the thing is in chinese you can just omit the subject like that and the question was more like “is it pretty” and the lady without context interpreted it to refer to amy
The essence of Cantonese cooking is bringing out the flavor of the fresh ingredient. They always prepare their dishes with minimal seasoning and preparation. It is possible because Canton is situated in one of the most fertile land in China, with daily fresh seafood, meat, and vegetable provided from the Pearl River region.
Another factor also is the amount of wealthy people in Guangzhou and other major port cities. Cantonese people are seriously picky eaters, and they have always had the money to pay the best cooks to make the finest stuff. Everywhere else in China, people just tolerate the carp bones. Only the Cantonese are like "nope, this is unacceptable. DEBONE IT."
A Cantonese person’s understanding of Cantonese food has just been enriched. While your parents’ ‘Chinese food to try’ list has just got even longer! :D
Would love to see Ivy on some future episodes. She seems to know her food around Shunde and she's very bubbly. You guys are making me very hungry right now.
I'm from Singapore, where both Cantonese and Teochew style congees are popular, and honestly they kind of have their own niches. Cantonese congee is always cooked WITH stuff, so there's meatballs, century eggs or whatever in them. Whereas Teochew 'muay' is always served by itself, and eaten with a whole array of salted vegetables, braised pork trotters and the like.
Ivy is really good in the video. She presented herself very well. Now Blondie really and fully understand the real meaning of Chinese food, can see it fr her expression especially when she presented the last part of the vid after tasting the congee.
I love congee based hot pot too, here we have a different twist where we have pumpkin congee hot pot. It’s basically rice congee mixed with some pumpkin and it’s really good because it adds texture and flavour to it.
Hey Amy! Love our video and hope you enjoyed your stay in Shunde! Too bad I couldn’t arrange more amazing Shunde food for you during your trip but you’re always welcome back to Shunde or the nearby Guangzhou, my real hometown. I’ll be happy to show you around again any day 😜
It’s amazing how you make such sweet friends so easily in China. The food looked INCREDIBLE, I loved watching these videos, makes me feel like I’m there..wish I can someday experience this.
WAIT, WHAT?!?! Congee hotpot 🥵 🤩 I love this channel ❤️ and all of your amazing discoveries. the problem is that it always makes me extremely hungry afterwards!!
OMG, you really amaze me, Amy! I never thought you'll discover Qinghui Garden and the food street near it. It's not very well known outside of Guangdong. I went there years ago and really enjoyed the garden and food, but the heat totally killed me.
I loved it... It was great to hear Cantonese spoken, albeit briefly in your video... Way to go Amy, soon you will also learn to speak Cantonese and then you can spend more time in Guangdong Province savoring the deliciousness of Cantonese cuisine... You should try Hakka cuisine as well...
There is another version of "steaming hotpot" where the food is steamed, and its juice run down to a pot of congee cooking in the bottom tier, started off as raw rice and water in the beginning. As the food are cooked in turn more tasty juice will trickle down and the congee at the end of the steaming session is also fantastic.
Hey Amy! I appreciate your detailed discussion - comparing the congee between Chaoshan area and other regions! Growing up in Shantou, I remember the way we cook the can be often a discussion (or even turn into an argument lol) in my family. My mom prefers to cook the rice not busted because it gives the grain a more chewy texture and the congee is thicker. She would be upset if she has congee with the grain busted haha! That also makes the congee more watery (we prefer the viscous congee). But tbh i also have had the Shunde style congee in Shantou's resturants before. It really depends on different people's preferences and how they like it to be cooked.
I mean, it just depends on what I want that day. Why limit yourself to just one style of congee? LOL. If I'm going to a Teochew restaurant, of course I'll be craving basically a "rice soup" with oysters & dried fish. If I'm going to a Cantonese congee shop, of course I want velvety rice porridge with salted pork & fermented egg, or slices of fresh fish & a deep-fried cruller with it. If I'm cooking at home & need a quick meal, yeah its just rice in hot water. If I have a few hours, yes it's melted white congee goodness.
