Lian Cheng Cantonese Congee Introduction
Located next to the Kinmen Historic Site Command Post, this restaurant opened five years ago. The owner carefully prepares bowls of Cantonese congee, hoping that visitors from afar can taste the flavors of home-cooked meals. Because of this, the congee here is easy to enjoy. Upon observing the Cantonese congee brought out by the staff, one can see that it is cooked to the point where the rice grains are almost indistinguishable, simmered over low heat to create a semi-transparent congee broth. The small meatballs within are firm and delicious, with fresh, sweet meat juices, perfectly complemented by a piece of fried dough stick, creating an extraordinary aroma. The fish slices are also freshly fried by the restaurant, making them tasty and succulent. What’s particularly special is that the congee contains pig liver, which surprises diners. The oyster vermicelli is made with carefully selected local Kinmen stone oysters and handmade vermicelli. Although the stone oysters are small, their meat is sweet and elastic, while the vermicelli remains firm even after being cooked for a long time, yielding a fascinating flavor that merges the essence of land and sea.
