Yangzhou fried rice

Source: Wikipedia, the free encyclopedia.
Yangzhou fried rice
Alternative names
  • Yeung Chow fried rice
  • Yang Chow fried rice
  • house fried rice
CourseEntree
Place of originYangzhou, China
Created byYi Bingshou (Qing dynasty)
Main ingredientscooked rice; cha shao/char siu pork; cooked shrimp; scallions, chopped; egg yolks; peas; carrots
VariationsFried rice
Yangzhou fried rice
Chinese name
Hanyu Pinyin
Yángzhōu chǎofàn
Bopomofoㄧㄤˊ ㄓㄡ ㄔㄠˇ ㄈㄢˋ
Wade–GilesYang2-chou1 chʻao3-fan4
Tongyong PinyinYángjhou chǎo-fàn
IPA[jǎŋ.ʈʂóʊ ʈʂʰàʊ.fân]
Yue: Cantonese
Yale RomanizationYèuhngjāu cháaufaahn
Jyutpingjoeng4 zau1 caau2 faan6
Southern Min
Hokkien POJIông-chiu chhá-pn̄g
Vietnamese nameVietnamese
cơm chiên dương châu

Yangzhou fried rice, also known by

scallions
.

Names

Yangzhou fried rice is a

Postal Map form and as Yeung Chow fried rice from irregular romanization of its Cantonese pronunciation. Although the name properly approximates /jɑŋdʒoʊ/ in English, /jæŋtʃau/ is also common for the older spelling and /juŋ.tʃau/
for the Cantonese spelling.

The same dish is also known in the UK as "special fried rice" and in Australia and New Zealand as "combination fried rice". Less often, it is known in the United States as "house fried rice".

Ingredients

The difference between Yangzhou fried rice and ordinary fried rice is that Yangzhou style invariably includes a combination of proteins. Rather than using a single protein like shrimp or pork or chicken as the dominant ingredient in fried rice, Yangzhou uses a variety. Most commonly used is a combination of pork and shrimp; roasted or boiled chicken and duck are also found. Ordinarily, some of its staple items include:[1]

  • Rice
  • Egg
  • Diced Chinese-style roast pork (char siu)
  • Shrimp
  • Chopped scallions, including the green end
  • Vegetables such as Chinese broccoli (gai lan), carrots, peas, corn, and bamboo shoots

The peas may be a replacement or an addition for the green onions. Some recipes include Shaoxing wine. Some western Chinese restaurants also use soy sauce to flavor the rice, and add meat such as chicken.

History

Yangzhou fried rice was first popularized[

s 伊秉绶, Yī Bǐngshòu; 1754–1815), who had previously been the prefect of Yangzhou[2] and is also traditionally credited for Yi mein. Still, there have been attempts by people in Yangzhou to patent the dish.[citation needed
]

In October 2015, as part of the 2,500th anniversary of the town of Yangzhou, an attempt was made in Yangzhou at beating the previous world record for fried rice set in 2014 by the Turkey culinary federation. The attempt, made by the World Association of Chinese Cuisine resulted in 4,192 kilograms (9,242 lb) of Yangzhou fried rice being produced by a team of 300 cooks.[3] The organizers initially planned to send the end product to five companies for consumption by their staff. However, about 150 kilograms (330 lb) of it ended up as pig swill, as it had been cooked for four hours and was felt unsuitable for human consumption. As per the organizers' intents, the rest was sent to local canteens.[4] However, due to a part of it being sent to feed animals, the world record attempt was disqualified, as a Guinness World Records spokesman said that it had become obvious that the dish was not fit for human consumption.[5]

See also

References

  1. ^ Dunlop, Fuchsia (20 May 2013). "Yangzhou Fried Rice". The Daily Meal. Tronc. Retrieved 29 April 2016.
  2. ^ Tracing the Source of Cantonese Cuisine, Wan Li Publishing, Hong Kong, 1988.
  3. ^ Yongqi, Hu (27 October 2015). "Yangzhou record for fried rice is revoked". China Daily. Retrieved 29 April 2016.
  4. ^ "Yangzhou stripped of fried rice record after waste scandal". People's Daily Online. Xinhua. 26 October 2015. Retrieved 29 April 2016.
  5. ^ Wang, Kevin (2015-10-26). "China: Record-breaking rice dish ends up as pig feed". CNN. Retrieved 2018-10-17.
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