Lei Cha Congee

Lei Cha Congee

　　Popular in the areas of Shihui Pu, Xiniu, and Dadong in Yingde, this dish is made by grinding raw tea leaves and ginger in a clay mortar with a wooden pestle and adding an appropriate amount of water and litsea cubes until it becomes a paste. A little peanut oil is added, then the mixture is poured into boiling white congee and seasoned to taste. Some people like to grind fried peanuts and sesame seeds together with the other ingredients to add a rich aroma to the spicy-sweet flavor, making it even more delicious. This congee has the effects of clearing heat and relieving summer heat, stimulating saliva production and quenching thirst, as well as refreshing the stomach and mind, making it an excellent food for hot summer days.