Yongchun Cantonese Porridge Introduction
This Yongchun Cantonese Congee has been in operation since my grandfather's time. During its peak, my grandfather and father ran two restaurants simultaneously, and the cooking methods and flavors have been passed down through generations. It is quite different from what you would find in Taiwan; you won't see any rice grains, as it's more of a thick soup. However, it is loaded with ingredients, including special small fish balls from Kinmen, which are made from fresh fish paste and are about two centimeters in diameter, giving them a soft texture and a rich fish flavor. The Cantonese congee also contains minced meat combined with scallion beads (presumably to match the texture and size of the minced meat), and finely chopped water chestnuts. Since the minced meat is dropped into the pot directly, the meat juices stay sweet and enveloped within the meat balls, making it a standout feature of the dish.
