Homestyle fried rice is the best because it offers complex layers of flavors with depth, dimension, and various textures in their fried rice leaving a very satisfying mouth feel.
Taishanese cuisine has a unique wok-fried rice dish made with expensive sticky sushi-grade rice stir-fried with rehydrated ingredients such as dried scallops, dried shrimp, shiitake mushrooms, duck prosciutto, pork belly prosciutto, and Chinese sausage. Similar to 腊味糯米飯, but because it is stir-fried you also get bits of scorched rice for some additional delightful crunchiness.
Restaurant style fried rice with mixed ingredients that are finely chopped is best enjoyed by a person with no teeth.
[youtu.be] (notice how most of the restaurant style fried rice dishes being prepared barely have anything else in the dish besides rice...that is so anti-Taishanese style).
Taishanese cuisine has a unique wok-fried rice dish made with expensive sticky sushi-grade rice stir-fried with rehydrated ingredients such as dried scallops, dried shrimp, shiitake mushrooms, duck prosciutto, pork belly prosciutto, and Chinese sausage. Similar to 腊味糯米飯, but because it is stir-fried you also get bits of scorched rice for some additional delightful crunchiness.
Restaurant style fried rice with mixed ingredients that are finely chopped is best enjoyed by a person with no teeth.
[youtu.be] (notice how most of the restaurant style fried rice dishes being prepared barely have anything else in the dish besides rice...that is so anti-Taishanese style).
Quote
walter kropf
I was told that sub gum meant finely chopped.