Chinese congees (Chinese: 粥; pinyin: zhōu, Jyutping zuk1), or in Cantonese jūk, vary considerably by region. For example, to make Cantonese congee, white rice is boiled in many times its weight of water for a long time until the rice breaks down and becomes a fairly thick, white porridge (Pinyin: báizhōu).Congees made in other regions may use different types of rice with different quantities of water, producing congees of different consistencies. Congee is often eaten with zhacai, salted duck eggs, lettuce and dace (Cirrhinus chinensis – Chinese mud carp) paste, bamboo shoots, youtiao, rousong, pickled tofu, wheat gluten, with other condiments, meat or century eggs. Congee is often eaten with fried bread sticks known as youtiao. Congee with youtiao is commonly eaten as breakfast in many areas in China. Congee can be left watery, or can be drained so it has a texture similar to Western oatmeal porridge. Congee can also be made from brown rice, although this is less common and takes longer to cook. Buffet:Chimelong Hotel Buffet Dinner   Canton Tower Buffet Dinner Ticket:Chimelong Paradise Cruise:Pearl River Night Cruise