Cooking up some hot stuff in clay pots
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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
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