(1) Cage rice is a traditional snack of Guangdong Han nationality. It's very similar to lotus leaf clay pot rice, and it tastes rich and delicious. There are mushroom chicken, bacon, pot-stewed vegetables and seafood flavors to choose from. Clay pot rice has a strong crispy taste, and it feels better when you dig crispy rice with a spoon, but cage rice doesn't have this. The biggest feature of cage rice is that there is a strong lotus leaf fragrance in the rice. This is because lotus leaves wrap rice for a long time. Cage rice is delicious, but it is complicated to make. Generally speaking, the rice is fried first and then steamed.

(2) Clay pot rice is a special food of Han nationality in Guangdong and Guangxi, belonging to Cantonese cuisine. Cantonese-style clay pot rice has more than 20 flavors, such as bacon, mushroom chicken, lobster sauce ribs, pork liver, roast duck and boiled chicken. Unlike cage rice, clay pot rice is also called clay pot rice. Clay pot rice is not only a container, but also a cooking method, that is, put the washed rice into a pot, add appropriate amount of water, cook the rice until it is 70% cooked, add ingredients, and then cook it with slow fire. The "pot" made of ceramic tiles is more flexible in temperature control, and the cooked rice is more fragrant and memorable. Because it is easy to cook too badly or eat raw, the control requirements for clay pot rice are relatively high.

(3) There are similarities between steamed rice and the former two, which can be simply said to be a combination of the two. There are also many kinds, the taste can be spicy or light, similar to the previous clay pot rice. As the name implies, the method is to steam the rice in a steamer. First, steam the rice until it is medium-cooked, and then steam the prepared ingredients and seasonings.

The costs of the three cannot be directly compared, because the prices of different ingredients are naturally different. If you have to compare it, it is cage rice with high cost, because its working procedure is slightly complicated and cooking time is long. In addition, because of the package of lotus leaves, the essence of cooked lotus leaves has penetrated into the rice. Lotus leaves can inhibit the "three highs", promote diuresis, strengthen fat metabolism, make the stomach unobstructed, and have a certain weight loss effect, so the health care value of cage rice is higher. Clay pot rice tastes the most among the three, and there are many kinds to choose from, but the cost should be less. The health value of steamed rice is between the other two, and the cost is not much different from that of steamed rice, but the technology is not as complicated as steamed rice, so the health value will not be as good as steamed rice. Culturally, all three are the specialties of the southern Han nationality, which have existed since the 1980s and have been passed down to this day. They can be described as a shining star in Chinese food culture. I hope my answer can help you get to know them better, thank you!