Claypot rice is also called clay pot rice. Claypot rice not only refers to a container, but also refers to a cooking method. That is to put the washed rice into the pot, measure the amount of water, cover it, and cook the rice until it is seven times cooked.

Add the ingredients and cook over slow heat.

The "pot" made of tiles is more flexible in terms of heat control, and the rice cooked in the pot is more delicious, leaving a fragrant aroma in your teeth and endless aftertaste.

Claypot rice is a Han specialty delicacy from Guangdong and Guangxi, belonging to the Cantonese cuisine.

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

When eating claypot rice, remember to taste the burnt rice. It is fragrant and crispy. If you are afraid of the heat, just pour it into the soup and soak it for a while, and then eat it again.