Boat Congee

Boat Congee

　　In Guangzhou, small boats are called "boatlets" (艇仔), and boat congee refers to the congee sold by small vendors who made a living on these boats, catering specifically to customers by the water or on board. It was mainly concentrated in Liwan and the Xidao Kou area of Dongdi. During the Guangxu era, "boat rowing" (划船) became popular in Litchi Bay, where boats weaved through tree shadows and painted pleasure boats crisscrossed the water—among them were congee boats that served specially prepared raw fish congee to visitors. If tourists on shore or on other boats wanted some, the congee boat owners would sell it to them bowl by bowl, making it very popular. Gradually, even street-side snack shops on land began selling this type of congee, known as Liwan Boat Congee.

　　The main ingredients of boat congee include shredded fish, lean meat, crushed youtiao (fried dough sticks), peanuts, and chopped scallions. Some versions also add pork skin, jellyfish, shredded beef, or squid. It is renowned for its smooth, soft texture and fragrant, delicious taste. Nowadays, in Guangzhou, Hong Kong, and Cantonese-style congee shops around the world, boat congee is a staple dish.

　　There is a story about the origin of boat congee: a once-wealthy young man from Xiguan in Guangzhou, whose family had fallen on hard times, bought a small boat during a time of financial hardship and started selling congee in Litchi Bay. He used ingredients such as fried peanuts, shredded fried squid, fried rice vermicelli, shredded lettuce, shredded jellyfish, and cooked pork belly. When customers ordered, he would place the ingredients in a bowl, add freshly sliced fish, and pour in boiling flavorful congee (often made from the bones of chicken, duck, or raw fish). Then he would sprinkle in coriander, scallion strips, and perilla leaves, finishing with a small pinch of shrimp roe and a few drops of sesame oil, serving it hot and fragrant to customers. Because this congee was sold from boatlets (in the Pearl River Delta region, small boats about 4 meters long, with deck planks and a canopy in the middle or rear, are called "boatlets"), it came to be known as "boat congee." Thanks to its rich ingredients and delicious taste, it became very popular.

　　Another story tells of a girl from a boat-dwelling family (水上人家) living around Litchi Bay. As a child, she once released a captured little goldfish. Later, the goldfish transformed into a dragon lady named San Niang, who repaid her kindness by teaching the girl how to make boat congee. The congee cured her father’s illness, and the recipe has been passed down ever since.