This winter, head to any of these restaurants to sample a true taste of a heartwarming Cantonese classic. Try not to fight over it-easier said than done. Most places will give you a thin steel spoon to scoop up the rice, which is ideal for prying off the prized toasty crust at the base of the pot. It’s located in a weird, triangle-shaped building in East Passyunk where it was in the. They serve the same trademark Chinese and Jewish deli fusion, and all of it is good, but it’s just not quite as good as Cheu. When digging into a claypot rice, be sure not to disturb the bottom crust for as long as possible while you mix in the soy sauce seasoning, coating the grains as evenly as possible. Bing Bing is from the same people behind the two Cheu spots and Nunu, and it’s a perfectly good place for a weeknight dinner. The beauty of claypot as a vessel is painfully obvious-while keeping your food piping hot for as long as possible, the porous material is especially beneficial when used over charcoal, imbuing the rice with an unmistakably beguiling smokiness. The gentle crackle indicative of a well-formed rice crust at the bottom is music to our ears, and that first whiff of fragrant steam as you lift the lid off a claypot? Ambrosial. Hotpot, steaming bowls of soupy noodles and spicy Korean stews are reliable favourites when the mercury drops, but there’s one dish to rule them all during a Hong Kong cold snap: claypot rice. While Hong Kong winters tend to be on the mild side, the occasional chill and drop in temperature can come fast and suddenly, which is why it’s always good to have a few key places in mind for foods to warm you up.
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