Three years, four Yangzhou, revisit the historic city, the water town scenery, once again taste the flavor of Huaiyang, I feel a lot of harvest.
Yuan Mei, a Qing Dynasty writer and gourmet, once said, "The flavor of rice is above all flavors, and it is not necessary to have vegetables to know the taste of good rice." Indeed, good rice, its flavor is sweet, but if you always just eat, do not add dishes, over time will be bored.
If you can good rice to good food, icing on the cake, not more beautiful. I was fortunate to taste a good meal in Yangzhou Hotel with good food, unique flavor, well-known Yangzhou fried rice, the rice grains loose, shiny and oily, such as broken gold flashes, and, soft and hard degrees, ingredients colorful, fragrant and fresh, full of my mouth, it can be said that the trip is worth it.
Yangzhou fried rice, also known as Yangzhou egg fried rice, originally circulated in folklore, according to legend, the Sui Dynasty, the Duke of Yue Yang Su love to eat broken gold rice, that is, scrambled egg rice. Emperor Yang's tour of Jiangdu (now Yangzhou), the egg fried rice into Yangzhou, after generations of culinary masters gradually improved, combined with the Huaiyang cuisine, "rigorous selection of materials, fine production, processing, pay attention to color, the original juice and flavor" characteristics, and finally developed into a famous staple of the Huaiyang flavor.
Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other parts of the country have also listed this food, which is quite popular among diners. Yangzhou's egg fried rice, a wide variety of different flavors, including "clear egg fried rice" (also known as "broken gold rice", "osmanthus egg fried rice 〉)、"golden wrapped in silver egg fried rice"、"crescent egg fried rice ", "egg fried rice with adulterated kernel", "egg fried rice with ham", "egg fried rice with three fish", "assorted egg fried rice ", and so on.
Yangzhou egg fried rice, from its selection of materials, the main material is to use the best indica fire or with the new round-grained rice instead; before cooking need to be washed with water, slightly soaked in the pot to cook until cooked through, to no hard center, loose grains, loose hard degree is appropriate. The rice should be prevented from scorching when frying.
Cooking, the auxiliary ingredients fried with marinade toppings; marinade with some soy sauce called tooth color fried, without soy sauce called white fried, served on the table when the selection of famous porcelain, pay attention to the cuisine of the beautiful ware. Friends, if you have the fate of "March fireworks in Yangzhou", do not miss the great opportunity to taste Yangzhou egg fried rice!
The origin of the dish name Yangzhou fried rice
The earliest historical records of egg fried rice in 1972, Changsha, Hunan Province, Mawangdui Han Tomb unearthed on the bamboo slips related to the testimony that this may be the ancestor of the egg fried rice.
Yangzhou fried rice began in the city on the National Day Road, the root of the restaurant, more than 100 years ago, Li Kui Nian and Li Shaoqing is the "root of the" founder. From the description of his descendant, Li Xiulin, we learn that egg fried rice is actually a delicacy for the working masses.
In the old days, when the countryside was poor, you could only have congee for three meals, and then you could only have dry rice when you were busy. The dry rice was not the same as it is now: a few spoons of "jiangtou rice" were put into a casserole dish in the boiling porridge, and then warmed up into rice in the residual fire of the pot, and the rice made in this way was called "scooped rice".
When the family guests, due to economic constraints, the owner of the careful budgeting and do not want to lose courtesy will aim at the eggs. The "ladle rice" out, blowing out the steam, and take a few eggs and rice a scrambled, and then rinse a fairy soup, with the family's dried radish and pickles made of small dishes, it is a very good hospitality.
"Vegetable root incense" at the beginning of the opening of the customer is a rickshaw drivers and canal boatmen and other working masses, the hotel is positioned as a convenient fast-food restaurant, micro-business, in order to facilitate the dining needs of the residents of the lower level. According to Li Xiulin memories, difficult time the store is often the morning to the vegetable store, butcher store to borrow vegetables, meat, sell and then return the money.
Because of the good reputation, to win the support of vegetable and meat store owners, only to make the root of the vegetables and incense step by step to support and develop. Recipe 2: egg + rice + shrimp, shredded meat, barbecued pork Yangzhou fried rice is how to spread from Yangzhou to the outside world, have to bring up a person, he is Yangzhou governor Yi Bingshou.
