The difference between pilaf and clay pot rice: pilaf is a favorite food of ethnic minorities such as Uighurs and Uzbeks in Xinjiang. Because the hands are clean when eating, it is called "pilaf" in Chinese. Pilaf is rich in nutrition and has the effect of food supplement. It is one of the necessary foods for Uighurs to celebrate holidays and entertain guests. Because it was originally caught by hand, it was named. Clay pot rice, also known as clay pot rice, is a famous dish in Guangzhou, Guangdong Province, which belongs to Cantonese cuisine. The main types of this dish are bacon-flavored clay pot rice, mushroom slippery chicken clay pot rice, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken clay pot rice and so on. Usually, lard is brushed in the pot first, then the washed rice is put into the pot, and the water is measured and covered. When the rice is seven-cooked, add the ingredients and cook it with slow fire. The "pot" made of ceramic tiles is more flexible in heat control, and the rice cooked in the pot is more delicious, with fragrant teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. It's as delicious as pouring hot rice in soup for a while before eating.