What is the name of the Chinese cooking technique where food is cooked in a sealed clay pot?

The Chinese cooking technique in which food is cooked in a sealed clay pot is called clay pot cooking. The covered ceramic vessel traps steam and moisture, allowing ingredients to cook gently while developing a concentrated flavor.

In China, common vessels include the shaguo and the Cantonese boujai, often translated as a sandpot or clay pot. These pots are used for dishes such as clay-pot rice, braised meats, tofu, seafood, and slow-cooked soups. The lid helps prevent moisture from escaping, so food can become tender without requiring much added liquid or oil.

Clay pots must be handled carefully. Many traditional unglazed pots are soaked before cooking, and cooks generally begin with low heat and increase it gradually. Sudden temperature changes can cause the vessel to crack. The pot's porous material also retains heat and can contribute an earthy aroma.

This technique should not be confused with Chinese hot pot. Hot pot is a communal meal cooked at the table, usually in a large metal vessel, whereas clay pot cooking refers to the cooking process and its ceramic vessel.