Recipe for debate as city takes out trademark on fried rice

Yangzhou-style fried rice has been trademarked by its namesake mainland city in an attempt to restrict the way chefs serve up the dish, which is hugely popular in Hong Kong.

Xinhua reported yesterday that Yangzhou city government officials had taken out a trademark on fried rice, Yangzhou-style, based on ingredients specified in three classic cookbooks dating back centuries.

Chinese fried rice is almost universally identified as Yangzhou fried rice in cookbooks and menus.

The Xinhua report said restaurants in Yangzhou would be expected to serve the dish according to the official recipe. 'The quantity and proportions of the ingredients must be followed exactly to deserve the name,' it said.

The report did not say at which mainland state office the fried rice recipe has been registered, or to what length officials would go to enforce the trademarking of the dish.

The sanctioned recipe includes sea cucumbers, dried scallops, bamboo shoots, shrimps, chicken, spring onion, dried mushrooms, smoked ham and eggs cooked in soya sauce, a chicken broth and Shaoxing wine.