Congee ranges from the plain starchy variety to the lighter versions that include vegetables and meat and even hotpots in which the ingredients are cooked in a congee soup. The huge variety of noodles and congee available can be enjoyed 24 hours a day in the city. In fact, these are popular late night eats. 

 Cantonese-style congee 

 Congee, or rice porridge, is found all over China. However, it is unlikely that anyone puts more effort into congee than thepeople of Guangdong Province and Hong Kong. Raw ingredients are put in continuously boiling rice porridge until they become soft and their flavours are infused in the entire mixture. 

 Chiu Chow-style congee 

     Chiu Chow congee is made tender and fragrant by covering it and letting it stand for about half an hour after it is cooked. According to folklore, this method was discovered accidently by a Chiu Chow fishing family, who usually kept a pot of congee on their boat when at sea. The family in question was robbed by pirates but the fisherman’s wife had the presence of mind to hide their freshly-made pot of congee under some blankets so that they would have food to sustain them for the voyage home. The pirates missed the congee and, when they had left, the family discovered the pleasant effect that covering the pot had on the rice grains. 

 Rice noodles in soup 

 Rice noodles are often served in soup with beef balls or fish balls. Cantonese meat balls differ from their Western counterparts in texture. Instead of mincing, the meat is pounded until it is pulverised, giving the meatballs a smooth texture.