{"id":12330,"date":"2019-11-18T01:16:46","date_gmt":"2019-11-18T01:16:46","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/yangzhou-fried-rice-yang-zhou-chao-fan\/"},"modified":"2019-11-18T01:16:46","modified_gmt":"2019-11-18T01:16:46","slug":"yangzhou-fried-rice-yang-zhou-chao-fan","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/de\/yangzhou-fried-rice-yang-zhou-chao-fan\/","title":{"rendered":"Yangzhou Fried Rice \u626c\u5dde\u7092\u996d"},"content":{"rendered":"
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Yangzhou, or “Yeung Chow” egg-fried rice is said to be originated from the “broken gold rice” favored by Yang Su, Duke of the Yue in the Sui Dynasty. When Emperor Yang of the Sui Dynasty visited Jiangdu (now Yangzhou), he introduced egg-fried rice to Yangzhou. After innovations of chefs of various dynasties, the food has been developed into one of the famous foods with Huaiyang flavor featuring the characteristics of Huaiyang cuisine of careful material selection, precise cooking, stressing the im<\/em>portance of color and authentic taste. Today, Yangzhou egg-fried rice is a household name in many countries worldwide. According to some foreign friends, many foreigners like eating egg-fried rice; but they have no idea a<\/em>bout what Yangzhou is. In their minds, Yangzhou is not a name of a city, but the way of cooking rice.
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Yangzhou fried rice boasts abundant varieties such as “gold wrapping silver,” and fried rice with meat and vegetables.
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“Gold wrapping silver” means that the rice is covered by golden egg. To make “gold wrapping silver” rice, first fry the rice in the pot and then cover the rice with egg. After cooked, the exterior is golden while the rice inside is white.
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Fried rice with meat and vegetables is the most typical variety of Yangzhou fried rice. It co<\/em>nsists of a lot of supporting materials such as eggs, sea cucumbers, ham, string beans, prawn flesh, pork fillet, fragrance mushroom, bamboo shoots and chopped shallot. Eggs are fried first and then other ingredients are cooked with clear sauce and salt. The rice should be fried evenly without burning spots. After that, a half of the cooked egg and other ingredients are mixed with the rice. Then, two-thirds of the mixed ingredients should be placed on a plate, while the rest should be mixed with the rice, which is served over the mixed plate. It is a feast for the palate and the eyes.
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