Egg foo young egg" (the wrap usually contains chicken or beef, onions, mushrooms, vegetables, and gravy, wrapped inside the egg) In Chinese Thai cuisine, this dish is called "Khai Chiao Yat Sai", which literally means "stuffed fried egg". The common recipe uses minced pork and shredded spring onion. Egg foo young Egg foo young (, also spelled egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe
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