Clay pot rice is a famous traditional dish in Guangdong. It is made of rice, Cantonese sausage, vegetables, eggs, salad oil, soy sauce, umami juice, sugar and sesame oil. Clay pot rice is simple and convenient, and has the effects of invigorating spleen, regulating stomach and clearing lung heat.

Clay pot rice in different regions is also slightly different according to local conditions. Guangdong's clay pot rice is the most distinctive. Generally, it is sold by stalls, and soup is also delivered. The whole clay pot rice has dozens of flavors and is not expensive.

There are not many clay pot rice in Dongguan, but the materials are slightly different, not as good as preserved duck, duck sausage and duck gizzard, and things like olives and salted plums are added, which tastes better and has more characteristics. Shandong clay pot rice is mainly made of wooden barrels and ribs, which is also the difference between Shandong clay pot rice and other regions.

Delicious clay pot rice has two characteristics that cannot be ignored:

One is the sauce when rice is served. When the lid is lifted, there is a sizzling sound, which is the finishing touch of clay pot rice. It seems that the whole sauce is black and bright, and the taste depends on the skill of the sauce master.

Another feature is that the glittering and translucent rice is covered with golden crispy rice. Different from ordinary rice crust, the rice crust of clay pot rice is not only crisp but also delicious, which is the essence of clay pot rice, not only depending on the cooking temperature, but also related to the quality of the pot itself.