Canada on a Plate: Chinese Cuisine in Canada
A coast-to-coast story of steam, spice, and belonging
When the first woks hit hot stoves in Canada more than a century ago, they did more than feed hungry railway workers — they sparked a culinary transformation. From those early Chinatowns in Victoria and Vancouver to the modern dining rooms of Toronto and Montreal, Chinese food has evolved from necessity to national comfort.
Today, it’s hard to imagine Canada’s food scene without the glossy allure of ginger beef, the crackle of chilli chicken, or the warm sweetness of Hong Kong egg tarts cooling on a rack. Each dish carries a story of adaptation and creativity — proof that the language of flavour is universal.
This week’s episode of Canada on a Plate explores how Chinese cuisine has become part of Canadian identity. You’ll hear stories from seven restaurants that shaped communities coast to coast and discover a few recipes that bring that same warmth home.
🎧 Listen here: Canada on a Plate: Chinese Cuisine in Canada
Key Points
🏮 A journey through seven kitchens across Canada, from Vancouver’s fine dining to Halifax’s nostalgic cafés.
🍜 Cultural connection through food: how Chinese immigrants turned scarcity into creativity.
🍛 Four DIY recipes you can try at home — blending Canadian comfort with Chinese tradition.
🥢 Enduring legacy: from railway camps to Michelin stars, Chinese cuisine remains one of Canada’s greatest success stories.
A Taste of the Journey: Bao Bei, Vancouver
In Vancouver’s Chinatown, Bao Bei Chinese Brasserie feels like a bridge between generations. The name means “precious,” and the restaurant lives up to it — intimate, modern, softly lit, yet anchored in memory.
Chef Joanne Chang takes inspiration from her family’s recipes and Chinatown’s timeless spirit. Her menu reads like a love letter to Chinese home cooking, rewritten for the modern palate.
The Shaoxing wine–braised pork belly melts on the tongue, glossy with soy and ginger. The crispy pot stickers arrive with a satisfying sear. At the same time, the fried rice with Chinese sausage carries the same comforting aroma that fills so many family kitchens on a Sunday afternoon.
It’s food that feels familiar even if it’s your first visit — warm, elegant, and filled with stories.
👉 For more featured restaurants — from Montreal’s Le Piment Rouge to Halifax’s Look Ho Ho — visit the full post at discovercanadainstyle.com/p/chinese-cuisine-in-canada.
Try It at Home: General Tso’s Chicken
No one can say for sure if General Tso himself ever tasted the dish that carries his name, but in Canada, it’s practically a national treasure. Sweet, spicy, and unapologetically glossy, it’s the kind of meal that turns a regular weeknight into a celebration.
Ingredients
1½ lbs boneless chicken thighs, cut into bite-size pieces
1 egg
½ cup cornstarch
½ tsp salt
½ tsp pepper
Vegetable oil for frying
Sauce
3 tbsp soy sauce
2 tbsp rice vinegar
3 tbsp brown sugar
2 tbsp hoisin sauce
1 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2 cloves garlic, minced
1 tbsp grated ginger
½ tsp red chilli flakes (optional)
Directions
In a bowl, whisk the egg, salt, and pepper. Add chicken pieces and toss well. Dredge lightly in cornstarch.
Heat 1 inch of oil in a wok or deep pan. Fry the chicken in batches until golden brown and crisp. Drain on paper towels.
In a clean wok, heat 1 tbsp oil and add garlic, ginger, and chilli flakes. Stir for 30 seconds.
Whisk together the sauce ingredients (except the slurry), then pour into the wok. Bring to a gentle simmer.
Stir in the cornstarch slurry to thicken the sauce, then return chicken to the wok and toss until coated and glossy.
Sprinkle with sesame seeds or chopped scallions. Serve with steamed rice — and, if possible, someone who appreciates second helpings.
👉 For three more recipes — from Calgary ginger beef to Hong Kong egg tarts — visit the full post at discovercanadainstyle.com/p/chinese-cuisine-in-canada.
