Wednesday, 30 January 2013

Traditional Chinese Cusine -- Claypot Rice 煲仔饭


Traditional Chinese Cuisine
             bāo zǎi fàn
Claypot Rice (Little Pan Rice) –    



Claypot Rice is a famous traditional Cantonese dish. It has a long history. Tracing back to 3000 years ago in Zhou Dynasty, it was one of the eight most expensive dishes (八珍bā zhēn). This dish is commonly seen in a typical Cantonese menu (some restaurants labled it as hot pot). By covering the materials (sausages, beef, minced pork, short rib, sliced chicken or vegetables) on the rice and steam it with the claypot, the flavor of the the ingredients would mix with the rice. Next time you could order a dish on your own. It’s煲仔饭(bāo zǎi fàn)—Claypot Rice NOT 火锅(huǒ guō)—Hot pot! Please find the following list for your reference.

English
Traditional Chinese
Simplified Chinese
Pinyin
Rice with layered egg and beef
窩蛋牛肉飯
窝蛋牛肉饭
wō dàn niú ròu fàn
Rice with minced beef patty
肉餅煲仔飯
肉饼煲仔饭
ròu bǐng bāo zǎi fàn
Rice with spare ribs
排骨煲仔飯
排骨煲仔饭
pái gǔ bāo zǎi fàn
Rice with steamed chicken
蒸雞肉煲仔飯
蒸鸡肉煲仔饭
zhēng jī ròu bāo zǎi fàn
Rice with Chinese sausageand preserved meat
臘味煲仔飯
腊味煲仔饭
là wèi bāo zǎi fàn



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