The word "parent-child rice" is the fourth sound of "dong", which means rice dumplings in Japan. At first, I didn't understand why the combination of chicken and egg was called "parent-child"? Later, I learned that chicken is a "kiss" and eggs are a "son". It's that simple. In the long history of Japanese rice dumplings, this "parent-child rice dish" can be regarded as the ancestor. It was born in the Meiji Period and has a history of more than 100 years. In the past, it was made with egg juice poured on chicken. Later, due to the high price of eggs, guests were reluctant to share the soup, so they mixed the rice into the soup and ate it together. Later, it slowly evolved into chicken egg juice rice, which is also called "parent-child rice".
Ingredients: ketchup,soy sauce,red wine,lettuce,chicken legs,pepper,white sugar,onion,Jiang,garlic,oyster sauce,qingshui
Ingredients: salt,red wine,beef,soy sauce,Jiang,tangerine peel,octagonal,sugar,cinnamon,soy sauce,pepper,dried chili
