砂煲煲仔飯充滿傳統風味，看過鼎爺傳授新砂煲的保養方法，再由俊彥炮製「窩蛋免治牛肉煲仔飯」。俊彥採用上盛免治和牛、牛肩胛肉製作肉餅，配上恰到好處的流心蛋，味道與口感令人期待！
飯焦夠香口，看三姐運用普洱茶、花生等製作新派飯焦。煒哥則帶來「海鮮肉餅煲仔飯」，除用上瑤柱、蝦乾等惹味海味，亦自製金銀蒜醬襯托海蝦，並以帶子夾金華火腿，「大堆頭」用料令煲仔飯陣容鼎盛，但鼎爺卻認為做法浪費了某種食材的鮮味？
Claypot rice is full of traditional flavor. After watching Master Ding teach how to maintain a new claypot, Junyan prepares "Minced Beef Claypot Rice with Egg". Junyan uses premium minced Wagyu beef and beef shoulder to make meat patties, paired with a perfectly runny egg, the taste and texture are highly anticipated! The rice crust is fragrant and delicious, watch Third Sister use Pu-erh tea, peanuts and other ingredients to make a new style of rice crust. Wei Ge brings "Seafood Meat Patty Claypot Rice", which uses scallops, dried shrimp and other flavorful seafood, and also has homemade golden and silver garlic sauce to complement the shrimp, and scallops stuffed with Jinhua ham. The "generous" ingredients make the claypot rice look impressive, but Master Ding thinks that the method wastes the freshness of a certain ingredient?