Top tier food: Flavour of: Meat, Seafood, Fungus, Vegetable + Texture of: Rice, Noodle, Congee, Rice Noodle + A thorough combination of them. This congee hotpot made it happen without a super luxury pack of leftover ingredients.
It's simple. If you're eating congee with cooked side dishes, then the unbroken rice style of Chaoshan is the way to go. If you're gonna be cooking raw vegetables and meat in the congee itself then Cantonese style.
As a congee lover myself, i gotta say, the grains must be blow out into a flower! That way the congee texture is like cotton (as my mum says) which is best :D
Shunde! Thank you for visiting my hometown! Woah watching this video at midnight makes me so hungry. They used to have a restaurant inside of Qing Hui Yuan that made the best deep fried milk in Shunde. Glad your friends took you to try fish congee hotpot, highly recommended!
All my favourite foods in one episode ! Didn't know there's a thing such as congee hotpot ! I love congee! ❤thanks for another great one Amy and Ivy and Peter!
It’s easy to DIY a congee hot pot if it isn’t available around you 😜 I’ll say if you’re willing to try it yourself, stick to seafood but not meat, as you may not be getting the freshest ingredients. Also if you live in the west, meat can taste slightly different due to the difference in slaughtering technique. Stick to seafood like shrimp, clams, oysters and veggies, you will get a feeling of that 😁
We live in Malaysia. We have the privilege of enjoying congee prepared in various styles. Hokkien (Fujian), Teochew abd and Cantonese. The formal two are in full grains while the Cantonese are broken type. We love both. I am Malaysian Chinese of Fujian origin while my wife is Cantonese.
Your vlog really bring back my memories of eating this type of congee hot pot experiences that was the time 10 more years ago. I liked it so much last time in a Shunde restaurant in Guangzhou. Thank you for introducing it to more people. I miss it so much but can't get a chance to eat it again while I'm out in USA. Just hate for being unable to fly back to China during the pandemic.
For me, Cantonese congee when my appetite is low and just to get something in me (like when I am under the weather), and the thicker Chaoshan version when I'm looking more towards a hearty meal.
I hope Amy would get to visit 辉记糖水 from Plan C. When I was a kid, I used to live maybe a few hundred metres away from that shop with my parents and we would go there every so often. That was close to 20 years ago. It's amazing to see it still be the staple in desserts representing Foshan. It looks so modernized now!
I love how Ivy pointed at the holes in the table cloth and said: just becoz it's broken doesn't mean it's not delicious here. they just don't care about these details. I'm watching this and nodding and thinking to myself "EXACTLY! that's how we cantonese ppl roll LOL" yeah i can see how there's some competition between the two types of congee even within Guangdong area. Chaosan style (grain-preferred) versus ... Shunde/orthodox? (actually i don't know what it should be called; grain-less preferred). I'd say I prefer the grainless one if I were to eat it as it is (as typical, breakfast congee with Pi-dan or pork intestines etc.), but I've come to love it as a hotpot-congee with a mixture of seafood or other items where there remains some grains in the soup base. Hmm hard to describe but both are equally delicious!
Wow, thumbs up straight away because of your title.... this is one of my favourite... yummy and healthy in winter. You would feel warm after the congee hotpot dinner...🤤🤤🤤🤤🤤🤤🤤
Wow all the foods and garden looking amazing!!🤤😋 Cantonese congee is less dense and way smoother in texture compared to ChaoShan. Cantonese chefs have a secret cooking technique that makes it that way. You should definitely try Cantonese congee cooked with whatever meats you like (Seafood with Peanuts, Fish, Beef, Thousand Year Egg with Pork, etc.) for breakfast to experience the famous Cantonese congee since you are in the area. Congee is awesome anyday, especially when you are sick or not feeling well. It's a comfort food that soothes the stomach and gentle on digestion. Oh and don't forget Dim Sum, which is Cantonese. Much love 💕👍
Guangdong is where my parents are from! I haven't been back in a long time but I truly miss the fresh morning congee and rice rolls, along with the seafood and roadstall eats
Wow! Amy is really talented with languages - even Chinese people find it hard to speak Cantonese, and she really nailed the few phrases she's learnt! 👍
1:39 The proper way to eat the crispy bottom is to scoop out all the rice and meat first, then add some hot liquid (tea or soup) to the still hot-to-touch pot, put the lid back on and let it sit for a few minutes to soften it. IMO, a mouthful of softer rice mixed with the rock hard bottom layer does not make for a nice mouthfeel.
