▁mostly ▁brow ned ▁sau ce , ▁then ▁pour ▁the ▁meat ▁sau ce ▁on ▁cook ed ▁rice ." ▁There ▁is ▁also ▁a ▁description ▁of ▁these ▁food s ▁in ▁the ▁novel ▁" W ater ▁Mar gin " ▁by ▁Su zh oun ese ▁writer ▁Sh i ▁N ai ' an . ▁In ▁time , ▁the ▁d ish ▁developed ▁into ▁count less ▁regional ▁variations . ▁These ▁different ▁vari eties ▁can ▁be ▁found ▁all ▁over ▁China ▁with ▁the ▁Taiwan ese ▁version ▁bearing ▁strong est ▁res embl ance ▁to ▁those ▁found ▁in ▁Southern ▁F uj ian . ▁This ▁gives ▁cred ence ▁to ▁the ▁theory ▁that ▁min ced ▁p ork ▁rice ▁was ▁brought ▁to ▁Taiwan ▁by ▁F uj ian ese ▁imm igr ants . ▁ ▁Et ym ology ▁ ▁According ▁to ▁Sh u ow en ▁J ie zi ▁( <0xE8> <0xAA> <0xAA> 文 解 字 , ▁Exp la ining ▁Simple ▁and ▁Anal yz ing ▁Comp ound ▁Char acters ), ▁the ▁word ▁" Lu ▁( <0xE6> <0xBB> <0xB7> )" ▁has ▁the ▁closest ▁meaning ▁to ▁" cook ing ▁in ▁thick ▁bro th ▁or ▁sau ce ." ▁This ▁gives ▁the ▁term ▁" <0xE6> <0xBB> <0xB7> <0xE8> <0x82> <0x89> <0xE9> <0xA3> <0xAF> " ▁the ▁direct ▁meaning ▁of ▁" rice ▁with ▁bra ised ▁meat ." ▁ ▁However , ▁for ▁several ▁dec ades , ▁many ▁Taiwan ese ▁people ▁have ▁used ▁the ▁hom oph one ▁" <0xE9> <0xAD> <0xAF> " ▁instead ▁of ▁" <0xE6> <0xBB> <0xB7> ". ▁Although ▁people ▁still ▁use ▁the ▁original ▁character ▁in ▁China , ▁" <0xE9> <0xAD> <0xAF> <0xE8> <0x82> <0x89> <0xE9> <0xA3> <0xAF>