In the training of China clay pot rice, the most important thing to miss is the crispy rice. Silk-smooth rice with clearly visible rice grains, and a golden brown skin is burned on the smooth bottom of the pot, which is dry and crispy. You can easily peel off the crust at the bottom of the pot with a spoon, leaving a fragrance between your teeth and endless aftertaste. Different from ordinary rice crust, the rice crust of the earthen pot is not only crisp but also long in taste, and it also concentrates the essence of the whole pot.