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I
Origin
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II
Description
Cantonese congee (粥, zhou — called jook in Cantonese) is the long-simmered rice porridge that is the Cantonese comfort food par excellence — eaten for breakfast, as a remedy for illness, and as a late-night restorative. Unlike northern Chinese zhou, Cantonese jook is cooked until the rice grains have completely dissolved into the liquid, creating a thick, silky, almost cream-like texture with no distinct grain. The traditional cooking time is 1.5 to 3 hours, and the resulting congee should be as smooth as velvet.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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