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 originator 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 Shaoqing are the founders of Caigenxiang. From Li Xiulin's description, we know that fried rice with eggs is actually a delicacy for working people. In the past, the countryside was very poor, so we could only eat porridge for three meals at ordinary times and dry rice during busy farming. Cooking dry rice at that time was different from now: a few spoonfuls of "Jiangtou rice" were taken out of the porridge and put into a casserole, and then cooked in the afterfire of the pot. The rice made in this way is called "scooping rice". When the guests came home, due to financial constraints, the careful and not rude host aimed at the eggs. Knock out "spoon rice", blow dry the steam, fry some eggs and rice, and then make a fairy soup, which is a good side dish for treating yourself. It is made of dried radish and pickles.

At first, the customers of "Caigenxiang" were laborers such as rickshaw pullers and canal boatmen, and the hotel was positioned as a convenient fast food restaurant, operating at a low profit to meet the dining needs of low-level residents. According to Li Xiulin's memory, in difficult times, shops often borrowed vegetables and meat from vegetable shops and butcher shops in the morning, and then sold them before paying them back. Because of its good reputation, it won the support of vegetable and meat shop owners, and the root fragrance of vegetables was supported and developed 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, 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 voice in politics. He is not only proficient in poetry and calligraphy, but also a gourmet. It is widely 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 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 fried with barbecued pork are more delicious than before. 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 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 dish, but also a delicacy on the Cantonese menu. It is Yi Bingshou's innovation and dissemination that has made today's "Yangzhou fried rice" colorful.

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

During the formation of Yangzhou fried rice, 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 the hutong near the National Day.

Around 1947, the vegetable root fragrance reached its peak, and the varieties of fried rice with eggs also increased. Not only because of the emphasis on watering rice or eggs first, but also the difference between gold-coated silver and silver-coated gold; So 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 is 30 cents, fried rice with shredded pork is 50 cents, and mixed fried rice is 78 cents. At this time, the formula of mixed fried rice is basically similar to 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, inadvertently making Yangzhou fried rice a delicious dish. At that time, the ingredients of vegetable root fragrant mixed fried rice still had its focus-Shanghai Meilin green beans were blindly used in 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 the exquisiteness that the public can achieve, and it will inevitably become something that can be circulated for a long time.