Yeung Chow fried rice

Yeung Chow fried rice

Origin
Alternative name(s) Yangzhou chao fan
Place of origin China
Region or state The Americas, Australia, United Kingdom, China, Hong Kong, Philippines and the Vietnam
Creator(s) Yi Bingshou (Qing dynasty)
Dish details
Course served Entree
Main ingredient(s) cooked rice, char siu pork, cooked shrimp, scallions, chopped, eggs yolks, peas, carrots
Variations Fried rice
Yeung Chow fried rice
Chinese name
Traditional Chinese 揚州炒飯
Simplified Chinese 扬州炒饭
Vietnamese name
Vietnamese Cơm chiên Dương Châu

“Yeung Chow Fried Rice”, or Yangzhou Chao Fan (also spelt as “Yung Chow”), is a popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, and the Philippines. The ingredients vary, but there are staple items like:

Chinese barbecued pork (char siu 叉燒) is an essential ingredient in Yeung Chow 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 did not originate in 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 .

See also

References

  1. ^ Yang Zhou Fried Rice Recipe & Photos
  2. ^ (Tracing the Source of Cantonese Cuisine, Wan Li Publishings, Hong Kong, 1988)
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