Hi Amy. I am from Hong Kong. I love congee hotpot too. But we have another way of having congee hotpot. We steam seafood in a pot and put some rice at the bottom of the pot. At the end, the congee becomes so delicious and umami after absorbing the flavour of the seafood during the process of steaming. Trust me, u should try this kind of congee hotpot.
I love the line where it goes "the congee was white and tasteless. By the end of the day, it will become yellow and taste definitely good". This is deeper than that pot of congee LOL.
And, If you still in Shunde, I strongly recommend to you try shaddock peel (柚子皮). Because this kind of material as food, and the cooking method is not easy to find in other area.
After watching about 30 episodes…..I just realized that Amy is the exact doppelgänger of my 16 year old daughter Bella.The only difference is Bella has red hair but man oh man even the Nose is the same.Awwwww no wonder I love this channel ❤
The flights from Sydney to China are "melt down" because too many cases have been imported. My schedule to go back has to be delayed again. So jealous of you!
Hahahahaha I’ve been in the states for like 7 yrs and I picked up the accent eventually. I would say I kinda have to since I lived there or that will be a disappointment to myself 😂
I think a correction in your interpretation of broken vs unbroken rice congee. What Peter means by 开花 is that we prefer our grains to look like popcorn. There's a way of cooking congee to where the grains open like popcorn. Whereas you can also cook congee so that the grain remains intact.
oh cool, we have congee hotpot here in Hong Kong as well. it's so good. i hope you'll get to try Daliang "wild chicken roll" and Junan steamed pig while you were there.
Due to its diversity in the ingredients available locally, Guangdong will never disappoint an adventurous foodie. However, one has to be open-minded about what you can put into your mouth. Like the offal from the street-side stalls, some people simply won't touch it. As to the congee style, give me the open-flower one every time. It takes a lot of skill to prepare the perfect congee. Shunde food is well known to be prioritised on umami. Other people might consider it a bit plane. Personal preference, really.
TBH I appreciate both the Cantonese style busted grain congee and the Chaoshan style whole grain congee but each with different ingredients. Chaoshan style will go better for me with some heavier umami taste like shrimp, crab or oyster, with their signature 冬菜 added in, while Cantonese style congee would be a perfect match for something with a lighter umami taste like fish or century-egg and pork. But hey, each to their own.
@@peterzhou372 I was fed Chaoshan style congee since young. Did not know any better. Many many years later a Singaporean family invited me for simple lunch with exactly the same style (salted duck eggs, pickled vegetables, fermented tofu, peanuts) and the memories came back instantly. It is a more hearty style. Cantonese congee is great too but as you say, served differently.
Yes there's a slight difference to congee cabtinese style and that of chew chou . One is a full blown congee while the other is grainy 8r rice like style. We can have kit if chew chou congee in spore, while here in msia, it's the full blown type.
It’s actually easy to even DIY a congee hot pot. Just do a nice pot of plain congee and add seafood, thinly sliced meat or veggies in them as you please when keeping the congee on the stove. Or if you happen to be in China, check this out by yourself in Shunde 😁
That might actually be less wasteful compared to traditional hotpot since you typically don't drink the broth from normal hotpot because of the excess sodium. And congee hotpot might be better if you're looking to preserve the standalone flavour of the meat without any additional sauces or spices.
I think only Mala hotpot broth especially the one in China is so oily and salty that you don't drink the broth, other type of hotpot broths have mild taste at the beginning and become tastier as you put in more ingredients to cook like this one and the Hong Kong hotpot.
I have family members from HK and shi qiao in guangzhou! And the congee they like are very thick and of course the rice like what Peter said! Kai hua. However, I personally prefers teochew (also a region in guangzhou) style porride which is like rice and water! That's because I prefer it to be more on the watery side!
