#century egg and chicken congee

[stellamancer]

century egg my beloved

[icarusgf]

do u think its racist for a white person to like risotto but not congee

[slavic-roots-western-mind]

Breakfast foods in China

Since arriving in China my typical breakfast has changed quite a lot (hello baozi and mung bean paste!) so I decided to explore some common local breakfast foods eaten in China!

包子 - Bāozi (my love) These have been an almost consistent (excluding the lunar new year when the canteens and most cafes and restaurants closed) staple of my breakfast ever since I arrived in China. They come with several fillings such as veggie, pork, seafood etc. and they can cooked in different ways such as being steamed, fried etc. Here's a more in-depth post about the types of dumplings and bāo.

粥 - Porridge (zhōu) I sometimes have porridge for lunch instead and it's a really filling meal. I get the Century Egg Congee with Chicken - 皮蛋瘦肉粥 (Pídàn shòu ròu zhōu) and it's one of my all time favourite meals.

煎饼 - Egg pancake (jiānbing) Popular also as a street food, this is a thin crepe type pancake with an egg, veggie, spice, sauce and sometimes meat filling. The actual filling varies as you can customize what veggies and spice level you'd like and whether or not you want meat.

热干面 - Hot and dry noodles (règānmiàn) I honestly had no idea about this dishes existence until a while ago, probably because it's a regional dish originating from Wuhan which is kind of far away from my location. These are spicy and dried noodles which are actually eaten without a broth unlike many other noodles. They seem pretty interesting so if anyone tried them before do share your experience!

桂林米粉 - Guilin Rice noodles (guìlín mĭfĕn) This appears to be another regional dish from Guilin, Guanxi as I had no idea that this was a also a pretty popular breakfast dish. Apparently it's not the noodles but rather the broth that they're cooked in that makes them special, with the actual recepie varying across the region. Someone should do a long weekend trip vlog (pondering on this) to Guilin where they just go from store to store trying these noodles and trying to determine the differences.

葱油饼 - Scallion oil pancake (cōngyŏubĭng) A tasty but heavy-ish pancake imo. These pancakes are cooked with scallions (green onion) and pan-fried to give it that crispy and chewy texture. Very tasty, but it's a little too heavy on the oil for me so I save these pancakes for special occasions instead.

豆浆油条 - Soy milk and deep-fried dough sticks (dòujiāng yóutiáo) I have tried the dough sticks, and I have tried soya milk but separately so far. The dough sticks are these long deep-friend dough sticks, reminding me slightly of breadsticks but more lighter and chewier.

茶鸡蛋 - Tea eggs (chájīdàn) I adore these, my canteen serves them along with regular eggs for breakfast and the tea eggs are usually the first to go. They actually don't really involve tea, instead these eggs are cooked in a mixture of chinese five-spice powder (pepper, cloves, cinnamon, star anise and fennel seeds), soy sauce, and black tea leaves, although some recipes leave out the tea leaves. They have a relatively strong smell so I usually grab some for breakfast on the weekends or in the canteen at lunch if there are any leftover after breakfast. They are also quite cheap, one egg is around 2 yuan so around 0.30 euro, making them a pretty filling and affordable breakfast food.

If there are any other common or specific breakfast foods that you know of, do share them please as I love trying out new things!

[emblematicemblazer]

World building and theories of Engage

Dishes of Brodia

The dishes of Brodia come in these categories:

Celebratory dishes - Sour cream congee

Cheap recipes which can use leftovers or cheap ingredients - meat pie.

Preserving recipes - oatmeal

Exotic dishes - chicken tomato curry.

Crisp bread -  Crispbread can also be known as 'Glasgow morning rolls' or 'Scottish rolls'. They are very light and airy, and very, very crispy on the outside. Some people prefer almost black and in very odd differing shapes. The lifespan of these rolls is 24 hours so they must be eaten fresh. Some people eat them for breakfast while others make sandwiches with them. They are not the healthiest dining option but they are a well loved Scottish tradition. People make hot filled rolls with them which can include: square sausage, black pudding, bacon, potato scone or egg. Sometimes they are eaten with a very thick layer of butter. They can be made easily and cheaply which makes them perfect common folk food.

