[feast_advanced_jump_to] In this blog post, I will focus on making congee using leftover rice, whether it's day-old rice from ...

I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese and Korean cuisines), which makes the congee smoother. Yau ja gwai, often called Chinese ...

Independent news and stories connecting you to life in Australia and Mandarin-speaking Australians.

Zao Bakery and Cafe, a new destination for Chinese breakfast foods like steamed buns and congee, is now open on University ...