emerged within the Chinese community. Between 1957 and 1964, the number of Chinese food establishments experienced a twofold increase, with a considerable portion of these establishments catering to the tastes and preferences of non-Chinese clientele.[6] The restaurants were operated largely by Hong Kongers who moved to the UK.[9]
In Liverpool, due to a high number of Chinese operatedfish & chip shops, Chinese food and traditional 'chippy' fast food are often combined and are usually interchangeable in the region's dialect. This is thought to have occurred sometime in the 20th century.[10]
In 2011, theMing-Ai (London) Institute launched the British Chinese Food Culture project with a grant from theHeritage Lottery Fund, aimed at exploring and tracking the changes in Chinese food throughout its history in the United Kingdom.[11][7]
In 2020, thecoronavirus pandemic negatively impacted many Chinese restaurants in the UK, with a number of restaurants in London'sChinatown in particular facing financial difficulty[12] as a result of prejudice against Chinese takeaways, based on fears described by theBBC as "unfounded".[12]
Chinese food is considered a major part ofBritish cuisine.[5] In 2017, over 80% of Londoners reported having been to aChinese takeaway.[13]
Some Chinese takeaway restaurants in Britain have developed original recipes such ascrispy duck pancakes, a variation on peking duck[14][15] consisting of aromatic crispy duck on savouryspring pancakes usually served with juliennedcucumber,spring onions andhoisin sauce.[16] Another dish isjar jow, a stir-fried dish of slicedchar siu, bamboo shoots, onions and green pepper seasoned with chilli powder and tomato paste.[17] In Northern England, particularlyLiverpool where they originate,salt and pepper chips, which are made of chips stir fried withfive-spice powder, peppers and onions, are popular.[18] By the late 2010s, the popularity of old fashioned dishes likejar jow had faded in favour of American-style Chinese dishes such aschop suey andAmericanised chow mein in Chinese takeaways,[17] whereas many other restaurants throughout Britain increasingly offer authentic Chinese dishes.[4][19]
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