Where in China Can You Find the Most Delicious Clay Pot Dishes?

The last solar term of autumn has passed, and it seems to be cooling down across the country. Walking on the street, the cold wind sweeps through fallen leaves, relentlessly creeping into collars. At such moments, the first thing that comes to mind is a steaming hot clay pot.

When it comes to clay pot dishes, China offers a "hundred flowers blooming and a hundred schools of thought contending": In the north, plump livestock and poultry churn in clay pots, creating a "world of hearty meat dishes"; along the southern coasts, seafood swims in rice-filled clay pots for a unique flavor; and staple foods like rice and noodles from both regions eagerly showcase their versatility in clay pots...

The clay pot, one of humanity's earlier cooking tools, excels at even heating and heat retention, bringing out the best in diverse ingredients. In an instant, countless flavors burst forth, lively and vibrant, transforming into a pair of warm hands that soothe the chill of early winter.

What better way to fight the cold in winter than a clay pot simmering with meat?

In clay pot kitchens, flames make the pots bubble and sizzle, while various meats and bones tumble under the chef's knife amid swirling steam, exuding a rugged charm. For clay pot meat dishes, the rugged north remains the top choice.

Sheep and cattle from Ningxia, northern Shaanxi, and the Hexi Corridor, having grazed on saline-alkali grass for most of the year, are already plump and flavorful. Freshly cut meat, paired with potatoes, radishes, tofu, and bone broth, is simmered in a clay pot over high heat. Even before serving, the rich aroma of meat soaked in savory broth wafts through the air—this is the allure of lamb clay pot and oxtail clay pot.

Photo / Tu Chong Creative, Photographer / f.20

In the freezing cold, a spoonful of chili oil infused with lamb fat is poured over the dish, blending aroma and spice to instantly whet the appetite—a ceremonial finishing touch before digging in. Pair it with a bowl of golden millet rice or a sip of aged liquor, and the satisfaction will last all day.

Speaking of satisfaction, the hearty portions of Northeast-style clay pots radiate fiery enthusiasm even under ice and snow.

The Manchu-style "clay pot white meat," once famous in the capital, is now rarely recognized as a Northeastern dish, while Harbin-style "clay pot braised pork" reigns supreme in the region. Large chunks of marbled pork belly, stir-fried with crushed rock sugar to a tempting chestnut hue, are slow-cooked in small clay pots with dark soy sauce, cooking wine, star anise, Sichuan pepper, and bay leaves. The meat melts in the mouth, its rich layers of flavor unfolding on the palate.

The most authentic way to enjoy it is to ladle the thick broth over steamed rice, letting every grain soak up the meaty juices until plump and firm. Alternatively, pair it with fried pancakes—truly deserving the praise of being "fragrant yet not greasy."

In Nanjing, duck can be prepared a thousand ways, but when it comes to "warding off cold winds," Fujian's Quanzhou and Xiamen-style ginger duck clay pot undoubtedly tops the list.

Photo / JuliaPhoto, Tu Chong Creative

Feeding on seaweed, shrimp, and shellfish, the red-faced ducks of Zhejiang's coastal areas yield tender, lean meat—perfect for slow-cooking in clay pots, where their fat renders to add a luscious richness.

Besides duck, ginger is the star of this dish. Only ginger aged over three years, sliced and sun-dried, qualifies as "mother ginger." Duck pieces are simmered with sesame oil and mother ginger over low heat until the ginger's mild spice and saltiness meld seamlessly with the meat, creating a delicacy worth savoring slowly.

North of Fujian, Zhejiang's clay pot offerings are overwhelming in variety—bone pots, dragon-and-phoenix pots, pigeon pots, river snail pots, free-range chicken pots, and more—leaving one dazzled until spotting the old duck pot. Just as chopsticks are raised, Jiangsu chimes in: "What's so special about old duck pots? Ours are the same—come try them here."

In Jiangsu, however, the best clay pot dish isn't old duck but Tianmu Lake fish head clay pot, also called Shahe braised fish head. The "green fairyland" of Tianmu Lake nurtures robust wild bighead carp, whose fatty heads are pan-fried golden, then stewed with Shaoxing wine and lard until the broth turns milky white. The result is silky, rich, and unforgettable—"the flavor of bighead carp lingers for three years."

If the craving for fish persists, head to Dali, Yunnan, for their signature clay pot fish, where Er Lake bowfish mingles with tender chicken slices, termite mushrooms, magnolia shoots, ham, sea cucumber, shiitake, bamboo shoots, and other delicacies.

In Hubei, where "no meal is complete without soup," clay pot spare rib and lotus root soup reigns. Sturdy pork ribs and snow-white lotus root are added in two stages, boiled vigorously and then simmered gently until the soup is perfectly hearty. The clear broth, dotted with golden oil, holds fall-apart tender meat and lotus root that balances糯 (sticky) and脆 (crisp) textures.

