Peru and China have formed a complex relationship since Chinese laborers first came to the Latin American country in 1849. One result of this relationship is Chifa, a fusion of Peruvian and Chinese food that showcases a blend of both cultures, with Chinese ingredients and cooking tools changing how Peruvian dishes are made.

Many Chifa dishes include a variety of seafood, beef, or chicken, Chinese ingredients like rice, scallions, and soy sauce, and Peruvian ingredients like potatoes, pineapple, and aji amarillo (chili sauce). Chinese woks are used for frying meats and vegetables at scalding temperatures, giving them a golden char and smoky flavor.

Chifa dishes usually come in huge portions meant for sharing, with a classic spread including some form of stir-fried meat and arroz chaufa (fried rice with meat or seafood and vegetables). Many mainstream Peruvian restaurants serve Chifa dishes like arroz chaufa, tallarín saltado (noodle stir-fry), and lomo saltado (beef stir-fry).