煲仔饭，是广东一道经久不衰的美食，口味咸鲜，以砂锅作为器皿来煮米饭，广东称砂锅为煲仔。
Claypot rice is a timeless delicacy in Guangdong, known for its salty and fresh flavor. It's cooked in a clay pot, which is called a "bo zai" in Guangdong.
广东煲仔饭追求味道清淡清新，用料丰富灵活，荤素随意搭配。有腊味、冬菇滑鸡、豆豉排骨、烧鹅、白切鸡等20多种风味，而腊味则是最经典的吃法。
Guangdong's claypot rice emphasizes a light and fresh taste, using a variety of flexible ingredients that mix both meat and vegetables as desired. There are over 20 flavors, including preserved meat, chicken with mushrooms, ribs with black bean sauce, roast goose, and white-cut chicken, with preserved meat being the most classic.
腊味既是很多地区的入冬美食，也是为了在湿热天气更好储存肉类而出现的制作方法。而煲仔饭从广州发展到全国，胸怀自然不小，变法也更为多样，已经在不同的城市发展出了风味各异的煲仔饭。
Preserved meat is a winter delicacy in many regions and was developed as a method to better preserve meat in humid and hot weather. As claypot rice spread from Guangzhou to the whole country, it has embraced diverse variations, resulting in unique claypot rice flavors in different cities.
责编：赵骏逸