The Forgotten Method of Cooking Meat in Clay Pots. Posted: May 9, 2025 | Last updated: May 9, 2025. This is more than a recipe—it’s a journey back through time.

Using wooden steamers and clay pots, the students soaked the rice for half an hour before draining it. Then, they steamed it for 20 minutes and let it cool, before adding water again and steaming ...

Under the guidance of master chef He Junxian, the team refined the cooking process for the Chinese rice dish. According to People’s Daily, the rice was soaked for 30 minutes, steamed for 20 minutes, ...

Chinese students cook 2,000-year-old rice dish based on ancient manuscript. Xinhua ... and clay pots still used in some Chinese villages, instead of the rare ancient yan, ...

The menu no longer lists 400 dishes; there are fewer than 100 today. Cantonese classics like the wonton noodle soup, Chinese-style barbecue, and congee, or rice porridge, still feature prominently.

Long and low, terracotta, and somewhat fishy. A fish-shaped terracotta clay cooking pot. I had to have it. It was marked R120 but I bargained them down and got it for R100.

Its beauty is in its simplicity: it’s made in one pot and cooks in under 30 mins. There’s an alchemy that occurs with clay and fire, and rice cooked this way has a particular fragrance ...

"I want people to stop by and learn."Find 'Clay Pot Cuisine' every Tuesday at 1601 4th St NW in Albuquerque from 1:00 p.m. until 8:00 p.m. Call (505) 485-9540 or follow 'Clay Pot Cuisine' on ...