🍳 Why is Yangzhou fried rice unique in Hong Kong? Let's explore the cultural differences!

✨ Preface: The most common and controversial fried rice

Hey fellow foodies~ 9 out of 10, the most reliable fried rice choice at a tea restaurant or Chinese restaurant is Yangzhou fried rice ! 🤤
A plate of golden and colorful fried rice with shrimp, barbecued pork, green beans, eggs and chopped green onions is a taste that almost everyone can accept.
But after checking the information, I found out: **The Hong Kong version of "Yangzhou Fried Rice" is completely different from the original version in Yangzhou, Jiangsu, China! **😲
So the question is: Why does Hong Kong have its own unique version of Yangzhou fried rice?

📜 The true origin of Yangzhou fried rice

Authentic Yangzhou Fried Rice from Mainland China

• Yangzhou fried rice has a long history in China, which is said to date back to the Sui and Tang dynasties.
• Authentic "Yangzhou Fried Rice" is actually "Assorted Fried Rice" with very particular ingredients: ham, shrimp, scallops, mushrooms, chicken, shredded eggs, etc., emphasizing delicacy and richness.
• The mainland version is more like a "high-end banquet dish", beautifully presented and light in flavor. 🍤🍗🍄

Hong Kong Tea Restaurant Version

• Hong Kong people often call it "Yangzhou fried rice", but it is actually closer to "Hong Kong-style fried rice":
  • Barbecued pork cubes
  • Shrimp 🦐
  • Green beans and carrot cubes🥕
  • Eggs
  • Chopped green onions
• Emphasizing "color, aroma and taste", the rice is fried until the grains are golden, dry, salty and fragrant.
• Compared with the mainland version, the Hong Kong version is more popular and closer to the public taste.

🥢 Why does Hong Kong have a unique version?

1. The influence of tea restaurant culture 🏙️

• Hong Kong tea restaurants emphasize speed, deliciousness and authenticity .
• Use barbecued pork instead of ham, the ingredients are easy to prepare, cheap and delicious.
• Adding green beans and carrot pieces makes it colorful, looks good and fills you up.

2. Cantonese people’s taste preferences 😋

• Cantonese people pay attention to the "wok aroma", and the fried rice should be dry and distinct.
• The Hong Kong version of Yangzhou fried rice is fried until every grain is golden brown, fragrant and not greasy.
• The taste is saltier and richer than the mainland version, and is more in line with the taste of Hong Kong people.

3. Localized ingredients 🌏

• In the early years, Hong Kong was restricted by food supply, and it was not always easy to obtain ham and scallops on a long-term basis.
• Barbecued pork, shrimp and green beans are the best substitutes.
• It has gradually evolved into the "standard recipe" in the hearts of Hong Kong people.

4. Hong Kong aesthetics and habits 👀

• Hong Kong people pay attention to "enough ingredients" when eating rice. They believe that fried rice must contain meat, shrimp and vegetables to be considered "value-for-money".
• Therefore, the Hong Kong version of Yangzhou fried rice must be rich in ingredients and will not be as light and elegant as the mainland version.

5. Name Misuse and Trends 📛

• In fact, the Hong Kong version of Yangzhou fried rice is not originated from Yangzhou, but because the name "Yangzhou fried rice" is well-known and sounds high-end and stylish, the tea restaurant continues to use this name.
• Over time, Hong Kong people have come to regard the "Hong Kong version" as authentic, and many people even think that people from Yangzhou in mainland China eat the Hong Kong version of fried rice. 😂

🍚 Characteristics of Hong Kong's Yangzhou Fried Rice

1. The ingredients are simple but the flavor is rich : barbecued pork, shrimp, and egg drop are enough to make it stand out.
2. Emphasize the wok aroma : stir-fry quickly over high heat, and the rice grains will have a distinct burnt aroma.
3. Colorful : yellow (egg), red (barbecued pork), green (green beans), orange (carrot), the appearance is eye-catching.
4. Popularization : The price is affordable and everyone can afford it.

🌏 Regional comparison

• Hong Kong : Savory and delicious, a representative of tea restaurants, affordable and accessible.
• Yangzhou (Mainland) : High-end banquet dishes with light flavors and exquisite knife skills and plating.
• Overseas Chinatowns : They mostly follow the Hong Kong version because the ingredients are easily available and it is more in line with Western tastes.

💡 Editor's Summary

I think Hong Kong has its own version of Yangzhou fried rice, entirely due to a combination of culture, taste and environmental factors . 💭

• Tea restaurant culture requires fast, delicious and authentic food → ingredients must be simple.
• Hong Kong people prefer a savory and salty taste → The rice should be fried until it is fragrant.
• Local ingredients → Barbecued pork and green beans become the main characters.
  In the end, the Hong Kong version of Yangzhou fried rice not only became unique, but also became one of the most popular fried rice dishes in tea restaurants! ✨

🎤 Let me tell you

👉 Do you think the Hong Kong version of Yangzhou fried rice surpasses the "authentic" version? Or do you prefer the traditional lighter version from mainland China? Let me know in the comments! 📩