Cooking up some hot stuff in clay pots

Clay-pot rice [Photo/Shanghai Daily]

Clay-pot rice (48 yuan + 15%)

This dish is favored by guo qi chefs for its simple main ingredient: rice.

The rice is simply steamed and heated with slices of assorted cured meat in the pot. Guo qi gives the rice a light golden color, an appealing caramel note and a slight crunchy texture. Cured meat complements the mild rice with a savory flavor.

When serving, waiters open the clay cover and top the rice with soy sauce to enhance its flavor.

Chef Wu offers a handy tip. After finishing the rice, ask waiting staff to cook a little of the burnt rice stuck to the bottom of the pot into pao fan - rice stewed in boiling water - which presents the rice and guo qi in a new way.

Where to order:

Man Ho Chinese Restaurant, Shanghai Marriott City Centre

Address: 4/F, 555 Xizang Rd

Tel: 2312-9732