Paofan () is a dish in Teochew cuisine"7 Restaurants To Explore The Regional Cuisines Of China" https://guide.michelin.com/sg/en/article/dining-out/7-restaurants-to-explore-the-regional-cuisines-of-china popular in Singapore."Pao Fan fever is on in Singapore with new entrants targeting the mass market" https://www.straitstimes.com/life/food/pao-fan-fever-is-on-in-singapore-with-new-entrants-targeting-the-mass-market 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."7 Cheap Pao Fan In Singapore, Including Lobster And Ginseng Chicken Pao Fan" https://eatbook.sg/pao-fan-singapore/ 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.
See also Gukbap, a similar Korean dish Chazuke, a Japanese dish made from tea and cooked rice Lei cha, a Hakka tea and rice dish Cơm hến, a Vietnamese dish made from rice and baby clams soup
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