Yongchun Cantonese Porridge Introduction
Yongchun Cantonese Congee has been in operation since the grandfather’s time. At its peak, both the grandfather and father ran two stores simultaneously. The cooking technique and flavors have been passed down through generations. It is quite different from congee in Taiwan, as you won't see any rice grains; instead, it’s a thick porridge. However, it is not lacking in ingredients, featuring special fish balls from Kinmen, made with fish paste and kneaded on the same day, about two centimeters in diameter, which taste soft and carry the flavor of fish. The Cantonese congee also includes minced meat mixed with scallions (seemingly to complement the texture and size of the minced meat), and finely chopped water chestnuts. Since the minced meat is dropped straight into the pot, the meat juices remain sweet and enveloped within the meatballs, becoming a major highlight of the dish.
