Claypot 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 fact, clay pot not only refers to a container, but also refers to a cooking method, which 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. 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.

Donburi rice

In the northwest Gansu region, it is called donburi rice. In the northeast, it is called risotto. In Guangdong, it is called rice bowl. In other places, it is just called curry potato rice or curry. Chicken rice, mapo tofu rice, tomato egg rice, tomato beef rice, and so on, are actually vegetables and rice eaten on the same plate.