(1) Cage rice is a traditional snack of the Han people in Guangdong Province. Lotus leaf cage rice is very similar to claypot rice. It has a fragrant and rich taste. The flavors include mushroom chicken, cured meat, braised meat, seafood, etc. For options, the claypot rice has a thick crust, which makes it feel better to dig into the crust with a spoon, while the cage rice does not have this. The biggest feature of caged rice is that the rice has a strong fragrance of lotus leaves. This is because the rice is wrapped in lotus leaves and steamed for a long time. The caged rice tastes delicious, but it is complicated to make. Generally speaking, the rice is fried first. Then steam.

(2) Claypot rice is a Han specialty delicacy in Guangdong and Guangxi and belongs to Cantonese cuisine. There are more than 20 flavors of Cantonese claypot rice, such as cured meat, mushroom slider, ribs with black bean sauce, pork liver, roast duck, white-cut chicken, etc. Different from cage rice, clay pot rice is also called clay pot rice. Clay pot not only refers to a container, but also a cooking method. That is to put the washed rice into the pot, add an appropriate amount of water, and cook the rice until When it is seven times cooked, add the ingredients, then turn to slow heat and simmer until cooked. The "pot" made of tiles is more flexible in terms of heat control, and the cooked rice is more fragrant and has an endless aftertaste. Since it is easy to overcook or overcook, claypot rice requires relatively high heat control.

(3) Steamed rice is similar to the previous two. It can be simply said to be a combination of the two. There are many types. The taste can be spicy or mild, and it is similar to the previous claypot rice. It's almost the same. As the name suggests, the method is to use a steamer to steam rice. First, steam the rice until it is halfway cooked, then add the prepared ingredients and spices and steam until cooked.

The costs of the three cannot be compared directly, because the prices of different ingredients are naturally different. If we have to compare, the cost of steamed rice is higher, because its process is slightly complicated and it takes a lot of time to cook. It takes a little longer, and because it is wrapped in lotus leaves, the essence of the lotus leaves has penetrated into the rice after cooking. The lotus leaves can inhibit the "three highs", be a diuretic, enhance fat metabolism, make the gastrointestinal smooth, and have certain weight loss effects, so The health value of caged rice is higher. Claypot rice has the most taste among the three, and there are many varieties to choose from, but the cost should be less. The health value of steamer rice is between the other two. The cost is not much different from that of steamer rice, but the process is not as complicated as steamer rice, so the health value of steamer rice is inferior to that of steamer rice. In terms of culture, all three are Han specialty delicacies in the south. They have been around since the 1980s and have been passed down to this day. They can be said to be a shining star in Chinese food culture.

I hope my answer can help you understand them better, thank you!