New Zealand Chinese cuisine

Its roots are derived mainly from Cantonese cuisine as a result of migrants from Guangdong working in New Zealand's gold fields during the mid-to-late 19th century, with the food being adapted to local tastes.

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.

Pork was the most favoured, though other meats like beef, mutton, chicken and duck were also consumed[6] 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.

While many restaurants initially served authentic food to Chinese clientele, overtime food was modified to attract European customers[8] and very often, served non-chinese meals such as fish and chips and steak.

[9] 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,[10][11][12] 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.