Sour cream congee - Congee is normally made with rice so I believe that this recipe is closer to rommegrot rather than congee. Rommegrot is a traditional Norwegian recipe meaning 'sour cream porridge '. Romme means 'sour cream' and grit means 'porridge'. It has a thick consistency and is often eaten with butter, cinnamon, sugar or cured meats. Traditionally it was eaten at celebrations including weddings and births, however it was not uncommon for peasant families to eat a plain version several days a week as a staple part of their diet. 

Crepe pancakes - The recipe is very similar to Scotch pancakes. In some parts of Scotland they are known as 'dropped scones'. They are different to French and English crepes because they are smaller, thicker and slightly risen. Traditionally they were eaten before lent to use up ingredients to avoid waste. The common folk would make them to use up ingredients before they spoil. 

Jam cake - This recipe seems to be based on Albert cake. This came has a short crust pastry base, jam and a light and fluffy sponge. It was a cake created in the Victorian era and made after Queen Victoria's husband, Prince Albert.

Tree cake - This recipe is for Sakotis ('Tree cake) which is a layered cake made on a spit. It is a celebration cake which takes a lot of time to make. It is often decorated with sugar iced flowers or chocolate. This is not an everyday cake in Brodia, unlike jam cake and crepe pancakes.

Fish Dango -  Dango is a species of fish but the recipe doesn't suggest that it is a recipe solely for this species. The recipe suggests this is battered fish, a popular dish and chip shop meal. You will find a fish and chip shop in every high street in the UK. The original recipe comes from Spanish and Portuguese Jews. In the 15th century Judaism was outlawed in Spain during the Spanish Inquisition. The Jews fled to Portugal. In 1496 King Manuel I mandated the expulsion or baptizing of Jews. The Jews fled to the UK where they introduced their version of fried fish. The Jews preferred their battered fish cold. It is a way to preserve fish.

Cheese wedge - This is just a big slice of cheese. Random cheese fact; the British are the most lactose persistent population in the world. Cheese was an important source of animal protein in the diet of mediaeval commoners, for people who could not afford meat, it was the only source. The byproduct of a cheese wedge could be used to make whey cheeses.

Oatmeal - This is a porridge recipe.  Oats have been grown in Scotland since late medieval times. There was no way to preserve oats, so they were turned into a paste and stored in a wooden drawer. The paste porridge would be eaten for a few days until it hardened, then it was eaten in thick slices.

Baked potato - Potatoes, also known as 'earth apples' changed from being an exotic ingredient only nobles sampled in the 16th century to a household staple in the 18th century. Generally it was recommended to serve them with butter or cream.  

Nut compote - Candied nuts could be an alternate name for this dish. Compote comes from the Latin  word 'compositus', meaning 'mixture'. In medieval medicine it was believed that sugar syrup balanced out the effects of humidity on the body. At a feast compote would be served at the beginning of the last course of a feast.

Traveler's egg - This is a recipe for Scotch egg. There is debate about the origins of the Scotch egg, Yorkshire and India are two of the potential origins. From the name 'Traveler's why's I gather the origin of choice is that it was created by luxury food sellers Fortnum & Mason in 1738 as a quick and convenient snack for city folk travelling to their country homes. 

Chicken tomato curry - This dish could be a reference to Chicken Tikka Masala. The origin of the dish is debated, but it is believed that spiced recipes were developed in both England and India thanks to the spice routes. In medieval times, spices helped make aging meat more palatable. In medieval Europe spices were considered an exotic ingredient purchased by the affluent, likewise in Brodia, spices would be a luxury traded commodity from Solm. 

.

 Haggis - Medieval manuscript calls it 'hagese'. When cattle drivers were taking their cattle to market, rations were made from any available ingredients and stored inside a sheep's stomach. When an animal was slaughtered, the nobleman would let the butcher keep the offal. I can imagine haggis being taken down mines when mining operations would take several days.

Crumble cake -This recipe can also be called 'crumb cake'. Fruit cakes were popular because they could be kept for many months. 

Marinated herring - Herring was a very important fish in Medieval Europe. Great Yarmouth, the port of Copenhagen and development of Amsterdam were founded due to herring fishing. The marinate would help but fermented and spoilt fish palatable. 

