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Digital Cookbook

Digital Cookbook

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About the Project

The interactive, digitised cookbook that unites food and history.

The food of our culture is able to share the story of a community and its adventure with change and continuity throughout time. This cookbook shares dishes contributed by members of the Chinese-Australian community, as a way to celebrate and engage with the history of the Chinese community in Australia.

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Dinner Dishes

EARLY GOLD RUSH

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FRIED PORK WITH SWEET & SOUR SAUCE

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SMOKED & SWEETENED LAP CHEUNG

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STEAMED PORK WITH BLACK BEANS

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SCRAMBLED EGGS AND PRAWN

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BOK CHOY IN SEAFOOD SAUCE

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MODERN AUSTRALIAN ADAPTED DISHES

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FRIED DACE WITH BLACK BEANS

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SMOKED & SWEETENED LAP CHEUNG

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STEAMED PORK WITH BLACK BEANS

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SCRAMBLED EGGS AND PRAWN

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BOK CHOY IN SEAFOOD SAUCE

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Dinner Dishes

CLASSICAL CHINESE

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'SWISS'

CHICKEN WINGS

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FRIED DACE WITH BLACK BEANS

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STEAMED PORK WITH BLACK BEANS

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TOFU PUDDING WITH SWEET GINGER SYRUP

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BOK CHOY IN OYSTER SAUCE

Under Construction

EARLY GOLD RUSH

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FRIED PORK WITH SWEET & SOUR SAUCE

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SMOKED & SWEETENED LAP CHEUNG

Under Construction

DEEP-FRIED TOFU WITH FIVE SPICES

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SCRAMBLED EGGS AND PRAWN

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BEEF CHOW MEIN WITH RICE

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MODERN AUSTRALIAN ADAPTED DISHES

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FRIED PORK WITH SWEET GARLIC SAUCE

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CRISPY SKIN CHICKEN WITH LEMON SAUCE

Under Construction
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STEAMED FISH IN SEAFOOD SAUCE

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JOINING THE COOKBOOK SOON!

Thank you for your patience!

JOINING THE COOKBOOK SOON!

Thank you for your patience!

The History of Chinese Cuisine in Australia

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The first Chinese restaurant in Australia was opened at Bakery Hill, Ballarat in 1854, by Chin Thum Lok, also known as John Alloo. Chinese restaurants are now found in every major city in Australia. How did Chinese restaurants rise to popularity in a country with tastebuds so different from their own? How did they continue to flourish despite immigrant restriction acts and institutionalised racism?

A painting by Will Dyson in 1901 of the interior of a Chinese restaurant at Flinders Street, Melbourne.

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