Noodles & staples · Guangdong
Claypot Rice
煲仔饭 — Rice, cured meat and sausage cooked in a clay pot until the bottom forms a golden crust (guoba) that dinners fight over — Guangdong’s most satisfying one-pot…
The pot is the point: rice cooks over charcoal, the cured pork belly and lap cheong sausage steam their fat down into the grains, and the waiter scrapes up the socarrat-like crust at the table with a drizzle of soy. Winter is claypot season in Guangdong, and the wait is the hardest part — the pot needs twenty minutes from scratch.
Guangzhou’s Hui Shi Jia is the nationally famous claypot house (Michelin-listed), but every old neighbourhood has a counter with stacked sand pots and a line. Order the classic " waxed meat with sausage" and one "田鸡" frog version if the shop offers it.
Where to eat it
- Hui Shi Jia / Binjiang claypot house (Michelin-listed)
- Old-town Guangzhou claypot counters in Liwan
Named tables that do it well
- Yu Tang Chun Nuan — Michelin 1 Star
- Jiang by Chef Fei — Michelin 2 Stars
- Imperial Treasure Fine Teochew — Michelin 2 Stars
- Taianmen Guangzhou — Michelin 2 Stars
Routes that eat their way here
More dishes to know
- Zhajiang Noodles (炸酱面)
- Dan Dan Noodles (担担面)
- Chongqing Xiao Mian (重庆小面)
- Wonton Noodles (云吞面)
- Biangbiang Noodles (biángbiáng面)
- Xinjiang Polo (Hand-Pulled Rice) (抓饭)