Egg foo young name, it should contain "crab", but it is often served without this ingredient. The Vietnamese dish "chả trứng hấp" is similar to egg foo young. In Japanese Chinese cuisine, the dish "kani-tama" (かに玉 or 蟹玉) is similar, using crab meat instead of ham or other meats. Certain incarnations of the Korean-Chinese dish "jjajang bokkeumbap" (짜장 볶음밥) are similar; in essence the dish consists of "jjajang" (a dark brown black bean and meat sauce) and fried rice, with an optional fried egg or egg-foo-young-like omelet atop the rice. In Malay cuisine, it is similar to "telur bungkus", which literally means "wrapped
Cantonese Pinyin differences: Cantonese Pinyin and Jyutping represent Cantonese pronunciations with these same letters: But they have these differences: An old Chinese poem: Cantonese Pinyin Cantonese Pinyin (, also known as ) is a romanization system for Cantonese developed by Rev. Yu Ping Chiu (余秉昭) in 1971, and subsequently modified by the Education Department (merged into the Education and Manpower Bureau since 2003) of Hong Kong and Prof. Zhan Bohui (詹伯慧) of the Chinese Dialects Research Centre of the Jinan University, Guangdong, PRC, and honorary professor of the School of Chinese, University of Hong Kong. It is the only romanization system accepted