關於 congee in cantonese ，我們在網路上蒐集到這些相關的討論、資訊與評價

Good sunny morning 🌞 Thanks to Chef Jason Lau, I got a chance to taste Lai Munk Chok, the Cantonese way of eating rabbit fish. My late grandma (from Shunde, Guangdong) used to make this but sadly I have forgotten about this dish until today. In Chef Jason Lau's rendition it is Cantonese style congee made with a blend of Thai Jasmine rice and Japanese rice. The boiled rabbit fish is hand pulled into shreds and then added to the steamy hot congee. Tasty and nostalgic for me 🤤
More about the Chinese New Year tradition of rabbit fish 🐟 https://johorkaki.blogspot.com/2021/01/why-do-teochew-eat-rabbit-fish-during.html

Zhen Zhen Porridge serves up Cantonese-style congee which is executed to perfection. The thick and silky smooth congee is extremely satisfying! I would recommend getting the Sliced Fish + Shredded Chicken + Century Egg Porridge, especially since it is the same price as the fish porridge! The century egg was prominent, adding an earthy flavour to the porridge. ⁣
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For the ultimate eating experience, add in a raw egg and take the richness and silkiness of the porridge to the next level! If you are working around Maxwell Food Centre, make sure to check out Zhen Zhen Porridge for a hearty and affordable weekday pick-me-up!⁣
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Read more at:⁣
https://www.misstamchiak.com/zhen-zhen-porridge/
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Zhen Zhen Porridge⁣
Address: 1 Kadayanallur St, Maxwell Food Centre #01-54, Singapore 069184⁣
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✅ Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak⁣
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🎧 Listen to our podcast at https://www.misstamchiak.com/podcast-chiak-podcast/! We are on Spotify and Apple Podcasts too!

❤️ BEST FOOD IN HONG KONG - ONE DIM SUM 一點心 IN PRINCE EDWARD MONG KOK ❤️
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Welcome to Hong Kong with Auntie Lilly! This is in fact, my long overdue post about my last trip to Hong Kong visiting my youngest daughter Dr Clarrisha in September 2019 last year. 🇭🇰🇭🇰
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Missed travelling & missing my daughters even more, so writing these travel blogs does help & let me reminisce about those happy moments spent with them! 😍😍
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一點心 One Dim Sum at Prince Edward in Mongkok is famous & best known for their authentic traditional recipes of serving Cantonese dim sum for many years in Hong Kong. 😋😋
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This ex-Michelin Star dim sum restaurant in 2011 & 2012 serves one of the cheapest dim sum in town. Therefore, it's also my daughter Carmen's favourite haunts for delicious & affordable dim sum in Hong Kong where you get to eat all the dim sum you want without burning a hole in your pocket. 🥟🥟
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With prices starting from HKD 18 onwards, indulge in an extensive set of dim sum options from steamed, fried & various new combination of a modern & traditional dim sum with more than 40 items to choose from including Steamed, Fried or Baked dim sum, Steamed Rice Rolls, Steamed Rice, Congee & dessert. 👍👍
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One Dim Sum 一點心
G/F 209A-209B Tung Choi Street
Kenwood Mansion
Prince Edward
Hong Kong
Tel: +852 2789 2280
Opening Hours: 10am – 12am (Mon – Fri) & 9am – 12am (Sat-Sun)
Google Maps: https://goo.gl/maps/hzEQhpNsxcfC7swN6
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Read My HK Travel Blog Post ️➡️➡️ http://bit.ly/OneDimSumHongKong
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One Dim Sum
#FollowMeToEatLa #OneDimSum #一點心 #MongKok #AuntieLillyInHK#FollowMeToEatLaInHK #PeaceForHK #HKIsSafe

Just when we thought "Pineapple Bun" and "Cold Lemon Tea" were the coolest things to order in Cha Chan Tengs, turns out there's a lot more secret lingo back in the days. Well, here's a song sung by these forgotten phrases, hoping to spread the word before they become long forgotten.

靚仔 ＝ White rice
靚女 ＝ Congee
茶走 ＝Milk Tea with condensed milk instead of milk & sugar
飛沙走奶 ＝Coffee without sugar and milk (ie. black coffee)
擺尾 ＝魚片粥
下火 ＝皮蛋瘦肉粥
火雞 ＝BBQ Pork burnt sides
多士飛邊 ＝Toast with no crust
腸粉走色 ＝腸粉 with no sauce

Let's try them. And go test your mom to see if she still remembers them. And please also ask her to go on facebook.com/wstchannel to join us, because we need her.

茶餐廳原來不止凍檸茶、凍奶茶，還有很多其他術語，幾乎被遺忘了！所以，希望這首歌能讓大家記起以前的術語，並延續這個獨特的飲食文化！

識得更多術語，就快D上 http://www.facebook.com/wstchannel 話俾其他頴珊朋友知啦。

特別鳴謝：太興飲食集團

《茶餐廳之歌》
主唱：靚仔、靚女、Tea Go、ABC、侍應同事、頴珊、Pineapple Guy
作曲：徐頴珊
填詞：徐頴珊

時代變了 潮流變了
連最in的稱呼 通通都彷彿忘了
曾是餐廳之光 「靚仔！」我已聽慣
但如今 我只是一碗白飯

時代變了 人情冷了
莫非我已老了 大家都不認得了
曾也堪稱「靚女」 今天卻不知我是誰
白粥一碗 心也碎

This is Tea Go in the house,
茶走 is my name,
But when you 嗒真D,
Me and 奶茶 not the same!
You remember Cold OT,
But why you forget me?
I am just as tasty, 試試你就知!

Milk Tea with no sugar?
Milk Tea with no milk?
Baby are you sure?
But why it tastes like silk?

Honey, I told you already,
This is Hong Kong secret recipe...

仲有飛沙走奶 擺尾 下火 火雞 茶走
多士飛邊 腸粉走色 試過沒有？
茶餐廳嘅術語 要常用才得救
千秋萬世 港式文化 永垂不朽

什麼Pineapple Pen 我地早有Pineapple Bun
入得茶餐廳 梗係嗌得型過人
十年 廿年 卅年 四十年 五十年後
仲有冇機會食到呢塊菠蘿油？

茶餐廳嘅術語 要常用才得救
千秋萬世 港式文化 永垂不朽 不朽

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頴珊頻道 ｜The Wingshantsui Channel
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下集見！
Sincerely,
The WST Channel