Chinese-Canadian Diner · Crispy Ginger Beef
Calgary Ginger Beef
📷 Closely related photo — Photo: Mack Male / Wikimedia Commons · CC BY-SA 2.0
It was invented in the early 1970s at Calgary's Silver Inn restaurant by chef George Wong, making it one of the few Chinese-Canadian dishes traceable to one specific kitchen and date.
Julienned beef is battered, deep-fried until shatteringly crisp, then tossed in a sweet, spicy, gingery sauce with carrot and chili strips. Chinese-Canadian takeout counters across Calgary and Alberta serve it in foil containers.
Why it's made this way: The dish was created in a specific Calgary restaurant and has remained closely associated with the city's Chinese-Canadian food scene ever since.
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Part of World of Street Food — 690 dishes from 118 countries.
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