Yangzhou Fried Rice, also known as Yangzhou Egg Fried Rice, originally circulated in folklore, is rumored to have originated from Yang Su, the Duke of Yue in the Sui Dynasty, who loved to eat the broken gold rice, i.e., scrambled egg rice. Emperor Yang's visit to Jiangdu (now Yangzhou), followed by the egg fried rice into Yangzhou, and then by successive generations of masters of the culinary world of gradual innovation, soft into the Huaiyang cuisine, "rigorous selection of materials, production of fine, well-processed, pay attention to the color, the original flavor," the characteristics of the development of the Huaiyang flavor finally became one of the famous staple food.

Today's Yangzhou fried rice is a selection of white rice, with ham, diced chicken, shrimp, mushrooms, asparagus, sea cucumber, eggs, salt, oil, green onions and other raw materials stir-fried. The oil used for fried rice is just right, using vegetable oil as the main, so that the fried rice, egg golden, ham deep red, shrimp white, green onion green, color and aroma are all ready.