The Chinese who arrived in Peru were incorporated into society, adapting to the customs, but they always maintained their culinary tradition. Since in Peru they did not have the necessary Chinese ingredients for their diet while they progressed economically, they imported traditional products from China and planted their vegetables so that they would not lack anything.
The Chifa cuisine has evolved enormously and has acquired its own personality, forming part of Peru’s gastronomy since the 19th century.
–Sesame oil: It is obtained from the sesame seed. It is also used in grain.
–Mushroom: The most used are those of tin, called dorados.
–Chinese shrimp: They are found in all markets dehydrated form.
–Encurtido five flavors: Vegetables macerated in vinegar and sugar.
–Chicken bottom: Essential ingredient in Chinese cuisine, is the basis of many sauces, stews, and sautéed.
–Vegetable background: Another indispensable ingredient in Chinese cuisine is the base of many sauces, stews and sautéed.
–Under fan: Rice noodles, thicker than the fan yes.
–Fan yes: Noodles of rice that are used soaking them previously for soups and stews.
–May fan: Rice noodles used in soups and broths; also fried to decorate dishes and for pearls of prawns and crab claw.
–Shrimp flakes: It is used to decorate some dishes; it is bought already fried or to fry.
–Seasoning (monosodium glutamate): Enhances the taste of meals.
–Mensi: Soya bean paste is a bittersweet dressing.
–Chuño flour: Potato starch, used to thicken sauces, broths, etc..
–White pepper: Spicier than black pepper is almost exclusive in Chifa.
–Mah tai: Canned chestnuts. It is replaced with dry Chinese chestnut.
–Fa chiu (pepper): Very aromatic, is part of the 5 flavors of Chifa.
–Turnip pickled: Preparation from a turnip, white vinegar, sugar, and chili, a classic in Chinese cuisine.
–Tofu: Called soy cheese. It has little flavor and collects the other ingredients. It is prepared fried or steamed in stews and noodles.
–Pisco: Grape brandy, natural from Peru; can be replaced by some other brandy.
–Pasta sui kao: They are bought in markets and supermarkets, they come in a circular form.
–Pasta for wantán: It is bought in markets and supermarkets, they come in square form.
–Soy sauce or chair: There are two types: light and dark and powder five flavors.
–Powder five flavors: It is used in the chicharrón of chicken, mixed with lemon. It is also known as Chinese cinnamon.
–Tamarind sauce: Used in most sweet dishes, it is a mixture of tomato paste, sugar, chair, vinegar, water, and chuño.
–Salsa kuai lamp: Sweet and sour chili that comes in imported jars.
–Fresh thin caramel: Typical for sautéing.
–Tausi: It is a fermentation of pisco with soybeans, garlic, and onions.
–Tonku: Dry mushroom. After being hydrated in water, they are stuffed with pastes of prawns, chicken, etc.
–Rice wine: Very aromatic, it sweetens the sauces macerated in this one.
–Rice vinegar: The ordinary white vinegar can substitute for it.
These are some of the many ingredients of Chifa cuisine. You can get them in Lima’s Barrio Chino, a place that is a focus of cultural, artistic, commercial, and, especially, gastronomic interest.
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