Congee is also called rice porridge. In ancient times, people named the thick congee "Chan", the watery one "Chi" or "Mi". The characteristics of congee are that it is easy to digest and very simple to cook it. Congee is one of the traditional Chinese food and has thousands of years of history in China. The Zhou Book says "Emperor Huang Di was first to cook congee with millet as the ingredient", that may be considered the earliest record of congee.

The ancient people were very picky about congee, and there is a saying "the selection of rice comes the first, the selection of water comes the second, and the heat for cooking comes the third". Bai Ju Yi (a very famous poet in ancient China) said: In order to cook delicious congee, the fresh rice should be selected as the ingredient. The rice for congee should always be the fresh one. The ancient people were also very strict with the water quality for the congee cooking. For example, they thought that the rainwater at the beginning of the spring tonic, the snow water in the midwinter antidotal can be used for congee cooking.

Great attention should be paid to the level of the heat for congee cooking. The heat may be categorized into two kinds: "wu fire" (quick and strong heat) and "wen fire" (slow and low heat). If the heat for cooking is too low, the aroma will not come out, if the heat is too strong, the aroma will decline. Generally, boil the water first, then put in the rice, cook it over "wu fire" (quick and strong heat) until it is on the boil, then switch to "wen fire" (slow and low heat) until the soup of the congee boiled away to well-done. In The Idyllic Recipe, Yuan Mei, an intellectnal of the Qing Dynasty, concluded the standards for congee cooking: the congee with too much water and too little rice should not be considered the first-class congee, and the congee with too much rice and too little water should not be considered the first-class congee either, as the so-called first-class congee, the proportion of water to rice should be carefully balance, the water and the rice should combine to make a whole.

According to the Chinese tradition, people have vegetable congee in the spring, green bean congee in the summer, lotus root congee in autumn, and preserved meat congee in the winter.

 
Congee  
To cook delicious Cantonese congee, the key point is to cook a wok of good congee; the cooked rice should be aromatic and smooth. There are various ingredients for Cantonese congee, such as pork, preserved egg, beef, sliced fish, blood jelly, threadlike squid, pig skin and so on. While the most important thing is to use fresh ingredients, only doing so, the freshness of such ingredients can be maintained.
 
Ricesheet Roll  
To cook delicious and slippery ricesheet roll, three most important criteria include the use of fresh ingredients, careful preparation and delicate handwork. The ricesheet roll consists of piecrust and fillings, for the piecrust to taste savory and slippery, the secret lays in the right proportion of the mixture of the rice slurry. Pour the rice slurry into the steam basket, and add favorite fillings such as BBQ pork, beef, dried shrimps or fresh shrimps, steam it over strong heat for a short time, roll it up gently, and it is done! For sure, the sauce being poured on the ricesheet roll is also a key factor to decide the taste, sweety sauce, peanut butter and chili sauce are good choices, and finally add some sesame, it is so delicious! Moreover, our fried ricesheet roll would be made only after an order has been placed, ensuring that it tastes savory and crackling, but it takes a considerably longer time to wait for it to put on your table.
 
Soya Bean Milk  
The nutritious value of soya bean milk is very high; it is made from natural soya bean and is free of preservative and additive. Beans provide calcium, protein and iron that our body needs, if regularly consume such food can prevent heart and loose bone diseases.
 
Snacks  
The Snacks include traditional fried snacks such as twisted doughnut, ox tongue crisp, spicy doughnut, deep fried sesame ball, steamed glutinous rice dumpling, lotus paste dumpling, fried noodle and turnip pudding, the Chinese sweet soups: red bean soup mung bean soup and mushy ground sesame etc.