Yi Bingshou, Tingzhou, Fujian people, 54 years in Qianlong as governor of Yangzhou. This man had a very good political reputation, not only proficient in poetry and calligraphy, but also a gourmet.
It is rumored that he invented the "Yifu Noodle" and "Yangzhou Fried Rice", which are now popular in Guangdong and Hong Kong, and that the instant noodles we eat nowadays were developed on the basis of Yifu Noodle. Yibingshou is also known as one of the pioneers of instant food.
Hong Kong's famous calligrapher, Mr. Ling Yun Chao, in his book "Three Thousand Years of Chinese Calligraphy", said: "Jiangsu-style fried rice and fried rice with scallion oil is also different from the Yifu chef and the icing on the cake, plus some shrimp and barbecued pork with fried, so you can taste more than constant, the taste of South China that is known as the 'Yangzhou fried rice! '. "I Bingshou dismissed back to his hometown, but also this method back to his hometown in Fujian, and deliberately in his "Liuchun Cao Tang set" introduced the production of Yangzhou fried rice.
At this time, "Yangzhou fried rice" is not only Yangzhou style, but also a delicacy in the Cantonese menu. It was Yibingshou's innovation and dissemination that gave rise to the colorful faces of Yangzhou fried rice today.
The chefs at the Vegetable Roots Hotel drew on the folk fried egg fried rice, to add a variety of ingredients to the rice, and crowned with a different name, and gradually there is a single fried "crystal fried rice", add shrimp "shrimp fried rice", add shredded meat called "shredded meat fried rice" and so on. But at this time, fried rice ingredients are often only one.
Recipe 3: egg + rice + 8 ingredients in Yangzhou fried rice recipe formation process, we can not forget these names: Dai Lizhi, Wang Lixi, Xie Lanfu, Ding Wanguo and so on. They are all famous chefs of Huaiyang cuisine who came out from Caigenxiang, and the formation of Yangzhou fried rice recipe has a direct relationship with them.
In the Jiu Ru sub-seat in the alley next to the National Day Road, Wang Lixi, the head of the store, told the reporter such a history. Around 1947, Caigenxiang to the most prosperous period of business, egg fried rice varieties.
Not only because of the first pouring rice or first pouring eggs, and there is a gold wrapped in silver, silver wrapped in gold points; and the emergence of assorted fried rice. Medium bowl of rice, put two or three eggs, with chicken soup, the price is more moderate, belonging to the economy of the box lunch.
Egg fried rice on 30 cents, shredded pork fried rice 50 cents, mixed fried rice seven or eight cents. At this time, the recipe for mixed fried rice is basically similar to today.
According to Wang Lixi, Yangzhou fried rice recipe before the liberation of the basic formation. The chef brought it from the plate and added it to the rice and fried it together, which inadvertently made Yangzhou fried rice a delicacy.
The ingredients of the dish of mixed fried rice in those days, however, had its own peculiarities - one of the green beans used was once the Shanghai Meilin green beans. Recipe 4: Mixed fried rice recipe + agaric This frozen Yangzhou fried rice in Shanghai off the line, many Yangzhou people eye-opening is to add a flavor of "agaric petals".
Qionghua is the city flower of Yangzhou, and the addition of "Qionghua petals" not only serves as a flavor, but also adds a bit of flavor to Yangzhou fried rice. While Yangzhou cuisine is known for its sophistication, Yangzhou fried rice is truly for the masses.
Yangzhou fried rice belongs to the folk, from Yangzhou ordinary people's table, from Yangzhou people on the food of the examination and awareness. It's exquisite, it's what the public can do, and it's bound to become something that can be handed down for a long time.
The above reference to Baidu - I hope you can help - O (∩_∩) O ~.
The origin of Yangzhou fried rice
Yangzhou fried rice, also known as Yangzhou egg fried rice, in Xie Ji's "food" on the "Vietnam food broken gold rice", that is, Yangzhou egg fried rice predecessor. According to legend, Emperor Yang's tour of Yangzhou will be "broken gold rice" into Yangzhou, Yangzhou fried rice has become the earliest record of fried rice.
Yangzhou fried rice is how to spread from Yangzhou to the outside, have to mention a person, he is Yangzhou governor Yi Bingshou.
