Sorrowful Rice (Chinese: 黯然销魂饭; pinyin: ànránxiāohún fàn; Cantonese Yale: gam yin siu wan fan), or simply char siu egg rice, is a Hong Kong rice dish popularised by Stephen Chow's 1996 comedy film The God of Cookery.[1] The dish typically consists of cooked rice, char siu, and a fried egg accompanied by vegetables such as choy sum.[2]
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| Alternative names |
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|---|---|
| Place of origin | Hong Kong |
| Created by | Dai Lung |
| Main ingredients | Cooked rice, fried egg, char siu |
Origins
editIn 1992, the creator of the dish, Dai Lung, was head chef at a Chinese restaurant in Hong Kong frequented by Stephen Chow. After getting to know Lung, Chow expressed interest in making a film about chefs and asked him to create this dish for his film, The God of Cookery.[2] In the film, the protagonist played by Chow creates this simple dish of cooked rice, char siu, and a fried egg, naming it 'Sorrowful Rice'. The dish became popular in Hong Kong in the wake of the film.[3]
See also
editReferences
edit- ^ Leung, Man Wan. "Tracing the Origin: Hong Kong's Famous Char Siu Egg Rice". Michelin Guide. Retrieved 13 September 2024.
- ^ a b Chan, Bernice (16 September 2018). "The real-life God of Cookery revives char siu rice Stephen Chow made famous in film". South China Morning Post. Retrieved 13 September 2024.
- ^ Goh, Melody L. "Try your hand at making one of Hong Kong's best-loved dishes". The Star. The Star (Malaysia). Retrieved 13 September 2024.