The first thing that caught my eye was the charcoal stoves. Using old rice grains, each pot of rice is prepared upon order and cooked over a charcoal fire. What you get is a nicely-charred crust at the bottom of the pot, and every rice grain carries a lovely smokiness. Before the grains are fully cooked, a plate of marinated chicken pieces, lup cheong (Chinese sausages) and salted fish are placed on top of the rice.
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