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What are the historical allusions of Yangzhou fried rice?
What is the history of Yangzhou fried rice? In the past three years, I visited Yangzhou, revisited the famous historical city, surveyed the scenery of the water town, tasted the Huaiyang flavor again, and gained a lot from myself.

Yuan Mei, a writer and gourmet in Qing Dynasty, once said, "The taste of rice is above all tastes. If you know its taste, you don't have to eat. " It is true that a good meal tastes sweet, but if you always eat only without vegetables, it will be boring over time.

Wouldn't it be more beautiful if a good meal was accompanied by good dishes and icing on the cake? I was lucky enough to taste Yangzhou fried rice with excellent food, unique flavor and reputation at home and abroad at Yangzhou Hotel. Rice is loose and bright, like broken gold, soft and hard, rich in ingredients, fragrant and fresh, which greatly satisfies my taste. I'm glad you came.

Yangzhou fried rice, also known as Yangzhou fried rice with eggs, was originally spread among the people. It is said that Su Yang, King of Yue in Sui Dynasty, likes fried rice with eggs. When Yang Di visited Jiangdu (now Yangzhou), fried rice with eggs was introduced to Yangzhou. After the gradual improvement of chefs in past dynasties, it was integrated into Huaiyang cuisine with the characteristics of "strict selection of materials, fine production, fine processing, attention to color matching and original flavor" and eventually developed into one of the famous staple foods in Huaiyang cuisine.

Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places have also listed this food, which is quite popular among 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 osmanthus eggs), fried rice with gold wrapped in silver eggs, fried rice with crescent eggs, fried rice with traitors' eggs, fried rice with ham eggs, fried rice with three fish eggs and fried rice with assorted eggs.

Yangzhou fried rice with eggs, according to its material selection, the main ingredient is refined indica rice or new japonica rice instead; Before cooking, you need to wash it with water, soak it a little and put it in a pot to cook it until it is cooked thoroughly. It is advisable to have no hard core, loose particles and a certain degree of loose hardness. Avoid burning when frying rice.

When cooking, stir-fry the auxiliary materials with marinade into toppings; Adding some soy sauce to the marinade is called tooth color frying, and no soy sauce is called white frying. When dressing up, choose famous porcelain and pay attention to food and beauty. Friend, if you happen to have "Yangzhou March Fireworks", don't miss the great opportunity to taste Yangzhou fried rice with eggs! .

The origin 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. This may be the ancestor of fried rice with eggs.

Yangzhou fried rice originated from Caigenxiang Hotel on the National Day Road in the city, with a history of 100 years. Li Kuinian and Li are the founders of Caigenxiang. From Li Xiulin's description, we know that fried rice with eggs is actually delicious for working people.

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

When a guest came to the house, due to financial constraints, the host, who was careful and didn't want to be rude, took aim at the eggs. Beat out the "gourd ladle rice", blow dry the steam, fry some eggs and rice, and then make a fairy soup, which is a good enjoyment with the side dishes made of dried radish and pickles.

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

Because of its good reputation, it won the support of vegetable vendors and butchers, and made the vegetable root fragrance get support and development step by step. Formula 2: How did egg+rice+shrimp, shredded pork and barbecued Yangzhou fried rice spread from Yangzhou? I have to mention one person, that is, Yangzhou magistrate Yi Bingshou.

Yi Bingshou, a native of Tingzhou, Fujian, served as 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 circulated that he invented "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 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": "Su-style fried rice and fried rice with scallion oil are icing on the cake, and some shrimps are fried with barbecued pork, which tastes better than ever. This taste is called' Yangzhou fried rice' by southerners. " After Yi Bingshou returned to his hometown, he also brought this method back to his hometown of Fujian, and introduced the cooking method of Yangzhou fried rice in his book Liu Chun Cao Tangji.

At this time, "Yangzhou fried rice" is not only a Yang style, but also a delicacy on the Cantonese menu. It is Yi Bingshou's innovation and dissemination that has brought about the colorful appearance of today's "Yangzhou fried rice".

