I love to watch the professionals make bo jai fan (clay pot rice) – they do it with such ease, moving the pots from one blazing hot burner (charcoal, please – it tastes better) to a slightly cooler ...

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Cellophane noodles are clear noodles made from green-bean starch. They have a slightly rubbery texture and tend to clump together. They are terrific with seafood. This dish is traditionally cooked in ...

Clay pots are filled with rice, ginger, scallion, soy sauce, and a protein and then cooked over a fire. As the restaurant explains it, clay pot cooking is particularly sought after for the edges of ...

You're sitting at a table, either in someone's home or in a restaurant, and a very hot earthenware pot appears. The lid is removed, a geyser of steam rushes out, and the room fills with mouthwatering ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Paul Yung’s name may not be ...