Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Peruvian-Chinese Cuisine


Recommended Posts

A friend has recommended a Peruvian-Chinese restaurant to me for an upcoming trip. I've never heard of that cuisine! Any Gulletteers familiar with it?

Overheard at the Zabar’s prepared food counter in the 1970’s:

Woman (noticing a large bowl of cut fruit): “How much is the fruit salad?”

Counterman: “Three-ninety-eight a pound.”

Woman (incredulous, and loud): “THREE-NINETY EIGHT A POUND ????”

Counterman: “Who’s going to sit and cut fruit all day, lady… YOU?”

Newly updated: my online food photo extravaganza; cook-in/eat-out and photos from the 70's

Link to post
Share on other sites

I understand the Cuban-Chinese joints in NYC aren't serving Cuban-Chinese food as much as serving Cuban and Chinese foods side by side.

Can anyone confirm this?

If this is correct, might this also be the case for Peruvian Chinese, Indian Chinese, etc.?

But Muslim Chinese is probably more real and authentic (because of the Muslim influence in the western provinces and regions), although really just a lesser known subset of Chinese food.

Herb aka "herbacidal"

Tom is not my friend.

Link to post
Share on other sites

In another thread I mentioned Jose Antonio's Peruvian Chinese restaurant in Chatsworth, CA, which has received some rave reviews in the L.A. times, Valley magazine and other publications.Here is a note about origins.

Edited by andiesenji (log)

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to post
Share on other sites

andiesenji, that's a nice little article. Chifas (peruvian-chinese) restaurants are quite an experience if you ever visit Lima. You will certainly recognize chinese ingredients and techniques, but the cuisine itself has evolved into a delightful fusion (and I know how unpopular that term is this days). I think a good chifa is definetly worth a visit.

And it's also true what Chris Cognac says about the japanese-peruvian cuisine. Good stuff. Nobu himself leved in Peru before going to the states and you can see a lot of peruvian influence in the food he serves at his many restaurants (aji amarillo, aji panca, anticucho, tiradito, etc)

Follow me @chefcgarcia

Fábula, my restaurant in Santiago, Chile

My Blog, en Español

Link to post
Share on other sites
A friend has recommended a Peruvian-Chinese restaurant to me for an upcoming trip.  I've never heard of that cuisine!  Any Gulletteers familiar with it?

There's a Peruvian-Chinese place on the Upper West Side of Manhattan called Flor de Mayo. It's really Peruvian food plus kind of Peruvian-Chinese (something like American-Chinese) food, much as herbicidal implies by analogy with Cuban-Chinese places.

Michael aka "Pan"

 

Link to post
Share on other sites

I did a month long climbing expedition in Huaraz ( a few hours north of Lima), and I lived in Chifas - you could get a huge plate of fried rice for $1US or something more elaborate for no more than $3US. The restaurants in the mountain towns were very rudimentary but always fast and good.

Link to post
Share on other sites
I understand the Cuban-Chinese joints in NYC aren't serving Cuban-Chinese food as much as serving Cuban and Chinese foods side by side.

Can anyone confirm this?

If this is correct, might this also be the case for Peruvian Chinese, Indian Chinese, etc.?

Absolutely not, Herb. While there is some resemblence to American Chinese, they are also using Cuban-style roast pork in fried rice dishes, etc. La Caridad on 78th street in Manhattan is a good example of this (incidentally, this is one of my favorite places to eat fried rice and egg foo young in the city). You'll see Soy Sauce and other Chinese condiments used with typical Cuban dishes there as well. In fact, most of the food is more resembling Cuban food than Chinese.

http://www.gothamgazette.com/citizen/jun03...n_chinese.shtml

Indian Chinese is a very distinct cuisine in and of itself, with a lot of fusion going on.

Edited by Jason Perlow (log)

Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

Link to post
Share on other sites

The Chinese and Japanese have left their mark on Peruvian cuisine. I know the Chinese arrived in the 1800's. The Asian influence isn't just some modern thing but a real part of the cuisine. I know that lomo saltado seemed to pop up at every restaurant I visited. I rather lked it and would order it again and again. It then hit me that I was eating a stir-fry with soy sauce but also other popular local ingredients like potatoes of which there are seemingly hundreds of varieties there. There are chifas, Chinese restaurants, but the Chinese influence appears in the mainstream as well.

There's Peruvian soy sauce at my local Latin market.

Edited by esvoboda (log)
Link to post
Share on other sites

I went to a local (Seattle) Peruvian restaurant, El Chalan. It has never been mentioned in the reviews, but the menu was almost comically Chinese. The Mexican waitress told us that when she told her Mom where she was working, she replied "Oh, some of the best Chinese food you can find is at a Peruvian restaurant." Not at this particular one, but you get the idea.

Link to post
Share on other sites

We used to have a Peruvian Chinese place here in Charlotte and I really miss it.

Most of the dishes were Latin and they had an amazing cilantro chicken soup, corn with the biggest kernels you ever saw (but the taste was very bland) and served Inka Cola. The Chinese influence came in the rice stir fry dishes, which had lots of seafood and hybrid of Spanish and Oriental flavors.

Link to post
Share on other sites
  • Similar Content

    • By Fast996
      I have looked for years for a black steel wok with a flat bottom it had to be thick steel to stop it from warping on the induction cooktop 3500W Burner. Well I found it made by the French company Mauviel it is 12.5" diameterwith 3mm thick steel the flat bottom is 4 1/2 inches, although it has a flat inside too it cooks wonderfully. The weight is 5lbs heavy but manageable .The cost is $100 considering there is no alternative it's cheap.Here is my review. I know there are people looking for a good wok for induction so I hope some find this post good information.I do have a JWright cast iron wok that I've used for 5 years and it too is great but it's discontinued. This M Steel Wok is much better. Posted some images of the seasoned wok so you can see it . This is after oven season @500 Degrees.Turning black already non stick .Happy !
       
