Paofan () is a dish in

Teochew cuisine Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chaos ...

popular in Singapore. Other versions of Paofan can be found in Taiwan, Korea and Japan, where rice and seafood are the main staples for the farmers during the harvest. Once the domain of restaurants, Paofan has recently been offered in low-cost establishments. It consists of rice soaked in broth brewed from pork, fish bones and prawn, typically served with seafood, fried egg floss and crispy rice. The popularity of paofan has risen in Singapore in 2021,"Mad about pao fan" https://www.straitstimes.com/life/food/mad-about-pao-fan with the emergence of a premium lobster version.

Ochazuke ''Chazuke'' (茶漬け, ちゃづけ) or ''ochazuke'' (お茶漬け, from ( o)''cha'' 'tea' + ''tsuke'' 'submerge') is a simple Japanese dish made by pouring green tea,Lei cha Lei cha (; pronounced ) or ground tea is a traditional Southern Chinese tea-based beverage or gruel that forms a part of Hakka cuisine. In English, the dish is sometimes called thunder tea since "thunder" () is homonymous with "pounded" (). ...

, a Hakka tea and rice dish *

Cơm hến Cơm hến (baby basket clams rice) is a Vietnamese rice dish originating in Huế Huế () is the capital of Thừa Thiên Huế province in central Vietnam and was the capital of Đàng Trong from 1738 to 1775 and of Vietnam during the ...

, a Vietnamese dish made from rice and baby clams soup

References

{{reflist Chinese rice dishes

See also

References