Yi Bingshou, a native of Tingzhou, Fujian, was governor of Yangzhou in Qianlong 54. This man had a very good political reputation, and was not only proficient in poetry and calligraphy, but also a gourmet. It is rumored that he invented the "Yifu Noodle" and "Yangzhou Fried Rice", which are now popular in Guangdong and Hong Kong, and that the instant noodles we eat nowadays were developed on the basis of Yifu Noodle. Yibingshou is also known as one of the pioneers of instant food.
Hong Kong's famous calligrapher, Mr. Ling Yun Chao, in his book "Three Thousand Years of Chinese Calligraphy", said: "Jiangsu-style fried rice that is, fried rice with onion oil is also different from the Yifu chef and the icing on the cake, plus some shrimp and barbecued pork with fried, so you can taste more than constant, the taste of South China that is known as the "Yangzhou fried rice! ". I Bingshou dismissed back to his hometown, but also brought this method back to his hometown in Fujian, and specially in his "Liuchun Cao Tang set" in the introduction of the Yangzhou fried rice production methods. At this time, "Yangzhou Fried Rice" was not only a Yang style, but also a delicacy in the Cantonese menu. It is Yi Bingshou innovation and dissemination, there is today's "Yangzhou fried rice" colorful face.
The origin of Yangzhou fried rice
Yangzhou fried rice, also known as Yangzhou egg fried rice, Yangzhou, Jiangsu Province, the classic Han snacks.
Originally circulated in local folklore, it is rumored to have originated from Yang Su, the Duke of Yue in the Sui Dynasty, who loved to eat broken gold rice, that is, scrambled egg rice. When Emperor Yang toured Jiangdu (now Yangzhou), he also introduced egg fried rice to Yangzhou, and then through generations of culinary masters gradually innovated and softened into the Huaiyang cuisine of "rigorous selection of materials, fine production, processing, pay attention to the color, the original juice and original flavor" characteristics, and finally developed into one of the famous staples of the Huaiyang flavor.
Europe and the United States, Japan, Hong Kong and other places in the Yangzhou flavor restaurant, also have listed for sale this food, quite popular. October 23, 2015, Yangzhou 4,192 kilograms of "the largest portion of fried rice" refresh the Guinness World Record, but then exposed to the fried rice as food waste sent to feed pigs.
October 26, certified as the Guinness World Records official microblogging announced that there is waste, this challenge is invalid.
Yangzhou fried rice how so famous what allusion how so famous seems to be famous all over the world ah
Yangzhou fried rice, also known as Yangzhou egg fried rice, in Xie Yi's "food scripture" on the "Vietnam food broken gold rice", that is, Yangzhou egg fried rice predecessor.
One theory is that the original flow in the folk, from the Sui Dynasty, the Duke of Yue Yang Su loved to eat broken gold rice, that is, egg rice; another theory is that the Sui emperor visited Jiangdu, the dish was then transmitted to Yangzhou. After generations of culinary masters gradually innovated, combined with the characteristics of Huaiyang cuisine "selection of fine, processing, pay attention to color, original flavor", and finally developed into one of the famous staple food of Huaiyang style.
Europe and the United States, Japan, Hong Kong and other places in the Yangzhou flavor restaurant, also have listed on the sale of this food, quite popular. Yangzhou's egg fried rice, different flavors, a variety of "clear egg fried rice", "gold wrapped in silver egg fried rice", "crescent egg fried rice", "shrimp Egg fried rice", "ham and egg fried rice", "three fresh egg fried rice", "mixed egg fried rice" and so on.
Yangzhou egg fried rice, from its selection of materials, the main material is to use the best white indica rice or new white japonica rice instead. Before cooking need to be washed with water, slightly immersed in the pot to cook until cooked through, no hard center, loose grains, loose hardness is appropriate.
Fried rice to prevent burnt, need to make grains of rice are coated with egg, commonly known as "gold wrapped in silver". After fried such as broken gold flashing, shiny, bright, delicious and refreshing.
The origin of the name of Yangzhou fried rice
Because Yangzhou is the birthplace of Yangzhou fried rice.
In 486 BC, King Fu-chai of Wu opened the General Purpose River to connect the river and Huaihuai. With the opening of the river, Yangzhou's shipping industry gradually developed.
