中国上海泡饭Paofan (Soaked Rice) of Shanghai, China

上海泡饭是流行于中国上海的一道美食，在中国民国时期就已存在。其烹任方法是将熟的米饭加入水或汤再次烹煮，不要过长时间或煮烂，仍保持米粒分明，有嚼头。配上各种咸菜、皮蛋等配菜食用。口感清香可口，米粒分明饱吸汤汁柔软，配上咸菜、小菜等，很美味。

Shanghai Paofan is a popular delicacy in Shanghai, China, that has existed since the Republic of China period. Its cooking method involves adding water or broth to cooked rice and boiling it again. It should not be cooked for too long or turn mushy, maintaining the distinct grains of rice with a chewy texture. It is eaten paired with various side dishes such as pickled vegetables and century eggs. The flavor is fragrant and palatable; the distinct rice grains fully absorb the broth to become soft, and when paired with pickled vegetables and other side dishes, it is highly delicious.