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Cantonese Congee

Dublin Core

Title

Cantonese Congee

Subject

Hong Kong, Congee, Rice, Porridge

Description

Congee, or rice porridge, is very common throughout East Asia. However, the Cantonese style of congee is cooked with much more water than other variations so that the rice is especially broken down and the porridge is thick but soupy, and is usually served with century egg. Only this type of rice porridge is called "congee".

Creator

China

Date

Zhou Dynasty

Format

Congee is plain and thick. Because of the water content, congee feels very filling in the stomach.

Identifier

Food Item Item Type Metadata

Recipe

http://www.tastehongkong.com/recipes/featured/how-to-cook-congee-with-salted-pork-and-century-egg-a-classic-hong-kong-rice-porridge/

Alternative Name

Rice Porridge/粥/Zuk

Ingredients

Rice, Water

Citation

China, “Cantonese Congee,” Food Iconic to Hong Kong, accessed January 15, 2025, https://learning.hku.hk/ccch9051/group-11/items/show/24.

Output Formats