Yangzhou fried rice

Yangzhou fried rice or Yeung Chow fried rice is a popular Chinese dish which originated from the city of Yangzhou, Jiangsu province. The dish is a well-known example of Huaiyang cuisine, which is one of the Four Great Traditions in Chinese cuisine.

History

Yangzhou fried rice is believed to have been invented by a chef from Yangzhou during the Sui Dynasty (581–618 AD). The dish was then popularized during the Qing Dynasty by migrants from Yangzhou who moved to Beijing, the capital of China.

Ingredients and preparation

The main ingredients of Yangzhou fried rice include cooked rice, cooked meat (usually char siu or Chinese sausage), shrimp, and vegetables such as peas, carrots, and onions. The ingredients are stir-fried in a wok, with the rice added last, and then seasoned with soy sauce and possibly other sauces or spices.

The dish is known for its colorful appearance, with the different ingredients providing a variety of colors. It is also known for its rich and complex flavors, with the different ingredients each contributing their own unique taste.

Variations

There are many variations of Yangzhou fried rice, both within China and in other countries. Some variations may use different types of meat or vegetables, or add other ingredients such as egg or pineapple. In some regions, the dish may be served with a side of vinegar or chili sauce for added flavor.

Cultural significance

Yangzhou fried rice is not only a popular dish in China, but also in many other countries around the world, especially in regions with a significant Chinese population. It is often served in Chinese restaurants and is a common choice for take-out meals. The dish is also frequently featured in Chinese cooking shows and cookbooks.

See Also

• Chinese cuisine
• Fried rice
• Huaiyang cuisine
• List of Chinese dishes
• List of rice dishes

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