Bao zai fan (claypot rice)
dish / dish-baozaifan
ボウジャイファン
Bao zai fan (claypot rice) is a Cantonese and Hong Kong clay-pot rice dish. The (fànjiāo; , guōbā) formed at the bottom of the pot is described as characteristic and as one of the pleasures of eating it.
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Reading the bitterness
Baozaifan is a clay-pot rice dish enjoyed in Guangdong and Hong Kong. The layer of scorched rice that forms at the bottom of the pot is called 「飯焦」 (in translation: "scorched rice") in Cantonese, and the article treats this as the same thing as rice guoba. A distinctive feature of the dish is that the layer at the bottom of the pot has a name of its own.
Regarding the baozaifan at the Hong Kong restaurant 「超記」 (in translation: "Chao Kee"), the article describes the golden guoba at the bottom as fragrant and crisp, and not sticking to the teeth. This is an account from a self-media article reprinted on a news-affiliated site, not the result of an academic sensory evaluation.
Sources for this overview
Checked for this overview: Matched to the article's account that identifies 「飯焦」 (in translation: "scorched rice") with rice guoba, referring to the scorched layer of rice at the bottom of the pot.
Checked for this overview: Matched to Chao Kee's evaluation of the golden guoba's fragrance and texture, and the limitation that this is a personal self-media article.
Other names: 煲仔饭 (zh)
Follow the connections
Bao zai fan (claypot rice) →includes→ Guoba (rice crust)
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (1)
Scope: An account of clay-pot rice at Hong Kong's 「超記」 (Chao Kee).
Note: An account in a news-site article reproduced from self-media content.
Show data
dish-baozaifan —has_sensory_attribute→ "For the clay-pot rice at the Hong Kong Michelin Bib Gourmand regular 「超記」 (Chao Kee), the article describes the golden guoba at the bottom as 「焦香脆口卻不黏牙」 (fragrant and crisp, yet not sticking to the teeth)."How processing and cooking change it (1)
Note: The 「饭焦」 (Cantonese name) formed at the bottom of clay-pot rice is treated as the same thing as guoba.
Show data
dish-baozaifan —includes→ dish-guoba