Both Canadian and American Chinese Cuisine were influenced by what particular immigrants?
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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.
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American Chinese cuisine American Chinese cuisine is a style of Chinese cuisine developed by Americans of Chinese descent. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. Of the various regional cuisines in China, Cantonese cuisine has been the most influential in the development of American Chinese food, especially that of Toisan, the origin of most early immigrants.
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Canadians in Brazil A Canadian Brazilian (Portuguese: "canadense-brasileiro" ) is a Brazilian person who is fully, partially or predominantly of Canadian descent, or a Canadian-born immigrant in Brazil. Many Canadians also travel to Brazil for work. From 1925–1968, over 11,631 Canadians had settled in Brazil.
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Shanghai cuisine Shanghai cuisine (上海菜), also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine () which originated in Shanghai; in a broad sense, it refers to complex and developed styles of cooking under profound influence of those of the surrounding provinces, Jiangsu and Zhejiang. It takes "colour, aroma and taste" as its elements, like other Chinese regional cuisines, and emphasises in particular the use of seasonings, the quality of raw ingredients and original flavours.
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Vancouver anti-Chinese riots, 1886 The Vancouver anti-Chinese riots of 1886, sometimes called the Winter Riots because of the time of year they took place, were prompted by the engagement of cheap Chinese labour by the Canadian Pacific Railway to clear Vancouver's West End of large Douglas fir trees and stumps, passing over the thousands of unemployed men from the rest of Canada who had arrived looking for work.
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Shandong cuisine Shandong cuisine (山東菜), more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions (四大菜系 ). It is derived from the native cooking style of Shandong Province, a northern coastal province of China.
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How to Cook and Eat in Chinese How to Cook and Eat in Chinese is a cookbook and introduction to Chinese cuisine and Chinese food culture by Chao Yang Buwei. It was first published in 1945, and appeared in revised and expanded editions in 1949 and 1956; the third and final edition appeared in 1968. Much of the text was written by her husband, Y.R. Chao, who coined the English terms "stir fry" and "pot stickers." It has been called "the first truly insightful English-language Chinese cookbook."
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Pakistani Canadians Pakistani Canadians refers to the community in Canada of Pakistani heritage or descent. It can also refer to people who hold dual Pakistani and Canadian citizenship.
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Chow-chow (food) Chow-chow (also spelled chowchow or chow chow) is a North American pickled relish. Its ingredients vary considerably, depending on whether it is the "Northern" (primarily Pennsylvanian) or "Southern" variety. The former is made from a combination of vegetables, mainly green tomatoes, chayote, red tomatoes, onions, carrots, beans of various types, asparagus, cauliflower and peas. The latter is entirely or almost entirely cabbage. These ingredients are pickled in a canning jar. After preserving, chow-chow is served cold, often as a condiment or relish.
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Cuisine A cuisine ( ; from French ] , in turn from Latin "coquere" "to cook") is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.
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Sichuan cuisine Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine (四川菜) ( or ), alternatively known as Chuan cuisine, is a style of Chinese cuisine originating from Sichuan Province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. There are many local variations within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997. Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style.
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Nellie Yip Quong Nellie Yip Quong (née Nellie Towers; 1882-1949) was a Canadian midwife, feminist, and social activist. She and her husband Charlie Yip Quong were the first mixed Oriental/Caucasian married couple in Vancouver. For over four decades, she worked tirelessly to improve the conditions of Chinese living in Canada. In 2008, she was designated a Person of National Historic Significance for being a "bold and outspoken advocate for her adopted community, she served as an intermediary between the Euro-Canadian and Chinese Canadian societies."
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Australian cuisine "Australian cuisine" refers to the cuisine of Australia and its indigenous and colonial societies. Indigenous Australians have occupied Australia for some 40,000 to 60,000 years, during which they developed a unique hunter-gatherer diet, known as "bush tucker", drawn from regional Australian flora and fauna—such as the kangaroo. Australia was, from 1788 to 1900, a collection of British colonies in which culinary tastes were strongly influenced by British and Irish migrants - and agricultural products such as beef cattle, sheep and wheat became staples in the Australian diet. Post-war Australia's multicultural immigration program lead to a diversification of the cuisine of Australia, particularly under the influence of Mediterranean and East Asian Australians.
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Fujian cuisine Fujian cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the native cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xianwei" (), as well as retaining the original flavour of the main ingredients instead of masking them.
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Barbara Tropp Barbara Tropp (September 5, 1948October 26, 2001) was an American chef and cookery writer, who helped introduce Americans to Chinese cuisine.
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Punti Punti (, literally "local(s)") is a Cantonese endonym that refers to the Cantonese people of Guangdong, Hong Kong, and Macau. "Punti" designates the Cantonese-speaking locals in contrast to the Hakka immigrants who arrived in Guangdong during the Qing dynasty, the Hoklo people who spoke a different language, and the boat-dwelling Tanka people.
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Canadians in Hong Kong Like their American counterparts, a significant number of Canadians live and work in Hong Kong. Many are former Hong Kong residents that left prior to the 1997 handover and later returned when they had a Canadian passport and had some of the fears allayed. Some are non-Chinese who have come to Hong Kong to work. A few actors and numerous business people have ties to Canada.
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Chinese Trinidadian and Tobagonian Chinese-Trinidadian and Tobagonian (sometimes Sino-Trinidadian and Tobagonian or Chinese Trinbagonian) are Trinidadians and Tobagonians of Chinese ancestry. The group includes people from China, Hong Kong and Overseas Chinese who have immigrated to Trinidad and Tobago and their descendants, including those who have emigrated to other countries (especially the United States, Canada and the United Kingdom, but also to other countries including China). The term is usually applied both to people of mixed and unmixed Chinese ancestry, although the former usually appear as mixed race in census figures. Chinese settlement began in 1806. Between 1853 and 1866 2,645 Chinese immigrants arrived in Trinidad as indentured labour for the sugar and cacao plantations. Immigration peaked in the first half of the twentieth century, but was sharply curtailed after the Chinese Revolution in 1949. After peaking at 8,361 in 1960, the (unmixed) Chinese population in Trinidad declined to 3,800 in 2000.
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Black Canadians Black Canadians is a designation used for people of Black African descent, who are citizens or permanent residents of Canada. The majority of Black Canadians are of Caribbean origin, though the population also consists of African American immigrants and their descendants (including Black Nova Scotians), as well as many African immigrants.
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Hong Kong cuisine Hong Kong cuisine is mainly influenced by Cantonese cuisine, British Cuisine, other Western Cuisines, non-Cantonese Chinese cuisine (especially Teochew, and Hakka, Hokkien and the ), Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of ""Gourmet Paradise"" and ""World's Fair of Food"".
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Immigration to Canada Immigration to Canada is the process by which people migrate to Canada to reside in that country. The majority of these individuals become Canadian citizens. After 1947, domestic immigration law and policy went through major changes, most notably with the Immigration Act, 1976, and the current Immigration and Refugee Protection Act from 2002. Canadian immigration policies are still evolving. As recently as 2008, Citizenship and Immigration Canada has made significant changes to streamline the steady flow of immigrants. Those changes included reduced professional categories for skilled immigration as well as caps for immigrants in various categories. In the year from July 2015 to June 2016, there were 320,932 immigrants to Canada.
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Malaysian cuisine Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.