British Chinese cuisine
| Type | British cuisine |
|---|---|
| Place of origin | Liverpool and London |
| Associated cuisine | British and Cantonese |
| Created by | British Chinese |
| Invented | 1880s – post-war |
| British cuisine |
|---|
| National cuisines |
| Regional cuisines |
| Overseas/Fusion cuisine |
| People |
|
| Food portal |
| Part of a series on |
| Chinese cuisine |
|---|
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British Chinese cuisine is a style of Chinese cuisine developed by British Chinese people 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. It often consists of fried food with the inclusion of chips and curry sauce, which are not known for being traditionally Chinese but are food staples in the UK.