Specialty congee

Author: Liu Shaowen
Publisher:
Publish Date: 2002-01-01
Features: The main contents of this book include:
Boiled Rice Congee, Abalone and Chicken Strips Congee, Shiitake Mushroom and Chicken Congee, Mandarin Duck and Chicken Congee, Chicken Gizzard Congee, Corn Chicken Feet Congee, Scrambled Egg and Beef Congee, Beef Tripe Slices Congee, Beef Meatballs Congee, Century Egg and Lean Pork Congee, Dried Vegetable and Pork Rib Congee, Pig Blood Congee, Powdered Intestine and Pork Slice Congee, Jidi Congee, Kidney and Liver Congee, Pig Blood Congee, Powdered Intestine and Pork Slice Congee, White Nut and Beef Tripe Slices Congee, Jidi Congee, Kidney and Liver Congee, Pork Meatballs Congee, Grass Carp Ribs Congee, Boiled Fish Fillet Congee, Salted Fish Fillet Congee, Fish Fillet and Liver Congee, Century Egg and Fish Fillet Congee, Fish Fillet and Beef Congee, Fish Head Congee, Lettuce Fish Balls Congee, White Eel Slices Congee, Seafood Congee, Oyster Meat and Lean Pork Congee, Fresh Shrimp Congee, Scallops Congee, Dried Scallops and Bullfrog Congee, Duck and Sea Cucumber Congee, Mustard Greens and Salted Egg Duck Congee, Soybean and Lily Bulb Pork Slice Congee, Dried Vegetable Braised Duck Congee, Pine Nut and Sesame Powdered Intestine Congee, Glutinous Rice and Wheat Congee, Laba Congee, Liwan Boat Congee, Lotus Seed andLotus Root Congee.