The chef of Caigenxiang Hotel borrowed from the folk practice of fried rice with eggs, added various ingredients to the rice and gave it different names. Gradually, there are single fried "crystal fried rice", "shrimp fried rice" and "shredded pork fried rice" and so on. But at this time, there is often only one ingredient for fried rice.

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

Wang, the person in charge of the store, told reporters about the history of Jiuru, a hutong next to the National Day. 1947 or so, the vegetable root fragrance reached its most prosperous period, and the varieties of fried rice with eggs also increased.

Not only because of the emphasis on watering rice or eggs first, there is a distinction between gold-coated silver and gold-coated silver; So the mixed fried rice appeared. A bowl of medium-sized rice, two or three eggs, and chicken soup were moderately priced and belonged to the economical box lunch at that time.

Fried rice with eggs is 30 points, fried rice with shredded pork is 50 points, and mixed fried rice is 78 points. The recipe of mixed fried rice at this time is basically the same as today.

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

At that time, the ingredients of the vegetable root fragrant mixed fried rice still had their own emphasis-Shanghai Meilin green beans were blindly used for green beans. Formula 4: Assorted fried rice formula+Qionghua quick-frozen Yangzhou fried rice went offline in Shanghai, and with the "Qionghua petals", many Yangzhou people were dazzled.

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 with delicious food, but Yangzhou fried rice really belongs to the public.

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

Refer to Baidu above. I hope I can help you. O (∩ _ ∩) O ~。

The origin of Yangzhou fried rice Yangzhou fried rice is also called Yangzhou egg fried rice. "Eating Books" contains "Eating Broken Golden Rice in Yueguo", which is the predecessor of Yangzhou fried rice with eggs. According to legend, when Yang Di was governor of Yangzhou, he introduced "broken golden rice" into Yangzhou, which became the earliest record of fried rice in Yangzhou.

How did 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, served as 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 circulated that he invented "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 Iraqi government noodles. Yi Bingshou is also known as one of the pioneers of convenience food.

Mr. Ling Yunchao, a famous Hong Kong calligrapher, said in his book "Three Thousand Years of Calligraphy in China": "Jiangsu fried rice is fried rice with scallion oil, but different Iraqi chefs add icing on it, and some shrimps are fried with barbecued pork, so it tastes more delicious than before. This flavor is called "Yangzhou fried rice" by southerners. After Yi Bingshou returned to his hometown, he also brought this method back to his hometown of Fujian, and introduced the cooking method of Yangzhou fried rice in his book Liu Chun Cao Tangji. At this time, "Yangzhou fried rice" is not only a Yang style, but also a delicacy on the Cantonese menu. It is Yi Bingshou's innovation and dissemination that has brought about the colorful appearance of today's "Yangzhou fried rice".

The origin of Yangzhou fried rice Yangzhou fried rice, also known as Yangzhou egg fried rice, is a classic Han snack in Yangzhou, Jiangsu.

Originally circulated among local people, it is said that it originated from fried rice with eggs, which Su Yang, the king of Yue, loved in Sui Dynasty. When Yang Di visited Jiangdu (now Yangzhou), fried rice with eggs was introduced to Yangzhou. Later, it was gradually innovated by chefs, softened into Huaiyang cuisine with the characteristics of "strict selection of materials, meticulous production, exquisite processing, attention to color matching and original flavor", and 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 food, which is very popular. 2065438+051October 23rd, 10, Yangzhou 4 192kg "the largest fried rice" set a Guinness World Record, but it was immediately exposed that fried rice was sent to pigs as kitchen waste.

1October 26th, 10, the official Weibo certified as Guinness World Records declared the challenge invalid because of waste.

Why is Yangzhou fried rice so famous? What are the allusions? Why is it so famous? It seems that the whole world is famous. Yangzhou fried rice is also called Yangzhou egg fried rice. Xie satirized that "Yue Guo eats broken golden rice" in Food Book, which is the predecessor of Yangzhou fried rice with eggs.

