Hello, everyone. I'm Wang Gang.
I have learnt a lot last time I went to Yangzhou.
About a week.
I've tried a lot of Yangzhou food.
I was particularly impressed by the Yangzhou fried rice.
In restaurants in Sichuan, the typical price of that fried rice
is somewhere from 10-38 yuan.
If it's more than 30 yuan, there must be shrimps in it.
And some ham.
And some green beans or corn kernels etc.
I have ordered fried rice in many restaurants while I was in Yangzhou.
They're all at least 38 yuan.
And the expensive ones can go over 100 or 200 yuan.
Well, this time it's all clear for me.
What's in it?
We went to Yangzhou to eat the fried rice.
What's in it? Why is it so expensive?
So this time I bought some ingredients to make Yangzhou fried rice.
I'm going to try to make it according to an official standard.
Let's take a look at this one.
What we call "ham" in the cheap Yangzhou fried rice is
either luncheon meat or ham sausages.
Actually, that's not the right way to do it.
Because...
The ham in Yangzhou fried rice is actually this kind of ham.
It's something like that.
This is Jinhua ham.
It's usually used to make stock.
Then,
This is the one used to make Yangzhou fried rice.
This is a Xuanwei ham.
It's not that salty.
It's just that this place, Xuanwei, is
in highland.
I'd say it's drier and colder in the highlands.
So there is less salt in their ham.
If we use the same amount of salt here in Sichuan...
This meat will stink.
And this one is more fragrant.
The ingredients in Yangzhou fried rice is actually this pork leg ham.
Here, it doesn't matter if you use a Jinhua ham or a Xuanwei ham,
They're all called larou (cured meat).
This Jinhua ham is better for making stock.
One of my fans told me he might have used one of these to make stock,
like lunch meat or ham sausage. They took those to make the stock.
When he cooked it, it got mushy, and it didn't taste very good.
As for the ham,
There's always a misunderstanding.
Just think of it as ham.
In fact, it's the kind of thing you'd find in some small restaurant.
They use this to keep the cost down.
In general, they don't buy this ham.
This ham.
It's 60 yuan per jin (500g) now.
But this Xuanwei ham is a little more expensive, about 68.
So in order to get a good shot of this Yangzhou fried rice...
We bought the whole ham.
One Xuanwei ham and one Jinhua ham. The two add up to about 1600 yuan.
And then I bought some sea cucumbers.
This sea cucumber.
And this.
Dried scallops
This one
The one I bought is about the size of my pinky.
This one is 180 yuan per jin (500g).
And the sea cucumber is a bit more expensive.
The ones I bought are dried sea cucumbers, which need to be soaked by ourselves.
If you think it's too much trouble, you can just buy the frozen ones.
You know, the kind you take back and defrost and eat.
One last thing about what if we buy this big ham and we can't finish it at once.
For this ham, I suggest you cut it into small pieces.
Then seal it in plastic wrap and put it in the fridge.
It's good for about a year.
A wetter ham like this one.
It's best to seal it with oil and then wrap it in plastic wrap and put it in the fridge.
Okay, now we're done with the raw materials.
That's all the stuff that cost us thousands of yuan.
This Jinhua ham will be used to make a traditional Kaishui Baicai ("cabbage in boiled water").
Use it to make delicious stock.
And then this Xuanwei ham... I will use its meat and follow an official standard...
To make a Yangzhou fried rice.
All right, that's it for this video.
Please look forward to my cabbage and Yangzhou fried rice later.
That's it. Bye.