During the Wei, Jin and North-South Dynasties, scrambled eggs became a dish, which was recorded in Qimin Yaoji. During this period, the boat people of Guangling (now Yangzhou) created a convenient, inexpensive and hunger-resistant egg fried rice.
The rice soon spread to the Middle Kingdom. In the Sui Dynasty, Yang Su, the Duke of Yue, created rice with broken gold.
Emperor Yang of Sui dynasty, the food director Xie Feng wrote "food scripture", listed 53 dishes, including the broken gold rice. Emperor Yang had the honor to visit Yangzhou three times.
Broken gold 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 the Qing Dynasty, Tingzhou Yi Bingshou became the governor of Yangzhou. In his apartment in Yangzhou, Huang's Garden (now the area around the Four Bridges Smoke and Rain Building), often held poetry and wine party, Yangzhou fried rice became a fashionable variety of wine party.
Yi's Yangzhou fried rice in green onion and oil on the basis of fried rice with eggs, plus shrimp, lean meat, etc., the flavor is more than constant. Yi Bingshou diligence and love for the people.
Rishita River flooding, he often take a canoe inspection, asked the home cook to make Yangzhou fried rice. Yibingshou after his father's sorrow, dismissed to return to Tingzhou.
This method has spread to Fujian and Guangdong. People in the south 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 around the world.
Jiangsu Yangzhou egg fried rice what are the characteristics ofLegends and tales: rice and vegetables in one, point of view of the dishes in one is Yangzhou cooking in a distinctive category, which inherited the Zhou Dynasty, "eight treasures" in the "floating boiled", "floating mother "The fine tradition of the" floating mother.
In Xie Ji's "food scripture" there is "Vietnam food broken gold rice", which is the predecessor of Yangzhou egg fried rice. It is said that the dish was brought to Yangzhou by Emperor Sui when he visited Jiangdu.
After successive generations of chefs continue to improve, its ingredients are increasingly rich and colorful, the development of the popularity of Chinese and foreigners on the table good to see. Before making this dish, the first thing to do is to cook the soft and hard rice with loose particles, and then scramble it with eggs, so that all the grains of rice are coated with eggs, commonly known as "gold wrapped in silver".
After frying, such as broken gold flashes, moist and shiny, delicious and refreshing. Main ingredients: 1000 grams of white rice, 10 eggs.
What is the difference between egg fried rice and Yangzhou fried rice
Yangzhou fried rice, also known as Yangzhou egg fried rice, originally circulated in folklore, is rumored to have originated from the Sui Dynasty, the Duke of Yue Yang Su love to eat broken gold rice, that is, scrambled egg rice.
Emperor Yang of the Sui Dynasty, when he visited Jiangdu (now Yangzhou), and then also egg fried rice into Yangzhou. Due to the annoyance of cooking methods, the name also varies.
The fame of Yangzhou fried rice, originating from the broken gold rice, due to the simple production, simple ingredients, in the folk widely spread. After successive generations of culinary masters gradually pioneered and innovated, today's Yangzhou fried rice has been popular throughout the north and south of the Yangtze River, in Guangdong, Taiwan, Japan, Singapore and Thailand is also widely spread.
Nowadays, Yangzhou fried rice drops are extremely careful in the selection of materials, in the past, usually with overnight rice, you can achieve uniform particles, plus hot fire stir-fried, fluffy and soft. Now generally use white round-grained rice, slightly moistened, washed and cleaned, on the cage steam.
Steam until the grains are loose, soft and hard, no hard center. Then fry in the pot.
According to the different ingredients, Yangzhou drops egg fried rice "clear egg fried rice", "gold wrapped silver egg fried rice", "crescent egg fried rice", "Shrimp Egg Fried Rice, Egg Fried Rice with Ham, Egg Fried Rice with Three Fresh Eggs, Egg Fried Rice with Assorted Vegetables, etc. My favorite dish is Yangzhou Fried Rice. My favorite Yangzhou fried rice is the "gold silver mixed fried rice".
First of all, the egg stirred evenly, and then just steamed through the drop of rice into the egg juice, to be the outer layer of rice covered with a layer of golden egg skin after fishing out and draining. With eighteen ingredients, such as: sea cucumber, ham, shrimp, corn grain, green beans, diced mushrooms ...... together in the pan mixing and frying.
It is really fragrant, colorful. The entrance is fluffy and soft, and the aftertaste is endless.