I usually go for pork congee instead of fish congee because the fish is often tasteless and overcooked

Xiang Ji is probably the only stall I know where the queue disappears once the stallholder announces that they have sold out their fish congee. Their fish congee comes with fried dough fritters, coriander, chye poh. I think the use of chye poh makes the congee much more savoury. The fish is also tender and tasty.

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