Claypot from Guangdong, is a casserole as utensils to cook rice casserole and Guangdong called for the Clay Pot, so it said claypot, claypot long history, 2000 years ago, "Book of Commentaries" and other books records, week the first generation of Jane Bazhen the second Jane and claypot practice the same, but instead fills yellow rice as raw material, visible at the time was very rare. Wei Juyuan is written by the "recipe", to Tang called "Queen Mother Royal yellow rice", is compiled thread (pork) egg lipid (egg) Bowl plane table made coarse taste, and thus more flavor.

Cantonese-style claypot flavor up to 20 kinds, such as sausages, mushrooms slippery chicken, tempeh ribs, liver, duck, poached chicken and so on. In fact, also known as claypot rice cooker, cooker addition refers to a receptacle, also refers to a method of cooking is the washed rice into the pot, a good amount of water, cover, put the rice pot to seven mature add ingredients, with sub-simmered cooked. Watts made "pot", more flexible in terms of heat control, burning out of rice is also more chewing.

Claypot, by definition, is to use a small earthen pot cooked meals, Guangdong is probably unique to it. Guangzhou has many shops selling claypot, usually open in the side of the road, filled with steaming on the stove in a row Clay Pot, a hand-held bamboo chopsticks master patrol back and forth, as if the wheels of war go in. Such gear usually proprietary, but also additional feed soup. Guangzhou street up "noodle soup" shop, followed by dessert, then there may be a clay pot shop. Although it relies solely on, but the species can also have dozens of different kinds, delicious and not expensive.