(Cantonese) Rice Porridge 粥

10 Aug

Quan’s Hong Kong Eatery – Rice Porridge

rice porr Another address! Golly gee.  Near Gongguan station, commercial district (see map)

Information: I remember getting the flu in China (Fuzhou Province) after eating a large amount of food I’d never eaten before, lettuce rinsed using tap water and some expired cornflakes. The very next morning, my host mother took me out to eat Rice Porridge, which was supposed to be good for my health. There I was, 8 o’clock in the morning, feverish, hardly breathing, bag filled with tissues, eating savory porridge with seafood. I think I died a little then. BUT, this week I felt alive and kicking, tried it again and it was fantastic! Here’s some relevant information though: Rice porridge is eaten in pretty much any east-Asian country I know (style of cooking varies). The Chinese way (as well as the Taiwanese way) is made by cooking rice in a large amount of water until the rice breaks down and turns into a thick, flavorless porridge. Sometimes, egg or a kind of starch is added for thickening. In Taiwan, you often eat it with side dishes or next to a main meal instead of rice. You can also find southern Chinese  versions here, where flavor and ingredients are already added. This little take-out lunch place served many Cantonese dishes and Rice Porridge was among the main foods on the menu. Mine contained seafood and a century egg ( more information on the century egg is found here; you can pretty much consider yourself Taiwanese if you like this kind of egg, by the way). On top were some scallions, white pepper and oil (I think it was sesame oil; not sure) This dish is not for everyone, but you can start off with the flavorless kind and add some side dishes to get used to the taste. I personally am a big fan; however I still refuse to eat it when not feeling well. Rice Porridge is usually eaten for breakfast or lunch.

photo (12)

Rating: Prices for rice porridge varied from 55 – 65 NTD. There was an English menu (in such a small restaurant; surprised me).  There’s nothing extremely special about this food, other than the long preparation time and added flavor, but it does taste really good. Also, I think it’s an interesting alternative to eating plain white rice all the time. By the way, did you know people here also really love savory oatmeal? I’ll try that once.. maybe..

mamamrice porriigshlkrghsrilgh

Categories: imagephoto (3)photo (5)

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