Seafood Congee 海产粥
Seafood Congee is featured among the local specialties of Taiwan.
Photo adjustments
EXIF orientation normalized; resized without changing aspect ratio; converted to WebP. No subject edits.
Seafood Congee (海产粥) brings seafood together with the southern Taiwanese rice soup called fantang (飯湯). Kaohsiung (高雄) city government's magazine describes squid, white shrimp, oysters and clams as part of this local late-night food, with fried foods or braised dishes alongside.
Rice added to seafood stock
In the magazine’s June 2022 account of Xiangwei Seafood Congee (香味海產粥), the stock is made by simmering chicken and pork bones for four hours. Shredded ginger, shredded bamboo shoots and seafood are added in sequence and cooked over high heat. Freshly cooked white rice goes in just before the pot is removed from the heat. It absorbs the broth while keeping the grains separate. Diced celery and crisp fried shallots finish the bowl.
The featured Xiangwei signature bowl contains six large white shrimp, scallops, small squid, crab-leg meat and oysters supplied from Budai harbour (布袋港). These are the ingredients of that documented shop version, rather than a fixed formula for every Kaohsiung bowl.
Another Kaohsiung version
Kaohsiung city government’s magazine describes Zhou Laoda (粥老大) using a different stock: radish, onion, scallion, ginger and pork bones simmer for eight hours. Its signature seafood bowl combines white shrimp, oysters, clams, small squid and scallops, with thick slices of sea bass. The magazine describes the rice soup as fresh-tasting and light.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-30. Recipes and servings vary between kitchens.