From a follower who just returned from Peru:

Peruvian food is a point of national pride. If you don't sample the local cuisine, you may actually offend your hosts. Chifa is no exception. Peru's unique take on Chinese food is a unique result of alienation from one's usual ingredients, social marginalization, and later appropriation by dominant demographics.

The name "Chifa" allegedly comes from a bastardization of "chi fan" or "to eat rice," although that itself is debated, and features Cantonese-style techniques and dishes with Peruvian twists on ingredients.

Examples can be as simple as using Peruvian-style charcoal rotisserie chicken in fried rice, "lomo saltado" or stir-fried beef strips being served with the Peruvian staple that is french fries, or the amusing phonetic spelling of "wantan" being used to refer to the popular fried dough.

Despite the fact that Chinese Peruvians are marginalized and treated poorly, Chifa food and Chifa-inspired dishes are extremely popular with Peruvians. There are over 6,000 Chifa restaurants active in Lima alone, some targeting affluent Peruvians and foreigners with premium ingredients and corresponding prices.

In one of my Chifa experiences, I tried Min Pao Chancho, Chaufa Especial, and Enrollado Primavera (quite literally "spring rolls"). The Min Pao was exactly what you'd expect from a Cantonese style pork bun. Delicious, soft, and sweet. No notes.

The spring rolls were more fried than their American equivalent, which could just be a result of how that particular cook made it that day.

The Chaufa especial was the most notable, being prepared with chicken, pork, and shrimp (with "especial" being this restaurant's way of indicating that your dish would come with all 3 meats). The meat had a very apparent charcoal-roasted flavor, which was a nice touch to the usual fried rice with meat formula.

I also tried Aeropuerto Especial, which is fried rice AND lo mein, served with bean sprouts and that three-meat combo, all mixed together on one plate.