Meat pie - This recipe is a reference to 'Scotch pie'. In medieval times ours were known as 'pyes'. In royal courts they were used to entertain, an example of this can of merriment is live birds hidden in a crust that fly out when the pie is cut into. For the commoner, pies were a way of using and preserving meat and vegetables

[tempestclerics]

3, 13, and 14!!

thank you keegan i hope your day is kind to u today! <3

3. what’s your favorite candle scent?

ooh my mom had this peony scented candle once that was Amazing but i also love a sharp fresh kind of scent, like citrus. but not together

13. what’s your comfort food?

congee with everything on it—gingery chicken broth, thit cha bong (pork floss), crunchy wonton strips, green onion, maggi, century egg, chili sesame oil, maybe some roasted butternut squash or a fried egg on top. it's one of the meals i can most reliably make in my dorm room rice cooker.

14. already answered!

[luanarbilo]

HRIM 109

🌏 University of the Philippines Diliman, Quezon City, Metro Manila, Philippines

Chicken Adobo Fried Duck with Pineapple Sauce Fried Rabbit Congee with Century Eggs

📅 2011-02-01

🗒️ HRIM 109 Laboratory Activity

[grouchydairy]

Made congee with the leftover costco rotisserie chicken yesterday and some pei dan (century egg)

TIME CAPSULE: august 2023

[jim-my-lu]

皮蛋瘦肉粥；牛肉球；鵪鶉蛋燒賣；雞球大包；蝦餃；雞扎；鳳爪；蓮蓉包；蛋撻

對，我一個早上就吞了這些，點到大姐「吃得完嗎？」。

我順利吃完，沒有後悔，無雷，大姐特別端出來的蛋撻好吃到靠北

我當作難得來一次所以當沒有下一次在點，吃完才想到（我明天可以再來啊⋯⋯

Century Egg & Pork Congee; Steamed Beef Balls; Quail Egg Shumai; Steamed Chicken Bun; Steamed Shrimp Dumplings; Steamed Chicken Roll; Chicken feet; Lotus Seed Paste Bun; Egg Tarts

I know. I devour all these in the early morning. It’s all lovely. The egg tarts, which the waitress brought out with hands and present like precious display, are fucking delicious!

I ordered and ate like there’s no tomorrow, and not realizing that I can come back tomorrow until I pay…

[40sandfabulousaf]

大家好! Pa adores being taken out for a meal, so he was really happy to join me for a moderately healthy Korean lunch of samgyetang (ginseng chicken soup) and mandu-guk (pork dumpling and veggie soup with rice cakes). I had brown rice together with him this time, since I could soften these hard, dry and chewy grains with plenty of broth. There were enough veggies to satisfy us, plus I finally ate some meat. After that, we went to the coffee shop for hot coffee for Pa and tea for me.

The cao mi zhou (brown rice congee) which I previously introduced Pa to was actually nice, so I brought K to try it when we caught up over brunch. We chose yu pian cao mi zhou (sliced fish brown rice congee) and shared Thai style tofu as well as stirfried jian cai (Chinese water spinach). As K put it, zhou is food for the soul, it's comfort food for many locals and he enjoyed the meal. After that we had refreshing juices. I chose an orange and lemon with honey combo and it was really yummy!

No I haven't switched from white rice to brown; that's not gonna happen for as long as I'm not medically required to do so. Breakfast hai xian zhou (seafood congee) with an egg tastes silkier when white rice is used. After exercise, I need to replenish energy levels quickly and white rice does the job just fine. Moreover, with morning calisthenics, I challenge myself to do better and this often results in muscle soreness. White rice eases the aches of each muscle group so that the next time I work them again, they no longer hurt.

After trying both types of rice and sharing them with you, which works better for me in terms of replenishing energy levels quickly? White rice - and I'm not the only person who prefers it; clips of fitness professionals who feel the same can be found on social media. By having a mix of both high and low GI carbohydrates - veggies are complex carbs right, I eat plenty of them - we get the best of both worlds; replenishment of energy quickly with simple carbs and slow released energy from veggies. I hate muscle pain because it interferes with my workouts and the sooner the pain subsides, the harder I can push. White rice works faster than brown for this very purpose in my case.

