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Claypot rice (wa bao fan) is a traditional Chinese dish where uncooked rice is placed in a sand clay pot with seasoned ingredients — typically salted fish, Chinese sausage (lap cheong), chicken marinated in soy and oyster sauce, and dark soy sauce — then cooked directly over a charcoal or gas flame until the rice at the bottom forms a crispy, golden crust called fan jiao, which is considered the most prized part of the dish. As the lid is removed tableside, a dramatic plume of steam rises carrying the mingled aromas of soy, caramelised sausage, and smoky clay, and the diner stirs everything together before eating. The cooking process in a clay pot — which distributes heat slowly and evenly — produces a depth of flavour impossible to replicate in a regular pot or rice cooker. Singapore's claypot rice stalls, some operating for 50 years or more, are a dying art form that locals treasure as an irreplaceable part of their culinary heritage.