No Rice Congee

No Rice Congee's name has been on my mind for a long time, and a lot of people say that it's a very successful business, and business is so brisk that you have to wait for a table every day to be able to sit down. Curiosity, they drove to take a look. The layout of the store is okay, minimalist, I guess, and really like the design of a Shunde regional restaurant.

After sitting down, the waiter immediately boiled a large wok of water, put all the cutlery in it to sterilize and wash it, and then the a la carte staff introduced the dishes.

There have always been restaurants that use congee as the base of their pots, but every time you eat it, it burns. The congee is thick, and when it's cooked for a long time, plus the gravy and saltiness, it burns within a short time of boiling, so it's not very popular in some places, but why is it so popular in this congee store? The reason is very simple, because they use a large tile pot, the pot body thick, and the area is large, fire-resistant, each time to add ingredients are in order, and often pay attention to the size of the fire, in order to control the temperature and fire.

And the ingredients are mainly seafood, all because it is easy to cook, and the flavor is also fresh. The hot pot of course, chicken, chicken only chopped pieces on the plate, the congee base flavor is more fresh, meatballs is also a must eat here. Of course, oysters are also one of the most delicious ingredients in congee hot pot. Speaking of eating white congee, doughnuts inevitably can not be missing, the doughnuts here, in the order to order, otherwise, must say put clear.

With congee water hot pot, the benefits are actually many. First, not afraid of fire; second is not afraid of greasy; third is the congee water can be more prominent meat flavor. At the end of the day, you can ask the waiter to add the porridge residue to the pot, so it will become a pot of fresh flavor with rice porridge.