Chinese fried rice: Difference between revisions
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'''Chinese fried rice''' ({{zh|t=炒飯|s=炒饭|p=chǎofàn|j=caau<sup>2</sup> faan<sup>6</sup>|poj=chhá-pn̄g}}) refers to [[fried rice]] dishes of Chinese origin, popular in [[Greater China|sinophone countries]] as well as around the world. Many varieties exist, including regional varieties such as [[Yangzhou fried rice]] ({{lang|zh|扬州炒饭}}; ''Yángzhōu chǎofàn'') from [[Yangzhou]],<ref>{{Cite book|url=https://books.google.co.kr/books?id=EqRuBAAAQBAJ&pg=PT28|title=Traditions of Chinese Cooking: Learning the Basic Techniques and Recipes of the Traditional Chinese Cuisine|last=Stone|first=Martha|publisher=PJ Group Publishing|year=2014|language=English|quote=Yang Chow is one of the most popular variations of Chinese fried rice recipes.}}</ref> and [[Hokkien fried rice]] ({{lang|zh-yue|福建炒飯}}; ''Fuk<sup>1</sup>gin<sup>3</sup> caau<sup>2</sup>faan<sup>6</sup>'') from [[Hong Kong]]. Chinese fried rice dishes also spread to other parts of the world. For example, Japanese ''[[Chahan (food)|chāhan]]'' ({{lang|ja|チャーハン}}; {{lang|ja|炒飯}}) originated from the fried rice made by Chinese immigrants in the 19th century.<ref name="Ono Salat 20132">{{cite book|url=https://books.google.com/books?id=mF4me5AKc-wC&pg=PT397|title=Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond|last=Ono|first=Tadashi|last2=Salat|first2=Harris|publisher=[[Ten Speed Press]]|year=2013|isbn=978-1-60774-353-8|location=Berkeley, CA|pages=397-398}}</ref> Latin American countries also have their versions of Chinese fried rice since long ago,<ref>{{Cite book|url=https://books.google.co.kr/books?id=KxYTgVXvc3oC&pg=PA30|title=Latino Food Culture|last=Janer|first=Zilkia|publisher=[[Greenwood Press]]|year=2008|isbn=9780313340277|editor-last=Albala|editor-first=Ken|location=Westport, CT|pages=30}}</ref> such as ''[[arroz chaufa]]'' ([[ Peru]]vian-Chinese fried rice) and ''[[arroz frito]]'' ([[Cuba]]n-Chinese fried rice).<ref>{{Cite news|url=http://www.latimes.com/food/la-fo-pico-boulevard-jonathan-gold-20160607-snap-story.html|title=Jonathan Gold returns to Pico Boulevard and finds a great hangover cure|last=Gold|first=Jonathan|date=8 June 2016|work=[[Los Angeles Times]]|access-date=4 March 2017}}</ref> |
'''Chinese fried rice''' ({{zh|t=炒飯|s=炒饭|p=chǎofàn|j=caau<sup>2</sup> faan<sup>6</sup>|poj=chhá-pn̄g}}) refers to [[fried rice]] dishes of Chinese origin, popular in [[Greater China|sinophone countries]] as well as around the world. Many varieties exist, including regional varieties such as [[Yangzhou fried rice]] ({{lang|zh|扬州炒饭}}; ''Yángzhōu chǎofàn'') from [[Yangzhou]],<ref>{{Cite book|url=https://books.google.co.kr/books?id=EqRuBAAAQBAJ&pg=PT28|title=Traditions of Chinese Cooking: Learning the Basic Techniques and Recipes of the Traditional Chinese Cuisine|last=Stone|first=Martha|publisher=PJ Group Publishing|year=2014|language=English|quote=Yang Chow is one of the most popular variations of Chinese fried rice recipes.}}</ref> and [[Hokkien fried rice]] ({{lang|zh-yue|福建炒飯}}; ''Fuk<sup>1</sup>gin<sup>3</sup> caau<sup>2</sup>faan<sup>6</sup>'') from [[Hong Kong]]. Chinese fried rice dishes also spread to other parts of the world. For example, Japanese ''[[Chahan (food)|chāhan]]'' ({{lang|ja|チャーハン}}; {{lang|ja|炒飯}}) originated from the fried rice made by Chinese immigrants in the 19th century.<ref name="Ono Salat 20132">{{cite book|url=https://books.google.com/books?id=mF4me5AKc-wC&pg=PT397|title=Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond|last=Ono|first=Tadashi|last2=Salat|first2=Harris|publisher=[[Ten Speed Press]]|year=2013|isbn=978-1-60774-353-8|location=Berkeley, CA|pages=397-398}}</ref> Latin American countries also have their versions of Chinese fried rice since long ago,<ref>{{Cite book|url=https://books.google.co.kr/books?id=KxYTgVXvc3oC&pg=PA30|title=Latino Food Culture|last=Janer|first=Zilkia|publisher=[[Greenwood Press]]|year=2008|isbn=9780313340277|editor-last=Albala|editor-first=Ken|location=Westport, CT|pages=30}}</ref> such as ''[[arroz chaufa]]'' ([[ Peru]]vian-Chinese fried rice) and ''[[arroz frito]]'' ([[Cuba]]n-Chinese fried rice).<ref>{{Cite news|url=http://www.latimes.com/food/la-fo-pico-boulevard-jonathan-gold-20160607-snap-story.html|title=Jonathan Gold returns to Pico Boulevard and finds a great hangover cure|last=Gold|first=Jonathan|date=8 June 2016|work=[[Los Angeles Times]]|access-date=4 March 2017}}</ref> |
