Editing Cantonese cuisine (section)

===Little pot rice===
[[File:Claypot Chicken Rice, Singapore.JPG|thumb|right|Little pot chicken rice with vegetable and [[Chinese sausage]]]]

Little pot rice ({{lang-zh|s=煲仔饭|t=煲仔飯|j=bou1 zai2 faan6|p=bāozǎifàn|labels=no}}) are dishes cooked and served in a flat-bottomed pot (as opposed to a round-bottomed [[wok]]). Usually this is a [[saucepan]] or [[braising]] pan (see [[clay pot cooking]]). Such dishes are cooked by covering and steaming, making the rice and ingredients very hot and soft. Usually the ingredients are layered on top of the rice with little or no mixing in between. Many standard combinations exist.

{| class="wikitable"
|-
! English !! Traditional Chinese !! Simplified Chinese !! Jyutping !! Pinyin
|-
| Rice with [[Chinese sausage]] and preserved meat || {{lang|zh-hant|臘味煲仔飯}} || {{lang|zh-hans|腊味煲仔饭}} || laap6 coeng2 bou1 zai2 faan6 || làwèi bāozǎifàn
|-
| Rice with layered egg and beef || {{lang|zh-hant|窩蛋牛肉飯}} || {{lang|zh-hans|窝蛋牛肉饭}} || wo1 daan2 ngaw4 juk6 faan6 || wōdàn niúròu fàn
|-
| Rice with minced beef patty || {{lang|zh-hant|肉餅煲仔飯}} || {{lang|zh-hans|肉饼煲仔饭}} || juk6 beng2 bou1 zai2 faan6 || ròubǐng bāozǎifàn
|-
| Rice with [[Spare ribs#In Chinese cuisines|spare ribs]] || {{lang|zh-hant|排骨煲仔飯}} || {{lang|zh-hans|排骨煲仔饭}} || paai4 gwat1 bou1 zai2 faan6 || páigǔ bāozǎifàn
|-
| Rice with steamed chicken || {{lang|zh-hant|蒸雞肉煲仔飯}} || {{lang|zh-hans|蒸鸡肉煲仔饭}} || zing1 gai1 juk6 bou1 zai2 faan6 || zhēng jīròu bāozǎifàn
|-
|}