Porridge is the starting point of food, not only in ancient times, but also because of its simple, delicious and digestible characteristics, as a kind of food for health preservation and stomach nourishing, almost every age and place in later generations are in pursuit. As a gourmet city, Hong Kong has naturally become one of the indispensable delicacies on the local table.

For the first porridge, we should recommend the fresh shrimp and scallop porridge from the old tea restaurant. With fresh shrimp and scallop as raw materials, the porridge juice cooked for a long time is rich and delicious, with bright color and fragrant aroma, which is deeply loved by consumers. This kind of porridge is best served with side dishes such as rice rolls, Shaoshao or Fried dough sticks, and it tastes better.

The second porridge is chicken porridge. Chicken porridge has become a common food for people in Hong Kong. Especially at breakfast, a bowl of hot chicken porridge is one of the important sources of vitality for many Hong Kong citizens to start their day. It is not difficult to make a good bowl of chicken porridge. The key point is to cook ginger, leg meat and porridge rice together for a while, then add cooked diced chicken and a little salt.

The third porridge is bean curd, shage and crucian carp porridge, which is an improved product with unique materials to improve the taste of porridge. The raw materials for making the congee for crucian carp include crucian carp, bean curd, shage, etc. The congee juice made from these materials is beautiful in color and tender in meat. With proper seasoning, it is full of fragrance, and it is unique to drink a bowl in hot summer.