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Chinese fried rice (simplified Chinese: 炒饭; traditional Chinese: 炒飯; pinyin: chǎofàn; Jyutping: caau2 faan6; Pe̍h-ōe-jī: chhá-pn̄g; Zhuyin Fuhao: ㄔㄠˇ ㄈㄢˋ) is a family of fried rice dishes popular in Greater China and around the world.
Yangzhou fried rice, also known by several other spellings and names, is a popular Chinese wok-fried rice dish. There are many varieties but it most properly describes egg fried rice with mixed vegetables and two forms of protein , typically pork and shrimp with scallions .
Chāhan, Japanese-Chinese fried rice. Chāhan (チャーハン) or yakimeshi (焼飯) is a Chinese-derived fried rice suited to Japanese tastes by the addition of katsuobushi for flavor, prepared with a variety of ingredients. Omurice is fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables ...
The Chinese Academy of History (中国历史研究院), a state-run institute set up in 2019, denounced the fried rice story as rumors spread by those with "vicious hearts" aiming to "gravely dwarf the heroic image of Mao Anying's brave sacrifice." The academy, citing declassified documents, stated Mao's position was compromised through ...
On the 70th anniversary of Mao Anying’s death in 2020, the Chinese Academy of History – an official think tank launched by Xi to counter “incorrect” views of Communist Party history ...
The term came to prominence in Lima in the 1930s, when Limeños heard Chinese people using the expression "chifan" as a call to eat in the restaurants they ran. [7] A similar loanword, chaufa (a chifa fried rice dish), comes from the Cantonese 炒飯 or chaofan (Jyutping: caau 3 faan 6), meaning "fried rice". [8]
Hokkien fried rice in Hong Kong fast-food restaurant. Hokkien fried rice (Jyutping: fuk1 gin3 caau2 faan6; also known as Fujian fried rice) is a popular Cantonese-style wok fried rice dish in many Chinese restaurants in Hong Kong. [1] This dish did not originate in Fujian. It consists of a saucy stir-fried topping poured over ordinary egg fried ...
Rice was domesticated in the Yangtze River basin in southern China approximately 9,000 years ago and is a primary staple food for people from rice farming areas in southern China. [41] Steamed rice, usually white rice, is the most commonly eaten form. People in South China also like to use rice to make congee as breakfast. [42]