Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Chaozhou, Guangdong Province
II
Description
Ultra-delicate rice porridge cooked to a silky, loose consistency with clear broth — deliberately lighter than Cantonese congee. Raw fish slices (often garoupa or mullet) are placed in the bowl and hot congee poured over, gently poaching the fish tableside. Garnished with fried shallots, ginger strips, spring onion, and sesame oil.
III
The Thread
—Japanese zosui (rice porridge with dashi)
—Korean juk
—Taiwanese porridge culture
IV
Flavour Context
Pure, clean, delicate — the opposite of rich Cantonese jook; celebrates freshness over richness
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year