由 wishyougoodhealth 
Cantonese Claypot Rice, or bao zai fan, is a beloved comfort dish that captures the essence of home-style cooking in Guangdong. Cooked in a claypot, the rice develops a smoky aroma and crispy bottom layer called fan jiao. The toppings often include Chinese sausages, marinated pork, chicken, or salted fish, which release savory juices that seep into the rice as it cooks. This dish highlights the Cantonese philosophy of maximizing flavor through simple but careful techniques. Nutritionally, claypot rice provides carbohydrates for energy, while the meats add protein and fat. The dish is usually paired with leafy greens for balance. Its history is rooted in Cantonese street food culture, where vendors would prepare individual claypots over charcoal stoves. Today, restaurants still honor this tradition, serving the pot sizzling hot at the table. The act of pouring soy sauce over the steaming rice and mixing it before eating adds to the experience. Claypot rice exemplifies Cantonese cuisine’s ability to transform humble ingredients into something hearty and memorable.
