Different characteristics: Claypot rice is made by putting marinated raw meat on top of cooked rice and cooking it together.

Donburi is made by placing cooked meat and vegetables on top of cooked rice.

Claypot rice is a traditional delicacy in Guangdong.

There are more than 20 flavors of Cantonese claypot rice, such as cured meat, slider chicken with mushrooms, pork ribs with black bean sauce, pork liver, roast duck, white-cut chicken, etc.

In addition to a container, pot also refers to a cooking method, which is to put the washed rice into the pot, measure the amount of water, cover it, cook the rice until it is seven-cook, add the ingredients, and then simmer it over a slow fire.

Different from the "clay pot", the "clay pot" made of tiles is more flexible in terms of heat control, and the rice cooked in the pot is also more delicious.

Precautions for Claypot Rice: Many people’s favorite thing to eat when eating claypot rice is the crispy and crispy rice crust.

However, studies have proven that harmful substances may be produced when carbohydrates and fats are heated to high temperatures for a long time.

In this regard, when eating claypot rice, everyone should eat less crispy rice, especially crispy rice that is overcooked, overcooked, or even blackened.

People with poor digestion should also eat less claypot rice.

The portion is too big: Anyone who has eaten claypot rice will know that after a big stir-fry, he swallowed it all without realizing it.

According to reports, the appropriate amount of rice per meal for adults is 1 to 1.5 bowls, which is about 150 to 225 grams of rice; and the claypot rice in restaurants generally has 1.5 to 2 bowls of rice.

When eating claypot rice, you must eat within your means.

For those with smaller appetites, it is best for two people to share one portion.