What are the historical allusions of Yangzhou fried rice?

What is the history of Yangzhou fried rice

In the past three years, I have visited Yangzhou, revisited the famous historical city, surveyed the scenery of the water town and tasted the Huaiyang flavor again, and gained a lot from my experience.

Yuan Mei, a writer and gourmet in the Qing Dynasty, once said, "The taste of rice is above all tastes. If you know the taste, you don't have to have food." Indeed, good rice tastes sweet, but if you always just eat without adding dishes, it will be boring over time.

wouldn't it be more beautiful to have a good meal with good dishes and icing on the cake? I was lucky enough to taste Yangzhou fried rice with good food, unique flavor and well-known at home and abroad in Yangzhou Hotel. The rice was loose and shiny, like broken gold, and it was soft and hard, with rich ingredients, fragrant and fresh, which greatly satisfied my taste. It was really glad you came.

Yangzhou fried rice, also known as Yangzhou fried rice with eggs, originally spread among the people. It is said that Yang Su, the Duke of Yue in Sui Dynasty, loved to eat fried rice with eggs. When Emperor Yangdi visited Jiangdu (present-day Yangzhou), fried rice with eggs was introduced to Yangzhou. After being gradually improved by chefs in previous dynasties, it was blended into Huaiyang cuisine with the characteristics of "strict selection of materials, fine production, careful processing, attention to color matching and original flavor", and finally developed into one of the famous staple foods in Huaiyang flavor.

Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places have also listed this delicacy, which is quite popular with foodies. There are many kinds of fried rice with eggs in Yangzhou with different flavors, including fried rice with clear eggs (also known as fried rice with broken gold and fried rice with osmanthus eggs), fried rice with gold wrapped in silver eggs, fried rice with crescent eggs, fried rice with traitors' eggs, fried rice with ham and eggs, fried rice with three fish eggs and fried rice with assorted eggs.

Yangzhou fried rice with eggs, from the perspective of material selection, the main ingredient is superior indica rice or new japonica rice; Before cooking, it needs to be washed clean with water, slightly soaked and cooked in the pot until it is cooked thoroughly. It is advisable to have no hard heart, loose grains and a degree of looseness and hardness. Avoid burning when frying rice.

when cooking, stir-fry the auxiliary materials into toppings with marinade; Adding some soy sauce to the marinade is called tooth color frying, and without soy sauce, it is called white frying. When dressing up, famous porcelain is selected, and food and beauty are emphasized. My friend, if you happen to have "fireworks in Yangzhou in March", don't miss the great opportunity to taste Yangzhou fried rice with eggs! . The origin of the name of Yangzhou fried rice

The earliest historical record of egg fried rice can be found in the bamboo slips unearthed from Mawangdui Han Tomb in Changsha, Hunan Province in 1972, which may be the ancestor of egg fried rice.

Yangzhou fried rice originated in Caigenxiang Hotel on National Day Road in the city, with a history of more than 1 years. Li Kuinian and Li Shaoqing were the founders of Caigenxiang. From the description of Li Xiulin, we know that fried rice with eggs is actually a delicacy of working people.

In the past, when the countryside was poor, you could only drink porridge for three meals at ordinary times, and you could only eat dry rice when the farm was busy. Cooking dry rice at that time was different from now: a few spoonfuls of "Jiangtou rice" were taken from the boiled porridge and put in a casserole, and then cooked in the afterfire of the pot. The rice made in this way was called "scooping rice".

When guests come to our home, the owner who is careful and doesn't want to be rude aims at the eggs because of financial constraints. Beat out the "scoop rice", blow dry the steam, stir-fry some eggs and rice, and then make a fairy soup, which is a good treat with your own side dishes made of dried radish and pickles.

At the beginning, the customers of "Caigenxiang" were laborers such as rickshaw pullers and canal boatmen, and the hotel was positioned as a convenience fast food restaurant, operating at a low profit to meet the dining needs of low-level residents. According to Li Xiulin's memory, in times of difficulty, the store often borrowed vegetables and meat from vegetable shops and butcher shops in the morning, and then sold them before returning the money.

because of its good reputation, it won the support of vegetable and butcher shop owners, so that the vegetable root fragrance was supported and developed step by step. Formula 2: How eggs+rice+shrimps, shredded pork and barbecued Yangzhou fried rice spread from Yangzhou? I have to mention one person, that is, Yi Bingshou, the magistrate of Yangzhou.

