Braising in a potzai is actually another term for smallclay potused by Guangdong people, who call a clay pot a clay braising pot and a small clay pot a braising. Thus,rice cooked in a small clay pot is calledbraised rice.Dishes made in a small clay pot are called braised dishes, and porridgecooked in a small clay potis called braised porridge.

Braised rice first appeared on the street food stalls of Guangzhou in the early 1930s, initially only popular during autumn and winter,mainly featuring sticky rice with preserved meat.Later, it became a year-round offering and gradually developed into braised rice primarily made from glutinous rice.