Chinese restaurant

[2] The significant majority of original Chinese migration came from Guangdong Province in southern China, heavily influencing the style of food, consisting of fresh vegetables and fruit, with fish, poultry, and pork, with rice, herbs and spices.

[7] Many towns and cities across Canada have Chinese restaurants, most prominently in areas with large concentrations of Asian Canadians such as Markham, Ontario.

[8] In 2000, periodical Flavor and Fortune recorded between 7 and 8 restaurants in Cairo and around "a dozen" in the country, although the number was increasing.

[12] The largest concentration is found in Berlin[13] where restaurants have been known to pair traditional Sichuan- and Shanghai-inspired dishes with German wines.

[19] Researchers attributed this to Chinese restaurants not meeting "modern" desires of consumers, including outdated décor and fatty food considered unappealing to an increasingly health-conscious population.

[20] In 2020, a number of Chinese restaurants began trialling the use of service robots, including in Renesse[21] and Maastricht.

The rise in the number of Chinese restaurants in the UK only began after the Second World War, and has been attributed to returning service personnel from Hong Kong.

[29] Opening a restaurant or takeaway gave a relatively low capital cost entry for Chinese families into self-employment.

[30] Many takeaways served a pseudo-Chinese cuisine based around western tastes, and the limited cooking skills and experience of the shop owners.

[33] Chinese restaurants in the United States began during the California Gold Rush, which brought twenty to thirty thousand immigrants across from the Canton (Kwangtung or Guangdong) region of China.

[39] There has been a consequential component of Chinese immigration of illegal origin, including Fuzhou people from Fujian Province[40] and Wenzhounese from Zhejiang Province in Mainland China, specifically destined to work in Chinese restaurants in New York City, beginning in the 1980s.