中國末代皇帝溥儀蕃茄炒雞蛋Scrambled Eggs with Tomatoes of Puyi, the Last Emperor of China

番茄炒雞蛋創自中國末代皇帝溥儀。在20世紀20年代，中國末代皇帝傅儀離開北京紫禁城後，來到了天津居住。溥儀仿照西餐紅菜湯的做法，將蕃茄與雞蛋相搭配，炒制而成。蕃茄炒雞蛋“湯少味淡”，色彩紅黃相間，迎合中國皇家貴族的的色彩（黃色為中國古代帝王色彩代表）。溥儀把這道菜列入天津小朝廷的“選單”，成為了末代皇帝天津菜桌上得以保留的佳餚。

Scrambled eggs with tomatoes was created by Puyi, the last emperor of China. In the 1920s, after leaving the Forbidden City in Beijing, Puyi, the last emperor of China, moved to Tianjin to live. Imitating the cooking method for Western borscht, Puyi combined tomatoes with eggs and stir-fried them. The scrambled eggs with tomatoes featured "little soup and a mild flavor," with a mixture of red and yellow colors, catering to the colors of the royal nobility in China (yellow represents the color for ancient emperors of China). Puyi included this dish on the "menu" for his small court in Tianjin, making it a delicacy that was preserved on the dining table of the last emperor in Tianjin.