Taishan Eel Clay Pot Rice

Taishan Eel Clay Pot Rice

　　Taishan Eel Clay Pot Rice

　　Using eel to make soup seems like a waste of its tender and refreshing meat, so chefs often focus on eel rice and eel dishes instead. The locally sourced eel from Taishan is boiled in water, then deboned, shredded, and mixed with special seasonings before being placed atop fragrant rice. This rice is cooked using the very broth from boiling the eel, allowing the fishy aroma to fully infuse, and finally topped with some chopped scallions and coriander. The whole process takes just 10 minutes, and this richly flavorful eel clay pot rice is ready to serve.

　　It is said that the rice must be carefully selected—fine-grained, slender, slightly tough, and not overly sticky Taishan rice—to ensure each grain remains distinct and easy to eat.