Yeung Chow Fried Rice
Yeung Chow Fried Rice" or "Yang Zhou Chao Fan" is a popular Cantonese style wok fried rice dish in most Chinese restaurants in Malaysia. Chinese barbecued pork or 'cha siu' (叉烧) is an essential ingredient in Yang Zhou Fried Rice. It is the barbecued pork that gives it its special sweetish flavour. Some variations of the dish are darker when dark soya sauce is used. Most authentic Chinese restaurants use the lighter variety of soy sauce. Despite the name, this dish does not originate from Yangzhou; instead, the recipe was invented by the Qing dynasty's Yi Bingshou (1754–1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou. Still, there have been attempts by people in Yangzhou to patent the dish.
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