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Congee in Chinese History
Rice Congee is a type of Chinese rice porridge which is known as "Zhou". Different kinds of congee are served in different areas in China. For example, "Guang Dong Congee" is drained like western oatmeal porridge, and "Chiu Chow Congee" is left watery. The serving of congee is even older than rice in Chinese History.

It is a mixture of boiled rice and water, with additional vegetable, meat or seafood. Congee is easy to digest and contains nutrients, which are enable quick revitalization of the body. Therefore, Congee is highly recommended for people who are suffering from fatigue, digestive problems and illness. Congee is often accompanied by Deep Fried Dough Fritters for breakfast. Sometimes, people have congee for lunch and dinner as well for health.

粥中有道
宋朝名相范仲淹,年輕時家貧,苦讀三年,每日以饘粥果腹,終得有成,他說:「粥 中有道」。
佛教的【摩訶僧袛律】說:「粥有十利」,已為大家耳熟能詳。十利就是:姿色豐滿、 增加氣力、補元益壽、安樂柔軟、辭辯清楚、喉舌滋潤、容易消化、老病適宜、消 渴解饑、調和氣色。
有一首打油詩:
「煮飯如何煮粥強
好同兒女細商量。
一升可作三升用,
兩日堪為六日糧。
有客只須添水火,
無錢不必作羹湯;
莫嫌淡泊少滋味,
淡泊之中滋味長。」

食粥有學問
.回味品
我們的粥上桌時是熱騰騰的,保證新鮮衛生。不過,如果要品嚐到粥的最鮮甜味道, 就是要待粥的熱度降至不覺燙口的時候。所以不妨先享受其他小食才慢慢品 嚐「皇朝靚粥」。

.食粥伴侶
香脆鬆化的油條是食粥的最佳伴侶,把油條放在粥裡伴著吃,油條浸泡了粥的鮮 味,軟綿綿、香噴噴,簡直是將食粥境界推上最高峰。

.食粥需知
原來食粥也有一些技巧講究的,食時不要攤得太長時間及把粥攪來攪去,因為這 樣就會使一碗靚粥有出水現象,影響了粥的口感了。