Clay pot rice (煲仔饭bao zai fan) is quite popular in Guangdong. Different preferred ingredients like preserved meat, chickens, eggs can be topped on the rice.

This video features clay pot rice produced by Chaoji Clay Pot Rice (超记煲仔饭), an expert in making this traditional Cantonese cuisine for more than 20 years. Many visitors would line up for nearly 2 hours only to taste this well-known dish.

Full text of the video transcript:

Nobody else is able to grasp the essence of Chaoji's clay pot rice, which has been developed on Chaoji's own. With one's eyes, hands and ears, through this three aspects, the quality of rice-cooking can be evaluated. 

With eyes, the rice can be seen whether it is burnt. With hands, the temperature of clay pots can be felt. With ears, the formation of scorched rice  can be heard. It's true that this sound can be heard, popping and slapping.

It is uneasy for us to achieve this state of being. A bowl of well-made clay pot rice, is characterized with crispy scorched rice, which is so delicious.

We're applying the traditional way, that is, purely handmade. Every step involves our own hands. If the preparations are all mechanized, the outcome cannot be said as‘traditional’.

Most of the customers will order super-yummy preserved meat clay pot rice, and Cantonese ground beef clay pot rice and eggs.  These dishes are very tasty. 

Till these days, over 1000 bowls of clay pot rice can be sold per day. Standing in line for 2 hours only to taste one clay pot rice is common to our customers.

In 2019, we were selected as one of the Michelin recommended restaurants.

Address of one branch: Chaoji Clay Pot Rice, No.627, Renminzhong Road, Liwan district, Guangzhou

Translated by Wu Qin (intern), Lv Yun
Supervised and Edited by Lv Yun
Video editors: Wu Qin (intern), Lu Kaisheng, Zhen Zhiliang
Source: Douyin account of Gourmet Guide (Meishi Daoba, 美食导报）