Yeung Chow fried rice
From Wikipedia, the free encyclopedia
"Yeung Chow Fried Rice" or "Yang Zhou Chao Fan" is a popular wok fried dish in most Chinese restaurants in North America. The ingredients vary, but there are staple items like:
- hot cooked rice
- barbecued pork / 'cha siu' (叉烧)
- cooked shrimp
- scallions, chopped, including green ends
- eggs slightly stirred
- cabbage
Chinese barbecued pork or 'cha siu' (叉烧) 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.
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] Names
| [1]Common English Names | "Yeung Chow Fried Rice" or "Yang Zhou Chao Fan" |
| Other English Names | Yangchow Fried Rice, Yangzhou Fried Rice, Yang-chou Fried Rice, Yong Chow Chau Fan, Yangzhou chaofan, Yeung Chow Fried Rice, Yeung Chau Chow Faan etc |
| Simplified Chinese Name | 扬州炒饭 |
| Traditional Chinese Name | 揚州炒飯 |
| Standard Mandarin Pin Yin | yáng zhōu chǎo fàn / yang2 zhou1 chao3 fan4 |
| Standard Cantonese Pin Yin (Yale) | yèuhng jāu cháau faahn / yeung4 jau1 chaau2 faan6 |
[edit] See also
[edit] References
- ^ a b Yang Zhou Fried Rice Recipe & Photos
- ^ (Tracing the Source of Cantonese Cuisine, Wan Li Publishings, Hong Kong, 1988)