Yi Bingshou, a native of Tingzhou, Fujian Province, was the magistrate of Yangzhou in 54 years. This man has a good political voice. He is not only proficient in poetry and calligraphy, but also a gourmet.

It is rumored that he invented the "Yifu noodles" and "Yangzhou fried rice" which are now circulating in Guangdong and Hong Kong. The instant noodles we eat today are developed on the basis of the Iraqi government noodles. Yi Bingshou is also known as one of the pioneers of convenience food.

Mr. Ling Yunchao, a famous calligrapher in Hong Kong, said in his book "Three Thousand Years of Calligraphy in China": "Jiangsu-style fried rice and fried rice with scallion oil are the icing on the cake, and some shrimps and barbecued pork are fried together, so they can taste more delicious than ever. This taste is called' Yangzhou fried rice' by people in South China." After Yi Bingshou returned to his hometown, he also brought this method back to his hometown of Fujian, and specially introduced the cooking method of Yangzhou fried rice in his book "Liu Chun Cao Tang Ji".

At this time, "Yangzhou fried rice" is not only a Yang style, but also a delicacy in the Cantonese menu. It is Yi Bingshou's innovation and dissemination that has given rise to the colorful face of today's "Yangzhou fried rice".

The chefs of Caigenxiang Hotel learn from the folk method of fried rice with eggs, add various ingredients to the rice and give it different names, and gradually have single fried "crystal fried rice", "fried rice with shrimps" and "fried rice with shredded pork" and so on. But at this time, there is often only one ingredient for fried rice.

Formula 3: Eggs+Rice +8 Ingredients In the process of forming Yangzhou fried rice formula, we can't forget these names: Dai Lizhi, Wang Lixi, Xie Lanfu, Ding Wanguo, etc. They are all famous chefs of Huaiyang cuisine, and the formation of Yangzhou fried rice formula is directly related to them.

Wang Lixi, the person in charge of Jiuru Branch in the alley beside the National Day, told the reporter such a history. Around 1947, the vegetable root fragrance reached the most prosperous period of business, and the varieties of egg fried rice also increased.

not only because of the emphasis on pouring rice or eggs first, there is a distinction between gold wrapped in silver and silver wrapped in gold; And mixed fried rice appeared. A medium bowl of rice, with two or three eggs and chicken soup, was moderately priced and belonged to the economical box lunch at that time.

fried rice with eggs costs 3 cents, fried rice with shredded pork costs 5 cents, and fried rice with assorted vegetables costs 78 cents. At this time, the formula of mixed fried rice is basically similar to today.

According to Wang Lixi, the recipe of Yangzhou fried rice was basically formed before liberation. The chef took it from the chopping board and added it to the rice to stir-fry, which inadvertently made Yangzhou fried rice a delicious food.

In those days, the ingredients of the vegetable root fragrant assorted fried rice still had its own characteristics-Shanghai Meilin green beans were used as the only green beans. Formula 4: Assorted fried rice formula+Qionghua The quick-frozen Yangzhou fried rice went offline in Shanghai, which made many Yangzhou people shine with the addition of "Qionghua petals".

Qionghua is the city flower of Yangzhou. Adding "Qionghua Petals" not only plays the role of seasoning, but also adds some charm to Yangzhou fried rice. Yangzhou cuisine wins by delicacy, but Yangzhou fried rice really belongs to the public.

Yangzhou fried rice belongs to the folk, comes from the dining table of ordinary people in Yangzhou, and comes from Yangzhou citizens' exquisite and awareness of food. Its exquisiteness is the exquisiteness that the public can achieve, and it will inevitably become something that can be circulated for a long time.

I hope the above reference to Baidu can help you. o (∩ _ ∩) o ~. The origin of Yangzhou fried rice

Yangzhou fried rice, also known as Yangzhou fried rice with eggs, is the predecessor of Yangzhou fried rice with eggs. According to legend, when Emperor Yangdi toured Yangzhou, he introduced "broken golden rice" into Yangzhou, which became the earliest record about Yangzhou fried rice.

how Yangzhou fried rice spread from Yangzhou, I have to mention one person, that is, Yi Bingshou, the magistrate of Yangzhou.

