The congee water of Shunde Congee Hot Pot is mainly boiled with starch from rice, rice oil from millet, lard from pork and fresh flavor from scallop.

Specifically, you need 1500 ml of rice, soak it in water for 2 hours, and then put it into a blender with water to make rice paste. Next, pour the rice syrup into a pot, add an appropriate amount of scallops, and slowly simmer over low heat until the scallops become soft. Then, season with lard and salt and continue to simmer. Finally, add the right amount of millet and simmer for about 10 minutes.

Besides congee water, Shunde congee water hot pot has many other side dishes such as beef pak choi, raw intestines, beef, beef bone marrow, radish, lettuce and cabbage. These side dishes can be served with various sauces such as salsa, bean paste and peanut sauce. The congee of Shunde Congee and Water Hot Pot is boiled with a variety of ingredients such as rice, scallop, lard and millet, while the side dishes can be freely mixed and matched according to one's taste.

Features of Congee Hot Pot:

Because of the special characteristics of the pot base, the procedure of congee hot pot shabu-shabu is also very delicate, and the meat dishes must be blanched first, followed by the vegetarian dishes. According to the locals, this is the only way to reflect the freshness of the hot pot, otherwise the vegetables will have too much water, which will affect the freshness of the porridge in the pot.

In the selection of ingredients, congee hot pot is also unique. In Shunde local congee hot pot restaurant, the menu appears on the most is all kinds of seafood and aquatic products, nine sections of shrimp, abalone, white shellfish, as well as various types of fish are the major congee hot pot restaurant's must-have signature dishes. Beef and pork are also found more frequently in hot pot restaurants. Beef with egg, which is made by mixing raw egg and fresh beef, is also a popular dish in many hot pot restaurants.