One striking feature of the menu are two pages of chili-based sauces-from curry sauce and garlic chili sauce to golden berry sauce and "tiger's milk", a sauce made with celery, lemon, fish, chili, ginger, coriander and garlic.

According to Francisco, to ensure the authentic flavor of the food at Pachapapi, he imports three kinds of chilis from Peru, aji amarillo, aji panca and rocoto.

"I've tried a dozen kinds of chilis in China, but none of them have the same flavor as the chilis from Peru," he says.

Chifa is also a culinary tradition based on Cantonese elements fused with traditional Peruvian ingredients. Besides Nikkei and Chifa, Bachiche is another key type of cuisine in Peru which combines Peruvian and Italian cuisine.

Causa de atun is a prime example of Bachiche, using smashed potato to make a pie with a tuna filling, topped with coriander, mayonnaise, egg, onion and avocado.