Yi Bingshou, a native of Tingzhou, Fujian Province, was the magistrate of Yangzhou in 54 years. This man has a good political voice. He is not only proficient in poetry and calligraphy, but also a gourmet. It is widely said that he invented the "Yifu noodles" and "Yangzhou fried rice" which are now circulating in Guangdong and Hong Kong. The instant noodles we eat today are developed on the basis of the Iraqi government noodles. Yi Bingshou is also known as one of the pioneers of convenience food.

Mr. Ling Yunchao, a famous calligrapher in Hong Kong, said in his book "Three Thousand Years of Calligraphy in China": "Jiangsu-style fried rice is fried rice with scallion oil, but different chefs in Iraq add icing on the cake, and some shrimps are fried with barbecued pork, so it can taste better than ever. This taste is called" Yangzhou fried rice "by people in South China. After Yi Bingshou returned to his hometown, he also brought this method back to his hometown of Fujian, and specially introduced the cooking method of Yangzhou fried rice in his book "Liu Chun Cao Tang Ji". At this time, "Yangzhou fried rice" is not only a Yang style, but also a delicacy in the Cantonese menu. It is Yi Bingshou's innovation and dissemination that has given rise to the colorful face of today's "Yangzhou fried rice". Origin of Yangzhou fried rice

Yangzhou fried rice, also known as Yangzhou fried rice with eggs, is a classic Han snack in Yangzhou, Jiangsu.

Originally spread among local people, it is said that it originated from the fried rice with eggs, which Yang Su, the Duke of Yue in Sui Dynasty, loved to eat. When Emperor Yangdi visited Jiangdu (present-day Yangzhou), fried rice with eggs was introduced to Yangzhou. After that, he gradually innovated on behalf of chefs, and softened into Huaiyang cuisine with the characteristics of "strict selection of materials, meticulous production, exquisite processing, attention to color matching and original flavor", which finally developed into one of Huaiyang's famous staple foods.

Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places have also listed this delicious food, which is quite popular. On October 23rd, 215, Yangzhou set a Guinness World Record for 4,192kg of "the largest portion of fried rice", but it was immediately revealed that fried rice was sent to pigs as kitchen waste.

On October 26th, the official Weibo, who was certified as a Guinness World Record, announced that the challenge was invalid because of waste. Why is Yangzhou fried rice so famous? What are the allusions? Why is it so famous that it seems to be famous all over the world?

Yangzhou fried rice, also known as Yangzhou fried rice with eggs, is the predecessor of Yangzhou fried rice with eggs.

One saying is that it originated among the people and originated from the broken gold rice that Yang Su, the Duke of Yue in Sui Dynasty, loved to eat, that is, egg rice; Another way of saying it is said that when Emperor Sui visited Jiangdu, this dish spread to Yangzhou. After experiencing the gradual innovation of chefs, Huaiyang cuisine was blended with the characteristics of "meticulous selection, exquisite processing, attention to color matching and original flavor", and finally developed into one of the famous staple foods in Huaiyang.

Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places have also listed this delicious food, which is quite popular. There are many kinds of fried rice with eggs in Yangzhou, such as fried rice with clear eggs, fried rice with golden eggs, fried rice with crescent eggs, fried rice with shrimp eggs, fried rice with ham eggs, fried rice with three fresh eggs, fried rice with assorted eggs and so on.

Yangzhou fried rice with eggs, in terms of material selection, the main ingredient is superior white indica rice or new white japonica rice. Before cooking, it needs to be washed clean with water. After slightly soaking, it should be cooked in the pot until it is cooked thoroughly, without hardness, and the granules are loose and loose.

To prevent scorching when frying rice, it is necessary to wrap all the grains of rice with egg liquid, commonly known as "gold wrapped with silver". After frying, it sparkles like broken gold, smooth and shiny, delicious and refreshing. The origin of the name of Yangzhou fried rice

Because Yangzhou is the birthplace of Yangzhou fried rice.

in 486 BC, Fu Cha, the king of Wu, opened a ditch to run through Jianghuai. With the sailing of the river, Yangzhou's shipping industry has gradually developed.

