Originally, during the Showa period when Japan faced supply shortages, the name came from 'Tianjin Fu Rong Xie (fried crab with egg white)' with rice, which meant a dish served using a donburi (china bowl) that contained steamed rice from 'Xiaozhanmi,' which is a high-quality rice produced in Tianjin City in the People's Republic of China, topped with fried egg with crab meat.
本来は、昭和の物資不足の時代に、中華人民共和国天津市産の良質米である「小站米」（シャオチャンミー）をわざわざ使った、蟹肉入り卵焼き乗せ丼という意味であり、「天津芙蓉蟹肉飯」という料理名であった。