ANCIENT Chinese Sausage Fried Rice (1500 YEAR OLD) BEST TASTY RICE EVER!! 🍚 (historical cooking)

We used family and historical literature to recreate this traditional Chinese sausage fried rice recipe, obviously fried rice is subjective and can be whatever you want in it, its essentially the Chinese version of bubble and squeak. We also didn't use oyster sauce for this recipe because that wasn't invented until 1888, I know "what about the MSG" well we made an exception, as its doesn't add its own flavour like oyster sauce would, it just enhances the flavour that's already there. Another thing I know people will mention that Chinese rice wine wasn't used, historically the evidence says it was used in sauce dishes to enhance the gamey taste of meats, adding the wetness of Chinese rice wine to dishes that are traditional dry is a new things (1800s), but is that bad? No in some cases an improvement, but if that's your concern, you've missed the point of this video. If you'd like to see more historical cooking recipes, you need to comment!

00:00 Introduction
00:43 Chinese sausage preparation
03:23 Egg preparation
06:24 Overnight rice preparation
07:47 Cooking

[ZiangsFoodWorkshop]

This is totally different form takeaway style cooking, so don't glance over thinking you've seen it already, some good information here too, make sure to hit the LIKE button, its free and cost nothing to help us out :)

[marksheeran]

Wow that egg looks amazing. Thank you for all the useful tips, always a great bonus getting years of professional experience and advice that is carefully and clearly explained.

[suebell]

This looks amazing I love how you're expanding our minds thanknyou

[joeroberts]

So excited for this! I love recipes with roots!

[alexandermiddlehurst]

Brilliant! Need to get me some Chinese sausage 😋. Always love the traditional videos you do 👌

[elijahheyes]

Wonderful. Thanks as always guys 🙏🏻 Long shape for me 😊

[tatoemonkey]

When this recipe drops- runs to local Chinese supermarket 🙌

[randyfish]

When I first went to China I saw so many of these type of air-dried sausages hanging from people's balconys I thought it was really odd at first, then I had a meal or two with these sausages added and they had a really interesting flavour. I didnt dislike them at all, but I did find them a bit heavy on the fat content. I think there were many dishes that these sausages can be added to. Always good to experiment like adding chopped cenrury tea eggs which I like too.

[catniplightpaw]

OMG, having seen the preview of this, you lot are going to love and or hate this sooo much, it's not a takeaway recipe, but should be!!

[chucky]

That looks nice guys love traditional chinese food well i just love chinese and thai food in general

[--SD--]

Interesting! Never heard of this dish in all my years of scoffing as much Chinese food as I can get my hands on. Probably not one I'm going to attempt making, but an interesting one nonetheless.

[JezzFielden]

Nice! I bought a couple of different brands of Chinese sausage to add to fried rice. But I had no idea what I should be looking for. Any recommendations?

[tatoemonkey]

I need a decent wok for my gas hob at home do you guys have any suggestions

[baztess]

Is Chinese sausage similar to polish kabanos sausage?

[kirk]

Where did you get the Chinese sausage from? Please do not say ' the Chinese sausage shop '? 😉

[joeroberts]

Does your Ma ever do Hainanese chicken rice?