Shrimp rice

In the 1990s, Zhou Xianxing, along with the heat of the film, brought Chinese food to the world and raised Chinese awareness of food and cooks. Zhou Xianxing's prototype, Diron's egg fried rice, one of which sells $5,000, each of which is finely selected, and each of which is more of a race for seconds. It is reported that Hong Kong has been visited exclusively for the purpose of eating the rice, and that a bid of $5,000 has been made. Sour eggs, not much sauce, grains. The soul of fried rice — the fire that must be fought in seconds — allows rice to dance in the pot, to eat in the mouth, and the empty cavity to experience a direct transformation of salty and delicious. Rice does not have to stay overnight. It can be placed in the fridge, ice to a certain degree, so that the grain of rice can be clearly removed, the food chosen must be fresh and the fire must be properly captured。