Chifa

[2][3] Though originating in Peru, the chifa tradition has spread to neighboring countries like Ecuador,[4] Chile,[5] and Bolivia through increased Chinese immigration.

[citation needed] The majority of Chinese Peruvians have origins in southern China, where Cantonese is spoken.

The term came to prominence in Lima in the 1930s, when Limeños heard Chinese people using the expression "chifan" as a call to eat in the restaurants they ran.

[6] As the economic status of Chinese Peruvians improved, they imported a limited number of ingredients to produce a more authentic version of their home cuisine.

Soon all of Lima comes to eat at Ton Kin Sen, to Thon Po, to Men Yut, and to San Joy Lao where there was dancing to a live orchestra.

[9]The history of chifa is deeply rooted in the development of the Chinatown of Lima, which has become focal point in cultural, artistic, commercial, and especially gastronomic interest.

Like most Chinese food internationally and within China, rice, meat, noodles and vegetables are important staples to chifa.

Lomo saltado is a dish which originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture. [ 1 ]
Soy sauce , known in Peru as sillao from the Cantonese name of the item, is an important ingredient in Chifa
Arroz chaufa ; the variety pictured includes beef and bean sprouts