My place of origin is Shunde but I have never even been to Canton yet. It will be the place to visit along with my mom’s birth place. It is sad that I cannot visit there with my parents.
A fast way to cook Cantonese congee: 1. wash the rice, drain water and put in fridge until it is frozen. 2. put rice is boiling water and cook for 10 minutes or so You can do this to make plain congee or congee with meat.
@2:54: Fun fact ... that garden was ... kind of ... named after me! Though my name is actually 輝, I'd consider it's solar equivalent a good enough runner-up. ;)
Amy to the lady: Do you think the garden is pretty?
The lady to Amy: I think you are very pretty.
What a sweet exchange! Just make your heart sing.
the thing is in chinese you can just omit the subject like that and the question was more like “is it pretty” and the lady without context interpreted it to refer to amy
Ivy is great as your guest! She speaks English and local languages. It definitely adds a lot of flavor to your food journey.
Seeing Amy speak Cantonese just made my day
Hope I can learn more in the future!!!
@@BlondieinChina Cantonese is super useful in all Chinatown in U.S., Canada, UK and your home country Australia. Also Malaysia.
Ivy is very attractive, pretty & fashionable. We need Peter, he’s like that eminent food-critic everyone pays attention to haha..
Peter here. Thanks for the compliment 😂 I would love to share my knowledge on Cantonese cuisine with y’all if anyone of you have a chance to visit 🤪
Ivy you PRETTY WOMAN !
Oh Peter! You really need to upload videos! You are instantly likeable and very authentic ☺☺
@@lliving4today haha thank you! I’ve been thinking about the idea of doing my own TH-cam channel but no progress so far 😂
@@peterzhou372 Well, be sure to let Blondie know if you do - I shall be among your first subscribers! :)
Ivy is such a friendly and whimsical lady and her fashion sense is *chef's kiss* perfect! Where did she get her hair done!
The essence of Cantonese cooking is bringing out the flavor of the fresh ingredient. They always prepare their dishes with minimal seasoning and preparation. It is possible because Canton is situated in one of the most fertile land in China, with daily fresh seafood, meat, and vegetable provided from the Pearl River region.
Another factor also is the amount of wealthy people in Guangzhou and other major port cities. Cantonese people are seriously picky eaters, and they have always had the money to pay the best cooks to make the finest stuff. Everywhere else in China, people just tolerate the carp bones. Only the Cantonese are like "nope, this is unacceptable. DEBONE IT."
I think Peter can absolutely have his own foodie channel
Thank you! Will definitely consider doing it :D
A Cantonese person’s understanding of Cantonese food has just been enriched. While your parents’ ‘Chinese food to try’ list has just got even longer! :D
You're an absolute legend. Being so open to try everything without judging. And you exude authenticity
Amy I'm BBC (British Born Chinese) and speak Cantonese and I follow you all the time. This Video is great! you are learning cantonese. Love ya!
❤️❤️❤️🥰🥰🥰
Would love to see Ivy on some future episodes. She seems to know her food around Shunde and she's very bubbly. You guys are making me very hungry right now.
I'm from Singapore, where both Cantonese and Teochew style congees are popular, and honestly they kind of have their own niches. Cantonese congee is always cooked WITH stuff, so there's meatballs, century eggs or whatever in them. Whereas Teochew 'muay' is always served by itself, and eaten with a whole array of salted vegetables, braised pork trotters and the like.
Ivy is really good in the video. She presented herself very well. Now Blondie really and fully understand the real meaning of Chinese food, can see it fr her expression especially when she presented the last part of the vid after tasting the congee.
Ivys hairstyle is STUNNING!😀 She's also beautiful in any other way.
You have a great friends. They are so friendly and knowledgeable of food.
Didn't even know you can have congee like that. Hotpot congee. A great idea for seniors too.
3:33 this lady is the sweetest
潮汕的粥是米粒不開花因為以前潮汕和閩南地區的人相當節儉, 他們把粥做為一日三餐的主食, 用醃制的小菜送粥, 米粒不開花比較飽肚. 我是比較喜歡開花的粥, 口感比較綿密.
Different styles... I enjoy both. Just as I like sushi rice as well, & al dente risotto & paellas, & fluffy basmati rice with Indian curries.
