The base of the hotpot is made from a mixture of fragrant rice and northeastern rice, and then the rice residue is ground up and put into the water to simmer together, so the congee that comes out of the hotpot is like soup and there is no rice in it, which is why it's also called "no millet congee". The deliciousness of congee hotpot is that the boiling point of congee water is high, so it can be used to maintain the taste of hotpot, and because congee water itself has the effect of lowering the fire and beautifying the skin, it is not easy to get angry every day, which has made it especially popular in recent years.

The congee here is made with rice, fragrant rice, and rice that is boiled for three hours, until the rice is rotten and the congee is soft. The chef said, put the rice, the congee can be gelatinous, the color will also be whiter. The congee here is said to be made with green water from the green mountains, which makes it especially white and smooth. The congee is not as flavorful as the white rice congee, so the chef will continue to put scallop, hairy vegetables, jujubes and ginger to spice it up

The congee hot pot combines the two ways of eating congee and hot pot with each other, and the two ways of eating congee and hot pot are combined with each other. It is not afraid of fire; it is not afraid of greasiness; and it is more aromatic and highlights the original flavor of the hotpot ingredients. Congee hot pot and a? The general hot pot restaurant is not the same,? Congee can also be "stomach", and sweet and fragrant. Congee hot pot white rice porridge without seasoning, so the hot pot ingredients in the porridge after boiling taste relatively light, customers can according to the sauce to prepare their own different shades of flavor. In addition, it is worth mentioning that the congee is cooked in a thicker consistency. It is worth mentioning that the thick porridge has collagen fiber, which can encapsulate the surface layer of the material and attract the fresh aroma of the ingredients, which is very suitable for the Shunde people's requirement of freshness of the ingredients. Congee hotpot restaurants also offer home-style dishes and specialty snacks as "complementary specialties" to the shabu-shabu. During the hotpot period, you can sometimes have two bites of coleslaw for a change of taste. The food is not as simple as the congee, but it's a great way to make the meal more enjoyable. Congee is too simple. If you eat all the raw materials in the hotpot and then put in shredded vegetables and corn into the congee, the congee will be cooked well enough and the flavor of the ingredients will be absorbed. It also absorbs the flavors of many raw materials, and most of them do not need any seasoning. Most of which do not use which seasoning is also very refreshing, eat porridge in the process can also add a? The company's website is a great source of information about the company's products and services, as well as the company's website and its website.

The said no rice congee is , there is no rice see rice, only take the essence of the rice, that is, we generally say that the porridge water, porridge, porridge in the essence of the porridge. No rice porridge has blood, warm stomach, spleen and stomach, moisturize the five organs, promote digestion, moisturize the lungs, weight loss and slimming, in addition to waste body detoxification and other various functions, drink a mouthful of it, we can imagine its sweet and soft, silky smooth as soup, so it can also replace the ginseng soup, it is a very nutritional value of the food category. The porridge juice is like glutinous, the food is loaded in as if thickening, fragrant and tender extremely, but also leaves the food tender, the taste is really non-trivial ah.

Feel the tenderness of the shredded meat? Delicious flavor in front, hate to get ah! Must be delicious tender, this kind of leave you indoor space to imagine it! Therefore, Guangzhou people do not envy the northern hot pot form different delicate, they are more keen on this kind of plain taste, the beginning of shallow, the more you eat the more thick, and ultimately finish the food, but also a mouthful of thick congee water, combined with all the meat and vegetables of the congee juice, that is the real essence of belonging to the taste of the elves!