Type | British cuisine |
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Place of origin | Liverpool and London |
Associated cuisine | British and Cantonese |
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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British Chinese cuisine is a style of Chinese cuisine developed by British Chinese people in the United Kingdom,[1][2] typically adapted to British tastes[3] but increasingly inspired by authentic Cantonese dishes.[4] It is considered a major part of British cuisine.[5] It often consists of fried food with the inclusion of chips and curry sauce, which are not known for being traditionally Chinese, but are food staples in the UK.[6]