A couple weeks ago I had the congee hotpot, but with seafood only. It was fantastic! The congee at the end was soooooo good!!
I love congee based hot pot too, here we have a different twist where we have pumpkin congee hot pot. It’s basically rice congee mixed with some pumpkin and it’s really good because it adds texture and flavour to it.
These videos are amazing. The quality of the explanations and broll are soo good
Thank you so much!!
I love all congee. doesn't matter if it's whole or broken rice. thin, thick or in between is all good to me.
Hey Amy! Love our video and hope you enjoyed your stay in Shunde! Too bad I couldn’t arrange more amazing Shunde food for you during your trip but you’re always welcome back to Shunde or the nearby Guangzhou, my real hometown. I’ll be happy to show you around again any day 😜
Hi Peter may I know the (vague) address of the congee hotpot restaurant ? Thank you
It’s amazing how you make such sweet friends so easily in China. The food looked INCREDIBLE, I loved watching these videos, makes me feel like I’m there..wish I can someday experience this.
wow this is onevof the most mouth watering episodes full of my favourite cantonese foods 😋😋thank you Amy, Ivy and Peter🙏👍❤️❤️
WAIT, WHAT?!?! Congee hotpot 🥵 🤩 I love this channel ❤️ and all of your amazing discoveries. the problem is that it always makes me extremely hungry afterwards!!
Thanks Dr. Justin!
I wouldn’t watch Amy’s video when I’m hungry 😂 Hope you can discover some of these amazing cuisine by yourself one day 😁
Really nice episode, Blondie! Well done to the three of you🤗
Thank you! 😊
OMG, you really amaze me, Amy! I never thought you'll discover Qinghui Garden and the food street near it. It's not very well known outside of Guangdong. I went there years ago and really enjoyed the garden and food, but the heat totally killed me.
Cuz Amy was hanging out with two Guangdong locals 😂 Of course we are gonna bring her the most amazing food experience 😝
@@peterzhou372 Great team-up! 👍
When Amy start saying " em..emm.. Emmm!!!", I know that dish going to be super good 😁😘😍. Guang Dong here I come!
I loved it... It was great to hear Cantonese spoken, albeit briefly in your video... Way to go Amy, soon you will also learn to speak Cantonese and then you can spend more time in Guangdong Province savoring the deliciousness of Cantonese cuisine... You should try Hakka cuisine as well...
There is another version of "steaming hotpot" where the food is steamed, and its juice run down to a pot of congee cooking in the bottom tier, started off as raw rice and water in the beginning. As the food are cooked in turn more tasty juice will trickle down and the congee at the end of the steaming session is also fantastic.
love that type too. it's the best with things like seafood steamed in their shell.
This logic is also used in Shunde food as well. Stay tuned for the next video 😉
@@peterzhou372 Thanks! You and Ivy were very fun in this episode!
Wow, new bucket list meal has just been found!
I remember having steam pot around when it was starting to get popular in Hong Kong. It was so good.
Hey Amy! I appreciate your detailed discussion - comparing the congee between Chaoshan area and other regions! Growing up in Shantou, I remember the way we cook the can be often a discussion (or even turn into an argument lol) in my family. My mom prefers to cook the rice not busted because it gives the grain a more chewy texture and the congee is thicker. She would be upset if she has congee with the grain busted haha! That also makes the congee more watery (we prefer the viscous congee). But tbh i also have had the Shunde style congee in Shantou's resturants before. It really depends on different people's preferences and how they like it to be cooked.
I mean, it just depends on what I want that day. Why limit yourself to just one style of congee? LOL. If I'm going to a Teochew restaurant, of course I'll be craving basically a "rice soup" with oysters & dried fish. If I'm going to a Cantonese congee shop, of course I want velvety rice porridge with salted pork & fermented egg, or slices of fresh fish & a deep-fried cruller with it. If I'm cooking at home & need a quick meal, yeah its just rice in hot water. If I have a few hours, yes it's melted white congee goodness.
So surreal seeing you in my hometown at all the spots! Thanks for the great content amy, got me homesick haha!
