Congee
粥 · zhōu (pinyin)
Rice porridge made by boiling rice in plenty of water until soft, served plain or topped with pork, scallion, ginger, century egg or pickles.
What it means
Congee (粥, zhōu; Cantonese jūk in Yale romanization) is a savory porridge made mainly by boiling rice in a large amount of water until the grains soften. Thickness depends on the rice-to-water ratio, from something like oatmeal to a thinner gruel.
It is usually served with side dishes or topped with meat, fish and pickled vegetables. Wikipedia lists salted duck eggs, rousong (meat floss), zhacai (pickled greens), pickled tofu, mung beans and organ meats among toppings. The Woks of Life describes the classic bowl as pork, scallions, ginger and century egg, and calls it Cantonese comfort food eaten at breakfast, lunch or dinner and commonly served at dim sum.
Wikipedia notes regional differences: southern China mostly uses rice, while northern China favors porridges of cornmeal, millet or sorghum, and Cantonese versions differ in preparation and ingredients from other Chinese styles.
A common mix-up
Porridge exists across China and is not always made from rice: Wikipedia says northern versions often use cornmeal, millet or sorghum.
Questions people ask
Is congee the same as oatmeal?
No. Congee is made from rice. Wikipedia says only that its thicker versions can resemble oatmeal in consistency, and thinner ones are closer to gruel.
What is usually in congee?
The base is rice and water. Toppings vary: pork, scallions, ginger, century egg, salted duck egg, meat floss, pickled vegetables and others, according to Wikipedia and The Woks of Life.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.