Dongguan rice is rice topped with rice. Rice bowl is developed on the basis of "Chun Nao", one of the "Eight Treasures" of the Western Zhou Dynasty. The method of "Chunbo" in "Commentaries on the Book of Rites" is: "Fry hai (meat paste), add upland rice, and fertilize it with paste." The hai is meat paste, and the upland rice is yellow rice and millet grown in the north. Wo means pouring, and ointment means grease.

The main idea of ??the full text is: after the meat sauce is cooked, add it to the yellow rice (or millet) rice, and then pour oil on it to become "Chunbo". In the Sui and Tang Dynasties, "Chun Nao" developed into "Yu Huang Queen Mother Rice", and the cooking method also underwent new improvements. Wei Juyuan's "Food List" records: "The egg fat is braided on the surface of the rice, and the flavor is mixed." This means that the shape of the meat has been changed into silk, and eggs and other things have been added, making the color, shape and taste more colorful. It became one of the foods at the "Shaowei Banquet" in the Tang Dynasty. All of these are the prototypes of today's "rice bowl". Extended information

Currently, many rice bowls have problems such as excessive oil and salt. Eating this type of rice bowl for a long time may bring about the risk of hyperlipidemia. More oil and salt. Dark soy sauce and bright oily flowers are everywhere. Although this type of rice dumpling is delicious and appetizing, it may also lead to excessive intake of salt and fat. It is especially not suitable for people with obesity and high blood pressure. Healthy people should also eat less of this type of rice dumpling. Number of meals.

Lack of whole grains. The staple food of rice bowl is mostly white rice, which lacks whole grains, beans and potatoes. From a nutritional point of view, the requirement for staple food is to match it as thick and thin as possible, with a balanced and rich nutrient ratio, but most rice bowls do not meet this requirement. More meat and less vegetables. Although there are many varieties of rice bowls, rice bowls such as ribs, braised pork, beef, chicken, fish, etc. basically have more meat and less vegetables, while vegetable rice bowls have fewer varieties. Therefore, no matter what kind of rice bowl, It is difficult to achieve a reasonable ratio of meat and vegetables.

Reference: Baidu Encyclopedia - Rice Bowl