New Zealand Chinese cuisine

Chinese emigrants first came to New Zealand in 1842. However, it was not until the Otago gold rush in the 1860s did significant Chinese immigration happen. Initially the majority were gold miners coming from Australia and California during the end of their respective gold rushes, the numbers coming from Guangdong greatly increased over the prospect of a new gold rush. When the gold ran out, many of those who stayed in country ran grocery stores, market gardens and other small-scale ventures. Some even worked as chefs and opened their own restaurants. The first restaurant which sold Chinese food first opened in Dunedin during the gold rush era{{cite web|url=https://teara.govt.nz/en/restaurants-and-food-outlets/page-1|title=Early restaurants – Te Ara Encyclopedia of New Zealand|website=Te Ara: The Encyclopedia of New Zealand }} and by the early 20th century, most major towns in New Zealand had at least one chinese restaurant.{{cite book |editor-last=Murphy |editor-first=Nigel |title=Unfolding History, Evolving Identity: The Chinese in New Zealand |year=2003 |publisher=Auckland University Press |location= |url=https://books.google.com/books?id=EfClPn8y-c8C&pg=PA84 |page=84|isbn=9781869402891 }}{{cite book |editor-last=Li |editor-first=Wei |title=From Urban Enclave to Ethnic Suburb: New Asian Communities in Pacific Rim Countries |year=2006 |publisher=University of Hawaii Press |location= |url=https://books.google.com/books?id=hvsXLo6kTAUC&pg=PA205 |page=205|isbn=9780824829117 }}

New Zealand Chinese cuisine is derived mainly from Cantonese cuisine that developed from the early Chinese settlers that came during the gold rush. Many of the early Chinese settlers brought their own fruit and vegetable crops with them. Vegetables like Chinese cabbages, mustard greens, spring onion, radishes, celery and chrysanthemum as well as chives, garlic and coriander were grown mainly for domestic consumption.{{cite book |editor-last=Boileau |editor-first=Joanna |title=Chinese Market Gardening in Australia and New Zealand: Gardens of Prosperity |year=2017 |publisher=Palgrave Studies in the History of Science and Technology |location= |url=https://books.google.com/books?id=lrQuDwAAQBAJ&pg=PA107 |isbn=978-3-319-84765-8 |page=107}}{{cite book |editor-last=Melillo |editor-first=Edward |title=Eco-Cultural Networks and the British Empire: New Views on Environmental History |year=2014 |publisher=Bloomsbury Publishing |location= |url=https://books.google.com/books?id=KRSdBQAAQBAJ&pg=PA161 |isbn=9781441108678 |page=161}} Meat, something that was eaten only on special occasions in China was also eaten more frequently in the diets owing to its relative affordability. Pork was the most favoured, though other meats like beef, mutton, chicken and duck were also consumedAndrew Piper (1988). [http://www.asha.org.au/pdf/australasian_historical_archaeology/06_04_Piper.pdf "Chinese Diet and Cultural Conservatism in Nineteenth-Century Southern New Zealand."] The Australian Journal of Historical Archaeology Retrieved June 2022. and European fruits and vegetables, as well as foodstuffs like Worcestershire sauce, vinegars and fruit preserves were adopted by the Chinese due to their availability.{{cite book |editor-last=Murphy |editor-first=Nigel |title=Unfolding History, Evolving Identity: The Chinese in New Zealand |year=2003 |publisher=Auckland University Press |location= |url=https://books.google.com/books?id=EfClPn8y-c8C&pg=PA45 |isbn=978-1869402891 |page=45}}

Chinese food that was served in restaurants was entirely different from Chinese food that was cooked at home. While many restaurants initially served authentic food to Chinese clientele, overtime food was modified to attract European customers{{cite web|url=https://ourauckland.aucklandcouncil.govt.nz/news/2023/05/try-something-new-attend-a-heritagetalks-session-and-learn-the-history-of-auckland-s-chinese-restaurants/|title=Attend a HeritageTalks session and learn the history of Auckland's Chinese restaurants – OurAuckland|website=ourauckland.aucklandcouncil.govt.nz}} and very often, served non-chinese meals such as fish and chips and steak.{{cite web|url=https://www.nzgeo.com/stories/changing-tastes-the-food-revolution-in-new-zealand/|title=Changing tastes: the food revolution in New Zealand|website=New Zealand Geographic}} At home however, many Chinese preserved most of their culinary traditions, one of the most notable being splitting and roasting whole pigs inside a purpose-built ovens on special occasions,Gordon Grimwade (2008). [http://www.asha.org.au/pdf/australasian_historical_archaeology/26_04_Grimwade.pdf "Crispy roast pork: using Chinese Australasian pig ovens"] Australiasian Historical Archaeology Retrieved July 2022.{{cite news |title=Xin Xi Lan: Food |url=https://interactives.stuff.co.nz/2022/09/new-zealand-chinese/food/ |access-date=3 April 2023 |work=Stuff NZ |date=5 November 2022 |language=en-AU}}{{cite news |title=Reviving the dying art of the Chinese earth oven |url=https://www.renews.co.nz/reviving-the-dying-art-of-the-chinese-earth-oven-abby-masengi-sik-fan-lah/ |access-date=3 April 2023 |work=RenewsNZ |date=3 April 2023 |language=en-AU}} though some concessions were made when certain ingredients weren't available such as Kau yuk, a dish normally made with taro was often substituted with beetroot.

File:客家芋头扣肉 Hakka Taro Pork - Jade Kingdom.jpg

• Chop suey – Stir fried meat and vegetables in a starch-thickened sauce.
• Chow mein – Noodles stir fried with meat and vegetables.
• Egg foo young – An egg omelette containing meat and vegetables.
• Fried rice – Rice fried at a high heat with egg, meats and vegetables.
• Kau yuk – A dish of alternating pieces of pork and taro steamed and fried in a savoury sauce. In the southern parts of New Zealand where the climate wasn't suitable for taro, beetroot or potato were used as a substitute.{{cite news |title=What Por Por knew |url=https://www.odt.co.nz/lifestyle/food-wine/what-por-por-knew |access-date=20 April 2022 |work=Otago Daily Times |date=10 December 2013 |language=en-AU}}
• Lemon chicken – Cut pieces of chicken that are battered and deep fried, covered in a sweet and sour lemon sauce.
• San Choy Bau – Flavoured pork mince wrapped in lettuce leaves.
• Siu yuk – Roasted pork cooked in a charcoal oven.{{cite news |title=Xin Xi Lan: Food |url=https://interactives.stuff.co.nz/2022/09/new-zealand-chinese/food/ |access-date=3 April 2023 |work=Stuff NZ |date=5 November 2022 |language=en-AU}}{{cite news |title=Reviving the dying art of the Chinese earth oven |url=https://www.renews.co.nz/reviving-the-dying-art-of-the-chinese-earth-oven-abby-masengi-sik-fan-lah/ |access-date=3 April 2023 |work=RenewsNZ |date=3 April 2023 |language=en-AU}}
• Sweet and sour – Meat, usually pork or chicken that has been fried and covered in a sweet and sour sauce.
• Wonton – A type of dumpling containing a variety of fillings, either deep fried or cooked in soup.

• Fusion cuisine
• Australian Chinese cuisine
• British Chinese cuisine
• American Chinese cuisine
• Canadian Chinese cuisine
• New Zealand cuisine
• Chinese cuisine

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Category:Chinese cuisine

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