Chifa
Peru's Chinese-Peruvian kitchen — wok-charred saltados and chaufa, soy-glazed chi jau kay, and wontons every way, born of Cantonese migration.
Arroz Chaufa
Peruvian-Chinese fried rice charred in the wok with soy, scallion and egg — chifa's everyday headliner.
View page →When Cantonese laborers arrived in nineteenth-century Peru, their cooking fused with local ingredients into chifa — today one of Peru's three great food traditions, with thousands of restaurants. The wok and its smoky breath drive it: arroz chaufa fried rice, tallarín saltado noodles, and the saltado stir-fry technique that gave the criollo world its lomo saltado. Soy-glazed chi jau kay, sweet-sour kam lu wantán, the all-in-one aeropuerto and wonton soups round out a menu Peruvians treat as comfortingly their own.
Start Here
Wok-charred Peruvian-Chinese fried rice with soy, scallion and egg.
Why start here · Chifa's everyday headliner.
Wok-tossed noodles with beef, soy and scallion.
Why start here · The chifa stir-fried noodle.
Battered fried chicken glazed in a sweet soy-ginger sauce.
Why start here · A chifa flagship.
The Pantry
See all 28 ingredients›
Herbs & Spices
Grains & Staples
Sauces & Condiments
How They Cook
Techniques that define this cuisine
See 4 more techniques›
Kindred Kitchens
Cuisines built on the same signature ingredients
Other regions
Siblings within Peruvian — each its own tradition.