Çipa

Çipa, also known as chifa, is a culinary fusion tradition originating in Peru that combines Peruvian ingredients and cooking techniques with Chinese influences. This unique blend emerged in the late 19th and early 20th centuries with the arrival of Chinese immigrants to Peru, who adapted their culinary heritage to local produce and flavors. The resulting cuisine is distinct from traditional Chinese food and has become an integral part of Peruvian identity.

Key characteristics of çipa include the use of ingredients like ají amarillo, corn, and potatoes alongside Chinese staples such as soy sauce, ginger, and rice. Popular çipa dishes often feature stir-fried meats and vegetables, noodle dishes, and rice preparations that have been subtly altered by Peruvian seasonings. Common examples include lomo saltado, a stir-fry of beef, onions, tomatoes, and french fries, often served with rice, and arroz chaufa, a Peruvian take on fried rice incorporating local ingredients. The cooking methods often involve high-heat stir-frying, a hallmark of Chinese cuisine, but the flavor profiles are distinctly Peruvian. Çipa restaurants are widespread throughout Peru, ranging from humble eateries to upscale establishments, and are enjoyed by people of all social classes. This culinary tradition has also gained international recognition, with çipa restaurants opening in various countries around the world.