Chapter 377: Century Egg and Lean Pork Congee
When it comes to congee, one must mention Guangdong Province.
While congee is made throughout China, in terms of technique, attention to detail, and variety, Guangdong is impossible to ignore.
Century Egg and Lean Pork Congee is a Cantonese classic. Simple yet incredibly flavorful, it has long been beloved by many.
So after much deliberation, Qi Han ultimately chose Century Egg and Lean Pork Congee as one of the breakfast dishes to serve. For now, it remains the only congee on the Han Shi menu.
As a swirl of steam rose the moment the clay pot lid was lifted, the true appearance of the congee was revealed to Qi Poxiao.
The plump grains of rice had entirely lost their original form—broken down into near invisibility within the semi-translucent porridge. Not a single whole grain could be seen. Yet rather than detracting from its visual appeal, this actually made the dish even more enticing, whetting the appetite.
Aside from the milky rice, the most noticeable components in the Century Egg and Lean Pork Congee were the irregular black chunks—strange-looking pieces that even Qi Poxiao couldn't immediately identify.
These dark pieces had a gelatinous appearance, glistening faintly with a glossy sheen. A few still had dark greenish-black patches clinging to their surface. They didn't look particularly appetizing, and Qi Poxiao couldn't help but raise an eyebrow.
What is that?
His gaze then shifted to the other visible ingredient: small cubes of lean pork, pale in color from being boiled, floating gently within the porridge.
So that's the lean pork...
In that case... those black chunks must be century egg?
Well, let's find out.
Qi Poxiao picked up the spoon and gave the congee a gentle stir before scooping up a spoonful.
Despite appearing thick and hearty, the congee was surprisingly smooth to stir, with little resistance as the spoon glided through the pot. The texture was thick but not clumpy—rich, yet fluid.
He studied the spoonful: a creamy mix of congee with bits of pork and chunks of century egg, all wrapped together in a soft, almost paste-like consistency. The aroma was stronger now—an even richer version of the mysterious fragrance he'd smelled earlier.
Qi Poxiao swallowed unconsciously, then brought the spoon to his mouth without hesitation.
The moment the congee entered his mouth, a burst of flavor exploded on his palate—silky smooth texture, rich umami from the meat, the mellow fragrance of rice, and a strange, complex taste he couldn't quite describe at first.
That mysterious flavor… the same one from the earlier aroma… was clearly coming from one ingredient.
The century egg!
Qi Poxiao realized with a jolt, his curiosity about this so-called "century egg" intensifying.
Why have I never heard of this ingredient before?
The rice had been cooked to the point of disintegration—no chewing needed. Just one soft press of the tongue, and it melted completely, yet its creamy thickness made sure the flavor lingered, coating the mouth and delivering wave after wave of savory delight.
The pork was neither dry nor tough. Each tiny cube was tender, juicy, and offered a satisfying bite. As he chewed, the meat continued to release its rich umami into the congee, enhancing the overall depth of flavor.
The century egg itself had an incredibly soft texture. The "white" part was slightly bouncy, like jelly, while the yolk was smooth and creamy—melting in the mouth and releasing a uniquely complex flavor with every bite.
This… was something truly special.
The flavor was a little strange at first, but as Qi Poxiao savored it more carefully, he found it unexpectedly addictive. Especially when combined with the richness of the meat, the two blended together seamlessly, creating a brand-new taste that was utterly delightful.
What a remarkable Century Egg and Lean Pork Congee.
Satisfied, Qi Poxiao nodded and began eating spoonful after spoonful, occasionally picking up bits of the side dishes with his chopsticks.
…
At Han Shi, eating delicious food is a pleasure.
But watching someone else eat delicious food at Han Shi… that's torture.
At this moment, Tang Qianqiu could deeply relate to that sentiment.
The more Qi Poxiao enjoyed his meal, the more Tang Qianqiu suffered.
Fortunately, his food arrived quickly as well.
"Meow~"
With a light chirp, Pururu hopped onto the table and set down two bamboo steamers—Tang Qianqiu's breakfast had finally arrived.
Watching Qi Poxiao enjoy his meal so blissfully, Tang Qianqiu could no longer hold back. He pulled the two steamers closer and began examining them carefully.
Thanks to the sample images on the menu, he didn't have to worry about mistaking what was inside each steamer.
His gaze first settled on the Steamed Dragon Dumplings.
Each dumpling was bite-sized, shaped like a half-moon, with a slightly yellow, semi-translucent wrapper. Through the delicate skin, he could faintly see the tightly packed meat filling, plump and round—just looking at it made Tang Qianqiu want to take a bite right away.
He had chosen this dish first because he had already read the menu's description: it was made using Dragon Treasure Meat from the avian sub-dragon species, the Fengshen Bird.
Most of yesterday's new dishes—except for the vegetarian Dinghu Shangsu—had been prepared using meat from dragon-type spirit beasts, something Tang Qianqiu had definitely noticed. So when he saw another dragon-type dish on today's breakfast menu, he couldn't resist giving it a try.
Carefully picking up a dumpling with his chopsticks, he brought it closer to examine it before breathing in the savory aroma. A pleased look spread across his face as he popped the dumpling into his mouth.
The small, half-moon dumpling was just the right size for a single bite.
After just a couple of chews, surprise appeared on Tang Qianqiu's face.
The dumpling wrapper reminded him of something else he'd eaten before: Xiaolongbao.
Both use unfermented dough for the wrapper, giving them a pleasantly chewy and elastic texture.
Unlike Xiaolongbao, though, which are filled with soupy broth, the meat filling of the Steamed Dragon Dumplings contained little to no extra liquid.
As he chewed, the finely minced Dragon Treasure Meat released its juicy, tender flavor, completely enveloping his mouth. At the same time, a light, sweet aroma began to emerge from within the filling.
That's water chestnut.
Dumpling fillings are rarely just meat. Unlike wontons, dumplings usually contain vegetables mixed in for added texture and flavor. After extensive experimentation, Qi Han had found that water chestnut was the perfect complement to Dragon Treasure Meat.
Naturally sweet and crisp, the water chestnut added a refreshing, slightly crunchy contrast. Once finely chopped and blended into the meat, it elevated the already tender texture of the filling. Its light aroma and sweetness also worked to highlight the natural umami of the dragon meat.
The combination of this exquisite filling with the chewy dumpling wrapper made for an indulgent, luxurious experience.
After finishing one dumpling, Tang Qianqiu closed his eyes and took a moment to savor the lingering flavor. When he opened them again, a look of deep satisfaction spread across his face.
There were fifteen dumplings in a single steamer.
But now, he was already starting to feel like that might not be enough.
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