Nonetheless, I can be persuaded to eat brown rice if it's palatable. Pa realised after 30 years that it's no use shoving health articles down my throat; I won't eat something if it doesn't taste good but I can compromise if it's good for me AND it's yummy. That's why I eat moderately healthy and don't subscribe to clean eating; it isn't sustainable to me. Would you want to eat something that feels like torture every time you put it in your mouth, no right? 下次见!

[moonglittering]

📂

✨ @starfoam. meme. still accepting!

hangover food is usually regarded as greasy and gross, but...  if he’s cooking his own hangover, he’s gonna go to the biggest bowl of congee of all time. chinese rice porridge. he go ham with the toppings, too! fresh scallions, chopped coriander leaves, poached chicken from making the stock, a raw egg yolk, and soy sauce. some days he likes to throw on pickled mustard, pickled radish, pork floss, fermented bean curd, chive dumplings, century eggs, fried spam. and he definitely enjoy like…. adding in somethin a lil extra on the side like a scallion pancake…. maybe a lil broccoli stirfry…. water spinach w. some shrimp paste. it’s good eatin… simple, but good…. just stuff he grew up eating. :)) helps the hangover and makes him think of his grandma back in chiang mai ehehe.

[foodemon]

Century Egg & Shredded Chicken - Dolly Dim Sum.

[omnivorescookbook]

Century Egg Congee with Chicken (皮蛋瘦肉粥)

Classic century egg congee made in the Instant pot to get extra creamy congee with tender chicken with just 5 minutes prep.

Recipe => https://omnivorescookbook.com/century-egg-congee/

[banhbotloc-moved]

[ID: 3 photos of cooking honeynut squash, a small orange squash. First it’s sliced on a cutting board, then cut into small pieces and cooked in a pan, and finally mixed into a bowl of congee with century egg. End ID]

Pan roasted honeynut squash + century egg congee for a comforting, seasonal-but-not-traditional dinner at midnight 🧡

[foodffs]

Century Egg Congee with Chicken (皮蛋瘦肉粥) Classic century egg congee made in the Instant pot to get extra creamy congee with tender chicken with just 5 minutes prep.

Recipe => https://omnivorescookbook.com/century-egg-congee/

[moononmyfloor]

Masterlist of My Royal Feast Posts

Opening Credits: Featured Dishes Part 1, Part 2

How to Royal Feast: Official Recipes- Part 1, Part 2, Part 3, Part 4

Royal Feast: Featured Dishes in Posters- Part 1, Part 2, Part 3, Part 4, Part 5

Royal Feast: Background Information Videos- Part 1, Part 2

Ep 1: Sweet and Sour Live Carp, Crispy Peach Rice Crust, Burnt Bone, Bao'er Rice, Chicken Liver Extract, Steamed Tofu with Chicken Stock, Stewed Meat with Herbs

Ep 2: Mother and Child, Ruyi Bamboo Pith with Coreless Lotus Wine, Drunken Jujubes, Meatballs

Ep 3: Shrimps in Two Styles, Vegetarian Yellow Croaker with Vinegar, Stir Fried Vegetables Stuffed with Mushrooms and Meat, Plain Noodle Soup

Ep 4: Chrysanthemum Hotpot and Tea, Health Porridge

Ep 5: Emperor's Savior

Ep 6: Fresh Fish Dumplings, Qilin Fish and Fish with Winter Bamboo Shoots, Fish and Mutton Freshness and Fragrant Flower Fish Shreds, Fish with Fermented Beans and Tofu Stewed in Fish Soup

Ep 7: Puffed Rice Candy, Drunk Chicken Soup

Ep 8: Golden and Silver Tofu Soup, Fried Pomfret, Twice Cooked Pork, Grilled Pork Ribs, Stuffed Tofu with Spring Water, Stir Fried Shrimp with Tuna Sinensis, Boiled and Shredded Dried Beancurd, Braised Pork Belly with Meigan Cai, Stir Fried Chicken with Winter Bamboo Shoots, Duck Fat Layered Flatbread, Chicken Soup with Wine, Egg Shumai

