This first picture shows the congee, the pork is the pinkish stuff and the preserved egg is the black stuff. Congee is basically rice cooked in alot of water. The soup is thick due to the rice being almost gone (not in it's original rice shape). Here you can't see the shape of the rice at all. The spring onions give the light breakfast a kick and come color to the dish.
This picture is part of a 油條. (I wasn't quick enough to take a picture before someone devoured half of it =P) I'm not a big fan of this since I know some of the ingredients in it. It tastes crispy and is only good when it's crispy. It's poofy (alot of air) and is made of dough and was fried (to it's golden brown color). In Taiwan this is eaten with soy bean milk (as the table next to us had this) but E (and HK people) eat this with their congee, as seen in the last picture.
The 油條 is placed into the congee to compliment the lightness of the congee with the fried 油條. This is kind of like putting crispy noodles (or saltine crackers) into soup. It adds a bit of substance to it as well. This is E's bowl of congee with 油條 mixed in it. I ate mine separately. ^_^
Total Price: $12.75 ($5 per congee, $2 for you tiao, plus ridiculous DC tax)
No comments:
Post a Comment