Claypot Rice appears as a signature dish in 1 Hong Kong cities. See each city's local variant and where to eat it.
Claypot rice · Hong Kong
Claypot rice (bo zai fan) is rice cooked over charcoal in small clay pots until the bottom crisps to a golden crust, topped with Chinese sausage, salted fish, chicken or eel and finished with sweet soy.
Claypot rice was a winter dai pai dong dish through the 1950s and 1960s, cooked over coal stoves in small clay pots that conducted heat unevenly to create the prized rice crust on the bottom. Temple Street in Yau Ma Tei still has claypot rice stalls that fire up the pots after sundown through autumn and winter.
Where to eat in Hong Kong:
- Temple Street Night Market food stalls