Porridge is the starting point of food, not only in ancient times, but also because of its simple, delicious and digestible characteristics, as a food for health and stomach, it is pursued in almost every era and place in later generations. As a gourmet capital, Hong Kong naturally becomes one of the indispensable delicacies on the local table.

For the first porridge, we should recommend the shrimp scallop porridge from the old tea restaurant. With fresh shrimp and scallops as raw materials, the porridge juice cooked for a long time is rich and delicious, with bright color and rich aroma, which is deeply loved by consumers. This kind of porridge is best served with side dishes such as rice rolls, Shaoshao or Fried dough sticks, and it tastes better.

The second porridge is chicken porridge. Chicken porridge has become a common food for Hong Kong people. Especially at breakfast, a bowl of hot chicken porridge is one of the important sources of vitality for many Hong Kong citizens to start their day. It is not difficult to make a good bowl of chicken porridge. The key point is to cook ginger, leg meat and porridge together for a while, then add cooked diced chicken and a little salt.

The third kind of porridge is bean curd, shage and crucian carp porridge, which is an improved product with unique materials to improve the taste of porridge. The raw materials for making crucian porridge include crucian carp, tofu, shage, etc. The porridge juice made of these materials is bright in color and tender in meat. With proper seasoning, the fragrance is overflowing, and drinking a bowl on a hot summer day has a unique flavor.