Context_1 : Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a Peruvian fried rice dish. It is a chifa style dish, a mix of Peruvian and Chinese cuisine. It consists of a mix of fried rice with vegetables, usually including Chinese onions, eggs, and chicken, quickly cooked at a high flame, often in a wok with soy sauce and oil. It is highly influenced by Chinese cuisine due to the influx of Chinese immigrants to Peru. In Ecuador, a similar dish is known as "Chaulafan". Context_2 : Chop suey ( ) is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles. Context_3 : American Chinese cuisine is a style of Chinese cuisine developed by Americans of Chinese descent. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. Of the various regional cuisines in China, Cantonese cuisine has been the most influential in the development of American Chinese food, especially that of Toisan, the origin of most early immigrants. Context_4 : A pu pu platter, pu-pu platter or pupu platter is a tray of American Chinese or Hawaiian food, consisting of an assortment of small meat and seafood appetizers. A typical pupu platter, as found in American Chinese cuisine, might include an egg roll, spare ribs, chicken wings, chicken fingers, beef teriyaki, skewered beef, fried wontons, crab rangoon, fried shrimp, among other items, accompanied by a small hibachi grill. Context_5 : Canadian Chinese cuisine (French: "Cuisine chinoise canadienne" ) is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients. This cuisine developed alongside a similar version in the United States. Context_6 : Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines. Context_7 : Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine. The soup is actually cream of corn soup with egg white and crab meat or imitation crab meat added. It is most likely of southern Chinese origin. Context_8 : A Chinese restaurant is an establishment that serves Chinese cuisine outside China. Some have distinctive styles, as with American Chinese cuisine and Canadian Chinese cuisine. Most of them are in the Cantonese restaurant style. "Chinese takeouts" (United States and Canada) or "Chinese takeaways" (United Kingdom and Commonwealth) are also found either as components of eat-in establishments or as separate establishments, and serve a take out version of Chinese cuisine. Context_9 : Korean Chinese Cuisine (중화요리 ; 中華料理 ; "Junghwa yori " ) is a hybrid cuisine developed by both the ethnic Chinese and the ethnic Koreans in South Korea. Although first derived from Chinese cuisine, Korean Chinese cuisine consists of unique dishes that represent Korean taste and ingredients. Most Korean Chinese restaurants in and outside South Korea are owned and run by Koreans rather than ethnic Chinese. In South Korea, delivery is the primary means through which it is put in front of diners. Context_10 : This is a list of notable Chinese restaurants. A Chinese restaurant is an establishment that serves Chinese cuisine outside China. Some have distinctive styles, as with American Chinese cuisine and Canadian Chinese cuisine. Most of them are in the Cantonese restaurant style. "Chinese takeouts" (United States and Canada) or "Chinese takeaways" (United Kingdom and Commonwealth) are also found either as components of eat-in establishments or as separate establishments, and serve a take-out version of Chinese cuisine. fact_1 :  This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients. fact_2 :  Of the various regional cuisines in China, Cantonese cuisine has been the most influential in the development of American Chinese food, especially that of Toisan, the origin of most early immigrants. Question: Both Canadian and American Chinese Cuisine were influenced by what particular immigrants?
Output: Cantonese immigrants