Shunde Brother & Sister Congee • Xiong Mei Sheng Gun Zhou in Daliang 大良顺德兄妹生滚粥

Pork organ and fish congee is one of the must try dishes of Shunde District of Guangzhou city, Guangdong province of China.

Xiong Mei Sheng Gun Zhou 大良顺德兄妹生滚粥 in Daliang is popular with locals and doesn't yet have a strong social media presence i.e. not so much visited by influencers and tourists yet.

Xiong Mei (which means Brother & Sister) is in a residential area in Shunde's Daliang 大良 neighbourhood. The humble, spartanly furnished but clean stall / shop is hyperlocal in that most of the customers are locals living in the area.

It can get crowded at Xiong Mei. Sharing tables with strangers is the norm. (I never had problems sharing table with strangers as people are friendly, if not at least polite. No, I never met anyone who was unfriendly.)

The rice grains in the gooey congee are almost fully dissolved and it has some water, so it is not a paste. Actually, I personally prefer this balanced consistency as I find those thick pastey type too heavy while the soupy type too watery.

The ingredients - there is a wide range of pork offal like intestine, maw, liver, tongue, heart, blood, etc., as well as raw fish, beef slices, prawn - were cooked in the congee from scratch in individual pots. Hence, the name "raw boiled congee" 生滚粥.

There is no menu, so customers just point to the shop owners, the ingredients they want. Xiong Mei's signature or most popular combo is beef slices with pork liver congee.

Xiong Mei get their ingredients fresh from suppliers every morning, so everything is fresh. They clean it very well, so that they have no off taste.

The chef is skilful, so the fresh ingredients are done just right, retaining all their natural tender crunch and organic sweetness. All the different ingredients require different cooking times to retain their texture and flavours, so the chef needs a lot of expertise and dexterity to cook everything right while handling half a dozen pots at the same time 😱 👏👏👏

It's an quite amazing feat when you think about it, though not one bats an eyelid, not least the chef himself.

They also have wolf berry leaves in the bowl of congee. So it is a tasty, filling, nutritious meal with carbs, protein and vitamins everything in.

But, people often fill their bowl with so much ingredients, there's hardly much congee or carbs 😂

Most people eat their congee with a dip of julienned scallion, ginger, soy sauce and aromatic oil.

They also have chee cheong fun (rice roll) which is made fresh on order. Chee cheong fun is, of course, another Cantonese breakfast staple.

There are also sides such as you char kway to eat with the congee.

Fresh ingredients, well prepared, expectly cooked, hyperlocal setting, affordable and good value pricing - I want to try this for my coming Shunde trip.