Milkfish congee (Chinese: 虱目魚肚粥; pinyin: Shī mù yúdù zhōu) is a Taiwanese breakfast dish consisting of a congee with milkfish belly.[1] The dish is typically served with pepper and chopped spring onions and is often eaten at breakfast. Originating from Tainan, the dish is considered one of the national dishes of Taiwan.[2] Recently, the dish is starting to gain popularity in the United States.[3][4]
Culinary method
Usually, milkfish bone is used to boil the broth, which is then used as a base for the congee. The congee soup is seasoned with pepper and chopped spring onions. One difficulty in preparing this dish is that milkfish has many tiny bones, making it hard to eat. Thus, milkfish farmers in southern Taiwan usually send them to processing plants to pick out the fish bones first, so the dish is also known as boneless milkfish belly congee.[5]
See also
References
- ^ Wei, Clarissa (26 February 2012). "19 great dishes in Tainan, Taiwan's capital of food". CNN Travel. Retrieved 27 September 2022.
- ^ Wong, Maggie (27 July 2015). "40 of the best Taiwanese foods and drinks". CNN Travel. Retrieved 27 September 2022.
- ^ Huang Tzu-ti (20 October 2021). "Premium milkfish from southern Taiwan reaches US market". Taiwan News. Retrieved 27 September 2022.
- ^ "The Liberty Times Editorial: Taiwan's cuisine hits world stage". Taipei Times. 10 September 2022. Retrieved 27 September 2022.
- ^ "Visitors to Taiwan invited to sample island's milkfish". Taiwan News. 14 August 2019. Retrieved 27 September 2022.
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This page was last edited on 8 March 2024, at 23:55