Foodies in China have been enjoying some version of fried rice since at least the Sui Dynasty (589-618 C.E.). Today, regional varieties have emerged, most commonly Yangzhou, Fujian hokkien ...

Deng Wen Ji 鄧文记: The best hokkien mee, claypot rice & wanton mee under one roof My favourite part of the dish were the mini golden nuggets of pork lard which were fried to perfection. The outer crispy ...