Claypot Rice

Claypot rice (bāozǎifàn) is cooked individually: raw rice and a little water go into a small unglazed clay pot, which is placed over a charcoal or gas flame. As the rice cooks, toppings such as Chinese sausage (lap cheong), marinated chicken thigh, salted fish or preserved pork belly are laid on top. The clay pot retains and radiates heat evenly, creating a prized crust (guōba) of toasted rice on the bottom while the upper rice remains fluffy. At serving, the cook drizzles a mixture of soy sauce, sesame oil and dark soy around the edges, and the diner mixes everything together at the table. The scorched crust is considered the best part. Autumn and winter are the traditional season for this dish in Guangzhou.