Claypot rice with Chinese sausage, one of my all time favorite dishes.
Top tier food:
Flavour of: Meat, Seafood, Fungus, Vegetable
+
Texture of: Rice, Noodle, Congee, Rice Noodle
+
A thorough combination of them.
This congee hotpot made it happen without a super luxury pack of leftover ingredients.
It's simple.
If you're eating congee with cooked side dishes, then the unbroken rice style of Chaoshan is the way to go.
If you're gonna be cooking raw vegetables and meat in the congee itself then Cantonese style.
As a congee lover myself, i gotta say, the grains must be blow out into a flower! That way the congee texture is like cotton (as my mum says) which is best :D
Shunde! Thank you for visiting my hometown! Woah watching this video at midnight makes me so hungry. They used to have a restaurant inside of Qing Hui Yuan that made the best deep fried milk in Shunde. Glad your friends took you to try fish congee hotpot, highly recommended!
All my favourite foods in one episode ! Didn't know there's a thing such as congee hotpot ! I love congee! ❤thanks for another great one Amy and Ivy and Peter!
It’s easy to DIY a congee hot pot if it isn’t available around you 😜 I’ll say if you’re willing to try it yourself, stick to seafood but not meat, as you may not be getting the freshest ingredients. Also if you live in the west, meat can taste slightly different due to the difference in slaughtering technique. Stick to seafood like shrimp, clams, oysters and veggies, you will get a feeling of that 😁
@@peterzhou372 yes good idea ! Was thinking of doing that , thanks for the tips 😅
I love cantonese food too, thanks for sharing the congee hotpot first time hearing about it! I want to give it a try at home!
Amy thanks for bringing joy to us every week during this pandemic!
Love the congee hotpot. As you go along, the congee taste better and better..
We live in Malaysia. We have the privilege of enjoying congee prepared in various styles. Hokkien (Fujian), Teochew abd and Cantonese. The formal two are in full grains while the Cantonese are broken type. We love both. I am Malaysian Chinese of Fujian origin while my wife is Cantonese.
Your vlog really bring back my memories of eating this type of congee hot pot experiences that was the time 10 more years ago. I liked it so much last time in a Shunde restaurant in Guangzhou. Thank you for introducing it to more people. I miss it so much but can't get a chance to eat it again while I'm out in USA. Just hate for being unable to fly back to China during the pandemic.
For me, Cantonese congee when my appetite is low and just to get something in me (like when I am under the weather), and the thicker Chaoshan version when I'm looking more towards a hearty meal.
Chaoshan congee needs a boiled salted duck egg to go with it, peanuts, fermented tofu, plus pickled vegetables for the full experience.
I loved this episode! Can you please share Ivy's 3 itineraries for us? I will surely refer to it if I'm ever in Foshan!
im a fan of Peter !!!! we need more of him !
Amy, I love your channel! You are my go-to TH-camr for Chinese food.
I’m honoured!! Thank you! ❤️❤️❤️
I need Peter and Ivy to join forces to create a super human.
Guangdong is such an amazing place for food bloggers to hang out for work.
I hope Amy would get to visit 辉记糖水 from Plan C. When I was a kid, I used to live maybe a few hundred metres away from that shop with my parents and we would go there every so often. That was close to 20 years ago. It's amazing to see it still be the staple in desserts representing Foshan. It looks so modernized now!
I love how Ivy pointed at the holes in the table cloth and said: just becoz it's broken doesn't mean it's not delicious here. they just don't care about these details. I'm watching this and nodding and thinking to myself "EXACTLY! that's how we cantonese ppl roll LOL"
yeah i can see how there's some competition between the two types of congee even within Guangdong area. Chaosan style (grain-preferred) versus ... Shunde/orthodox? (actually i don't know what it should be called; grain-less preferred). I'd say I prefer the grainless one if I were to eat it as it is (as typical, breakfast congee with Pi-dan or pork intestines etc.), but I've come to love it as a hotpot-congee with a mixture of seafood or other items where there remains some grains in the soup base. Hmm hard to describe but both are equally delicious!
