Post #139

congee has always been the ultimate comfort food for many chinese. for me, the white congee chaozhou style is like my utmost homely comfort food because we almost only have it at home, or when i'm with my closest family. its simply a staple home food. an ancestral thing.

i think i've mentioned before, the chaozhou version of white congee has a thicker consistency than the canton version, and we cook it only till the rice start to split, so you can still see the grain. and have the congee with pickles or salty condiments.


-Chaozhou white congee with pickled cucumber, dried shrimp in sweet soy, pickled olive + fermented tofu-


-with stir fried radish cake-