Sorrowful Rice is a Hong Kong rice dish that became popular after it appeared in Stephen Chow's 1996 comedy film The God of Cookery. It is also called char siu egg rice, and in Chinese ànránxiāohún fàn. The plate is simple: cooked rice topped with char siu, the Cantonese barbecued pork, and a fried egg, usually served with a green vegetable such as choy sum and a hint of onion. Its origin is unusually well documented for a street-level dish. In 1992 a chef named Dai Lung, then head chef at a Chinese restaurant in Hong Kong that Stephen Chow often visited, was asked by Chow to create a dish for a film about chefs. In the film Chow's character invents the same plate and names it Sorrowful Rice, and after the film's release the dish spread through Hong Kong eateries.
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In Cuisine
Source Sorrowful Rice (Wikipedia)
Uses Ingredient
Source Sorrowful Rice (Wikipedia)
Source Sorrowful Rice (Wikipedia)
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Source Sorrowful Rice (Wikipedia)Lead [in-group]Quote, Lead [in-group]
is a Hong Kong rice dish popularised by Stephen Chow's 1996 comedy film The God of Cookery
Sources
1. Sorrowful Rice (Wikipedia)
Origins
In 1992, the creator of the dish, Dai Lung, was head chef at a Chinese restaurant in Hong Kong frequented by Stephen Chow.
Lead
The dish typically consists of cooked rice, char siu, and a fried egg accompanied by vegetables such as choy sum, and a hint of onion.
Lead [in-group]
is a Hong Kong rice dish popularised by Stephen Chow's 1996 comedy film The God of Cookery
Uses Ingredient: Rice, Lead [uses-ingredient]
The dish typically consists of cooked rice, char siu, and a fried egg
Uses Ingredient: Egg, Lead [uses-ingredient]
The dish typically consists of cooked rice, char siu, and a fried egg
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