There are always some foods with place names that the locals have never heard of, but they bloom in foreign countries, such as the "Fujian fried rice" that is popular in Nanyang and the "Tianjin rice" that is well known to the Japanese.
Tianjin rice | tokyo-cafeblog.com
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Fujian fried rice / is actually a Cantonese dish /</h1>
Hokkien Fried rice (Hokkien Friedrice), a dish common in Hong Kong-style restaurants, and popular in Nanyang, but Fujian locals have not heard much of the "Fujian cuisine". Every time I mention Fujian fried rice, My Fujian friends are confused. This fried rice really has nothing to do with Fujian, let alone fried rice with "Fujian people" as the raw material, Fujian people don't rush to run first.
Hokkien Friedrice | Photo: Sayu
This kind of fried rice, which appears frequently in Hong Kong-style restaurants, is not the same as the type of fried rice that is usually "grained". Simply put, it is a kind of "wet fried rice" based on egg fried rice and then poured with thick chowder sauce. The boundaries between toppings and egg fried rice are clear, and they reflect each other, and the entrance is "even juice with rice", and the taste is more special.
Fujian fried rice is a kind of "wet fried rice" with juice with rice | stock.tuchong
The rice and side dishes of Fujian fried rice need to be fried separately, and the ingredients are very rich, mainly including shiitake mushrooms, diced chicken, shrimp, Yaozhu, fire duck shreds, kale, etc., and then with the sauce made of chicken soup, soy sauce, oyster sauce, and finally the whole spread on the egg fried rice, which looks a bit like "mixed brocade risotto".
The "full of ingredients" of Fujian fried rice | food-touring.com
Fujian fried rice was born around the 1980s, first seen in restaurants and restaurants in Hong Kong, and later carried forward by expatriates after being taken to Nanyang. Nowadays, it has become a common "dish" in overseas Chinese restaurants. Because of the abundant ingredients, it is very pleasing to diners. Yes, Fujian fried rice can be regarded as a Cantonese dish.
Fujian fried rice, a Cantonese dish | stock.tuchong
Tianjin Restaurant / Japanese household name "Chinese cuisine" /</h1>
Tianjin 飯 (てんしんはん), also known as "crab jade rice", can be understood as "slippery egg crab rice" or "hibiscus crab meat rice", almost a "Chinese cuisine" that has nothing to do with Tianjin but is widely known in neighboring Japan. Kanto people used to call it "Tianjin Dumpling", while Kansai people often called it "Tianjin Biao".
Japan's well-known "Tianjin rice" | park.ajinomoto.co.jp
There is no reliable explanation for the origin of the name "Tianjin rice", some people think that Tianjin rice may be named after the rice from Tianjin's famous Xiaozhan Town and the barracuda crab produced in Tianjin Port, which sounds a bit far-fetched; others believe that Tianjin rice evolved from Tianjin's traditional famous dish "pot collapse loin", because the two are quite similar in practice.
Tianjin rice is also known as "crab jade" | icotto.jp
The practice of "pot collapse" actually originates from Lu cuisine, which refers to the addition of side dishes in the "egg running" process, such as shrimp, tenderloin and so on. The method of "pot collapse tenderloin" is roughly as follows: pour most of the egg liquid into the pot, then put the marinated tenderloin meat, beat a little oil along the side of the spoon, heat the egg liquid to solidify, and then pour in the remaining egg liquid, then turn the egg cake over and fry until golden brown on both sides, and finally add the soup to simmer and hook.
Tianjin's traditional famous dish "pot collapse loin" | stock.tuchong
If you use the "pot collapse dish" as the basis, with rice to make a "pot collapse rice", it seems that it does seem to be somewhat similar to Tianjin rice, but this statement is ultimately inconclusive.
The origin of Tianjin rice in Japan is also very vague. There is usually more than one "Motozu restaurant" for Japanese folk food, and it is often in Kansai and Kanto respectively. At the Yuanzu restaurant of Tianjin Rice, the representative of Kansai is "Taisho-hin" in Osaka. It is said that the chef from Shandong, who uses the meat of The Shuttle Crab from Tianjin to make "Hibiscus Crab" and then covers it with rice wrapped in slippery eggs; the representative of Kanto is "Lai Lai Xuan", where creative chefs make "crab jade" out of eggs and crab meat, cover the rice, and drizzle with sweet and sour sauce and soy sauce.
No matter where it originated, it is a combination of hibiscus eggs and rice | park.ajinomoto.co.jp
Either way, it is the appearance of "smooth and tender egg liquid" and "crab meat" wrapped in rice and then drizzled with thick sauce, which is really similar to the temperament of the previous Fujian fried rice. Nowadays, the main difference between Tianjin rice in Kansai and Kanto is in the sauce, the common taste in Kansai is the salty and fresh taste mainly made of soy sauce, and the sweet and sour taste of ketchup is more common in Kanto.
There is a difference in The Tianjin rice and sauce of Kansai and Kanto | mainfloor.jp
The preparation of Tianjin rice is not complicated, and the basic elements are slippery eggs, rice and mustard sauce. The procedure is to beat the egg mixture well, then add shrimp, crab meat, carrots, shiitake mushrooms, bamboo shoots, shredded meat and green onions and other ingredients, mix into a soft and tender "hibiscus egg" (crab jade) wrapped in rice, and then use soy sauce, miso and vinegar to make out the sauce, thin and thin and pour on the slippery egg, the taste is both salty and sweet, especially in line with the Taste of Japanese "Chinese Cuisine".
Tianjin people: Jie seems to be a ma'er???
In the same way, Fujian does not have thyme wontons, and dry-roasted shrimp is also a "Chinese cuisine" only available in Japan.
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This article is from the Foodie Institute and is not reprinted without authorization
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