My Congee Adventure
Image borrowed from a website that I googled.
On a tip from a friend, deprived from congee as I was, I tried out the non-descript congee stand nearby NTU. Run by a Guangdong person (廣東人）the flavour was quite similar to the congee at home because Guangdong is where a lot of the early Chinese immigrants emigrated from. Thus, many overseas Chinese communities have a Guangdong flavour.
History lesson aside, by ordering my standard that I judge all congee places by, “thousand year old egg and lean pork congee” (皮蛋瘦肉粥）I expected something half-decent. I had been getting used to this… icky thing that I’ve come across in the Taiwanese places I’ve tried. A little too spicy, a little too watered down, etc.
And it was in the gold!
And thus, my congee adventure came to a close. (What adventure?)
