Duong Chau fried rice is still a dish of controversial origin.
Yangzhou fried rice at a restaurant in Yangzhou city.
Although the origin is not consistent, Yangzhou fried rice has now become one of China’s famous traditional specialties.
In 2002, the Duong Chau Cuisine Association announced 8 standard ingredients for a plate of fried rice: sea cucumber, chicken, ham, scallops, shrimp, mushrooms, bamboo shoots and peas;
In October 2015, Yangzhou City attempted to break the Guinness World Record for the largest volume of fried rice ever made.
Another equally famous fried rice dish is pilaf – widely known in Central Asian countries.
Although it is an ancient dish, pilaf fried rice today has many different versions. Photo: Azerbaijan Tourism
Pilaf is loved by locals and is the main dish at weddings, dinner parties or Novruz Bayram (New Year’s festival).
Ingredients for cooking include basmati rice, butter (or lard, oil), chestnuts, dried apricots, dried sour plums, dates, raisins, chopped boneless chicken, onions, saffron, salt and pepper.
Melt the butter or lard in a large pan over medium heat, then add the onions and chicken.
The crust covered on rice is called lavash, which are thin fried slices made from flour mixed with egg yolks, yogurt and saffron water can be added.
Another variation is pilaf sabzi, or lamb pilaf.
One of the restaurants serving this delicious dish in Azerbaijan, praised by many diners and travel websites such as Lonely Planet, is Shirvanshah Museum Restaurant, Sahil, Sumalk (pictured), Shah Restaurant, Firuze Restaurant.
