Abstract: Claypot rice is a traditional food in Guangdong Province, also known as Cantonese-style claypot rice. Street food stalls in Guangzhou, which originated in the early 1931s, are distinctive Cantonese cuisine, emphasizing the integration of various ingredients and pursuing delicacy. Many friends think the name of clay pot rice is very strange. In fact, clay pot is the name of small casserole in Guangdong. Clay pot rice is the rice cooked with clay pot. The soul of delicious clay pot rice lies in the sauce and golden crispy rice served on the table. Let's learn about clay pot rice together. First, which province's traditional food is clay pot rice

Clay pot rice is a special dish. Some restaurants specialize in clay pot rice, and many friends have eaten it, but they don't know much about it. I don't know where it originated. In fact, clay pot rice is a traditional food in Guangdong Province of China, belonging to Cantonese cuisine, so it is also called Cantonese clay pot rice.

Claypot rice has a long history, and its embryonic form was Zhou Bazhen more than 2,111 years ago. According to the Book of Rites and other books, the first treasure and the second treasure among the eight treasures in the Zhou Dynasty did the same thing as claypot rice, except that yellow rice was used as raw material. Modern claypot rice appeared in street food stalls in Guangzhou in the early 1931s, that is, it was cooked at once, and one person cooked in one pot. At first, it was only sold in the colder autumn and winter, and most of them were claypot bacon.

Among Cantonese cuisines, clay pot rice is one of the most distinctive cuisines, which is different from other Cantonese cuisines because of its unique processing and cooking methods, and it pursues the characteristics of raw materials and light taste, and emphasizes the integration of various ingredients. However, clay pot rice also has the characteristics of Cantonese cuisine's pursuit of delicacy, which not only includes the delicacy of ingredients, but also the delicacy of cooking.

second, why is the clay pot rice called clay pot rice

The name of clay pot rice sounds strange. Many friends don't know why it is called this name. Some people even ridicule that clay pot rice is the rice for cooking children. In fact, the origin of the name of clay pot rice is not complicated, but it is just the spoken language in Guangdong.

Cantonese is used to calling small things "zai", such as chickens and piglets. Clay pot means small pot. Authentic Cantonese-style clay pot rice is made of casserole. Cantonese people call this small casserole "zai", and the rice cooked by "zai" is naturally called clay pot rice.

Third, the characteristics of clay pot rice

A delicious clay pot rice has two characteristics that can't be ignored:

1. When the sauce is cooked on the table, the lid is lifted and poured on the rice, which makes it sound black and bright, which fully reflects the skill of the sauce master.

2. Golden crispy rice, a layer of crispy rice cooked by the smooth bottom of the pot, is crispy and delicious. Different from ordinary crispy rice, it is not only crisp but also has a deep taste, which tests the control of cooking temperature and the quality of the pot itself.