In Hong Kong, there are dozens or hundreds of choices for congee, noodles and rice, and what stands out is nothing more than insisting on quality day after day. The Sheng Kee porridge expert has a very good reputation in Hong Kong, and Cai Lan also praised it.
Cantonese people cook porridge the most exquisitely. Cantonese porridge is mainly divided into light porridge and flavored porridge. Light porridge is white porridge, and flavored porridge is subdivided into old fire porridge and raw rolling porridge. The method of old fire porridge is different from raw boiling porridge, which is made by boiling the ingredients, rice and water used to cook the porridge into a pot. The ingredients in the old fire porridge are the same as the time when the rice is fired, so it is called old fire porridge. The word raw rolling porridge is a cooking method, which means that something is cooked in a boiling liquid, and the fire is reduced as soon as it is cooked. Therefore, the ingredients in the porridge are exposed to fire for a shorter time. Old fire porridge pays attention to the combination of porridge and ingredients, and the porridge is one. Raw porridge pays more attention to the taste of the ingredients and the deliciousness of the porridge.
Hong Kong people prefer raw congee, and after adding a variety of rich ingredients, the porridge that was originally used for "drinking" has evolved into a delicacy that can only be tasted by "eating". Shengji focuses on raw porridge, with as many as 50 kinds of porridge, and the ingredients can be matched at will, and it is indeed a "porridge expert". There are many local neighbors and pilgrims, and there are long queues in front of the store. The porridge of Shengji is seasoned with pork bones and scallop soup, because the pork bone soup has a relatively neutral taste and is very harmonious with various ingredients.
The base of the porridge is cooked in the early hours of the morning, and after the customer places an order, the ingredients are ready to be served after being rolled raw. The porridge base of Shengji is unusually dense and grainy. Chicken, pork liver, and beef have no peculiar smell, which shows the freshness of the ingredients. According to reports, the fresh Anhui fish used in the store is stocked every two or three hours to ensure that diners can eat fresh fish. If you can't eat enough porridge, adding a fried ghost (fritters) is the most delicious, and ginger and scallion soy sauce also has a freshness effect. The most commendable thing is that it is not easy for Shengji to maintain a uniform standard even if it is newly opened.
