番茄炒鸡蛋 Scrambled Eggs with Tomato
Pinyin: fān qié chǎo jī dàn
Tomatoes likely originated in the highlands of Peru according to genetic records. When the Spanish began explorations of the New World they discovered tomatoes and introduced them to Europe by the early 1500’s. Eventually the Spanish introduced tomatoes to the Philippines at which point they spread throughout Asia.
Thousands of different varieties are available with countless variation in size, taste, growing climate, and even color. Today tomatoes are one of the most common garden vegetables in America, but China vastly out produces the USA in total tomato productions having produced over 33 million tons in 2008 compared to just over 12 million tons for the USA. California produces 90% of the US tomato crop which amounts to 35% of global production.
In 1753 the tomato was classified in the same family as the potato, but was later moved into it’s own family. Later scientists decided that the original classification was correct and tomatoes have been restored to their proper location in the Nightshade family of plants that include potatoes, eggplant, and even chili peppers. In a bit of Frankenstinian science tomatoes have successfully been cross bred with potatoes and produced viable offspring.
A tomato is considered to be a fruit and more specifically it’s a berry. A fruit by definition develops from the ovary of the plant and the flesh of the fruit will contain chambers where the seeds are located. By this definition, cucumbers, eggplants, and all squash are also fruits rather than vegetables.
Scrambled eggs with tomato is a classic dish that is likely to be one of the first dishes you are introduced to upon arriving in China. The eggs are scrambled in a wok with oil, sugar and salt. Once the eggs are about half cooked the sliced tomatoes are mixed in and then the whole thing is covered for a short while and then served hot. Here’s a detailed recipe.
It’s not a dynamic dish and it’s not fine dining. It’s very much a home style dish that nearly anyone can cook at home. The eggs taste like eggs and the tomatoes taste like tomatoes, the whole mixture is slightly sweet because of the added sugar.
The beauty of this dish is it’s simplicity and near universal appeal, it’s even vegetarian. It can be found at nearly every Chinese restaurant in Shanghai and it’s something that you can easily create in your own kitchens. While certainly not an adventurous dish, the Chinese have created a unique dish using rather mundane ingredients that is familiar enough to appease even those with a more conservative palette. Try this one and I’ll be surprised if it doesn’t make it to your dinner table more than once.
