This live porridge king is in the same vein as the domestic live porridge king. Can meet the requirements of diners to the extreme "fresh", as a Cantonese, Xiaobian has a different feeling for casserole porridge. This seemingly simple food is hidden by the master's ingenuity. Please listen to me. The seafood porridge that stands out is like the play beads on the top of Yishan Gold. Every detail is the key to high quality.
First of all, the seafood must be the freshest, "living" word. This is just the most basic, the pursuit of the best stores even imported domestic ingredients such as cream crab. With different porridge materials, the bottom of the porridge must be adjusted accordingly. The owner guarantees the ticket and only uses live seafood.Free live seafood!"Stop making money!"
Then, if the worker wants to do his best, he must first sharpen his weapon. The living porridge king uses a traditional casserole. The casserole that has been transported by air in the country can transmit the "fire" to the porridge in a balanced and long-lasting manner. The balanced temperature is conducive to the penetration of the porridge bottom and the porridge and seafood, and the "live" porridge is released to the greatest extent. The real "live" porridge is even The pan also knows how to breathe.
After that, the chef ’s cooking requirements, because this porridge requires an open flame, and the casserole and its picky, it will crack or stick to the bottom if you are not careful, so the person in charge of the chef must stir at a uniform speed throughout the whole process to accompany the "live" porridge. Slowly metamorphose. The chef has studied in the country for more than a year, and a master is only responsible for two pots. Seemingly ordinary, it is actually a test of every detail, which takes time and effort.
The small dishes to accompany the porridge are recommended, fresh sea urchin, hemp balls, lochi, grilled eel.
Fresh sea urchin
It's really "fresh", you don't need to know it, because it is a live sea urchin that is ready to click, and tapping it will give you feedback. The gentle taste is really romantic, and the "sweetness" of personality after the entrance will quietly permeate your taste buds.
Hemp
Everyone says it's delicious, an American friend highly recommend it after eating.
Brine (salty)
The store's brine is a Chaozhou brine with seafood porridge, so the taste will be salty. Those who know it will understand that cold brine can taste the original flavor, and the heat will affect the sensitivity of the taste buds. This is also the cold brine duck Palm, duck tongue, chicken wings and the like are made into salty reasons, which are used to match the porridge and "inspire" the umami taste.
Grilled eel
The Chinese are different from the old Americans. They love to eat "fine", and take small to fine, and what kind of flesh and blood is the best. The grilled small eels are definitely better than the larger ones and better than the Japanese eels. Xiao Bian basically does not eat thick two-finger eels, because. . . . . . Small is better.
There is a saying that seafood porridge is mainly eaten with porridge, which is similar to Shunde's porridge bottom hot pot. Seafood porridge won't be sung by a protagonist, and often the porridge is very rich, like Chang'an Street in Zhenguan.
Cream Crab + Seafood Congee
Xiaobian's favorite mix, the taste is the oldest and widest. The shop choosesCrabmeat came by air from Vietnam, Choose the most positive materials, achieve the best taste. Of course, such exquisite crab cream will certainly evoke everyone's appetite than sea crab. The red crab cream is really satisfying. The delicate "Xiao Qiao" creamy crab flavor in the boudoir is more memorable than the crabs in the big waves. Another reason that this pot of porridge made me addicted to the mouth is that the bottom of the seafood pot has shellfish yaozhu, which has a strong flavor, and the more I can't stop eating.
Sea Crab + Vegetable Congee
I have to say that the sea crab is served with vegetable congee base. Xiaobian never thought that the original seafood congee could also be used with vegetable congee base. The bottom of vegetable porridge is really hard to make, it will be "yellow" for a long time, and it will be "green" for a short time. Choosing the sea crabs that grow together in the bright moon, there is a kind of sea sweetness. Gourmet also pays attention to frustration, not all the most expensive ingredients can be paired together, can be icing on the cake. Different from other all the way, the sea crab + vegetable porridge bottom, high resistance, complement each other, and there is a lot of crab meat, porridge is not enough to drink!
Yellow croaker + ribs bottom
Let's talk about fish porridge. Unlike my hometown "Buyi" catfish porridge, the yellowfish giants are all OMEGA-3. In order to balance the full OMEGA-3, choose the thinner pork ribs. Mom always said that eating more fish would be smart!
In fact, there is no fixed "congee" menu in the casserole congee shop on the streets of Guangdong, because each diner has different tastes, so basically it is how you like to eat it. Living Porridge King also inherits this fine and unruly tradition. Whoever loves who knows will go to the store and follow the feeling. Choose what kind of mix and choose what you want. Know that there are vegetable porridge, pork rib porridge and seafood porridge at the bottom. Then the congee is all kinds of seafood. XNUMX% tailor-make, XNUMX% customized.
Some suggestions for you who have difficulty choosing:Abalone Porridge (Pork Ribs and Porridge), Crab Congee (Signature Seafood Porridge), Meat Crab Porridge (Vegetable Vegetable Porridge).A word of advice, not everything will be delicious, you need to consider complementarity.
King of CongeeHuo Zhou Wang
Address: 227 w valley blvd Ste 148-b, San Gabriel, CA 91776 (in the Hilton Plaza)
Phone: (626) 872-1102
Monday to Thursday, Sunday 11am-12am
Friday Saturday 11 am-1am
Writing | Tom
Edit | Love Food
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