Chinese cuisine

The first Chinese arrived in northern Chile in the 19th century, during the nitrate era, and from there came down to Santiago with grocers and small restaurants. During the 20th century the "Chinese restaurant" became a neighborhood institution across the city, with a Cantonese cooking adapted to Chilean taste: spring rolls, chop suey, chaufán rice and almond chicken.

A more recent migration, from the late 20th and early 21st centuries, brought cooking for the community itself and not only for local customers. That offer is concentrated in Barrio Meiggs, next to the wholesale trade of Estación Central: Asian supermarkets, tea houses and restaurants with menus in Chinese where you find dim sum, Peking duck, stir-fried noodles and the spicy cooking of Sichuan.