People tend to have strong preferences about congee. My grandmother made it thick and hearty, but I now prefer the thinner, lighter versions you get in Hong Kong. It's easy to adjust the ...

“Congee was food you ate while sick or when the cook was too ... from century eggs and Chinese doughnuts to pickles and salted condiments. Never miss a moment. Make sure you're signed up to our free ...

When Fleury opened Datil, she decided this congee-inspired dish should feature ... "On the top we put various condiments - vegetables and fruits which change with the seasons.