Malaysian Chinese are of various dialect group...namely Hokkien (Fujian), Hakka, Cantonese, Teochew, Hainan, Hockchew.
with these 2 guests.. i feel like traveling back to the 80s...
Bravo! That was an amazing foodie journey and you are an amazing food explorer. Cheers 👍👍👍👍
Good to see you again Blondie!!
as a Cantonese，we eat everything that means we appreciate food and we dont waste.
Especially your Hokkien friends
@@Craniometry ha-😬right，you r right.
but who is the first person saying that?
😂😂😂 OMG I see this again. Cantonese ppl eat Hokkien ppl 😂😂😂
Seeing familiar places and foods makes me miss China.
Wow, thumbs up straight away because of your title.... this is one of my favourite... yummy and healthy in winter. You would feel warm after the congee hotpot dinner...🤤🤤🤤🤤🤤🤤🤤
Wow all the foods and garden looking amazing!!🤤😋 Cantonese congee is less dense and way smoother in texture compared to ChaoShan. Cantonese chefs have a secret cooking technique that makes it that way. You should definitely try Cantonese congee cooked with whatever meats you like (Seafood with Peanuts, Fish, Beef, Thousand Year Egg with Pork, etc.) for breakfast to experience the famous Cantonese congee since you are in the area. Congee is awesome anyday, especially when you are sick or not feeling well. It's a comfort food that soothes the stomach and gentle on digestion. Oh and don't forget Dim Sum, which is Cantonese. Much love 💕👍
Guangdong is where my parents are from! I haven't been back in a long time but I truly miss the fresh morning congee and rice rolls, along with the seafood and roadstall eats
Wow! Amy is really talented with languages - even Chinese people find it hard to speak Cantonese, and she really nailed the few phrases she's learnt! 👍
Yes! That's what I have been saying since young! I always like the Cantonese congee better because the other one is rice with hot water xD
1:39 The proper way to eat the crispy bottom is to scoop out all the rice and meat first, then add some hot liquid (tea or soup) to the still hot-to-touch pot, put the lid back on and let it sit for a few minutes to soften it. IMO, a mouthful of softer rice mixed with the rock hard bottom layer does not make for a nice mouthfeel.
I like ivy I’m Chinese boy ivy not just beautiful but aslo interesed in our chinese food. So good blondie girl
Hi Amy. I am from Hong Kong. I love congee hotpot too. But we have another way of having congee hotpot. We steam seafood in a pot and put some rice at the bottom of the pot. At the end, the congee becomes so delicious and umami after absorbing the flavour of the seafood during the process of steaming. Trust me, u should try this kind of congee hotpot.
I honestly had never heard of congee until I started to watch Blondie's videos.
Popular throughout East Asia.
I love the line where it goes "the congee was white and tasteless. By the end of the day, it will become yellow and taste definitely good". This is deeper than that pot of congee LOL.
Watery congee is good with fried and saucy foods. Unbroken rice congee is good with pickles, pork fiber, salted duck egg, etc.
Sweet to hear Amy attempt to speak Cantonese 👍👍👍
Hi Blondie,we been here twice beautiful Shunde and yummy cantonese cuisine.My brother family's live here.
And, If you still in Shunde, I strongly recommend to you try shaddock peel (柚子皮). Because this kind of material as food, and the cooking method is not easy to find in other area.
After watching about 30 episodes…..I just realized that Amy is the exact doppelgänger of my 16 year old daughter Bella.The only difference is Bella has red hair but man oh man even the Nose is the same.Awwwww no wonder I love this channel ❤
It is cute that the Cantonese speaks English with the same accent whether they are from Guangdong, Guanxi or Hongkong.
I love everything you ate in this video. Looks so delicious. 😋 you need to make like 2 videos a week.
The flights from Sydney to China are "melt down" because too many cases have been imported. My schedule to go back has to be delayed again. So jealous of you!
Chinese gardens and parks are super beautiful. Love fish congee and Love Yuecai!
I LOVE ivy she's so pretty and fun omg
Peter's American accent is so good 👌 shout out from the States
Hahahahaha I’ve been in the states for like 7 yrs and I picked up the accent eventually. I would say I kinda have to since I lived there or that will be a disappointment to myself 😂
@@peterzhou372 yes yes love it!!!
