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Discover Guangzhou Self Guided Book is written by Janvi Tours, formerly Guangzhou Private Tour Guide Janvi or Guangzhou Tour Guide Janvi


Written by Janvi Chow
Published August 2018

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In a bid to limit the spread of the novel coronavirus, Guangzhou has closed most major tourist attractions, they were "monitoring the situation" and would reveal when they could re-open in due course. We do not recommend traveling to Guangzhou or China before the end of March 2020.

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Home Informations Local Food Bao Zai Fan (Clay Hot Pot Rice)

Bao Zai Fan (Clay Hot Pot Rice)

Guangzhou-bao-zai-clay-hot-pot-rice

Bao Zai Fan is to steam the rice is a clay hot pot. It is the traditional Cantonese cate. The style of the hot pot rice can reached as much as more than twenty, such as Chinese sausage, ground pork, preserved pork etc.

Bao Zai Fan is absolutely a traditional and authentic Cantonese cuisine.The rice is steamed in a clay hot pot will with fragrant foods on top. Frequently, on the top of the rice it is often put the different kinds of Chinese preserved meat, and as the rice being streamed, both the aroma of the preserved meats and the scent of the clay pot permeate the rice. The longer the rice is steamed, the more the fragrant the rice becomes, so it is better to order ahead or order it at first time. This food will never fail to impress people. Having Bao Zai Fan is very popular in Guangzhou. Cooking methods:Combine the chicken, soy, sesame oil, scallions, ginger and sausage or preserved pork and let marinate refrigerated for at least 15 minutes.

In a clay pot, combine the rice salt and oil. On high heat, saute briefly. Add water and bring to boil at medium heat. After boiled for about 4-5 minutes, add the chicken mixture and cover and cook for 12-15 minutes. Turn the fire fast for one minute and then turn to slow fire. Well cooked Bao Zai Fan is intriguing in both appearance and taste. The rice is nice and firm, all with a light coating fo the dripping from the cured meat. The best part is the crispy burnt rice at the bottom and sides.