Similar to Taigenbao Wumi Porridge, the Zi Congee Restaurant, which was established in 2005, uses Shunde Congee Water Hot Pot as its signature dish, and is well-known in both provinces and Hong Kong, and has successively won the honors of "China's Top Ten Characteristic Hot Pot", "China Hot Pot Demonstration Enterprise" and "Special Catering Service Store" in Guangzhou. As one of Hong Kong gourmets named "One of the Favorite 23 Restaurants", Soup Porridge House has been invited to participate in the Hong Kong Jockey Club Food Festival many times. Zi Congee House is positioned as a high-end Cantonese restaurant, with stable production for many years, the price is only medium to high, and the cost performance is good, and it has a high popularity among Cantonese food lovers in Panyu area. The soup base of the porridge water hot pot is on par with the rice porridge of Taigong Fort, the selection of high-quality rice after several hours of careful boiling of rice soup, after filtering out the rice dregs, the texture is smooth, but it remains thick and soft, as the porridge base is light and fragrant, smooth and non-sticky to the bottom of the pot, and can highlight the sweetness of seafood, shellfish and meat. In addition to the meat, seafood and other ingredients that can be selected in general congee water hot pot restaurants, Shunde slurping fish in Zi Congee House is a hot pot ingredient that cannot be missed. The bighead fish of about 5 catties and detained for nearly 40 days is selected, and the part of the fish body with the worst meat quality and the most bones is turned into a thick and unified, crystal clear fish slice, which is put into the porridge soup base and cooked, sweet and tender, and the fish is full of freshness. In terms of hot pot ingredients, it is indispensable to mention the golden fritters specially made by the congee restaurant, which are bright in color and are almost a must-order dish at every table. The reason why the fritters in the porridge house surpass the traditional fritters in terms of appearance and taste is that the chef has improved the traditional production techniques, fermented with malt hops, then added ice water and beef tendon flour and stirred until the tendons are raised, and fried in a 180° oil pot to form a unique appearance of flat head, chrysanthemum heart, and loofah. In addition, the fish porridge in the soup porridge also has a unique Shunde flavor, the bottom of the porridge is smooth, and the fish is dismantled and put into the porridge to make it easier for the umami to be integrated into the porridge, which is in line with the characteristics of Cantonese cuisine that pursues the original flavor. The decoration of Zi Congee House is intended to highlight its Lingnan characteristics, with blue bricks, wooden chairs, screens, and stone carvings, and every decoration in the store reveals the simple temperament of Shunde people, and also shows customers the positioning of Zi Congee Lou as a high-end Cantonese restaurant. In terms of service, thanks to the group's standardized management and meticulous requirements, the waiters exceed the general Cantonese restaurant in terms of attitude and service level, and there are special waiters assigned to serve and divide dishes for each table, and remind guests of the time and order of handling ingredients, which is very meticulous and will not make people feel cramped. It is worth mentioning that Zi Congee House is the first restaurant in Guangzhou to introduce a 4D kitchen management system, which is simply to implement the standards of a similar laboratory to the kitchen, which improves the hygiene, safety and efficiency of the kitchen, and accepts customer appointments to visit and supervise at any time, which shows the store's confidence in the safety and efficiency of its own products.