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== In the medical world == |
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[[Bacillus cereus]] poisoning is called "Chinese fried rice syndrome" due to its historical tie with the fried rice dishes.<ref>{{Cite book|title=Updates in Emergency Medicine|last=Cahill|first=John D.|last2=Durgin|first2=Scott|publisher=[[Springer Science+Business Media]]|year=2003|isbn=9780306474705|editor-last=Cahill|editor-first=John D.|location=New York|pages=94|chapter=Food Poisoning|doi=10.1007/978-1-4615-0155-8|quote=Bacillus cereus poisoning has historically been associated with fried rice, being referred to as the "Chinese fried rice syndrome".|chapter-url=http://link.springer.com/chapter/10.1007/978-1-4615-0155-8_15}}</ref> |
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==See also== |
==See also== |
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Revision as of 13:02, 14 March 2017
An editor has nominated this article for deletion. You are welcome to participate in the deletion discussion, which will decide whether or not to retain it. |
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| Type | Fried rice |
|---|---|
| Place of origin | China |
| Region or state | Greater China |
| Main ingredients | Cooked rice |
Chinese fried rice (simplified Chinese: 炒饭; traditional Chinese: 炒飯; pinyin: chǎofàn; Jyutping: caau2 faan6; Pe̍h-ōe-jī: chhá-pn̄g) refers to fried rice dishes of Chinese origin, popular in sinophone countries as well as around the world. Many varieties exist, including regional varieties such as Yangzhou fried rice (扬州炒饭; Yángzhōu chǎofàn) from Yangzhou,[1] and Hokkien fried rice ([福建炒飯] Error: {{Lang}}: unrecognized language tag: zh-yue (help); Fuk1gin3 caau2faan6) from Hong Kong. Chinese fried rice dishes also spread to other parts of the world. For example, Japanese chāhan (チャーハン; 炒飯) originated from the fried rice made by Chinese immigrants in the 19th century.[2] Latin American countries also have their versions of Chinese fried rice since long ago,[3] such as arroz chaufa (Peruvian-Chinese fried rice) and arroz frito (Cuban-Chinese fried rice).[4]
In the medical world
Bacillus cereus poisoning is called "Chinese fried rice syndrome" due to its historical tie with the fried rice dishes.[5]
See also
References
- ^ Stone, Martha (2014). Traditions of Chinese Cooking: Learning the Basic Techniques and Recipes of the Traditional Chinese Cuisine. PJ Group Publishing.
Yang Chow is one of the most popular variations of Chinese fried rice recipes.
- ^ Ono, Tadashi; Salat, Harris (2013). Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond. Berkeley, CA: Ten Speed Press. pp. 397–398. ISBN 978-1-60774-353-8.
- ^ Janer, Zilkia (2008). Albala, Ken (ed.). Latino Food Culture. Westport, CT: Greenwood Press. p. 30. ISBN 9780313340277.
- ^ Gold, Jonathan (8 June 2016). "Jonathan Gold returns to Pico Boulevard and finds a great hangover cure". Los Angeles Times. Retrieved 4 March 2017.
- ^ Cahill, John D.; Durgin, Scott (2003). "Food Poisoning". In Cahill, John D. (ed.). Updates in Emergency Medicine. New York: Springer Science+Business Media. p. 94. doi:10.1007/978-1-4615-0155-8. ISBN 9780306474705.
Bacillus cereus poisoning has historically been associated with fried rice, being referred to as the "Chinese fried rice syndrome".
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