Where does Yangzhou fried rice come from?

Yangzhou is the birthplace of Yangzhou fried rice. In 486 BC, Fu Cha, the king of Wu, opened a ditch to run through Jianghuai. With the sailing of the river, Yangzhou's shipping industry has gradually developed. During the Wei, Jin, Southern and Northern Dynasties, scrambled eggs became a dish, which was recorded in Qi Min Yao Shu. During this period, boat people in Guangling (now Yangzhou) created convenient, cheap and hunger-resistant fried rice with eggs. This meal soon spread to the Central Plains. In the Sui Dynasty, Yang Su, the Duke of Yue, created the broken golden rice. Xie Feng, the emperor of the Sui Dynasty, wrote The Classic of Food, which listed 53 dishes, including broken golden rice. Emperor Yangdi was fortunate in Yangzhou. Broken golden rice is one of his favorite dishes. In the Ming Dynasty, Yangzhou folk chefs added ingredients to fried rice, forming the prototype of Yangzhou fried rice. During the Jiaqing period of Qing Dynasty, Yi Bingshou of Tingzhou became the prefect of Yangzhou. He often holds poetry receptions in Yangyu Huangshi Garden (now around the misty rain building of Siqiao), and Yangzhou fried rice has become a fashionable variety of receptions. On the basis of fried rice with scallion and egg, Yi's Yangzhou fried rice is delicious with shrimp and diced lean meat. Yi Bingshou is diligent and loves the people. When there was a flood in Lixia River, he often visited by boat and asked his family to cook Yangzhou fried rice. After Yi Bingshou's death, Ding Fu returned to Tingzhou. This method spread to Fujian and Guangdong. Southerners call it "Yangzhou fried rice". After the Opium War, many Chinese went overseas to do business and make a living, and Yangzhou fried rice spread all over the world.