✨ AI Visit Notes
粥起 粥底火鍋．熱炒 (Zhou Qi) brings Shunde, Guangdong's 'no-rice' congee hot-pot idea to 東豐街. Rice is cooked down into a gentle broth for meat and seafood, then the ingredients' flavors are gathered in the final pot. A chef with 20 years of restaurant experience designed the base. Each diner gets a small pot, with dishes such as Pork Intestines Stir-Fried with Large Scallions and Zhou Qi Fried Rice alongside. If you want a fresh, gentle hot pot without an entirely mild table, this rice-broth-and-stir-fry combination is memorable.
'No-rice' congee doesn't literally contain no rice. The grains are cooked down so their essence blends into the broth, providing a mild background for meat and seafood. Taste the basic dried-scallop rice broth first, then cook seafood, meat and vegetables in order as it grows richer. Stir-fries handle wok aroma, pungency and rice-friendly flavor. If ordering both, don't overdo pot ingredients, or everyone will be sitting in a stuffed stupor before the final congee takes shape.
● Selected Beef Plate
Selected beef plate has clearly distributed marbling and a firm bite without toughness. Cook it just through in the congee base so fat, meat aroma and rice broth come together. Add two or three slices at a time and check doneness once the color changes. Tipping in the whole plate lowers the temperature and makes later slices easy to overcook. Use little sauce on the first slice to understand how the broth supports the beef before adding pungent flavors. That's clearer than turning your dipping bowl into a chemistry experiment at the start.
● Fresh Beef with Egg Yolk
Fresh Beef with Egg Yolk draws on Cantonese beef with silky egg. Coat the meat evenly with yolk, then cook to the desired doneness for an extra smooth, velvety layer. It doesn't need prolonged cooking: egg and meat set quickly in hot rice broth. Work in batches with serving chopsticks, avoiding a whole bowl dumped in and an overly thick base. Alternate with beef plate to compare the meats' own flavors.
● Flash-Frozen White Shrimp
The appeal is a springy bite and clean seafood flavor. As the shrimp cook, their sweetness gradually stays in the rice broth. Remove them when the shells change color and the meat is cooked; prolonged boiling trades springiness for hard work. Eat shrimp first, then let later vegetables absorb the seafood flavor—a natural congee-pot sequence. Have an empty plate ready for shells so the table doesn't become a crustacean archaeological site.
● Pork Intestines Stir-Fried with Large Scallions
This is a boldly flavored representative of the stir-fry side. The intestines are a little crisp outside, still springy and chewy inside, while pungent scallions open up the fatty richness. It contrasts clearly with gentle congee broth and suits sharing, drinks or rice. If you've already ordered two meat plates for your own pot, tackling all the intestines alone can turn satisfaction into fatigue. Eat hot, as the fat feels more obvious once cool.
● Zhou Qi Fried Rice
Zhou Qi Fried Rice finishes with wok aroma and distinct grains. Seasoning is full-flavored without heavy sauce burying the heat-born fragrance. Like the broth, it is rice-based, but dry rather than moist—a plate for several people to share and compare. If you've already finished pot ingredients and thick congee, check whether your stomach has room. I admire the frying skill and respect the waistband's limits. A finish needn't leave you completely round.
Taste plain rice broth, then cook white shrimp and beef, leaving vegetables for later. Choose one or two stir-fries to share. If ordering both beef dishes, cook in batches. Save fried rice for last according to appetite, avoiding too much rice in multiple forms.
- Location:台北市大安區東豐街65號1樓, from Daan (大安站) Exit 6, about a 7-to-10-minute walk, near Ren'ai Circle.
- Type:Shunde-inspired congee hot pot, fresh never-chilled beef, seafood and Chinese stir-fries.
- Highlights:An individual pot for each diner, rice cooked into the broth in the 'no-rice' congee tradition, with stir-fries adding wok aroma and bold flavor.
- Good for:Friends, family hot-pot meals, dinner on 東豐街 and those wanting gentle hot pot and stir-fries together.
📌 Editor's Wrap-Up
粥起 does more than put plain congee over a burner: it arranges a whole way of eating around Shunde's 'no-rice' concept. Beef plate offers fragrant fat, Fresh Beef with Egg Yolk is silky, and white shrimp leave their sweetness in the pot. Pork Intestines Stir-Fried with Large Scallions and Zhou Qi Fried Rice bring in wok aroma. Allow time for the walk from Daan (大安站); parking options are also nearby. Cook seafood, meat and vegetables in order, and that final spoonful of congee becomes the culmination of the entire table's meal.
