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.
On this page (7 sections)
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→ (the claim sentence above)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