A clay pot is small—holding just one meal; yet it is vast—simmering the freshest flavors of lakes and seas.

Rice and wheat flour have long reigned as the staple foods of the north and south. While northerners and southerners have always held differing views on whether to eat rice or noodles, such disputes dissolve effortlessly when it comes to the clay pot, a versatile cooking vessel.

"When the cold wind blows, it's time for cured meats." In Guangdong, clay pots are known as "bao zai." Street-side masters tend to rows of stoves, calmly and skillfully orchestrating a culinary symphony amid flickering flames. Inside the pots, an array of choices awaits: cured meats, roasted goose, roasted duck, tender chicken, black bean spare ribs... take your pick.

The ingredients layered atop the rice slowly release their oils into the glistening grains, enriching them with savory juices until each bite is plump and fragrant. A perfect clay pot rice hinges on two secrets: a well-crafted sauce and precise heat control. A good sauce ensures every grain is aromatic, while the right heat yields a crispy, golden crust at the bottom.

The Tujia people's clay pot rice in Sichuan shares similarities with Guangdong's bao zai rice, though the side dishes shift to local flavors like fish mint and beef jerky.

In Chaozhou, Guangdong, clay pot seafood congee rules the culinary scene with its porridge-style charm.

Rice simmers in a clay pot over high heat before reducing to a gentle boil. Just before serving, shrimp, crab, scallops, sea cucumber, and other seafood join the pot. The blossomed rice cradles the seafood, locking in maximum flavor and freshness. A touch of finely chopped celery and scallions elevates the aroma, making the dish irresistible.

While rice bubbles away in Guangdong's clay pots, the grains of the Yunnan-Guizhou Plateau have already been transformed into noodles, ready for their clay pot debut.

Sourness is the soul of Guizhou cuisine. Locals start their mornings with a steaming bowl of clay pot sour soup noodles, letting the heat and tanginess warm them up. The broth, a vibrant red sour soup, cradles chewy rice noodles, delivering a spicy, refreshing kick that makes mouths water at first glance.

Photo by Ma Duo, Image via Tuchong Creative

In Anshun, Guizhou, there's also soft, chewy clay pot rice jelly. Stir-fried with chili bean paste and fermented black beans until coated in red oil, it's then tossed with minced pork, millet peppers, and scallions. Served on a bamboo mat and scooped into small bowls, it gently soothes the stomach bite by bite. Pair it with a dipping sauce of tomato and green pepper for the true essence of Guizhou noodle mastery.

As for Yunnan's famed clay pot rice noodles, found on streets nationwide, they’ve become nostalgic schoolyard memories for students and comforting late-night meals for weary workers.

Photo by Zi Jin's Time Fragments, Image via Tuchong Creative

In the north, clay pots often cradle chewy handmade noodles, a winter staple.

Twirl a forkful of noodles, layered with greens, tofu skin, kelp, and mushrooms. The broth clings to each glossy strand, delivering the hearty, balanced flavor of wheat harmonized with vegetables and meat—utterly satisfying. Clay pot noodles have won hearts across regions:

Gansu pairs them with beef, Henan adds crispy salted pork, and Beijing loves a drizzle of sesame sauce. Whether spicy or mellow, each slurp of noodles and sip of broth meets northerners' exacting standards, leaving only a unanimous verdict: "Delicious."

Clay pot noodles grace tables for breakfast, lunch, dinner, or late-night snacks, a daily comfort. Perhaps their humble warmth explains why even southern coastal cities like Taizhou, Zhejiang, have embraced them.

Across the heartland, Henan's clay pot stew gathers cabbage, kelp, tofu, fried tofu, tripe, potato noodles, and crispy pork into one harmonious dish. This is the "taste of the Central Plains," preserving each ingredient's essence while letting them meld in the pot. Like the land itself, the small clay pot embodies boundless inclusivity.

The stew's tofu, tender and savory, shines as a standalone delight—exemplified by Yuzhou's clay pot tofu. The softest foods often offer the deepest comfort.

Regional variations—Shanxi's stew, Hebei's simmered dishes, Northeast's "big stew"—share similarities with Henan's clay pot stew. For wanderers or homecomers, a taste of these familiar flavors stirs childhood memories and the passage of time.

Shanghai's "Family Reunion" clay pot also earns its place. Meatballs, cabbage, shrimp, vermicelli, egg dumplings, and more simmer in rich broth, each ingredient showcasing its best. Gathered around the bubbling pot, clinking glasses and sharing chopsticks, the meal becomes a celebration of both food and togetherness.

Photo/Jian Gang, Image/Tuchong Chi · Creativity

Free from rigid rules and eclectic in ingredients, hot pot dishes across regions share the heartwarming trait of rewarding one's appetite in winter. When the cold wind blows, savoring a steaming pot while watching the glass fog up with fragrant mist—what a cozy slice of life.

On days when the heating isn’t on yet, order a hot pot!