The earliest historical record of fried rice with eggs 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: egg+rice+shrimp, shredded pork and barbecued pork.
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 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 making Yangzhou fried rice, we can't forget these names: Dai Li Zhi, 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, which made many Yangzhou people shine at the moment and blindly added "Joan 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 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.