Talk:Pakistani Chinese cuisine

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This article was nominated for deletion on 10 April 2010 (UTC). The result of the discussion was keep.

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This article is written in Pakistani English, which has its own spelling conventions (colour, realise, travelled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus.

Removed content

As follows:

The cities of Karachi, Lahore, Islamabad and Peshawar host some of the country's best, popular and most successful Chinese restaurants. In recent times, the Chinese diaspora in Pakistan has bolstered the reputation of the food, with many Chinese businessmen opting to open Chinese restaurants at increasing rates, as popularity seemingly continues to increase. Lahore's most popular Chinese restaurant Tai Wah, for example, is personally owned by a Chinese.

The past years have also seen localised adaptations of Chinese cooking in order to match refined Pakistani tastes (fusion food). In a survey, it was observed that Chinese rice and Chicken Manchurian were some of the most popular Chinese dishes cooked in Pakistani households. People in the Pakistani diaspora have a fondness for Chinese food as well and many overseas Pakistanis operate Chinese restaurants along with Pakistani and Indian restaurants, especially in the Middle East.

Some of this was "sourced" to a random webpage, while the rest failed to be verified at all. cab (talk) 00:55, 20 April 2010 (UTC)[reply]

Pork

I have no source and so can't edit, but it seems safe to assume that Pakistani Chinese food must differ from the Chinese food of China in the choice of meats. In China, pork is extensively used, but in Muslim Pakistan presumably not. On the other hand, lamb/mutton is not terribly common in China but is probably more extensively used in Pakistan.Bill (talk) 23:34, 28 June 2013 (UTC)[reply]