British Chinese cuisine


British Chinese cuisine refers to a style of Chinese cuisine developed by British Chinese in the United Kingdom, typically adapted to British tastes but increasingly inspired by authentic Cantonese dishes. It is considered a major part of British cuisine.

History

In the early 1880s, Chinese food items and eating houses appeared in London and Liverpool, mainly visited by Chinese seamen and students.
In 1884, Chinese food was made available as part of a 'restaurant' in the International Health Exhibition in South Kensington, London.
In 1907 or 1908, the first recorded Chinese restaurant was opened in London. 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. The restaurants were operated by Hong Kongers who moved to the UK.
In 2011, the Ming-Ai Institute launched the British Chinese Food Culture project with a grant from the Heritage Lottery Fund, aimed at exploring and tracking the changes in Chinese food throughout its history in the United Kingdom.
The 2020 coronavirus pandemic has negatively impacted many Chinese restaurants in the UK, with a number of restaurants in London's Chinatown in particular facing financial difficulty, due to lockdown restrictions and social distancing as well as prejudice against Chinese takeaways which the BBC describe as "unfounded".

Cuisine and regional variations

Chinese food is considered a major part of British cuisine. Restaurants increasingly offer authentic Chinese dishes.
In 2017, over 80% of Londoners reported having been to a Chinese takeaway.