Yangzhou Fried Rice is an exemplary dish that epitomizes the quintessence of Huaiyang cuisine. Originating from Yangzhou, this iconic dish has become a culinary classic of Jiangsu Province. In 2009, the cooking techniques of Yangzhou Fried Rice were bestowed the honor of being included in the second batch of the intangible cultural heritages of Jiangsu Province. This dish is revered not only by Chinese gourmands but also captures the imagination of culinary enthusiasts worldwide, featuring prominently in the menu of Western restaurants as a must-try Chinese delicacy.
The celebrated Yangzhou Fried Rice, a classic offering of Huaiyang cuisine, is a culinary tour de force explicitly referring to the “Assorted Fried Rice” or the “Three Fragrant Fried Rice”. This dish is meticulously crafted by stir-frying an assortment of ingredients, such as diced corn, diced carrots, scrambled eggs, diced ham, and peas with rice. The cooked rice boasts plumpness, distinct grains, and vivid hues that tantalize the palate. This dish is a gastronomic masterpiece infused with an alluring aroma and a scrumptious flavor.
To master the art of creating a delicious Yangzhou Fried Rice, a set of techniques must be followed. These include employing the “hidden fragrance” technique to prepare the shrimp roe, soaking the rice in cold water for an extended period, briefly boiling it before steaming, ensuring that the rice grains have a firm “body”, and timing of adding the egg mixture just before it fully solidifies.
