Chinese food in Sri Lanka continues to sit apart, identified clearly as Chinese and eaten for its exoticism/foreignness and not as an integrated part of the cuisine. No dishes of Chinese origin make it into the various editions of Hilda Deutrom’s Ceylon Daily News Cookery Book, the foundation text of Sri Lankan Burgher cookery, nor into Chandra Dissanayake’s Ceylon Cookery.

Chinese foods

Sri Lankan Christmas Cake

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