Ep 9: Lion's Head Meatball, Tapertail Anchovy with Gold Foil, Chestnut Cake, Durian Chicken Stew, Splendid Lobster Rice, Pepper Pork Tripe Soup, Dragon Cucumber Salad, Steamed Taro, Grape Wine, Broad Bean with Fennel, Sugar Coated Taro, Roasted Goose with Shamrock Pea

Ep 10: Laba Congee, Longevity Noodles, Plum Blossom Porridge and Green Bamboo Welcomes the Spring, Box of Great Fortune, Coal Mine Icefishes, Snow White Chicken Floss, Deep Fried Prawns, Begonia Blossom Puff Pastry, Braised Sea Cucumber with Scallion, Two-types of Quick Fried Slices, Duck Cooked in Three Styles, Clear Soup with Cabbage

Ep 11: Wenzao Tofu, Chicken Roll with Pine Nuts, Braised Pork Belly, Cruician Carp Belly Soup, Dinghu Vegetarian Dish, Superb Crab Soup with Boiled Crab Claw, Stir-Fried Pig's Kidneys with Walnuts, Sweet Cotton Rose Bird's Nest, Three Blessings, New Year Dumplings

Ep 12: Taiji Hawthorn and Milk Cream, Tangyuan

Ep 13: Braised Rabbit, Sweet Walnut Dessert

Ep 14: Osmanthus Taro Cream, Lotus Leaf Porridge

Ep 15: Radish Omelette, Rice Soup

Ep 16: Longan, Goji and Pigeon Egg Soup, Emerald Buddha's Hands and Chicken, Soup with Pepper

Ep 17: Plum Blossom Noodle Soup, Peony Carved from Water Tofu, Jasmine Tea, Notes on Qianchun's New Year, Wangchuan Villa, Twenty-Four Solar Terms Wonton

Ep 18: Chestnut Yam Dessert, Thundering Chestnuts, Braised Pork Belly Skewers, Mandarin Fish Congee, Sweet and Sour Mandarin Fish, Carrageenan Salad, Golden White Jade Rice Ball, Frozen Golden Bell Chicken Jelly

Ep 19: Stuffed Bitter Gourd, Osmanthus Jelly, Golden Sand Red Rice Noodle Roll, Crab Dumplings, Sampan Congee, Live Shrimp, Sweet Egg Twists, Suzhou Ship Snacks

Ep 20: Milk Skin, Seasoned Flour Mush, Braised Pork with Soy Sauce and Wine, Mutton Soup, Dandelion Wine, Guilinggao (Tortoise Jelly)

Ep 21: Pepper Pear, Chrysanthemum Tofu, Lightly Fried Cooked Taro Slices, Parsley and Bijian Soup, Fried Stinky Tofu, Salty and Sweet Douhua, Prank Yuanxiao

Ep 22: Peony Shaped Salted Fish, Salt-baked Chicken, Three types of Steamed Cured Meat, Coir Raincoat Cucumber Salad, Pineapple Duck Slices, Century Eggs, Nine-Variety Box, Winter Melon Chicken, Mashed Chicken, Roasted Duck, Ladder-to-Heaven Duck Feet, Taiping Lotus Root with Assorted Stuffings, Shangjia Banglinxian/Fresh Bamboo Shoots from a Mountain Home Forest, Yunlin Roasted Goose, Fire-Free Roasted Goose

Ep 23: Auspicious Pork Knuckle, Steamed Crab in Orange, Winter Melon Surprise, Fried Shrimp Without Heads, Gold Dragon Spinning Silk, Lovers' Fishtail, Osmanthus Scented Pig Skin, Osmanthus with Crab Meat and Shark Fin, Pearl and Emerald White Jade Soup, Engraved Suckling Pig, Great-Harmony-Under-Heaven Hotpot, Crispy Walnut Cakes, Pigeon Soup with Coconut Milk and Dates, Sour Soup

Ep 24: Dongting Tangerine Balls, Angelica Steamed Chicken, Abalone-shaped Ghee Snack, Chamomile Seedling Porridge, Pork Breast Skewers

Ep 25: Roasted Lamb Ribs, Roasted Mandarin Fish, Bazhen Pastry

Ep 26: Xunchong Pancake

Ep 27: Reed Leaf Wrapped Rice, Sesame Tea, Milk and Lotus Root Powder Tea, Fruit Tea, Almond Cheese, Cherry in Curdled Milk, Almond Cheese, Phoenix Fetus, Steamed Softshell Turtle with Sheep Lard, Fresh Scallop Adductor Muscle, Peony and Lettuce

