Yeung Chow fried rice / 揚州炒飯
Jul 22nd, '11, 11:33
Yeung Chow fried rice / 揚州炒飯
Traditional Chinese 揚州炒飯
Simplified Chinese 扬州炒饭
[show]Transcriptions
Vietnamese name
Vietnamese Cơm chiên Dương Châu
"Yeung Chow Fried Rice" or "Yangzhou Chao Fan" is a popular Chinese style wok fried rice dish in many Chinese restaurants in The Americas, Australia, United Kingdom, China, Hong Kong, and the Philippines. This fried rice is s staple among the Chinese fried rice dishes and is comparable to how Americans perceive hamburgers . The ingredients vary, but there are staple items like:
hot cooked rice (preferably day old because freshly cooked rice is too sticky)
barbecued pork / 'cha siu' (叉燒)
cooked shrimp
scallions, chopped, including green ends
eggs yolks
peas
carrots
Chinese barbecued pork or 'cha siu' (叉燒) is an essential ingredient in Yang Zhou Fried Rice. It is the barbecued pork that gives it its special sweetish flavour.[1]
Some variations of the dish are darker when dark soya sauce is used. Most authentic Chinese restaurants use the lighter variety of soy sauce.
Despite the name, this dish does not originate from Yangzhou; instead, the recipe was invented by the Qing dynasty's Yi Bingshou (1754–1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou.[2] Still, there have been attempts by people in Yangzhou to patent the dish.
[edit] See also
Fried rice
Wikibooks Cookbook has a recipe/module on
Yeung chow fried rice
[edit] References
^ Yang Zhou Fried Rice Recipe & Photos
^ (Tracing the Source of Cantonese Cuisine, Wan Li Publishings, Hong Kong, 1988)
Yeung Chow Fried Rice
Eating China
Nasi Goreng and Yeung Chow fried rice
------------------
http://en.wikipedia.org/wiki/Yeung_Chow_fried_rice
Traditional Chinese 揚州炒飯
Simplified Chinese 扬州炒饭
[show]Transcriptions
Vietnamese name
Vietnamese Cơm chiên Dương Châu
"Yeung Chow Fried Rice" or "Yangzhou Chao Fan" is a popular Chinese style wok fried rice dish in many Chinese restaurants in The Americas, Australia, United Kingdom, China, Hong Kong, and the Philippines. This fried rice is s staple among the Chinese fried rice dishes and is comparable to how Americans perceive hamburgers . The ingredients vary, but there are staple items like:
hot cooked rice (preferably day old because freshly cooked rice is too sticky)
barbecued pork / 'cha siu' (叉燒)
cooked shrimp
scallions, chopped, including green ends
eggs yolks
peas
carrots
Chinese barbecued pork or 'cha siu' (叉燒) is an essential ingredient in Yang Zhou Fried Rice. It is the barbecued pork that gives it its special sweetish flavour.[1]
Some variations of the dish are darker when dark soya sauce is used. Most authentic Chinese restaurants use the lighter variety of soy sauce.
Despite the name, this dish does not originate from Yangzhou; instead, the recipe was invented by the Qing dynasty's Yi Bingshou (1754–1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou.[2] Still, there have been attempts by people in Yangzhou to patent the dish.
[edit] See also
Fried rice
Wikibooks Cookbook has a recipe/module on
Yeung chow fried rice
[edit] References
^ Yang Zhou Fried Rice Recipe & Photos
^ (Tracing the Source of Cantonese Cuisine, Wan Li Publishings, Hong Kong, 1988)
Yeung Chow Fried Rice
Eating China
Nasi Goreng and Yeung Chow fried rice
------------------
http://en.wikipedia.org/wiki/Yeung_Chow_fried_rice
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