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Laogui's favourite breakfasts in China (4)

 

It's a toss-up between pidan zhou and haixian zhou for my next favourite breakfast in China.

皮蛋瘦肉粥/Pídàn shòu ròu zhōu
http://23yearsold.wordpress.com/2008/11/28/recipe-preserved-egg-pork-congee/
http://www.homemade-chinese-soups.com/century-egg-pork-congee.html

Congee (Zhou 粥 zhōu) comes in various style from wet and thin and gruel-like to much much thicker porridge consistency; sometimes the unflavoured bland xifan 稀饭 Xīfàn seems to be considered 'congee', but not in my book. xifan is just xifan. I will have it with youtiao or as is - see my doufu nao. Chopped coriander and spring onions may be sprinkled on top, and of course sliced fresh chilli. I have to carry fresh chillis with me or else I may end up just getting one of the horrible chilli sauces from the squeeze-bottle.

Haixian Zhou is actually a luxury, that is far better in Sydney than anywhere in China except perhaps HK because of the quality and quantity of best seafood, prawns and scallops and fish pieces. This one I like best with plentiful fine shreds of sliced ginger, some zha cai zhàcài / 榨菜 , and guess what - fresh chilli.

http://asian-ingredients.com/zha-cai/
http://www.theydrawandcook.com/recipes/hai-xian-zhou-seafood-rice-soup-by-nicholas-miller-sputnik
http://www.atkokken.com/2012/01/25/seafood-rice-congee/
http://www.foodnetwork.co.uk/recipes/mixed-seafood-congee.html (too many ingredients! Keep it simple)

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    Laogui's favourite breakfasts in China (4)

    It's a toss-up between pidan zhou and haixian zhou for my next favourite breakfast in China.

    皮蛋瘦肉粥/Pídàn shòu ròu zhōu
    http://23yearsold.wordpress.com/2008/11/28/recipe-preserved-egg-pork-congee/
    http://www.homemade-chinese-soups.com/century-egg-pork-congee.html

    Congee (Zhou 粥 zhōu) comes in various styles from wet, and thin and gruel-like to a much much thicker porridge consistency; sometimes the unflavoured bland xifan 稀饭 Xīfàn seems to be considered 'congee', but not in my book. xifan is just xifan. I will have it with youtiao or as it is - see my doufu nao. Chopped coriander and spring onions may be sprinkled on top, and of course sliced fresh chilli. I have to carry fresh chillis with me or else I may end up just getting one of the horrible chilli sauces out of a squeeze-bottle.

    Haixian Zhou is actually a luxury, that is far better in Sydney than anywhere in China except perhaps HK because of the quality and quantity of best seafood, prawns, and scallops and fish pieces. This one I like best with plenty of finely shredded sliced ginger, some zha cai zhàcài / 榨菜 , and guess what - fresh chilli.
    [Wow!- High level English - almost nothing to correct - Michael]
    http://asian-ingredients.com/zha-cai/
    http://www.theydrawandcook.com/recipes/hai-xian-zhou-seafood-rice-soup-by-nicholas-miller-sputnik
    http://www.atkokken.com/2012/01/25/seafood-rice-congee/
    http://www.foodnetwork.co.uk/recipes/mixed-seafood-congee.html (too many ingredients! Keep it simple)

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