During the Wei, Jin, Southern and Northern Dynasties, scrambled eggs became a dish, which was recorded in Qi Min Yao Shu. During this period, boat people in Guangling (now Yangzhou) created convenient, cheap and hunger-resistant fried rice with eggs.

this meal soon spread to the central plains. In the Sui Dynasty, Yang Su, the Duke of Yue, created the broken golden rice.

Xie Feng, the emperor Yangdi of Sui Dynasty, wrote The Classic of Food, which listed 53 dishes, including broken golden rice. Emperor Yangdi was fortunate in Yangzhou.

Broken golden rice is one of his favorite dishes. In the Ming Dynasty, Yangzhou folk chefs added ingredients to fried rice, forming the prototype of Yangzhou fried rice.

during the Jiaqing period of Qing dynasty, Yi Bingshou of Tingzhou became the prefect of Yangzhou. He often holds poetry receptions in Yangyu Huangshi Garden (now around the misty rain building of Siqiao), and Yangzhou fried rice has become a fashionable variety of receptions.

On the basis of fried rice with scallion and egg, Yi's Yangzhou fried rice is delicious with shrimp and diced lean meat. Yi Bingshou is diligent and loves the people.

When there is a flood in Lixia River, he often takes a boat to inspect and asks his chef to prepare Yangzhou fried rice. After Yi Bingshou's death, Ding Fu returned to Tingzhou.

this method spread to Fujian and Guangdong. Southerners call it "Yangzhou fried rice".

After the Opium War, many Chinese went overseas to do business and make a living, and Yangzhou fried rice spread all over the world. What are the characteristics of egg fried rice in Yangzhou, Jiangsu?

Legend and allusion: The combination of food and a la carte is a unique category in Yangzhou cooking, which inherits the fine traditions of "floating boil" and "floating mother" in the Eight Treasures of the Zhou Dynasty.

In the Classic of Food written by Xie Yan, there is "Yue Guo eats broken golden rice", which is the predecessor of Yangzhou fried rice with eggs. According to legend, when Emperor Sui visited Jiangdu, this dish spread to Yangzhou.

After the continuous improvement of the chef, its ingredients are increasingly rich and colorful, and it has developed into a beautiful table popular with Chinese and foreign people. Before making this dish, it is necessary to cook the rice with moderate hardness and loose granules, and fry it with eggs. It is necessary to wrap the granules of rice with egg liquid, commonly known as "gold wrapped in silver".

after frying, it is as shiny as broken gold, smooth and shiny, delicious and refreshing. Ingredients: 1 grams of white rice and 1 eggs. What's the difference between egg fried rice and Yangzhou fried rice?

Yangzhou fried rice, also known as Yangzhou egg fried rice, was originally spread among the people, and it is said that it originated from the broken gold rice that Yang Su, the Duke of Yue in Sui Dynasty, loved to eat, that is, egg fried rice.

When Emperor Yangdi visited Jiangdu (now Yangzhou), he also introduced fried rice with eggs to Yangzhou. Due to the complexity of cooking methods, the names are also different.

Yangzhou fried rice is famous for its broken golden rice, which is widely circulated among the people because of its simple preparation and simple ingredients. After experiencing the pioneering and innovative work of chefs, Yangzhou fried rice has become popular all over the country, and it is also widely circulated in Guangdong, Taiwan Province, Japan and Singapore and Matai.

nowadays, Yangzhou fried rice is very particular about the selection of ingredients. In the past, overnight rice was usually used, which can make the granules uniform. In addition, the hot stir-fry made the rosin soft. Now white japonica rice is generally used, slightly soaked, cleaned and steamed in a cage.

steam until the granules are loose, soft and hard, and there is no hard core. Stir-fry again.

according to the different ingredients, Yangzhou fried rice with egg drops includes fried rice with clear eggs, fried rice with golden and silver eggs, fried rice with crescent eggs, fried rice with shrimp eggs, fried rice with ham eggs, fried rice with three fresh eggs, fried rice with assorted eggs and so on. My favorite Yangzhou fried rice is "fried rice with gold and silver".

first, stir the eggs evenly, then add the newly steamed rice into the egg juice, and take it out and drain it after the outer layer of rice grains is covered with a golden egg skin. With 18 kinds of ingredients, such as sea cucumber, ham, shrimp, corn kernels, green beans and diced mushrooms, stir-fry together.

it's really fragrant and colorful. The entrance rosin is soft and has an endless aftertaste.