Ep 28: Lily Pastry, Zongzi

EP 29: Chamomile Cold Noodles, Mooncakes, Sticky Rice Cake

Ep 30: Fish Balls in Lotus Pods, Pan-fried Roujiamo, Lotus Leaf Fermented Fish, Shenxian Porridge and Rice

Ep 31: Honey Rose Taro, Thin Pancake, White Sugar Cake, Water Chestnut Cake, Green Bean Cake, China Root Cake, Yam and Red Bean Cake, Osmanthus Cake, Almond Tofu, Walnut Halva

Ep 32: Steamed Eel, Smiling Conch, Popped Crab, Rice with Abalone Sauce, Tiger Eye Candy

Ep 33: Dragon Takes Off His Robe

Ep 34: Yellow Croaker with Imitated Crab Roe, Steamed Shad, Flatbread, Chicken Congee

Ep 35: Stuffed Rice Rolls, Crab Roe Soup Dumplings, Juntun Stuffed Flatbread, Sheep's Head Meat Roll, Sha ("what") Soup, Steamed Sponge Cake, Fried Sangza, Puff Pastry with Three Kindes of Shreds, Radish Pastry, Noodles Served with Fried Bean Sauce, Pancake, Tanghulu, Fried Lotus, Fried Salted Shredded Fish, Ice with Cream

Ep 36: Zhongyuan Vegetarian Lunch

Ep 37: Duck Dumpling, Emerald Shrimp Bucket, Two Phoenixes Return to The Nest

Ep 38: Wheat Rice, Wild Vegetable Soup, Food for Guarding Mountains

Ep 39: No featured dishes

Ep 40: Flat Food

(It's hilarious how there was no space for the VERY last post, since I've hit the 100 hyperlinks per post mark right before the final dish🤣 Alright Tumblr, I understand. Time to say bye-bye to Royal Feast, it had been an absolutely educational, intriguing and OCD-indulging ride. See you at Delicacies Destiny!😘)

[ambivartence]

top 5 traditional foods :3c

!!!! omfg fOOD!! i love talking about the traditional chinese food i grew up eating 🥺

1. stir fry pork and bean curd - i ate different variations of this dish like almost everyday growing up!!! it could seriously be the only thing i ever eat and i would be happy. i dont think it's a super popular dish in the broader chinese cuisine so you wont see it on every menu but it's still relatively common and definitely a staple in my family <3 2. soy braised chicken - i literally just made this for myself last night but this or braised pork baby ribs (or braised pork belly or pig trotters for extra decadence) is eliteeeee u can make it simple or w lots of different spices (i like putting lots of ginger, scallions star anise, cinnamon, bay leaf, dried thai chilis) and then throw in some beancurd/tofu skin and shiitake mushrooms yUM 3. century egg congee - this is a simple rice porridge w cut up pieces of these special preserved eggs (if u google century egg it looks crazyyy lmao but trust it tastes wayyyy better than it looks) and i add ground pork too, and it's a super common breakfast dish especially paired with youtiao (chinese fried dough like an unsweet churro) 4. pork and chinese spinach dumplings - ok so i am too lazy to make my own dumplings so i buy the frozen wei chuan ones and im addicted to this specific filling/flavor like how r they so good wHy r they so good ??? why would i even need to go to a dumpling restaurant when the frozen aisle serves just as good LOL (jkjk i appreciate a good handmade dumpling too) also the wei chuan brand yellow dumpling sauce fucking slaps i have literally driven 30-45 min out of the city to go buy it LOL 5. peking duck - ok i rarely ever get to eat this bc it's like a special occasion thing (our family usually gets it for thanksgiving instead of turkey) and it's kinda bougie LOL it tastes best at like an actual peking duck restaurant where the skin is crispy and they carve the duck in front of u !! u wrap the duck in either an open bao or a bing (chinese tortilla?) with scallions n cucumber n hoisin sauce and this is literally one of my favorite foods of all timeeeeeeeee

> ask me my top 5 anything <