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In China, congee is known as zhou (Chinese: 粥; pinyin: zhōu; Cantonese Yale: jūk), with the first recorded reference traced back to 1000 BC during Zhou dynasty. Across Asia, various similar dishes exists with varying names.
Laba congee or porridge (simplified Chinese: 腊八粥; traditional Chinese: 臘八粥; pinyin: làbā zhōu) is a Chinese ceremonial congee dish traditionally eaten on the eighth day of the twelfth month in the Chinese calendar. [1] The day on which it is traditionally eaten is commonly known as the Laba Festival. The earliest form of this ...
Chinese rice congee. Cháo bầu – Vietnamese rice congee containing pig kidney; Chatang – traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It can be made from combinations of sorghum flour, broomcorn millet or proso millet flour and glutinous millet flour.
Okayu is often eaten plain, she said, but you can stir an egg into the hot porridge or top it with pickled plums (umeboshi) for saltiness. Hirasawa Chen said to use only Japanese short-grain rice ...
Chinese congee, called zhou in Mandarin, and juk in Cantonese, can be served with a century egg, salted duck egg, pork, cilantro, fried wonton noodles or you tiao, deep-fried dough strips. Meiling porridge (Meiling zhou 美齡粥) made of rice, yam and soya-milk, named after Soong Mei-ling, is a classic dish of Nanjing. [21]
The Laba Festival (Chinese: 臘八節) is a traditional Chinese holiday celebrated on the eighth day of the month of La (or Layue 臘月), the twelfth month of the Chinese calendar. It is the beginning of the Chinese New Year period. It is customary on this day to eat Laba congee.
Popular dishes include pork and chive dumplings, suan cai hot pot, cumin and caraway lamb, congee, tea eggs, nian doubao (sticky rice buns with sweet red bean paste filling, and unsweetened version with other beans also), congee with several types of pickles (mustard root is highly popular), sachima (traditional Manchu sweet) and cornmeal congee.
Youtiao (traditional Chinese: 油條; simplified Chinese: 油条; pinyin: Yóutiáo), known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.