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Caribbean Chinese cuisine is a style of food resulting from a fusion of Chinese and West Indian cuisines. The Chinese influence is predominantly Cantonese , the main source of Chinese immigrants to the West Indies.
The Chinese style of cooking also relies a lot on oils, sauces and vinegars; including the most commonly known soy sauce as well as others such as rice vinegar, sesame oil and oyster sauce. [4] The Cuban style uses spices such as garlic, cumin, oregano, bay leaf and cilantro, while also using vegetables like onions, bell peppers and tomatoes. [5]
Pages in category "Caribbean Chinese cuisine" The following 5 pages are in this category, out of 5 total. This list may not reflect recent changes. ...
Chinese Caribbean people (sometimes Sino-Caribbean people ) are people who are predominantly of Han Chinese ethnic origin living in the Caribbean. There are small but significant populations of Chinese and their descendants in all countries of the Greater Antilles. They are all part of the large Chinese diaspora known as Overseas Chinese.
Puerto Rican Chinese cuisine is a popular style of food exclusive to restaurants in Puerto Rico developed by its Chinese immigrants. [1] The food is a variation of Cantonese cuisine with some elements of Puerto Rican cuisine. A typical dish consists of fried rice, a choice of meat, and French fries or tostones.
Caribbean cuisine is a fusion of West African, [1] Creole, Amerindian, European, Latin American, Indian/South Asian, Chinese, North American, and Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean. [1] In addition, the population has created styles that are unique to the region.
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The Chinese in Latin America and the Caribbean is a 2010 book edited by Walton Look Lai and Tan Chee-Beng and published by Brill.. The essays in the book were previously published as a portion of an issue of the Journal of Overseas Chinese, a publication of the International Society for the Study of Chinese Overseas (ISSCO) of Singapore.