Lian Cheng Cantonese Congee Introduction
Located next to the Kinmen Historic General's Office, this restaurant opened five years ago. The owner, with great care, prepares bowls of Cantonese-style congee, hoping that visitors from afar can taste the flavor of a mother’s cooking. This is why the congee here is very smooth and enjoyable. Upon closer inspection of the Cantonese congee served by the staff, you will find that the rice has been cooked down to the point where the grains are nearly indistinguishable, simmered over low heat to create a translucent congee. The small meatballs in the congee are firm and tasty, juicy and sweet, especially when paired with a stick of youtiao (fried dough). The fish fillets are also freshly fried by the restaurant, making them delicious and enjoyable. Notably, the congee includes pig liver, to the surprise of many patrons. The oyster vermicelli features carefully selected locally-sourced stone oysters and handmade vermicelli. Although the stone oysters are small, their meat is sweet and chewy, and the vermicelli holds its texture even after long cooking, creating a wonderful taste that combines the flavors of land and sea.
