Chilly weather is perfect for enjoying bo jai fan - the small, sandpot casserole dishes of rice and the diner's choice of topping. It's easy to find because bo jai fan is almost always cooked outside over charcoal (charcoal and enclosed spaces aren't good for the health) or portable gas-burners. It is better cooked over charcoal, which gives a lovely, smoky flavour to the rice. The best part of the dish is the burned crust at the bottom of the pot. Popular toppings for bo jai fan are chicken (plain, with Chinese sausage or dried mushrooms) and pork with salted fish. Many of the smaller neighbourhood restaurants add bo jai fan to their menus at night and it's also frequently made by hawkers who set up small charcoal braziers, tables and stools for passers-by. Look in crowded areas of Causeway Bay (on Jardine's Crescent and around Times Square), Mongkok and at the night markets.