      Mauviel M'Steel Black Steel Wok, 11.8", Steel
       
      If you have any ?? please post i'll do my best to answer.
       


    • By liuzhou
      I've recently become aware of the existence of this chain of Xi'an restaurants in NewYork. Are there more elsewhere?
       
      They were recenty referenced in a BBC article about biang biang noodles.
       
    • By liuzhou
      Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.

      I can't identify them all, so have fun guessing!



      Rabbit
       

      Chicken x 2
       

       

       

      Duck
       

       

       

      Chicken feet
       

      Duck Feet
       

      Pig's Ear
       

       

      Pork Intestine Rolls
       

       

      Stewed River Snails
       

      Stewed Duck Feet (often served with the snails above)


       

      Beef
       

      Pork
       

      Beijing  Duck gets its own counter.
       
      More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.
    • By liuzhou
      While there have been other Chinese vegetable topics in the past, few of them were illustrated And some which were have lost those images in various "upgrades".
       
      What I plan to do is photograph every vegetable I see and say what it is, if I know. However, this is a formidable task so it'll take time. The problem is that so many vegetables go under many different Chinese names and English names adopted from one or other Chinese language, too. For example, I know four different words for 'potato' and know there are more. And there are multiple regional preference in nomenclature. Most of what you will see will be vegetables from supermarkets, where I can see the Chinese labelling. In "farmer's" or wet markets, there is no labelling and although, If I ask, different traders will have different names for the same vegetable. Many a time I've been supplied a name, but been unable to find any reference to it from Mr Google or his Chinese counterparts. Or if I find the Chinese, can't find an accepted translation so have to translate literally.
       
      Also, there is the problem that most of the names which are used in the English speaking countries have, for historical reasons, been adopted from Cantonese, whereas 90% of Chinese speak Mandarin (普通话 pǔ tōng huà). But I will do my best to supply as many alternative names as I can find. I shall also attempt to give Chinese names in simplified Chinese characters as used throughout mainland China and then in  traditional Chinese characters,  now mainly only used in Hong Kong, Taiwan and among much of the Chinese diaspora. If I only give one version, that means they are the same in Simp and Trad.
       
      I'll try to do at least one a day. Until I collapse under the weight of vegetation.
       
      Please, if you know any other names for any of these, chip in. Also, please point out any errors of mine.
       
      I'll start with bok choy/choy. This is and alternatives such as  pak choi or pok choi are Anglicised attempts at the Cantonese pronunciation of the Mandarin! However in Cantonese it is more often 紹菜; Jyutping: siu6 coi3. In Chinese it is 白菜. Mandarin Pinyin 'bái cài'. This literally means 'white vegetable' but really just means 'cabbage' and of course there are many forms of cabbage. Merely asking for bái cài in many a Chinese store or restaurant will be met with blank stares and requests to clarify. From here on I'm just going to translate 白菜 as 'cabbage'.

      So, here we go.


       
      Brassica rapa subsp. pekinensis
       
      This is what you may be served if you just ask for baicai. Or maybe not. In much of China it is 大白菜 dà bái cài meaning 'big cabbage'. In English, usually known as Napa cabbage, Chinese cabbage, celery cabbage, Chinese leaf, etc.  In Chinese, alternative names include 结球白菜 / 結球白菜 ( jié qiú bái cài ), literally knotted ball cabbage, but there are many more. 
       
      This cabbage is also frequently pickled and becomes  known as 酸菜 (Mand: suān cài; Cant: syun1 coi3) meaning 'sour vegetable', although this term is also used to refer to pickled mustard greens.
       

      Pickled cabbage.
       
      In 2016, a purple variety of napa cabbage was bred in Korea and that has been introduced to China as 紫罗兰白菜 (zǐ luó lán bái cài) - literally 'violet cabbage'.
       

      Purple Napa (Boy Choy)
       
    • By liuzhou
      Yesterday, an old friend sent me a picture of her family dinner, which she prepared. She was never much of a cook, so I was a bit surprised. It's the first I've seen her cook in 25 years. Here is the spread.
       

       
      I immediately zoomed in on one dish - the okra.
       

       
      For the first 20-odd years I lived in China, I never saw okra - no one knew what it was. I managed to find its Chinese name ( 秋葵 - qiū kuí) in a scientific dictionary, but that didn't help. I just got the same blank looks.
       
      Then about 3 years ago, it started to creep into a few supermarkets. At first, they stocked the biggest pods they could find - stringy and inedible - but they worked it out eventually. Now okra is everywhere.

      I cook okra often, but have never seen it served in China before (had it down the road in Vietnam, though) and there are zero recipes in any of my Chinese language cookbooks. So, I did the sensible thing and asked my friend how she prepared it. Here is her method.
       
      1. First bring a pan of water to the boil. Add the washed okra and boil for two minutes. Drain.

      2. Top and tail the pods. Her technique for that is interesting.
       

      3. Finely mince garlic, ginger, red chilli and green onion in equal quantities. Heat oil and pour over the prepared garlic mix. Add a little soy sauce.
       

      4. Place garlic mix over the okra and serve.
       
       
      When I heard step one, I thought she was merely blanching the vegetable, but she assures me that is all the cooking it gets or needs, but she did say she doesn't like it too soft.

      Also, I should have mentioned that she is from Hunan province so the red chilli is inevitable.
       
      Anyway, I plan to make this tomorrow. I'm not convinced, but we'll see.
       
      to be continued
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...