Yangzhou, Jiangsu Province — Yangzhou was an Imperial Grand Canal trade hub; its cuisine represents the refined elegance of Huaiyang cooking
Yangzhou fried rice: the refined, gold-and-silver style fried rice of Jiangsu (Su) cuisine — day-old jasmine rice stir-fried with egg, shrimp, char siu, green peas, spring onion, and spring onion oil. Named for Yangzhou city, one of China's most historically refined culinary centres. The 'gold and silver' refers to the egg whites and yolks separated — egg yolks coat the rice grains (gold) while whites cook separately (silver).
Savoury, eggy, fragrant, with individual rice grains distinct and coated — the most refined version of Chinese fried rice
{"Cold day-old rice is essential — fresh rice is too moist and clumps","Egg yolks coated onto rice grains before frying — creates the 'every grain wrapped in gold' effect","High heat throughout — lower heat produces stewed rather than fried rice","All garnishes are fully cooked before final assembly — nothing raw goes in at the end"}
{"The Yangzhou version traditionally includes sea cucumber and dried scallops — the banquet version","The simple home version is egg, shrimp, and spring onion only — equally delicious","White jasmine rice is standard — avoid short-grain or glutinous varieties"}
{"Fresh rice — too wet, produces porridge-like texture","Low heat — rice steams rather than fries; no wok-breath character","Skipping the egg yolk rice coating technique — the result is less distinctive"}
Land of Fish and Rice — Fuchsia Dunlop