Amy I had this porridge hot pot in Shanghai about 3 years ago in Anting Town, Jiading District. Was very tasty if I can recall. Enjoy
Hello from Sydney Hornsby, nice to see Amy doing so well in China
I think a correction in your interpretation of broken vs unbroken rice congee. What Peter means by 开花 is that we prefer our grains to look like popcorn. There's a way of cooking congee to where the grains open like popcorn. Whereas you can also cook congee so that the grain remains intact.
I can watch this episode over and over and over….:Q
oh cool, we have congee hotpot here in Hong Kong as well. it's so good. i hope you'll get to try Daliang "wild chicken roll" and Junan steamed pig while you were there.
Congee hotpot is common as well in Sabah, Malaysia.
We need Peter in more episodes!
Thank you 😊
Really good video,thoroughly enjoyed watching it.Thanks Amy!
Due to its diversity in the ingredients available locally, Guangdong will never disappoint an adventurous foodie. However, one has to be open-minded about what you can put into your mouth. Like the offal from the street-side stalls, some people simply won't touch it.
As to the congee style, give me the open-flower one every time. It takes a lot of skill to prepare the perfect congee.
Shunde food is well known to be prioritised on umami. Other people might consider it a bit plane. Personal preference, really.
TBH I appreciate both the Cantonese style busted grain congee and the Chaoshan style whole grain congee but each with different ingredients. Chaoshan style will go better for me with some heavier umami taste like shrimp, crab or oyster, with their signature 冬菜 added in, while Cantonese style congee would be a perfect match for something with a lighter umami taste like fish or century-egg and pork. But hey, each to their own.
@@peterzhou372 I was fed Chaoshan style congee since young. Did not know any better. Many many years later a Singaporean family invited me for simple lunch with exactly the same style (salted duck eggs, pickled vegetables, fermented tofu, peanuts) and the memories came back instantly. It is a more hearty style. Cantonese congee is great too but as you say, served differently.
Yes there's a slight difference to congee cabtinese style and that of chew chou . One is a full blown congee while the other is grainy 8r rice like style. We can have kit if chew chou congee in spore, while here in msia, it's the full blown type.
Stuck in Sydney, and loving your videos. Great content!!!
love both! they're so different, so either depending on my mood
Didn’t realize congee hotpot is a thing till now, might have to give her a try. 👍🏿
It’s actually easy to even DIY a congee hot pot. Just do a nice pot of plain congee and add seafood, thinly sliced meat or veggies in them as you please when keeping the congee on the stove. Or if you happen to be in China, check this out by yourself in Shunde 😁
That might actually be less wasteful compared to traditional hotpot since you typically don't drink the broth from normal hotpot because of the excess sodium. And congee hotpot might be better if you're looking to preserve the standalone flavour of the meat without any additional sauces or spices.
I think only Mala hotpot broth especially the one in China is so oily and salty that you don't drink the broth, other type of hotpot broths have mild taste at the beginning and become tastier as you put in more ingredients to cook like this one and the Hong Kong hotpot.
I have family members from HK and shi qiao in guangzhou! And the congee they like are very thick and of course the rice like what Peter said! Kai hua. However, I personally prefers teochew (also a region in guangzhou) style porride which is like rice and water! That's because I prefer it to be more on the watery side!
My place of origin is Shunde but I have never even been to Canton yet. It will be the place to visit along with my mom’s birth place. It is sad that I cannot visit there with my parents.
You are so happy, I want go to China too.
A fast way to cook Cantonese congee:
1. wash the rice, drain water and put in fridge until it is frozen.
2. put rice is boiling water and cook for 10 minutes or so
You can do this to make plain congee or congee with meat.
@2:54: Fun fact ... that garden was ... kind of ... named after me!
Though my name is actually 輝, I'd consider it's solar equivalent a good enough runner-up. ;)
Happy lunar year coming very soon, celebrating from Malaysia, stay safe Amy ❤️
Congee hotpot is definitely brilliant to keep the meat fresh, smooth and tender, good choice. I love that!