" ▁has ▁become ▁the ▁most ▁common ▁name ▁seen ▁in ▁Taiwan ese ▁restaur ants ▁and ▁street ▁vend ors . ▁ <0xE9> <0xAD> <0xAF> ▁is ▁the ▁ancient ▁name ▁for ▁the ▁Chinese ▁province ▁of ▁Sh and ong , ▁which ▁led ▁the ▁Michel in ▁Green ▁Guide ▁Taiwan ▁to ▁write ▁in ▁April ▁ 2 0 1 1 ▁that ▁min ced ▁p ork ▁rice ▁origin ated ▁from ▁Sh and ong . ▁This ▁confusion ▁then ▁led ▁to ▁a ▁fier ce ▁debate ▁in ▁which ▁most ▁Taiwan ese ▁ins isted ▁that ▁min ced ▁p ork ▁rice ▁was ▁in ▁reality ▁a ▁true ▁symbol ▁of ▁Taiwan , ▁while ▁others ▁viewed ▁it ▁as ▁a ▁Chinese ▁d ish ▁that ▁caught ▁on ▁in ▁Taiwan . ▁ ▁Since ▁min ced ▁p ork ▁rice ▁was ▁first ▁recorded ▁in ▁the ▁Z hou ▁D ynast y , ▁it ▁is ▁entirely ▁possible ▁that ▁the ▁d ish ▁did ▁origin ate ▁in ▁Sh and ong ▁or ▁close ▁by ▁in ▁the ▁region ▁of ▁North ▁China . ▁Taiwan ese ▁g our m ets ▁Hu ▁T ian lan ▁and ▁Z hu ▁Zh end uo ▁agree ▁that ▁it ▁is ▁highly ▁likely ▁that ▁the ▁d ish ▁origin ated ▁from ▁Sh and ong ▁based ▁on ▁historical ▁records ▁and ▁the ▁cook ing ▁style ▁bearing ▁a ▁strong ▁res embl ance ▁to ▁Sh and ong ▁cu is ine . ▁ ▁Pre par ation ▁ ▁As ▁the ▁origin ▁of ▁the ▁flav or , ▁the ▁sau ce ▁is ▁the ▁key ▁to ▁making ▁min ced ▁p ork ▁rice . ▁The ▁most ▁popular ▁way ▁of ▁prepar ation ▁seen ▁in ▁Taiwan ▁is ▁stir - f ry ing ▁the