One saying is that it originated from the people and from the broken golden rice that Su Yang, the king of Yue in Sui Dynasty, loved to eat, that is, egg rice; Another saying is that when Emperor Yangdi visited Jiangdu, this dish spread to Yangzhou. After the gradual innovation of chefs, Huaiyang cuisine combines the characteristics of "careful selection of materials, exquisite processing, attention to color matching and original flavor" and finally develops into one of Huaiyang's famous staple foods.

Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places have also listed this food, which is very 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, from the perspective of material selection, the main ingredient is refined white indica rice or new white japonica rice instead. It needs to be cleaned with water before cooking. After a little soaking, put it in a pot and cook it until it is cooked thoroughly, without hardness and loose particles.

In order to prevent burning when frying rice, it is necessary to wrap all the rice grains with egg liquid, commonly known as "gold wrapped silver". After frying, it shines like broken gold, smooth and shiny, delicious and refreshing.

The origin of the name Yangzhou fried rice is because Yangzhou is the birthplace of Yangzhou fried rice.

In 486 BC, Fu Cha, the king of Wu, opened a canal through the Jianghuai area. With the navigation of the Yangtze 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 Yao Min 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, Su Yang, King of Yue, created broken golden rice.

Xie Feng, Emperor of Sui Dynasty, wrote The Book of Food, which listed 53 kinds of dishes, including broken golden rice. Emperor Yang Di was lucky in Yangzhou.

Broken golden rice is one of his favorite dishes. In the Ming Dynasty, Yangzhou folk chefs added ingredients to fried rice, which formed the embryonic form of Yangzhou fried rice.

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

Yi's Yangzhou fried rice is delicious by adding shrimp and diced lean meat on the basis of fried rice with onion and eggs. Yi Bingshou is diligent and loves the people.

When the Lixia River overflows, he often goes to visit by boat and invites his family to cook 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 China people went overseas to do business to make a living, and Yangzhou fried rice spread all over the world.

What are the special legends and allusions of egg fried rice in Yangzhou, Jiangsu? The combination of dishes and points is a unique category in Yangzhou cuisine, which inherits the fine traditions of "floating cooking" and "floating mother" in the "eight treasures" of the Zhou Dynasty.

In Xie's satirical "The Book of Food", there is "Yue Guo eats broken golden rice", which is the predecessor of Yangzhou fried rice with eggs. According to legend, when Emperor Yangdi visited Jiangdu, this dish spread to Yangzhou.

Through the continuous improvement of chefs, its ingredients are increasingly rich and colorful, and it has developed into a dining table that is deeply loved by Chinese and foreign people. Before cooking this dish, you should cook the rice with moderate hardness and loose particles and fry it with eggs. It is necessary to wrap the granular rice with egg liquid, commonly known as "gold-coated silver".

After frying, it shines like broken gold, smooth and shiny, delicious and refreshing. Ingredients: 1000g of white rice and10 eggs.

What's the difference between egg fried rice and Yangzhou fried rice? Yangzhou fried rice, also known as Yangzhou fried rice with eggs, was originally spread among the people, and it is said that it originated from the broken gold rice that Su Yang, the king of Yue in Sui Dynasty, loved to eat, that is, fried rice with eggs.

When Yang Di visited Jiangdu (now Yangzhou), fried rice with eggs also spread to Yangzhou. Due to the complexity of cooking methods, the names are also different.

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

Nowadays, Yangzhou fried rice is very particular about the selection of materials. In the past, overnight rice was usually used to obtain uniform particles. In addition, the rosin is soft when it is fried. Now white japonica rice is generally used, slightly soaked, washed and steamed in a cage.

Steam until the granules are loose, moderate in hardness and no hard core. Stir-fry again

According to different ingredients, Yangzhou fried rice with eggs includes fried rice with clear eggs, fried rice with gold 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 "Gold and Silver Fried Rice".

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

It's really fragrant and colourful. The entrance rosin is soft and has an endless aftertaste.