Comments on: New York breakfast #2: Chinatown vegetarian Dim Sum http://www.breakfastblogger.com/2006/11/19/new-york-breakfast-2-chinatown-vegetarian-dim-sum/ everything and anything to do with the best meal of the day. Fri, 10 Oct 2008 21:04:55 +0000 http://wordpress.org/?v=2.0.11 by: Spanky http://www.breakfastblogger.com/2006/11/19/new-york-breakfast-2-chinatown-vegetarian-dim-sum/#comment-6283 Sun, 03 Dec 2006 21:52:18 +0000 http://www.breakfastblogger.com/2006/11/19/new-york-breakfast-2-chinatown-vegetarian-dim-sum/#comment-6283 Holy Cannoli - I will give it another chance. I'm pretty sure the Dim Sum joints in Montreal have Congee, but I've always avoided it. Thank you for the info. Holy Cannoli - I will give it another chance. I’m pretty sure the Dim Sum joints in Montreal have Congee, but I’ve always avoided it. Thank you for the info.

]]> by: Seb http://www.breakfastblogger.com/2006/11/19/new-york-breakfast-2-chinatown-vegetarian-dim-sum/#comment-6274 Sat, 02 Dec 2006 22:50:39 +0000 http://www.breakfastblogger.com/2006/11/19/new-york-breakfast-2-chinatown-vegetarian-dim-sum/#comment-6274 Just a quick tidbit on your "porridge" experience. Chinese rice porridge is actually called Congee in english and Jook (Zuq, or Zuh) in mandorin and cantonese. It's different from regular porridge because it's made with rice instead of wheat-related grains, and uses garlic, ginger and chicken-broth to flavour it. Congee is served at breakfast or brunch, but most of the time it not served alone and plain. From the photo you showed, it looked boring, and I'm sorry you had to experience this delight in this poor manner. Most of the time it is served with a meat in it, or egg, or various vegetables like lettuce and bamboo shoots. It is also usually customary (in he Cantonese tradition) for the congee to come with chinese doughnuts called "yo Jzagua" which are savoury and are cut up to dunk in your congee. Congee is usually topped with roasted salted peanuts, corriander, white pepper and fresh ginger. I suggest you try it at a better restaurant. In Vancouver: Congee Noodle House In Toronto: Congee Wong Just a quick tidbit on your “porridge” experience. Chinese rice porridge is actually called Congee in english and Jook (Zuq, or Zuh) in mandorin and cantonese. It’s different from regular porridge because it’s made with rice instead of wheat-related grains, and uses garlic, ginger and chicken-broth to flavour it. Congee is served at breakfast or brunch, but most of the time it not served alone and plain.

From the photo you showed, it looked boring, and I’m sorry you had to experience this delight in this poor manner. Most of the time it is served with a meat in it, or egg, or various vegetables like lettuce and bamboo shoots. It is also usually customary (in he Cantonese tradition) for the congee to come with chinese doughnuts called “yo Jzagua” which are savoury and are cut up to dunk in your congee.

Congee is usually topped with roasted salted peanuts, corriander, white pepper and fresh ginger. I suggest you try it at a better restaurant.

In Vancouver: Congee Noodle House
In Toronto: Congee Wong

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