🍽️ Tingzai Congee

River congee with fish, peanut and fried skin.

Tingzai Congee is a traditional Cantonese congee from Guangzhou's Xiguan district, born on the fishing boats that once plied the Pearl River, hence the name. A long-simmered, silky rice congee is the base; at the moment of serving, raw fish slices, shredded jellyfish, fried pork rind, peanuts, egg shreds and scallion are swished through the boiling congee to just-cooked. The bowl arrives milky and dense, toppings floating on top: fish tender just barely set, peanuts crisp, fried skin soaking up the savory broth. Mix it hot—warm, generous, savory with a gentle sweetness. It is a standard at both morning-tea houses and late-night congee stalls, a warming breakfast and a soothing midnight snack alike, carrying the freshness of the old river people.