Sampan congee
Today, Sampan congee is a topic that generates great interest and debate in different areas. From the field of politics to science and technology, Sampan congee has captured the attention of experts and the general public. In this article, we will analyze the implications and repercussions of Sampan congee, as well as its influence on today's society. We will explore different perspectives and opinions on the matter, with the aim of offering a complete and enriching overview of this very relevant topic. From its origins to its evolution, Sampan congee has played a crucial role in the history and development of humanity, and its impact will continue to be a topic of discussion for years to come.
 Sampan congee | |
| Alternative names | Boat congee |
|---|---|
| Type | Congee |
| Place of origin | China |
| Main ingredients | Rice, pork, fish, shrimp, fried peanuts, etc. |
Sampan congee (traditional Chinese: 艇仔粥; pinyin: Ting Zai Zhou, jyutping: Teng5 Zai2 Zuk1) (also called boat congee in English) is a Guangdong congee dish in China, originated in Lychee Bay, Guangzhou (Canton), Guangdong. It is peddled by the sampans cruising on the Pearl River. Selling sampan congee was one of the livelihoods of these boats.[1] Sampan congee is made from rice and pork bones with fried peanuts, fillet of scaly fish, etc.[1]
History
During Qing Dynasty, in Lychee Bay, Guangzhou, the Tanka people who lived on the water first created sampan porridge. Starting as a living place for the Tanka people, sampans later became cruise boats for tourists and served as a hangout for celebrities and litterateurs.[2] While cruising the river, they were served with porridge; as the porridge is served on the sampan, it is called sampan porridge.[3]
Preparation
Boat porridge has a variety of ingredients, which often includes pork, fish, shrimp, fried peanuts, a deep-fried twisted dough stick and scallion.[4] The base of the porridge is made of rice, pork bones, and bean curd, and it is boiled until the water is blended.[1] Wash and slice the raw grass carp and squid and then scald them a few times with scalding water.[5] Then the general practice is to put soy sauce, heated cooking oil, shredded ginger and chopped green onion in a bowl and pour in the cooked congee along with sliced grass carp, shredded squid, sliced cooked duck and chopped vegetables.[5]
Side dishes
- Youtiao, a deep-fried dough fritter.[6]
- Zhaliang, a combination of dough fritter wrapped in a rice roll.[6]
Nutrition
While the calorie content of 100 grams of plain congee is 32 kcal, the calorie content of 100 grams of boat congee is 64 kcal with 0.5g of saturated fat and 0.33g of sugar in it.[7]
See also
References
- ^ a b c 李, 秀松 (1988). "艇仔粥". 商业经济文荟. 04: 64 – via CNKI.
- ^ WU, Shirley (May 17, 2021). "Sampan Porridge". Guangdong University of Foreign Studies.
- ^ "Sampan porridge". China Daily.
- ^ "Historic boat porridge making a comeback". China Daily: 5. October 25, 2006. ProQuest 257934192.
- ^ a b Bian, Lin (6 August 1996). "Porridge: the people's panacea". China Daily: 11. ProQuest 257559843.
- ^ a b Loh, Pauline D (October 5, 2018). "Glorious porridge". China Daily Africa Weekly (Africa).
- ^ Wing, Jessy (2019). "Relationship between Eating Out and Obesity among Hong Kong People" (PDF). The Hong Kong College of Community Health Practitioners Working Papers Series. 2019/003.