The historical origin of clay pot rice can be traced back to the Central Plains more than 2,000 years ago. According to the Book of Rites and other books, the eight treasures of the Zhou Dynasty were the same as the clay pot rice, but the raw material was yellow rice, so it was very valuable at that time. According to Wei Juyuan's "Recipe", it was called "Royal Empress Dowager Rice" in the Tang Dynasty, which was made of egg fat (eggs) and wrapped in rice noodles, thus having more flavor.