The firewood rice is firewood rice, steamed rice is steamed rice, two completely different concepts, I first give you firewood rice: firewood rice must meet the strong rice flavor, to have wood flavor, but also must have crispy potpourri, real firewood rice must be cast iron pot, so potpourri is crispy, chewing up the ko ko sound; but also with cedar cover (so that the rice has a wood flavor) is the first with firewood fire, let the rice rapid expansion, even water absorption, water dry with a small fire after stewing, stewing the first purpose is to put the rice flavor than out, the second is to make the bottom of the pot with potpourri, wood-fired rice is the most classic place is potpourri, the real steamed rice is what we call barrel rice, or quite tasty, there is a wood flavor, steaming rice method: the first will be boiled to 5 mature rice, and then rice with a funnel loaded up, and then immediately with cold water to the top of the shower, (remember to pour, immediately, the water is the only thing that can be done to make it more efficient). (Remember to pour immediately, or rice will not be cooked), this is currently the rice on the rice soup rinse clean, steamed rice is a grain by grain, if less cold water to the top of the rice is a pile of a pile of rice, there may not be cooked, and finally placed in the barrel inside the steam for 40 minutes of the way (must be a barrel, what stainless steel steaming compartments and so on do not want to steam out of it is not tasty), I personally think that wood-fired rice is better than steamed rice, I often ate these two kinds of rice when I was a child, and now the city simply can not eat authentic wood-fired rice, but the recent Jingdong and Taobao out of a Kuchi stove is not bad, can restore 80% of the flavor of wood-fired rice, hope to adopt!