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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Yangzhou fried rice (扬州炒饭, yang zhou chao fan) is considered the gold standard of Chinese fried rice — a preparation of day-old jasmine rice stir-fried with egg, small prawns, diced char siu, ham, green peas, scallion, and a variety of finely diced vegetables, each component added in precise sequence to achieve the perfect texture of each ingredient while the rice develops the wok hei. It is defined by its restraint and precision rather than heavy seasoning — the rice should taste clean, fresh, and vibrant, with each component distinct.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
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